I love making roasts because there’s very little prep involved and you just pop everything in the oven and walk away. It makes the house nice and warm, and the smell is amazing. Plus, there’s always plenty of left overs. This whole dish came together for me in an hour and a half. I always have these veggies on hand so that’s what I used, but fennel, sweet potatoes, rutabaga, parsnips, or apples would be nice too.
BACON ROASTED PORK LOIN WITH ROOT VEG
2 lbs pork loin roast, silver skin removed
3 pc bacon, cut in half
15 small red potatoes, halved
1/4 medium onion, sliced
2 small carrots, cut into 1/2″ slices
1″ piece of ginger, peeled & sliced thick
1t each: garlic powder, onion powder, & paprika
Salt & pepper to taste
Splash of chicken stock
1.) Preheat oven to 375 degrees and line a rimmed baking sheet with parchment paper or tin foil.
2.) Slice the ginger, onion, and carrots, and halve the potatoes.
3.) Coat root vegetables in vegetable oil and spices, and spread onto your baking sheet. Add a splash of chicken stock to the bottom of the pan.
4.) Trim the silver skin off of the pork loin and cut the bacon slices in half.
5.) Generously seasonal all sides of the roast with salt & pepper.
6.) Lay the bacon slices over the top of the roast, and drizzle a bit of vegetable oil on top.
7.) Roast the pork on the bed of root vegetables for about 45 minutes to an hour until bacon is cooked through and the internal temp of the roast is at 135 degrees.
8.) Let rest for 10 minutes, slice, and serve.
Revel in the luxurious smell of pork-y goodness that fills the house while you play with your little one(s).
TIP: Drizzle the dish with pan drippings and serve with a simple side of mixed greens & apple cider vinaigrette!