Roast Pork and Potatoes with Bacon, Garlic and Sage

This is a wonderful dish for a family meal, a company meal or a buffet. Roast pork on its own smells terrific, but add garlic, fresh sage and bacon (I used applewood smoked bacon), and the aroma will arouse all appetites. The pork cut featured in the above photo is a 4-1/2 pound pork tenderloin, and it was delicious. Because you don't want to overcook this lovely cut of pork, get yourself a good instant-read meat thermometer. It's a wise investment.

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

Kitchen tools you'll need for Roast Pork and Potatoes with Bacon, Garlic and Sage:
Meat Thermometer, Roasting Pan

Ready in: 2 Hrs 30 Min

Recipe editor Patricia Mitchell