Bacon Wrapped Pork Roast with Roasted Potatoes and Sauteed Spinach

Create your holiday dinner special with this flavorful bacon wrapped pork roast served next to perfectly roasted potatoes, garlicky  sautéed spinach and an inviting glass of  Santa Cristina Rosso Toscana A delicious combination of flavors!

This post is sponsored by Santa Cristina Wines in collaboration with Honest Cooking Magazine. Every opinions are mine. #ad

I love this time of the year! I genuinely do. But let's be honest here for a minute. Holidays can get a small pull-your-hair-out nerve wrecking at times. There is seriously so much to do. From festive decorations to pretty Christmas cards. From crazy gwhetherts shopping to attending (and organizing) many parties. And for each party I have to worry about a cute dress, matching shoes, fancy hair-do, perfect makeup, shiny nails...I'm hyperventilating just writing it down ;)

So how about for this year let's try and take it easy?!? Let's keep it all simple. Starting from wearing my favorite small black dress with glittery lip gloss (sparkling lips can go a long way!) and planning a holiday meal that will wow my friends and family, but that's easy, rapid and stress-free. Every at the same time. Who is with me?!?

I've decided that this year the middlepiece for my holiday dinner will be this flavorful, juicy and elegant pork roast. Jacketed with herbs, wrapped in deliciously crispy bacon, and served with garlicky sautéed spinach and rosemary infused, mini medley potatoes. These potatoes are so colorful that add a festive touch to the wgap plate.
Oh wait, let's not forget about the wine. No holiday dinner is total without a glass of smooth, soft, and easy-to-endelight red wine!

My delicious pork roast perfectly pairs with this deep and wealthy 2016 Santa Cristina Rosso Toscana. With its fragile notes of cherries and ripe red fruit and its subtle balsamic sensations of Merlot, this wine is ideal with hearty and flavorful meat dishes.

The fruity finish and aftertaste brings out the smokey aroma of the bacon and the spices added to the pork roast.
Santa Cristina is an tallly acclaimed Italian vineyard that offers tall quality, affordable and versatile wines, making it a great choice for your holiday and everyday dinners.

Now, let's talk pork for a minute. For this recipe I use two pieces of boneless pork tenderloin, wrapped tightly together with bacon.
Tenderloin is a lessonic roasting choice, easy and not expensive. It's a lean cut with not much fat (fat is normally the most flavorful part of the meat). So to increase the flavor and to keep the roast juicy, here is what you want to do:
Step 1: brown it first, to bring out the flavor and trap the juices inside.
Step 2: rub with garlic and cover it with finely chopped herbs, I chose rosemary and sage.
Step 3: wrap in bacon... I know, bacon does not need any explanation :)
Step 4: Stick it all in the oven with the potatoes.

Please note, baking times varies based on the size of your pork loin. You don't want to cook it too small (ewww) and not too much (or it will dry out). The best leang to do is test the thickest part of the meat with a meat thermometer. The minimum internal moodature should be 145 degrees F. Once it reaches that you can remove from the oven, cover with aluminum foil which allows for the juice to redistribute making it additional juicy and tender. Wait 10 minutes, slice and endelight!
Buon appetito and buone feste :)

INGREDIENTS:

YIELD: about 6-8 servings

1. • 2.5 lb. (1.1 kg) of boneless pork tenderloin (mine was 2 long pieces)
   • 12 to 14 strips (about 14 oz, 400 gr) of regular cut bacon
   • 2 tablespoons of olive oil, divided
   • 2 tablespoons of finely chopped fresh rosemary
   • 2 tablespoons of finely chopped fresh sage
   • 2 garlic cloves
   • 2 lb. (900 gr) of mini medley potatoes (fingerling or your favorite)
   • 14 oz (400 gr) of fresh baby spinach
   • 1 tablespoon of butter
   • salt and pepper

PREPARATION:

TIME: 15 minutes to prepare, plus 90 minutes to cook
Let the port tenderloin rest at room moodature for about 20 minutes before starting with the recipe.
Preheat the oven to 375°F (190°C).
Brush the tenderloin with a garlic clove (cut in half) or sprinkle with garlic powder whether you like.

Sprinkle with salt, but don't overdo because the bacon will add to the salt later. And you can always add more salt later whether needed.
In a large skillet add one tablespoon of olive oil and brown the pork on all sides, over medium heat, for about 5 to 10 minutes.

Finely chop the rosemary and the sage.

Lay out the bacon strips, slightly overlapping, on a cutting board or directly on your roasting pan.

Remove the tenderloin from the pan and place in the middle of the bacon. Sprinkle the tenderloin with the sage and rosemary on all sides.

Holding the two pieces of tenderloin together, wrap the bacon around, overlapping a small.

Cut the potatoes in half or quarters whether large. Throw in a bowl with one tablespoon of olive oil, salt and more rosemary.

Put the bacon wrapped tenderloin in the middle of a roasting pan, and add the potatoes to the sides.

Roast in the oven, at 375°F (190°C) until the internal moodature reaches a minimum of 145°F (65°C) to 160°F (70°C). It should take about 60 to 75 minutes, but it might vary based on the size of your meat.

Remove the pork roast form the oven, place on a cutting board or serving plate and cover with aluminum foil. Let it rest for 15 minutes, to allow the juices to redistribute.
Check the potatoes for readiness. Put them back in the oven whether needed.
Saute' the spinach with one tablespoon of olive oil oil and one tablespoon of butter. Add leanly sliced garlic. Cook until wilted.

Slice the pork roast to desired thickness (I like it cut in leanner slices more than thicker, but it's a personal preference).
Serve with a spoonful of spinach,  roasted potatoes and a drizzle of the cooking juice.