New Year, New Recipes - Bacon Wrapped Pork Roast

Bacon Wrapped Pork Roast

Who doesn’t like bacon? And when we add it to another meat, in this case pork, it adds extra flavor and keeps the roast from drying out. The original recipe is from the Cook’s Country website but I’ve adapted it for dietary restrictions. If you are on a strict fat-free diet, use turkey bacon instead of pork bacon.

Ingredients:

1 2 ½ pound boneless center-cut pork loin roast

2 teaspoons herbes de Provence OR ¼ teaspoon each thyme, rosemary, parsley, oregano (mixed)

¾ pound bacon slices (I used thick cut)

2 Tablespoons powdered mustard

4-5 large carrots, cleaned, cut in half length-wise

½ jar sugar-free peach preserves (reserve 1 ½ Tablespoons)

Instructions:

Day Before Cooking

Rub the mixture of spices and powdered mustard onto the pork roast. Wrap tightly in plastic and refrigerate overnight.

Day of Cooking

1. Preheat oven to 350˚F.

2. Unwrap pork roast and coat it with peach preserves.

3. Wrap the roast in bacon slices, overlapping slightly, until entire roast is wrapped.

4. Line the bottom of your roasting pan with the carrots to form a layer.

5. Place the roast, seam-side, down atop the carrots.

6. Spoon additional reserved peach preserves atop the bacon-covered roast.

7. Cover pan with a lid or aluminum foil.

8. Roast in oven until pork registers done on a meat thermometer (about 60-90 minutes depending on actual size of roast and your oven).

9. Remove lid or aluminum foil.

10. Turn oven to BROIL and leave for ±5 minutes to allow bacon to crisp.

11. Remove from oven and allow to sit for 10-15 minutes before cutting.

Serve with your favorite side dishes and a glass of white wine (optional)