1301 W. Parker Road, Ste #100
Plano, TX 75023 | View Map
Give Us A Call! 972-633-5593
Hirsch's Meats Store Hours:
10 AM - 6 PM; Tues - Fri
Saturday: 9 AM - 5 PM
Closed: Sunday & Monday
(courtesy of simplyrecipes.com)
1 pork loin roast (about 3 to 4 lbs.)
Salt and pepper
1 Tbsp olive oil
2 Tbsp finely chopped fresh rosemary
¼ lb. bacon, thinly sliced
1 cup dry white wine
Salt roast and let rest at room temperature for about an hour.
Preheat oven to 375 degrees F.
Heat a tablespoon of olive oil in a skillet on medium-high heat. When the oil is shimmery hot, add the pork roast to the pan and brown it on all sides.
Rub the pork roast all over with the minced fresh rosemary. Wrap the roast in bacon strips, overlapping the strips if necessary. Place the roast in a roasting pan and roast in the oven at 375 degrees F, occasionally basting with the pan juices, until the internal temperature of the roast reaches 145 degrees F on a meat thermometer, about 35 to 40 minutes.
Remove the roast from the oven and place it on a serving dish. Tent the roast with foil to keep it warm while it rests and while you make the pan sauce.
To make a sauce with the pan drippings, place the roasting pan on top of the stove on a low heat. Pour white wine into the pan and start scraping up the browned bits from the bottom of the pan with a flat edged metal or wood spatula.
Pour the scraped up drippings through a fine mesh sieve into a small saucepan. Use a metal spoon to skim off excess fat. Heat until simmering, then remove from heat and pour into a gravy boat. Serve the roast with the sauce.