Herb-Perfumed Roast Pork
- Kid-friendly
- Gluten free
- Lactose free
- Peanut free
A perfume of fresh herbs infuses this roast. It’s ideal served with Riesling-Poached Apples and Pearl Onions or with braised red cabbage. You’ll definitely need fresh bay leaves, but, if you prefer, you can omit either the fresh thyme or the sage, instead rubbing 1-1/2 tsp/7 mL dried thyme or dried rubbed sage onto the roast with the garlic, pepper and salt.
Ingredients
- 3 lbs (1.5 kg) boneless pork rib-eye roast or loin roast
- 3 cloves garlic, pressed or minced
- 1/2 tsp (2 mL) black pepper
- 1/4 tsp (1 mL) salt
- 12 (approx) fresh bay leaves
- 8 sprigs fresh thyme
- 4 sprigs fresh sage
- 10 slices (approx) bacon
Preparation
Rub roast all over with garlic, pepper and salt. Tie roast; tuck bay leaves, thyme and sage at even intervals beneath string. Wrap bacon slices around roast to completely cover it; secure with toothpicks or skewers. Transfer to roasting pan.
Roast in 325°F/160°C oven until thermometer inserted in centre reads 155°F/68°C, 45 to 90 minutes depending on thickness of roast. Let stand for 15 minutes. Discard bacon, herbs and string. Carve roast into thin slices.
Makes 8 to 10 servings.
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