Bacon-wrapped pork loin with potatoes and red onions
Votes: 1
Time: 2 hours.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Boneless pork loin is topped with fresh parsley and sage leaves, wrapped in thin strips of bacon, and baked on a single baking sheet with baby potatoes and red onion wedges. As it bakes, the bacon crisps up, while the meat inside is infused with its aromatic fat and fragrant herbs. You don't have to worry about the loin drying out, as is often the case. It turns out delicious and juicy. This way, you'll have a complete meal with a side dish, perfect for any holiday table, without any fuss.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 boneless pork loin weighing 2.3 kg, trimmed of fat
- 1/4 cup olive oil
- 12 - 15 fresh parsley leaves
- 12 - 15 fresh sage leaves
- 12 strips of bacon
- 1.8 kg fingerling potatoes
- 2 red onions, cut into 4cm wide wedges.
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Brush the pork with olive oil and sprinkle with salt and black pepper. Top with parsley and sage leaves.
- Place the bacon horizontally in the roasting pan, strips touching. Place the loin in the center of the roasting pan and wrap it in bacon.
- Add the potatoes and onions to the roasting pan, arranging them around the pork. Place in the oven and roast until the bacon is crispy and the pork reaches an internal temperature of 160°F (71°C) on a meat thermometer, about 1.5 hours.
- Transfer the roast to a cutting board and let rest for 10-15 minutes. Slice and serve with potatoes and onions.
Author of the recipe - Nancy Fuller is an American chef, businesswoman, and host from Claverack, New York.
Categories:
recipe / Baking tray / Festive dishes / Dinner party / Main courses / Meat /
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