What’s the best part of roasting a bacon-wrapped pork loin over potatoes? Is it how the bacon guarantees a juicy, tender piece of meat (both flavoring and basting the roast), or how it infuses the potatoes with smoky, bacony taste? If only all recipes prompted such questions.
A cookbook recipe exclusively for All-Access members from One-Pan Wonders
To add extra flavor and juiciness, we applied a rub of sugar and thyme to the pork loin first and let it chill for at least an hour. Laying out and overlapping bacon slices and then wrapping them around the roast worked perfectly to encase ...