Ingredients
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4- to 5-pound boneless pork roast or pork tenderloin
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1 teaspoon salt
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1/2 teaspoon ground black pepper
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3 garlic cloves, slivered
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1/2 pound bacon
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1/4 cup fresh sage leaves
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16 small red (new) potatoes, with skins
Instructions
- Bring roast to room temperature before roasting.
- Preheat oven to 350°F.
- Trim excess fat from the roast.
- Rub roast with salt and pepper.
- With a sharp knife, make small slits all over the roast and insert a sliver of garlic in each.
- Stretch each piece of bacon before using it (otherwise it will shrink when you wrap it around the roast).
- Wrap the bacon strips around the roast, tucking sage leaves under each strip.
- Fasten the bacon with toothpicks.
- Set the roast in a roasting pan and surround it with the potatoes which have been boiled in their skins for 10 minutes.
- Sprinkle the potatoes with salt and pepper.
- Roast for 1-1/2 to 2 hours, turning roast halfway through cooking.
- The roast is done when it registers 150°F on a meat thermometer.
- Remove roast from the oven and let it rest in a warm place, covered loosely with foil, for 10 minutes.
- Remove toothpicks.
- Cut the roast into thick slices.
- Serve with the potatoes and spinach or green beans.
