Garlic Studded Pork Roast Wrapped N Bacon Recipes

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BACON-WRAPPED PORK ROAST WITH POTATOES AND ONIONS

Provided by Nancy Fuller

Categories     main-dish

Time 2h5m

Yield 12 servings

Number Of Ingredients 8



Bacon-Wrapped Pork Roast with Potatoes and Onions image

Steps:

  • 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.

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

CHEF JOHN'S GARLIC-STUDDED ROAST PORK

Garlic-studded, herb-rubbed pork shoulder is such a great cut of meat. I cooked it in a pan without liquid, without covering it, and without cooking it at a really low temperature. I didn't want it to be falling apart and wet; I wanted it to be solid, chewy and crusty.

Provided by Chef John

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 12h35m

Yield 6

Number Of Ingredients 12



Chef John's Garlic-Studded Roast Pork image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Cut about 6 holes per side into pork roast with a sharp knife and insert garlic clove halves into the holes. Rub roast with 1 tablespoon olive oil. Season all sides of roast with kosher salt and a generous amount of black pepper, Italian seasoning, rosemary, and cayenne pepper. Place into a roasting pan.
  • Roast in the preheated oven for 3 hours. Turn off the oven with roast inside and leave it to rest for 1 hour. Refrigerate meat overnight.
  • Cut cold pork into 1/2-inch-thick slices. If any garlic appears on the cut surface of the meat, pick it out so it doesn't burn. Season slices with salt.
  • Heat 1 tablespoon olive oil in a heavy skillet over medium-low heat and sear pork slices in the hot oil until browned and crusty, about 10 minutes per side.
  • Toss lettuce with tomatoes in a bowl and drizzle with red wine vinegar; toss again to coat.
  • Heat beans in a saucepan over low heat. Layer about 1/3 cup white beans into a large, shallow soup plate; top beans with a slice of pork shoulder and about 1/4 cup lettuce mixture.

Nutrition Facts : Calories 455.5 calories, Carbohydrate 14.5 g, Cholesterol 104.1 mg, Fat 29.7 g, Fiber 3.9 g, Protein 30.6 g, SaturatedFat 9.8 g, Sodium 326.9 mg, Sugar 0.1 g

3 ½ pounds bone-in pork shoulder roast
6 cloves garlic, halved
1 tablespoon olive oil
kosher salt and freshly ground black pepper to taste
1 tablespoon Italian seasoning
1 teaspoon dried rosemary
1 pinch cayenne pepper, or to taste
1 tablespoon olive oil
¼ cup thinly sliced baby romaine lettuce
¼ cup halved cherry tomatoes
3 tablespoons red wine vinegar
2 cups cooked white beans

BACON-WRAPPED PORK TENDERLOIN

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7



Bacon-Wrapped Pork Tenderloin image

Steps:

  • Preheat the oven to 375 degrees F.
  • Lay the bacon onto a rimmed baking sheet lined with a baking rack. Bake until the bacon has rendered some of its fat but is still completely flexible and hasn't begun to brown, about 15 minutes. Remove from the oven and let cool 5 minutes. Raise the oven temperature to 450 degrees F.
  • Generously sprinkle the tenderloin with salt and black pepper.
  • In a small bowl, stir together the mustard, brown sugar, garlic powder and cayenne. Coat the tenderloin all over with the mixture.
  • Starting at one end, wrap the bacon strips around the tenderloin, overlapping them slightly so they are shingled.
  • Place the tenderloin on the baking rack and roast until 130 degrees F at the thickest point, about 17 minutes. Let rest 5 minutes, then transfer to a cutting board using a long offset spatula and tongs. Slice into 1-inch-thick rounds and serve.

14 strips bacon (about 13 ounces)
1 pork tenderloin, trimmed (about 1 1/4 pounds)
Kosher salt and freshly ground black pepper
1/3 cup Dijon mustard
3 tablespoons packed light brown sugar
1 1/2 teaspoons garlic powder
1/2 teaspoon cayenne pepper

GARLIC STUDDED PORK ROAST WRAPPED N BACON

I made this roast for dinner on Sunday. We got a new Upright freezer & realized I had at least 8 or more Pork Roasts. In an effort to empty out the freezer & pantry, I will not be purchasing any more meat or other grocery items for awhile. I like trying new & different things, & came up with the idea of this from ingredients I...

Provided by Rose Mary Mogan

Categories     Roasts

Time 2h

Number Of Ingredients 18



GARLIC STUDDED PORK ROAST WRAPPED N BACON image

Steps:

  • 1. Preheat oven to 450 degrees F. I was recently introduced to SUMAC THROUGH THE USE OF A RECIPE FOUND HERE AT JUST A PINCH. It is used in Mediterranean, Indian, & Lebanese cooking and often is substituted for Lemon or Vinegar. It can be added to marinades, soups dips, stews, salad dressings rice and various different casseroles. Need more Info then Google or Bing it. Since I ordered it, and have quite a bit, I decided to find new and creative ways to use it, and this is one of my first recipes using it.
  • 2. Combine spices in a small bowl.
  • 3. Stir to blend together.
  • 4. Peel garlic cloves.
  • 5. Cut into thin slivers.
  • 6. Make deep gashes into pork roast with the tip of a sharp knife.
  • 7. Insert garlic slivers into each gash. Make enough gashes and slivers to cover entire roast. Don't forget to push them deep into the roast. I am merely showing what it looks like when studded. But push them all in to permeate the roast.
  • 8. Spray roast with non stick cooking spray, or you can use olive or canola oil, but since I used bacon, I chose to use the cooking spray.
  • 9. Sprinkle blended spices over entire roast
  • 10. Arrange bacon slices over entire roast. Then in a shallow pan like a jelly roll type line with foil, add a cooking rack and spray with non stick cooking spray.
  • 11. Place prepared roast on baking rack. Then place in preheated oven and roast for 15 minutes. The smell is intoxicating. After it has cooked and rested I sliced it down into these THICK JUICY PIECES, AND THE BACON KEPT IT VERY MOIST.
  • 12. REDUCE THE OVEN TEMPERATURE TO 350 degrees F. and continue to cook till internal temperature reaches about 155 degrees F. or about 1 1/2 hours, roast will continue to rise about 10 degrees after removing it from the oven. Cover loosely with aluminum foil and let rest at least 10 minutes to redistribute juices, BEFORE CARVING WITH KNIFE.
  • 13. Prepare glaze by creating a creamy base by blending the mustard with the sherry, then adding the brown sugar, rum, corn syrup and butter. Then stir to blend and place over medium low heat, till mixture becomes thick and syrupy, about 10 to 15 minutes stirring to prevent sticking.
  • 14. Glaze Roast and garnish with chopped chive if desired.

4 1/4-41/2 lb bone in center cut rib pork roast ( base bone cracked for easy carving)
1 Tbsp paprika ( i used hungarian)
1-1 1/2 Tbsp kosher salt
1 Tbsp coarse black pepper
1 1/2 tsp sumac ( or lemon zest)
1 Tbsp onion powder
1 Tbsp dried thyme
3-4 clove garlic (cut into slivers)
7 slice bacon
non stick cooking spray
RUM & SHERRY DIJON GLAZE
2/3 c light brown sugar
1/3 c cooking sherry
1/3 c dijon mustard
1/2 c light corn syrup
1 Tbsp softened butter
1/2 Tbsp dried chopped chive
3-4 Tbsp dark rum ( for a more profound rum flavor use 4 tbs)

BACON-WRAPPED PRIME RIB RECIPE BY TASTY

Here's what you need: boneless ribeye roast, kosher salt, black pepper, butter, garlic, paprika, chives, fresh rosemary, brown sugar, bacon, flour, beef broth

Provided by Matthew Johnson

Categories     Dinner

Yield 8 servings

Number Of Ingredients 12



Bacon-Wrapped Prime Rib Recipe by Tasty image

Steps:

  • Preheat the oven to 250°F (120°C).
  • Let the ribeye roast come to room temperature. Place the ribeye on a greased wire rack set over a baking sheet. Season all over with salt and freshly ground pepper.
  • Bake the roast for 3 hours, or until the internal temperature reaches at least 125°F (52°C) for an eventual medium-rare cooked prime rib. Let the ribeye cool to room temperature.
  • Increase the oven temperature to 450°F (230°C).
  • Mix together the butter, garlic, paprika, chives, rosemary, brown sugar, salt, and pepper in a medium bowl.
  • Rub the butter mixture all over the ribeye roast.
  • On a large piece of parchment paper or plastic wrap, weave together the bacon strips until you have a bacon lattice twice as long and twice as wide as the roast.
  • Place the bacon lattice over the roast and tuck any excess bacon around the prime rib.
  • Return the bacon-wrapped roast to a greased wire rack set over a baking sheet.
  • Bake the roast for 30 minutes, or until the bacon lattice is crispy. The center of the meat should not heat up too much so it is very important you cook it to the desired doneness when the roast is in the oven the first time.
  • Remove the roast from the pan and pour the pan drippings into a medium saucepan over medium heat.
  • Add the flour, whisking until there are no lumps and the mixture starts to simmer.
  • Add the beef broth and stir until the gravy comes to a boil.
  • Remove the pan from the heat and strain the sauce into a gravy dish.
  • Carve the prime rib into ¾-inch slices, then serve with the gravy and any sides you like!
  • Enjoy!

5 lb boneless ribeye roast, trimmed
kosher salt, to taste
black pepper, to taste
1 cup butter, softened
7 cloves garlic, minced
1 tablespoon paprika
¼ cup chives, chopped
¼ cup fresh rosemary, chopped
½ cup brown sugar
3 lb bacon
¼ cup flour
2 cups beef broth

HERB, GARLIC AND BACON PORK LOIN

Delicious pork loin roasted with bacon that the whole family will love. Serve with potatoes or any of your favorite veggies.

Provided by Wanda A. Skinner

Categories     Meat and Poultry Recipes     Pork

Time 2h30m

Yield 10

Number Of Ingredients 10



Herb, Garlic and Bacon Pork Loin image

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Rub the pork loin with olive oil and place in a roasting pan. Drape slices of bacon over the top. Combine the chicken stock, rosemary, thyme, basil, sage and garlic. Pour over the roast. Place onions around the sides. Cover with a lid or aluminum foil.
  • Bake for 1 hour and 30 minutes. Remove the lid or foil, and continue to bake for 30 minutes, or until the bacon is browned. Cook to at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 437.2 calories, Carbohydrate 2 g, Cholesterol 128.1 mg, Fat 27.5 g, Fiber 0.3 g, Protein 42.4 g, SaturatedFat 9.5 g, Sodium 712.8 mg, Sugar 0.5 g

1 (5 pound) pork loin roast
1 tablespoon olive oil
1 pound sliced bacon
3 cups chicken stock
1 tablespoon dried rosemary
1 tablespoon dried thyme
6 fresh basil leaves
6 fresh sage leaves
4 cloves garlic, chopped
8 fresh pearl onions, peeled

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