|Make 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 scrumptious combination of flavors!
|This post is sponsored by Santa Cristina Wines in collaboration with Honest Cooking Magazine. All opinions are mine. #ad|
I love this time of the year! I really do. But let’s be honest here for a minute. Holidays can get a little pull-your-hair-out nerve wrecking at times. There is seriously so much to do. From festive decorations to pretty Christmas cards. From crazy gifts shopping to attending (and organizing) numerous 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 ;)
I’ve decided that this year the centerpiece for my holiday dinner will be this flavorful, juicy and elegant pork roast. Coated with herbs, wrapped in scrumptiously 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 whole plate.
Oh wait, let’s not forget about the wine. No holiday dinner is complete without a glass of smooth, soft, and easy-to-enjoy red wine!
My scrumptious pork roast perfectly pairs with this deep and rich 2016 Santa Cristina Rosso Toscana. With its delicate notes of cherries and ripe red fruit and its subtle balsamic sensations of Merlot, this wine is ideal with hearty and flavorful meat dishes.
Santa Cristina is an highly acclaimed Italian winery that offers high 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 classic 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 little (ewww) and not too much (or it will dry out). The best thing to do is test the thickest part of the meat with a meat thermometer. The minimum internal temperature 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 extra juicy and tender. Wait 10 minutes, slice and enjoy!
Buon appetito and buone feste :)