Bacon-Wrapped Pork Roast with Garlic & Herbs

Warning: strangers passing by your house might stop in when they smell the aroma of bacon & garlic.

An easy prepare-ahead-of-time main course, Bacon-Wrapped Pork Roast is sure to be a hit with your family.  Can you go wrong with so much bacon &   garlic?

Here’s how to do it:

In a food processor, add 12 cloves of garlic, 1 scant tablespoon of rosemary & 1 scant tablespoon of thyme.  Process while drizzling in about 1/4 cup of olive oil.  You want a thin paste consistency.  Add salt &  pepper to taste.  {you can experiment with any types of herbs}

Line the bottom of a roasting pan with strips of bacon {you’ll need a total of about 1lb of bacon. Pancetta or prosciutto also work}.  Rub the bottom of your 4-6lb pork roast with the garlic paste &  place roast on bacon.  Smear remaining paste all over the pork.  Bring bacon from under pork and wrap up the sides as far as it will go.  Wrap remaining bare areas of pork with bacon.

Refrigerate till next day.  {or you could use it right away, though it’ll taste better if it sits a bit}

Roast the pork at 350 degrees for 2 hours, until bacon is crisp &  internal temperature is 145 degrees.  Let the roast rest.  Slice thin &  place on a platter with bacon & garlic pieces all over.  Make a gravy from the pan drippings to serve over pork &  the mashed potatoes that I’m SURE you’ll want to have!

 

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About Michele

Michele, wife of 18 years to Robert (affectionately known as The Excellent Husband), and mother of three wonderful children, desires to encourage women to recognize their worth that is far above rubies. She serves her Savior, homeschools, gardens, spends time outdoors, cooks and bakes from scratch, knits, sews, and enjoys anything related to family. And now she carries around a little book in her pocket where she scratches notes on what to blog about.

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