A bacon wrapped pork roast. A boneless pork rib roast or tenderloin is rubbed with paprika, cayenne, garlic, and thyme, wrapped in bacon, and cooked to tender, moist perfection. What else can we say except make it? Now.
We’re of the opinion that everything tastes better when wrapped in bacon, and this spicy pork roast is no exception. The spice rub, which can easily be adjusted to suit your palate, adds plenty of pizzazz to the meat, and the blanket of bacon ensures that the meat stays moist and tender. Best of all, it only requires 15 minutes of effort.–Angie Zoobkoff
Bacon Wrapped Pork Roast
- Quick Glance
- 15 M
- 1 H, 25 M
- Serves 4
- For the spice rub
- 2 teaspoons garlic powder
- 1/2 to 3/4 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- For the pork roast
- 1 1/2 pounds boneless pork rib roast or large pork tenderloin
- 1 teaspoon vegetable oil, for the pan (optional)
- 4 to 5 slices thinly sliced bacon (about 1/8-inch | 3-mm thick)
- Prepare the oven
- 1. Preheat the oven to 375°F (190°C).
- Make the spice rub
- 2. In a small bowl combine all the spices and mix well. Rub the spice mixture all over the pork roast.
- Make the pork roast
- 3. Slick a rimmed baking sheet with oil, or line with aluminum foil. Place the pork roast on the baking sheet and wrap it with bacon. Transfer to the oven and roast until the internal temperature reaches 145 to 150°F (60 to 70°C); 50 to 60 minutes for a pork rib roast or 30 to 35 minutes for a pork tenderloin. Cover loosely with foil and rest for 10 minutes before slicing, oohing, and aahing.