Bacon-wrapped Pork Roast

Bacon-wrapped pork roast! Wrapping the pork roast in bacon brings extra juiciness and flavor to the roast.

  • Prep time: 5 minutes
  • Cook time: 1 hour, 15 minutes
  • Yield: Serves 4

Ingredients

  • 1 pork loin roast (about 1 1/2 pounds)
  • Salt and pepper
  • 1 Tbsp olive oil
  • 2 Tbsp finely chopped fresh rosemary
  • 1/4 lb bacon, thinly sliced
  • 1 cup dry white wine

Method

1 Salt roast and let rest at room temp: About an hour before you intend to cook the roast, take it out of the refrigerator and sprinkle it with salt on all sides. Let it sit at room temp to take the chill off before you roast it.

2 Pre-heat oven to 375°F (190°C).

3 Sear roast on all sides on stovetop: Pat pork roast dry with paper towels. Sprinkle it with pepper on all sides and again with a little salt (you likely wiped off much of the earlier sprinkle of salt when you patted it dry.)

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Heat a tablespoon of olive oil in a skillet on medium high heat. When the oil is shimmery hot, add the pork roast to the pan and brown it on all sides (don't move the roast until it has browned on one side). About 10 minutes. Remove the roast from the pan and set on a plate.

4 Rub roast with rosemary, wrap with bacon: Rub the pork roast all over with minced fresh rosemary. Wrap the roast in bacon strips, overlapping the strips if necessary. Tie the roast up with kitchen string to hold the bacon strips in place.

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5 Roast in oven: Place the roast in a roasting pan and roast in the oven at 375°F (190°C), occasionally basting with the pan juices, until the internal temperature of the roast reaches 145°F (63°C) on a meat thermometer, about 35 to 40 minutes.

6 Tent with foil and let rest: When the roast has reached temperature, remove it from the oven and place it on a serving dish. Tent the roast with foil to keep it warm while it rests and while you make the pan sauce.

7 Make sauce with roast drippings: To make a sauce with the pan drippings, place the roasting pan on top of the stove on low heat. Pour white wine into the pan and start scraping up the browned bits from the bottom of the pan with a flat edged metal or wood spatula.

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Pour the scraped up drippings through a fine mesh sieve into a small saucepan.

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Use a metal spoon to skim off excess fat. Heat until simmering, then remove from heat and pour into a gravy boat.

Serve the roast with the sauce from the pan drippings.

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Comments

  • 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.

  • 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.

  • 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.

  • 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!

  • 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!

    xxxxxyyyyy

  • D.Gregory

    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

  • Ashton

    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

  • Dave

    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

  • Margie

    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!!

  • RE

    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!

  • Stephanie

    What an excellent recipe! The bacon really keeps the pork moist.

  • Elaine

    I plan on making this for my fiance’s parents when they visit, but don’t know what to make alongside it. Any suggestions?

  • Brandy

    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.

  • Carol French

    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

  • Jeanine

    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.

  • Claudia

    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.

  • ksz

    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.

  • Calamity Anne

    This was a fabulous roast, I used an 8-pound pork shoulder roast with fantastic results. This is definitely a repeater in our house!

    • Pat

      Calamity Anne
      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.

  • Kathy - Panini Happy

    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!

  • Rhonda

    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.

  • Erika

    Fantastic recipe. I essentially doubled the recipe by using a 4 pound roast which I cut in half into two short sections, and I also added a little minced garlic with the rosemary. It was deemed “one of the best things you’ve ever made” by my boyfriend, which is quite the compliment as far as I’m concerned! Thanks so much for this delicious recipe.

  • Lindsay

    My husband and I had this last night and it was a hit! Next time I am adding WAY more onions to the pan. Hello…onions baked in bacon and pork drippings? (insert Homer Simpson drooling noise). I thought the rosemary/bacon combo might be a little weird but it was delicious! And I deglazed the pan with chicken broth instead of wine (we’re LDS) and that turned out delicious as well. Thanks Elise! I love your blog and I’m your biggest fan! =)

  • Mike

    uhh… I’m pretty sure that you always want to cook pork to 165F (recipes call for 145F)

    No, actually you don’t. Anything that could cause you harm is killed at 137°F. Current recommendations are to cook pork to 145°. By the way, trichinosis is no longer considered a problem in U.S. pork production, and hasn’t been for several decades. ~Elise

    • Pat

      In 2006 the USDA said 145 degrees was now the norm and safe. For years pork was cooked to 165 or higher and it was terribly dry and tasteless.

      • Anna

        Modern pork in the US is bred to be so lean that a pork loin will be only fit for the garbage bin if cooked to 165°F or higher. In fact, it’s easy to argue that the loin is about the least tasty and least succulent part of the incredibly edible pig, no matter what temperature it’s cooked to. Bacon can only make it better. JMO ;-)

  • Amanda

    Do you know if this recipe would work good in a crock pot?

    No, this recipe would not work well in a crock pot. This recipe is a dry roast recipe at a fairly high heat. Crock pots are good for slow and low, and for recipes that have liquid in them, like pot roasts. ~Elise

  • Kathleen

    Bought a 1/5 lbs pork roast from meat market. Was told to cook 1/2 hour at 350 degrees. It was still dark pink inside when I went to serve! So, I am looking at your recipe. Did you put the cast iron pan in the oven that you used to sear it on the stove? How long did the roast sit after taking it from the oven. By the way, my attempt at the meat market roast was tough and chewy!

  • Kyle

    Jen: Yeah, you would add the garlic and onions into the pan while it was roasting in the oven. This will flavor the pan sauce. They’ll be strained out with the pan bits because they’ve already given their all.

  • Jen

    Just wondering, are those onions in the skillet with the roast when it is being browned? I didn’t see onions or garlic mentioned in the recipe but want to be as accurate as possible when I cook this.

  • Anais Marie

    I am just learning to cook, and I couldn’t resist trying out this recipe. Not only was it easy enough for this beginner who usually doesn’t tackle anything that doesn’t come in a box with instructions, but it was also very good! I even impressed my fiance. This is definatly going to go into my “keep” list to do again! “… and again and again,” as he said!

  • Devilry

    A variation: stuff the roast with crumbled bleu cheese and smear more bleu cheese on the outside before you wrap the bacon around. Works well with roast beef also. And I wrap it in tinfoil and then BBQ, but that’s ’cause I’m crazy.

  • Gary

    This is an excellent recipe, I adapted it for thick cut center cut pork chops. It is a hit – son said “it’s a keeper” !!

  • Lillian

    Hi Elise,

    Thanks for posting such a great recipe! Easy to understand and even easier to make. I prepared this over last weekend for friends and everyone LOVED it. Hint for those interested – I paired this with a Syrah wine and it was really incredible. I chose the 2003 Red Bicyclette Syrah (one it’s got a great fun label but also it’s really down to earth and enjoyable). Anyway, looking forward to trying out another one of your recipes again.
    Thanks!