Bacon wrapped Pork Roast with Little Potatoes:
Everything is better with bacon 🥓and a little potato! 🥔
One boneless Boston Butt (shoulder) pork roast
12 to 15 fresh parsley leaves
A bunch of fresh chives
1 garlic scape (or you can use garlic cloves)
7 to 12 strips of bacon (depending on the size of your roast)
1 large Spanish Onion
1.5 pounds (1 bag) of @littlepotatocompany Terrific Trio potatoes
3 tbsp of Olive Oil
Salt and Pepper to taste
Preheat the oven to 425 degrees (F). Salt and pepper the pork on all sides. Lay the bacon horizontally or on a piece of tin foil with the strips touching. Place the parsley leaves and the garlic scape (or garlic cloves) on top of the bacon. Set aside a small bunch of chives, place the remainder on top of the parsley and garlic scape. Set the pork roast in the middle and gently wrap the bacon around it. Set the pork roast in the center of a roasting the pan (with the side where the tips of the bacon meet facing the bottom of the pan). Slice the Spanish onion into large chunks and place them around the roast. Drizzle with 1 tbsp of Olive Oil. Place uncovered on the center rack and bake for 30 minutes. After 30 minutes, turn the oven down to 400 degrees (F). Dice the remaining chives. Place the potatoes onto a large piece of foil. Drizzle with the remaining olive oil, chives, salt and pepper. Mix well. Wrap the tinfoil enclosing the potatoes. Bake in the oven with the roast (adding them to the oven once you turn the heat down to 400 degrees). Cook both the roast and the potatoes for an hour (or until the internal temperature of the roast reaches 140 degrees (F).
Remove from the oven and let the roast rest, covered, for 10 to 15 minutes. Slice and serve with the potatoes and onions.
You can make a gravy using the pan juices from the roast, or simply spoon over the juice as is.
For more easy recipes like this get a copy of Oreo's cookbook via: www.theoreocat.com (link in bio)
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