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Linda's Divine Pork Roast
Linda’s Divine Pork Roast
This roast is succulent, juicy and oh so flavorful! A great Sunday dinner or anytime family favorite! You can leave off the bacon if you wish but I promise it adds a new dimension of flavor! Serve with gravy and you’re in heaven.
3 lb Pork Tenderloin Roast
2 Tbl. Dried Parsley Flakes
2 Tbl. Dried Rubbed Sage
1 tsp. Paprika
2 Tbl. Dried Minced Garlic
1 Tbl. Cracked Pepper
2 tsp. Kosher Salt
1 Tbl. Seasoning Salt
With Mortar and Pestal grind all dried herbs until coarse and mixed together (or use a bowl and the back of a spoon)
1 Tbl. Olive Oil
Message Olive Oil over entire outside of Pork Tenderloin Roast.
12 slices raw bacon
Take 2 pieces of bacon and place them end to end, slightly overlapping ends in the middle of a 9X12 baking dish that has been sprayed with cooking spray. Using 2 more pieces of bacon make another row end to end, slightly overlapping, to the right of the first row. Repeat with the next 2 slices and place on left side of first row. Using 2 more slices of bacon make another row, overlapping ends, and place this row going side to side in the middle of the first three rows. Repeat with 2 more slices of row bacon and place this row above the last row. Repeat again and place row below the last 2 rows. You should now have 3 rows of bacon going up and down and 3 rows of bacon going side to side.
Pour the dried herbs unto a flat dish. Gently roll the oil rubbed Pork tenderloin roast in the dried herbs until the Pork roast is completely covered in the dries herbs. Place the Pork roast in the center of the rows of bacon. Now take the last row of bacon you made and bring the ends around the roast and up to the top of the roast overlapping the ends and secure with a toothpick through the bacon and into the roast about halfway up the toothpick. Repeat with the next row of bacon, securing with a toothpick into the roast. Repeat with all the rows of bacon until all the rows of bacon have been secured with toothpicks. Your Pork tenderloin roast is now wrapped in bacon.
1 large onion, sliced, 8 Red Potatoes, cubed and 6 unpeeled Carrots, cut in thirds. Add Vegetables around the roast in baking dish. Drizzle a little olive oil over vegetables. Sprinkle 1 Tbl. dried herb mix over roast and veggies. Bake at 325 degrees for 2 hours or to 165 degrees. Remove from oven and place roast, using 2 spatulas to lift, unto a serving platter.
Using 2 cups chicken broth deglaze bottom of baking dish by scraping all the bits and juices from the roast and vegetables. Place deglazed liquid into a medium sauce pan over med. high heat. Add 1 Tbl. dried herb mixture into liquid. Using 2 Tbl. Cornstarch and 1/4 cup cold water make a slurry by mixing the 2 together. Slowly add slurry to broth while it’s boiling until it thickens into a gravy. Cut roast into 1″ slices. Place Pork tenderloin on dinner plate with a few of the vegetables. Ladle some gravy over the Pork roast and vegetables. Serves 6

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