Rosemary and bacon-wrapped pork roast
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!
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.
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 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 per serving
4 ServingsCalories 350kcal
Protein 44g
Carbohydrates 2.02g
Fiber 0.03g
Sugar 0.57g
Fat 14g
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