Hi Elise,

Thanks for posting such a great recipe! Easy to understand and even easier to make. I prepared this over last weekend for friends and everyone LOVED it. Hint for those interested - I paired this with a Syrah wine and it was really incredible. I chose the 2003 Red Bicyclette Syrah (one it's got a great fun label but also it's really down to earth and enjoyable). Anyway, looking forward to trying out another one of your recipes again.
Thanks!

A variation: stuff the roast with crumbled bleu cheese and smear more bleu cheese on the outside before you wrap the bacon around. Works well with roast beef also. And I wrap it in tinfoil and then BBQ, but that's 'cause I'm crazy.

Just wondering, are those onions in the skillet with the roast when it is being browned? I didn't see onions or garlic mentioned in the recipe but want to be as accurate as possible when I cook this.

Bought a 1/5 lbs pork roast from meat market. Was told to cook 1/2 hour at 350 degrees. It was still dark pink inside when I went to serve! So, I am looking at your recipe. Did you put the cast iron pan in the oven that you used to sear it on the stove? How long did the roast sit after taking it from the oven. By the way, my attempt at the meat market roast was tough and chewy!

uhh... I'm pretty sure that you always want to cook pork to 165F (recipes call for 145F)

No, actually you don't. Anything that could cause you harm is killed at 137°F. Current recommendations are to cook pork to 145°. By the way, trichinosis is no longer considered a problem in U.S. pork production, and hasn't been for several decades. ~Elise

Fantastic recipe. I essentially doubled the recipe by using a 4 pound roast which I cut in half into two short sections, and I also added a little minced garlic with the rosemary. It was deemed "one of the best things you've ever made" by my boyfriend, which is quite the compliment as far as I'm concerned! Thanks so much for this delicious recipe.

Just tried this tonight and it was fantastic. Such great flavor from the bacon and the meat was nice and juicy. Plus it hardly took any effort to prepare - will be making this again for sure!

I found this recipe and was excited to try it tonight for dinner. We unfortunately were not excited by the taste of it though. The flavor of fat and grease was a bit much. I would not recommend this to anyone nor will I be making it again.

I prefer my food to be flavorful and exciting, not bland and greasy tasting.

Made it tonight--the pork turned out very moist, which is always my main fear with pork roasts. I was also a little wary of cooking it to 145 instead of the 170 that our meat thermometer said, however I took it out at around 146-148, and it later went up to around 160 sitting around waiting, and was neither dry nor excessively pink, which always makes everyone think I'm trying to kill them. I didn't have any twine and tried briefly to reuse the twine the roast was initially wrapped with, before harsh reality proved that to be unfeasible. I instead ran ~5 skewers through one side and although inelegant in appearance, it kept the bacon on adequately. Everyone liked the bacon-y flavor and I studded it with garlic cloves before searing it as well.

Made this last night when my in-laws were in town. It took a bit longer to cook than stated, but I am in Denver at high altitude. It turned out great! We were hoping to have left overs for the week, but we all kept putting more on our plate. My in-laws asked for the recipe after dinner. It was also pretty simple to make. This is a keeper. And thanks for all the additional input! I added the goat cheese and onions. I didn't have Rosemary so I substituted with Herbs D' Provence. Very flavorful dish! Thanks again.