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Bacon-wrapped pork roast with purple cabbage and sweet potatoes
Ingredients
- 1 (3- to 4-pound) pork loin roast
- 1 pound thinly sliced bacon
- 2 tablespoons extra-virgin olive oil
- 1/2 head purple cabbage, cut into 4 large wedges
- 3 large sweet potatoes, peeled and cut into 3-inch pieces
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 2 tablespoons chopped fresh parsley, for garnish
- 1 lemon, cut into wedges, for serving
Directions
- Preheat the oven to 325ºF.
- Wrap the entire pork roast with the bacon slices, securing the bacon with toothpicks or by weaving the pieces together. Place the bacon-wrapped pork in a large (4-quart) baking dish.
- Rub the olive oil over the cabbage wedges and sweet potato pieces. Arrange the cabbage and sweet potatoes around the pork, then season everything with the salt and pepper.
- Cover the baking dish with its lid or tightly with aluminum foil and bake for one hour, until the bacon is crisped and the sweet potatoes and cabbage are tender. Remove from the oven and transfer the roast to a cutting board, tent it with foil, and let it rest for ten minutes before slicing.
- Slice the pork into 1/4-inch-thick pieces. Then cut half the sliced pork into two-inch-long pieces. Transfer the two-inch-long pieces (three cups) to an airtight container and refrigerate to use for Meal 2 (it will keep for up to five days).
- Arrange the remaining sliced pork, the cabbage, and the sweet potatoes on a serving platter. Sprinkle the lemon wedges alongside for squeezing over the top.
