Monday, January 7, 2013
Bacon Wrapped Pork Roast
1 pork loin (1 1/2 pounds)
Salt and pepper.
1 tbsp olive oil.
2 tbsp finely chopped fresh rosemary.
1/4 lbs bacon.
1 cup white wine.
1.Preheat oven to 375 degree F. Pat pork roast dry with paper towels. Season pork roast with
salt and pepper.Heat oil in a large cast-iron skillet over medium heat. Sear pork on all sides until
browed, about 10 minutes total. Remove from heat.
2. Rub pork with chopped rosemary, wrap with bacon,overlapping strips slightly. Tie pork roast
with kitchen string.
3. Roast in oven, basting occasionally with cooking juices, until internal temperature is 145 degree F
on a meat thermometer, for 35 - 49 minutes.
Remove from oven. Transfer pork to a serving dish.
4. Make pan sauce. Place the roasting skillet on the stove top over low heat. Add the white wine
and deglaze the pan, stirring with a wooden spoon and scrap up any browned bits from the
pan bottom. Pour through a fine mesh sieve into small saucepan. Skip off the fat.
5.Reheat to serving temperature if necessary.