Bacon-Wrapped Pork Roast with Potatoes and Onions

Bacon-Wrapped Pork Roast with Potatoes and Onions might be just the main course you are searching for. This recipe serves 12 and costs $3.24 per serving. One serving contains 505 calories, 48g of protein, and 21g of fat. If you have bacon, boneless pork roast, fresh parsley leaves, and a few other ingredients on hand, you can make it. Plenty of people made this recipe, and 1783 would say it hit the spot. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes approximately 2 hours and 5 minutes. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 96%, this dish is spectacular. Similar recipes are Bacon-wrapped Pork Roast, Roast Bacon-Wrapped Pork, and Bacon-wrapped Pork Roast.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 105 minutes

 

Ingredients:

12 strips bacon

1 5-pound boneless pork roast, fat trimmed

4 pounds fingerling potatoes

12 to 15 fresh parsley leaves

12 to 15 fresh sage leaves

Kosher salt and cracked black pepper

1/4 cup extra-virgin olive oil

2 red onions, sliced into 1 1/2-inch julienne

Equipment:

oven

roasting pan

frying pan

kitchen thermometer

cutting board

Cooking instruction summary:

Watch how to make this recipe. Preheat the oven to 400 degrees F. Coat the pork with olive oil and sprinkle with salt and pepper. Arrange the parsley and sage leaves along the top of the roast. Lay the bacon horizontally in a roasting pan, with the strips touching. Set the pork roast in the center of the pan and fold the bacon over to wrap the roast. Add the potatoes and onions to the pan, to border the roast. Transfer to the oven and roast until the bacon is crisp and the pork reaches an internal temperature of 140 degrees F on an instant-read thermometer, about 1 1/2 hours. Transfer the roast to a cutting board and rest for 10 to 15 minutes. Slice and serve with the potatoes and onions.

 

Step by step:


1. Watch how to make this recipe.

2. Preheat the oven to 400 degrees F.

3. Coat the pork with olive oil and sprinkle with salt and pepper. Arrange the parsley and sage leaves along the top of the roast.

4. Lay the bacon horizontally in a roasting pan, with the strips touching. Set the pork roast in the center of the pan and fold the bacon over to wrap the roast.

5. Add the potatoes and onions to the pan, to border the roast.

6. Transfer to the oven and roast until the bacon is crisp and the pork reaches an internal temperature of 140 degrees F on an instant-read thermometer, about 1 1/2 hours.

7. Transfer the roast to a cutting board and rest for 10 to 15 minutes. Slice and serve with the potatoes and onions.


Nutrition Information:

Quickview
505k Calories
48g Protein
21g Total Fat
28g Carbs
36% Health Score
Limit These
Calories
505k
25%

Fat
21g
32%

  Saturated Fat
5g
37%

Carbohydrates
28g
9%

  Sugar
1g
2%

Cholesterol
133mg
45%

Sodium
442mg
19%

Get Enough Of These
Protein
48g
97%

Vitamin B6
1mg
98%

Selenium
57µg
82%

Vitamin B1
1mg
69%

Vitamin B3
13mg
67%

Phosphorus
549mg
55%

Potassium
1419mg
41%

Vitamin C
32mg
39%

Zinc
4mg
28%

Vitamin B2
0.43mg
25%

Magnesium
88mg
22%

Vitamin K
22µg
21%

Copper
0.41mg
21%

Vitamin B5
2mg
20%

Vitamin B12
1µg
18%

Fiber
3g
15%

Manganese
0.28mg
14%

Iron
2mg
13%

Folate
29µg
7%

Vitamin E
1mg
7%

Vitamin D
0.84µg
6%

Calcium
34mg
3%

Vitamin A
95IU
2%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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