With bacon as the puff pastry, this Bacon Wellington Pork Roast not only looks amazing, but tastes amazing, too.
We have a Costco membership. Mainly just for gas. We very RARELY go into the store to purchase anything, but recently we needed to go in and purchase some Bounce, some canned goods, and a few other items that are just cheaper for us to buy there. While we’re there, we always peruse the meat aisle to see what looks good to pick up for some dinners.
Well, on this particular trip, it was marked down pork roast. You can’t go wrong with cheap pork roast, in my book at least. I mean, you can cook those bad boys up any way you want! Make a delicious roast like I did, slice them up into chops and fry them, cut them up into kabobs, or even thinly slice for stir-fry; you can make a pork roast any way you want. So, it was a no brainer to purchase the slab of pork.
Of course, I already had the menu planned for the week. That meant that these three roasts went in the freezer with the rest of the hoarded stock of meat. That was until I saw the picture that would make me pull one out and bake it up.
Yup! You guessed it! I saw an image on Pinterest and without even looking at the recipe or even reading the title of the recipe, I knew what I was going to make with one of these delicious pork roasts. I was going to cover it an herb and mustard rub and then wrap it all in bacon. Because, you see, I had bacon that needed to be used up. I couldn’t let that go to waste, now, could I? I mean, that would be an epic #baconfail. I think they send you to blogger jail for that.
I pulled the roast out of the freezer and let it thaw out for the Sunday meal. It took all of about 10 minutes prepping before popping the roast in the oven. And, since the roast was a small-ish roast, it didn’t take too long to cook. Two pounds at 20 minutes a pound? Dinner is on the table in about an hour. For a sit-down Sunday meal, that’s pretty sweet. Heck, even for a weeknight meal that’s not too shabby. Granted WE couldn’t pull that off with our horrific commuting, but some normal people might be able to swing it.
And it’s so worth it to try to swing it any day of the week. I mean, just look at that roast!! The juicy pork, the whole grain mustard, the delicious herbs, and then there’s that bacon crust. You need a napkin, because you’re drooling. I’m drooling, too, so you’re in good company. All those flavors come together to make for the most amazing pork roast I’ve ever made. Well, I mean, aside from the milk braised one I made. If you haven’t tried that recipe, you really should. It’s amazing, too.
We couldn’t stop nibbling on this roast as the rest of the meal was finishing up. We have this where we say, “It was just screaming! EAT ME! So, I did.” The bacon cover keeps the pork roast moist while the mustard and herb rub flavors the meat. It has such amazing flavor I just know you’re going to love this recipe. I’d be willing to bet, you have everything in your kitchen to make this for dinner, too!
What are your favorite items to purchase at Costco or other big box stores?
With bacon as the puff pastry, this Bacon “Wellington” Pork Roast not only looks amazing, but tastes amazing, too.
- 2 tablespoons finely chopped thyme
- 1 tablespoon finely chopped rosemary
- 1/4 cup whole grain mustard
- 9 or 10 slices center cut bacon
- 2 pound pork sirloin roast
- salt and pepper to taste
- Preheat oven to 350.
- Combine the rosemary and thyme with the mustard in a small bowl. Set aside.
- Carefully lay the bacon out on a clean work surface making sure they are as close together as possible.
- Sprinkle the top of the roast with salt and pepper before spreading with half of the mustard mixture. Place the roast, top down, on the bacon. Sprinkle with bottom of the roast with salt and pepper before spreading with the remaining mustard mixture.
- Carefully pull the bacon up and over the back of the pork roast one slice at a time starting with the second from the end. Make sure to slightly overlap the end pieces of the bacon for complete coverage. The two end pieces of bacon are brought up around the end of the roast and wrapped down the sides of the roast to cover the end of the roast. (They will be perpendicular to the other slices of bacon.)
- Carefully place the roast on a baking sheet topped with a rack. Bake at 350 for 30 to 50 minutes depending on the thickness of your roast; or until the internal temperature reaches 140 for medium or 150 for well done. Allow the roast to rest 10 to 15 minutes before carefully slicing and serving.