Rosemary and bacon-wrapped pork roast with white wine
Indulge in a savory, aromatic delight with our Rosemary and Bacon-Wrapped Pork Roast. This succulent pork fillet is seasoned with fresh rosemary, wrapped in crispy bacon, and roasted to perfection. Enhanced by a splash of white wine, this dish offers a harmonious blend of flavors that's sure to impress your guests. Easy to prepare and irresistibly delicious!
- 14 Mar 2024
- Cook time 45 min
- Prep time 10 min
- 4 Servings
- 7 Ingredients
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.
Ingredients:
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.
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.
This rosemary and bacon-wrapped pork roast with white wine 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.
| Nutrition Facts | |
|---|---|
| Serving Size | 260 grams |
| Energy | |
| Calories 350kcal | 14% |
| Protein | |
| Protein 44g | 29% |
| Carbohydrates | |
| Carbohydrates 2.02g | 1% |
| Fiber 0.03g | 0% |
| Sugar 0.57g | 1% |
| Fat | |
| Fat 14g | 16% |
| Saturated 4.34g | 14% |
| Cholesterol 140mg | - |
| Vitamins | |
| Vitamin A 2.78ug | 0% |
| Choline 160mg | 30% |
| Vitamin B1 1.84mg | 153% |
| Vitamin B2 0.65mg | 50% |
| Vitamin B3 14mg | 88% |
| Vitamin B6 1.49mg | 87% |
| Vitamin B9 0.60ug | 0% |
| Vitamin B12 1.14ug | 48% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.48mg | 3% |
| Vitamin K 0.40ug | 0% |
| Minerals | |
| Calcium, Ca 18mg | 1% |
| Copper, Cu 0.18mg | 0% |
| Iron, Fe 2.07mg | 19% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 530mg | 42% |
| Potassium, K 850mg | 25% |
| Selenium, Se 63ug | 118% |
| Sodium, Na 670mg | 45% |
| Zinc, Zn 4.05mg | 37% |
| Water | |
| Water 190g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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