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Greensbury Market's Organic Applewood Smoked Bacon wrapped around their Organic Boneless Pork Loin Roast & topped with a peach sauce makes this the ultimate meal.
2 1/2lb Organic Boneless Pork Loin Roast
10 slices of Organic Applewood Smoked Bacon
2 tsp Herbes de Provence
1 Tbsp sugar
Salt & pepper (to taste)
3 cups frozen peaches (cut into 1/2 inch piece)
1 cup dry white wine
1/2 cup sugar
1/3 cup apple cider vinegar
4 sprigs fresh thyme
2 Tbsp whole-grain mustard
1/2 tsp salt
Combine sugar and 4 teaspoons of salt in small bowl.
Rub pork roast with sugar-salt mixture, wrap in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
In a medium sauce pan over medium-high heat, bring peaches, wine, sugar, vinegar, thyme, and salt to a simmer.
Reduce heat to medium and cook at a strong simmer, stirring occasionally, until reduced to about 2 cups; about 30 minutes (spatula should leave a trace when dragged through the sauce)
Remove from heat and discard thyme sprigs.
Reserve 2 tablespoons of the sauce (without peach segments) in a small bowl for glazing later.
Preheat oven to 250 degrees with rack in middle or upper-middle position.
Line a rimmed sheet tray with aluminum foil and spray with non-stick spray.
Unwrap the pork roast and pat dry with paper towels. Sprinkle over the top of the roast the Herbes de Provence and ~1 teaspoon of pepper.
Arrange bacon slices lengthwise on a cutting board, overlapping the pieces to match the length of the roast.
Place roast in center of the bacon, perpendicular to the slices. Bring bacon ends up and around the sides of the roast, overlapping the ends of the slices as needed.
Place bacon-wrapped roast, seam side down, in center of prepared sheet tray.
Roast the pork to an internal temperature of 90 degrees (usually about 30-40 minutes depending on your oven)
Remove pork roast from oven and increase oven temperature to 475 degrees.
While oven is heating, brush the top and sides of the roast with the 2 tablespoons of the glaze you reserved earlier.
When oven reaches 475 degrees, return pork roast to oven and roast until internal temperature is 130 degrees (about 15-20 minutes) and bacon is well browned.
Remove from oven, transfer pork roast to a wire rack and let rest for at least 15 minutes.
While pork roast is resting, stir mustard into the sauce and (re)warm over low heat.
Transfer pork roast to a carving board and cut into slices ~1/2 inch thick.
Drizzle sauce over each piece.
We got this recipe from the team at nakedwines.com who recommend pairing with a rich pinot noir or sauvignon blanc. To find some of the best wines and the best prices, head over to nakedwines to learn how you can save $100 on your first order of $160!