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  • 8servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA
MineralsCopper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup extra virgin olive oil

  2. 1/4 cup Dijon mustard

  3. 2 tablespoons pure maple syrup

  4. 2 teaspoons chopped rosemary plus

  5. 6 whole sprigs

  6. 4 cloves garlic , smashed and peeled

  7. 4 pound boneless pork roast , about 12" long

  8. 8 ounces sliced bacon

  9. 6 small baking potatoes , quartered

  10. salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Mix together in a resealable bag 2 tablespoons olive oil, Dijon, maple syrup, chopped rosemary and garlic.

  2. Add the pork, turn to coat and refrigerate at least 1 hour OR overnight.

  3. Preheat oven to 375 degrees F.

  4. Place rosemary springs in center of roasting pan.

  5. Arrange six 14" lengths of kitchen string, crosswise in the pan, 2" apart.

  6. Place the marinated pork on top of the strings and rosemary sprigs.

  7. Lay bacon slices, on an angle, over the pork loin.

  8. Tie each string around the meat to secure the bacon; trim loose ends.

  9. Scatter the potatoes around the roast and drizzle with 2 tablespoons oil.

  10. **Trish tosses them with oil prior to scattering them around the roast.

  11. Season pork and potatoes with salt and pepper to taste.

  12. Roast for about 1 hour OR until 150 degrees.

  13. Allow to rest for 10 minutes before slicing.

  14. Serve with potatoes, of course!

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