Bacon-Wrapped Pork Roast with Potatoes and Onions

Name: Bacon-Wrapped Pork Roast with Potatoes and Onions
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H5M0.000S
Yield: 12 servings
Ingredients: One 5-pound boneless pork roast, fat trimmed; 1/4 cup extra-virgin olive oil; Kosher salt and cracked black pepper; 12 to 15 fresh parsley leaves; 12 to 15 fresh sage leaves; 12 strips bacon; 4 pounds fingerling potatoes; 2 red onions, sliced into 1 1/2-inch julienne

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Level: Easy

Total: 2 hr 5 min
Active: 20 min

Yield: 12 servings

Level: Easy

Total: 2 hr 5 min
Active: 20 min

Yield: 12 servings

Ingredients

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One 5-pound boneless pork roast, fat trimmed

1/4 cup extra-virgin olive oil

Kosher salt and cracked black pepper

12 to 15 fresh parsley leaves

12 to 15 fresh sage leaves

12 strips bacon

4 pounds fingerling potatoes

2 red onions, sliced into 1 1/2-inch julienne

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.
Coat the pork with olive oil and sprinkle with salt and pepper. Arrange the parsley and sage leaves along the top of the roast.
Lay the bacon horizontally in a roasting pan, with the strips touching. Set the pork roast in the center of the pan and fold the bacon over to wrap the roast.
Add the potatoes and onions to the pan, to border the roast. Transfer to the oven and roast until the bacon is crisp and the pork reaches an internal temperature of 140 degrees F on an instant-read thermometer, about 1 1/2 hours.
Transfer the roast to a cutting board and rest for 10 to 15 minutes. Slice and serve with the potatoes and onions.