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Anna, you are so correct. Pork loin is our last choice when it comes to pork. We always use an internal temp device and take our pork out at 143 degrees internal. If you are serving chops make sure they are bone-in. It makes all the difference.
Loved this recipe, but do you have a recipe for a “Boiled Pork Shoulder”, I remember this from my youth at home. It made good cold pork sandwiches.
Thanks for the recipe! I bought a ton of lean pork loins (relatively cheap here) but couldn’t find a good way to prepare them. The bacon wrap really adds a ton of flavor and kept my roast nice and juicy! I’ll definitely have to add this to my weekly menu.
I have made this for several years and it is always a consistent hit.
Slice it 1/4 to 1/2 inch across the grain and serve it with a sauce, either the one described or some variation, such as with a bit of horseradish sauce, or add some juniper berries, or a dab of currant jam with sour cream. Pork loin or sirloin roasts are actually quite lean so remember that fat = flavor!
Thank you again Elise! This is a keeper. The roast had a wonderful flavor and was so moist. Better yet, we were actually able to make this on a weeknight!
I’m a beginner…. I would love to try this recipe but have one question- do I cover the roast or leave it uncovered in oven? Thanks!
Roast it uncovered. ~Elise
Elise- Does this have the stringy texture that a long roasted pot roast has? My fiance doesn’t like the stringyness of traditional roast but I was thinking of trying this recipe and hoping it’ll be more like a pork loin when it cuts then a slow roasted roast. Thanks!
By “stringy texture” do you mean as in pulled pork? If so, I’m guessing that that has a lot more to do with the cut. This roast pork is pork loin and should cook and cut the way any pork loin would. ~Elise
Can this be cooked with turkey bacon as well…
I’m guessing that turkey bacon doesn’t have enough fat for it to work well in this recipe. ~Elise
My goodness…this is the 3rd or 4th roast type of recipe I’ve tried from your site…and every one has been a home run. For years I’ve tended to overcook and dry out ANY large piece of meat…when I follow your instructions, everything turns out moist, tender and the way I remember my mom cooking meat..thank you!!
Wowee wow wow. Delicious and juicy. Thanks for a great recipe with easy to follow steps! I bought this cut of meat thinking I could cook it like a typical beef roast. Boy am I glad I found your recipe!
What an excellent recipe! The bacon really keeps the pork moist.
I plan on making this for my fiance’s parents when they visit, but don’t know what to make alongside it. Any suggestions?
Made this last night when my in-laws were in town. It took a bit longer to cook than stated, but I am in Denver at high altitude. It turned out great! We were hoping to have left overs for the week, but we all kept putting more on our plate. My in-laws asked for the recipe after dinner. It was also pretty simple to make. This is a keeper. And thanks for all the additional input! I added the goat cheese and onions. I didn’t have Rosemary so I substituted with Herbs D’ Provence. Very flavorful dish! Thanks again.
Are all your recipes cooked in a convection oven?
All of the recipes are timed for a conventional oven, not convection. To make an adjustment for convection, you should lower the temp by 25 degrees and decrease the cooking time by at least 15 minutes. ~Elise
Made it tonight–the pork turned out very moist, which is always my main fear with pork roasts. I was also a little wary of cooking it to 145 instead of the 170 that our meat thermometer said, however I took it out at around 146-148, and it later went up to around 160 sitting around waiting, and was neither dry nor excessively pink, which always makes everyone think I’m trying to kill them. I didn’t have any twine and tried briefly to reuse the twine the roast was initially wrapped with, before harsh reality proved that to be unfeasible. I instead ran ~5 skewers through one side and although inelegant in appearance, it kept the bacon on adequately. Everyone liked the bacon-y flavor and I studded it with garlic cloves before searing it as well.
Made this last night and it turned out delicious. I added garlic and onions to the rosemary under the bacon to add more flavor. I also cut up one granny smith apple and sauteed it in the pan juices after the roast was finished cooking. The dish turned out really good. Definetly a keeper.
I found this recipe and was excited to try it tonight for dinner. We unfortunately were not excited by the taste of it though. The flavor of fat and grease was a bit much. I would not recommend this to anyone nor will I be making it again.
I prefer my food to be flavorful and exciting, not bland and greasy tasting.
This was a fabulous roast, I used an 8-pound pork shoulder roast with fantastic results. This is definitely a repeater in our house!
You may want to try this. I usually do a 8-9 lbs shoulder (boston butt) roast as follows when time is not an issue. In a smoker or indirect cooking on grill, cook till internal temp reaches 140 degrees. Wrap roast tight in heavy tin foil and place in a 225 degree oven until it reaches an internal temp of 202-206 degrees. Remove roast to an ice chest and wrap tight in bath towels for 1-2 hours to rest. Use any dry rub and insert lots of garlic slivers in roast at the beginning. Count on about 12 hours total time cooking then rest. This is a WOW moment for your guests but you need the time and do not try and rush the process.
Just tried this tonight and it was fantastic. Such great flavor from the bacon and the meat was nice and juicy. Plus it hardly took any effort to prepare – will be making this again for sure!
This pork roast is devine! It is easy and perfect for a weeknight meal. Just stick it in the oven and it cooks without requiring a lot of attention.