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
Olive oil
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.
Sharing with It’s So Very Cheri, C.R.A.F.T., Lines Across My Face, Craft-O-Maniac, Mrs. Happy Homemaker, The Girl Creative, The Southern Institute, Everything Under The Moon, Add A Pinch, Home Savvy A to Z, Delightfully Dowling, Sumo’s Sweet Stuff, Making the World Cuter, Mad in Crafts, Sarahndipities, Skip To My Lou, A Southern Fairytale, All The Small Stuff, Giggles Glitz and Glam, Home Stories A to Z, Tip Junkie, Hope Studios, Sugar Bee Crafts, A Bowl Full of Lemons, Ladybug Blessings, Chef in Training, Not Just a Housewife, I’m Topsy Turvy, Funky Polkadot Giraffe, Reasons to Skip the Housework, Balancing Beauty and Bedlam, 33 Shades of Green, Raising 4 Princesses, My Uncommon Slice of Suburbia, Trendy Treehouse, Lady Behind the Curtain, This Chick Cooks, Junk In Their Trunk, Newlyweds, Rattlebridge Farm, Tidy Mom, Simply Sweet Home, One Artsy Mama, 504 Main, Whipperberry, Jennifer Cooks, Five Days…5 Ways, The Country Cook
This looks so, so, so delicious! Thanks for sharing!
Thanks! It was really good and super easy so I think everyone should make it. Just my opinion.
Those potatoes are making my mouth water! And they’re in the vicinity of bacon, so that’s saying something!!
Okay, between you and me? And anyone who reads this? The bacon grease cooks into the potatoes, along with some of the mustard flavor…and the end result pretty much rocks my world, hard. I feel so unhealthy just typing those words, but they’re the truth!
yummy oh so good this looks delicious come see what I shared at http://shopannies.blogspot.com/2012/02/mini-greek-pizza-muffins.html
Thanks! I’ll have to stop by.
Your roast looks and sounds amazing. I would love for you to share at Bacon Time too, Anything Goes Fri-Monday linky.
Thank you for inviting me!
Delicious! I love roast & veggies. I found you on Mad in Crafts.
Thanks so much for coming by!
This looks amazing! I would love for you stop by at my party and link up at ourdelightfulhome.blogspot.com
Mrs. Delightful
Ourdelightfulhome.blogspot.com
Thank you so much for inviting me!
This roast looks and sounds delicious! Pinning it. Thanks for the recipe.
Thanks so, so much for that.
Oh. My. God. Will you look at that?
I must admit my thoughts on this roast are certainly sinful. Isn’t gluttony one of the 7 deadly sins? Who cares, I want this all to myself!
Bacon makes everything better. It just does.
Well, it’s not your fault. Bacon does that to a person.
And yes, bacon does make everything better. Now I wish I had some right now. Truly.
Oh, I’ll take roast pork over roast beef any day and you can better believe I am going to t try this!
Hold on…. Did you say bacon blanket? I’m in!
ButterYum
[...] turning out to be massive meat lovers like me! SO I see more and more roasts in my future, this bacon wrapped roast sounds AMAZING and I can’t wait to try [...]
Thanks for the recipe. I made this tonight and my family loved it.
Hi There,
with the fat from the roast and the fat from the bacon this sounds like one greasy mess. One would thin that the potatoes would be saturated with the bacon fat. Being a diabetic and having to watch very closely to what I eat I think I will have to pass on trying this receipt.
You’d be surprised how untrue your assessment is, I think, though I can see how you’d arrive at that conclusion. Six slices of bacon don’t render *that* much fat when put up against a few pounds of potatoes. And as you can see from the photos, the fat cap on the pork was pretty much intact. If the heat of the oven is high enough, the potatoes are searing and crisping as opposed to soaking in the fat (just like a french fry will either be greasy or crispy depending upon the temperature of the oil). Still, to each their own. Thanks for taking the time to comment!
Making this today for the 1st time …. Wish me luck !!!!