No ImageBacon-wrapped Pork Roast

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  1. Pat

    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.

  2. Earl

    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.

  3. Andrew

    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.

  4. Mike

    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!

  5. Janet

    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!


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