Recipe by Hungry_for_more
A savory pork roast that fills the entire home with an appetizing aroma. This dish is perfect for holidays, special dinners, and is so simple to make it can be served on any day for any occasion! The roast is not only pleasing to the taste, but it's appearance is sure to impress any guest. This dish does take a bit to cook, but the end result of slowly roasting the pork will be worth the wait!
Top Review by roastedpork
I followed the recipe to the T and the listed cooking temp of 375 degrees must be wrong!! The pork was fully cooked at 2 1/2 hours (170 degrees) and the meat was VERY dry. I think the cooking temp should be 325 degrees and not the 375 as listed in the recipe.
- 2 -3 lbs boneless pork loin
- 1 lb sliced bacon
- 4 garlic cloves, sliced
- 2 sprigs fresh thyme
- 1 teaspoon savory
- 1⁄2 cup vegetable oil
- 1⁄2 cup red wine
- 1 cup water
- 1 teaspoon pepper
- 1 pinch salt
Directions See How It's Made
- Preheat oven to 375 degrees.
- If pork loin is thick, cut it in half vertically so that there are 2 long, but thinner pieces of meat.
- With a knife, poke small but deep holes all throughout the meat
- Insert sliced garlic pieces into these holes.
- Season meat with salt and pepper.
- Wrap bacon slices all around the meat, making sure that no part of the loin is exposed. Bacon slices should be wrapped closely together. For two pieces of roast, it should take about a pack of bacon.
- Finely chop fresh thyme and sprinkle over meat.
- Sprinkle savory over roast.
- Take a large pan and pour in oil and wine, mixing them together.
- Place roast in pan and cover with aluminum foil (do not poke holes).
- Bake the covered roast for 2 1/2 hours, occasionally lifting cover to check liquid levels. Add water to pan as wine and oil diminishes.
- After 2 1/2 hours, remove aluminum foil from pan and continue to cook roast for an additional 30 minutes. This will cause the bacon to become crispy. Add a little wine or water during the last 30 minutes. The end result will be a crunchy outside, with a tender, juicy inside.
- Slice and serve with mashed potatoes, using the juices from the pan as a gravy.