Rosemary and bacon-wrapped pork roast
This rosemary and bacon-wrapped pork roast features a succulent pork fillet enveloped in crispy bacon, infused with aromatic rosemary and complemented by white wine. It's a delicious centerpiece for any special occasion or family dinner.
Cook time 45 min
Prep time 10 min
Ingredients:
1 tsp olive oil2 tsp rosemary
8 fl oz white wine
1.50 lb pork fillet
4 dash salt
4 dash black pepper
10 strips bacon
Rosemary and bacon-wrapped pork roast with white wine is a delectable dish that combines the aromatic flavors of rosemary with the smoky goodness of bacon. This recipe is perfect for a special dinner or a family gathering, offering a succulent and flavorful pork fillet that is sure to impress your guests.
Instructions:
Preheat your oven to 375°F (190°C).
- Pat the pork fillet dry with paper towels.
- Rub the pork fillet with the olive oil, ensuring it is coated evenly.
- Sprinkle the rosemary, salt, and black pepper over the pork fillet, rubbing them in gently to ensure even coverage.
- Lay the bacon strips out on a chopping board, slightly overlapping.
- Place the seasoned pork fillet at one end of the bacon layer.
- Carefully wrap the bacon around the pork fillet, tucking the ends underneath to secure them. You can use kitchen twine to hold everything in place if needed.
- In a large ovenproof skillet, heat a small amount of olive oil over medium-high heat.
- Once hot, sear the bacon-wrapped pork fillet on all sides until the bacon is crispy and has a golden color. This step is optional but adds extra flavor.
- Place the bacon-wrapped pork fillet in a roasting pan or leave it in the ovenproof skillet if you seared it.
- Pour the white wine into the pan around the pork roast.
- Insert a meat thermometer into the thickest part of the pork fillet.
- Transfer the roasting pan (or skillet) to the preheated oven.
- Bake for about 25-30 minutes or until the internal temperature of the pork reaches 145°F (63°C). The exact time may vary based on the thickness of the pork fillet.
- Once done, remove the pork roast from the oven.
- Transfer it to a cutting board and let it rest for about 10 minutes. Resting allows the juices to redistribute, making the meat more tender and flavorful.
- Slice the bacon-wrapped pork fillet into medallions.
- Serve with your favorite sides and enjoy with the remaining white wine for a beautifully paired meal.
This rosemary and bacon-wrapped pork roast is not only visually stunning but also bursting with flavor. The combination of savory bacon, fragrant rosemary, and the subtle acidity of white wine makes this dish a crowd-pleaser. Follow these tips for a perfect roast, and you'll have a mouth-watering meal that will leave everyone asking for seconds.
Rosemary and bacon-wrapped pork roast FAQ:
Bake the bacon-wrapped pork fillet for about 25-30 minutes at 375°F (190°C). The cooking time can vary based on the thickness of the fillet.
Use a meat thermometer to check the internal temperature of the pork fillet. It should reach 145°F (63°C) for safe consumption.
Store leftover pork roast in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 3 months.
Yes, you can substitute rosemary with other herbs such as thyme or sage for a different flavor profile.
A dry white wine like Sauvignon Blanc or Chardonnay is ideal for this recipe, as it enhances the flavor of the pork without overwhelming it.
Tips:
- Make sure to choose a high-quality pork fillet for the best results.
- Pat the pork fillet dry with paper towels before seasoning to help the spices adhere better.
- If you don't have fresh rosemary, dried rosemary can be used as a substitute; just use about half the amount called for in the recipe.
- Use kitchen twine to securely tie the bacon around the pork fillet if needed.
- Let the cooked pork rest for a few minutes before slicing to allow the juices to redistribute for a more tender and juicy roast.
Nutrition per serving
4 ServingsCalories 350kcal
Protein 44g
Carbohydrates 2.02g
Fiber 0.03g
Sugar 0.57g
Fat 14g
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