Bring back Sunday Supper with this unbelievably delicious Bacon Wrapped Berkshire Pork Roast!
I love spending quality time with family, and in our house, that usually means a meal is involved. When I was younger, Sunday was considered family day. Nothing formal was planned, but we knew that it was the day to spend together at home.
Now, with my own children, I try to carry on that tradition. It is mind clearing to know that there is one out of seven days, where there will be no schlepping, taxiing , organizing or play dating.
Having no plans allows us to do something spur of the moment, rest up, or simply have plenty of time to prepare a fun and delicious meal that we can enjoy together. That thought brings me to this fantastic oven roasted Berkshire Pork Loin.
So …bacon wrapped anything…has got to be good. But for those of you that have yet to try a Berkshire Pork Chop or Berkshire Pork Roast, you are in for a treat.
The Berkshire Hog is a heritage breed of pig which originated over 300 years ago in Berkshire County of the United Kingdom. Berkshire pork is the most highly sought after in the world. It is revered for its extraordinary marbling and rich taste. The Berkshire Pork that my Butcher carries is from Dartagnan and is raised on pasture, with no Antibiotics or hormones. One bite of this pork will make you a believer!
Serve this Pork Roast alongside sautéed potatoes & fresh applesauce that you can make from those leftover apples you have in the fridge! Fresh and delicious…
Click through the gallery below for step by step instructions.
The full recipe including how to make the applesauce is posted below :
You will need:
From The Butcher, a three pound Berkshire Pork Roast
Seven Slices of Applewood Smoked Bacon
You will also need:
One head of garlic; broken into cloves
A bunch of fresh Sage and fresh Thyme
Fresh ground salt and pepper
Pre heat your oven to 300 degrees fahrenheit.
Season the pork well with salt and pepper. Cover the pork with a few sprigs of fresh Sage and Thyme and place the entire roast in a small roasting pan.
Lay the strips of bacon over the pork, overlapping as you go. Tuck all the ends under the pork. Lay more fresh Sage and Thyme over the bacon. Scatter the garlic cloves along the bottom of the pan and pour about a third cup of chicken stock around the roast. Drizzle the top of the pork roast with olive oil.
Roast the pork for about an hour or until the internal temperature reaches 145 degrees. It is important to know that every oven is different and it could take a little less or more time to come to temperature. Always test the internal temperature well before you think the dish should be done.
When the pork reaches 145 degrees, remove the pan from the oven and let stand on the counter, loosely covered, for 15 minutes. Slice and serve with you favorite side dish. I served mine with this super simple fresh applesauce and there was no need for gravy!