You’ll have to forgive my photography on this one. It was night. And dark. And the leftovers just didn’t make it.
Those of you who follow my tweets may remember me bragging about this pork roast a couple of weeks ago.
You were probably all “WTF? It’s just roasted pork, nerd”.
And while you would have been correct – I am a nerd – you’d be wrong about the level of awesome this meal reached. Never have I enjoyed such a juicy and flavorful roast – ever. In my entire life.
Maybe it was the bacon blanket under which the roast cooked. After all, pork-on-pork action can’t possibly be wrong. The bacon may have held all that juiciness in, and the drippings could have carried the flavor of the rub throughout the meat, leaving every bite more delicious and flavorific than the last.
Or it may have been magic. Either/or. But my money’s on the bacon.
The veggies sure didn’t suffer in all this, either. I had to literally restrain myself or else I may have eaten every last bit of potato, every slice of onion. And honestly, I’m not that much of a potato person. But this recipe changed my feelings real fast.
In other words, ladies and possibly a few gents: This meal was 100% awesome. Pure and simple.
I hope you decide to give it a shot. I hope you enjoy it. I hope it makes you have bad, sinful thoughts because then I wouldn’t be the only one and would feel a lot better about myself and this is, after all, my blog so it’s kinda all about me. Right?
1 3 lb boneless pork roast
2 tbs brown sugar
2 tbs brown mustard
3 garlic cloves, pressed or finely minced
2 tsp dried thyme leaves
1 tsp ground black pepper
6 slices uncooked bacon
2 -3 lbs red potatoes, scrubbed and quartered (large chunks)
2 medium onions, peeled and quartered
1 tsp garlic powder
Salt and pepper, to taste
Preheat oven to 350 degrees F.
Place pork roast, fat side up, in roasting pan. Combine sugar, mustard, garlic, thyme and black pepper in a bowl, then rub all over pork. Lay bacon slices across the top of the roast.
In a large bowl, toss the potatoes with a drizzle of olive oil, garlic powder, plus salt and pepper to taste. Place the potatoes and onions around the roast.
Place roasting pan in oven. Cook for approximately 1 hour 15 minutes, or until the internal temperature of the meat is 155 degrees. Stir the vegetables every 20-30 minutes or so.
Remove roast from pan (leaving vegetables) and place on a cutting board. Remove bacon. Cover the roast and allow it to sit for 10 minutes before slicing.
When roast is ready for serving, remove the vegetables from the oven. If you wish (and why wouldn’t you?), chop up the cooked bacon and sprinkle over top.