Pork Loin Roast with Garlic Mashed Potatoes

Cindy Thomas, September 14, 2015

IMG_5537Bacon wrapped roast?!  Yes, please!

ready for the oven!

ready for the oven!

You just can’t go wrong with this combination.  Mimi’s recipe calls for the bacon wrapped roast to be baked at a much lower temperature than I would normally expect.  I baked this roast at 275 F for an hour and 15 minutes and it was gloriously tender and cooked to perfection.  I have never had a pork roast that melted in your mouth like this!  Because the roast is so tender, the bacon on the outside adds a lovely bit of crunch to balance it out.  I turned on my broiler for just a minute or so before I took it out of the oven to allow the bacon to crisp a little more.

After roasting

After roasting

The roast is served sliced with the roasted garlic to accompany it.

Next, the garlic mashed potatoes….again, what’s not to love?

ingredients ready for garlic mashed potatoes

ingredients ready for garlic mashed potatoes

I changed the recipe a bit by using some of the roasted garlic instead of fresh in my mashed potatoes.  It worked really well and tasted great.IMG_5531


We had this meal as a Sunday family dinner.  I know I will make this recipe again. Absolute comfort food!



I’m not able to share this recipe here, but it can be found in Mimi Thorisson’s cookbook:  A Kitchen in France

If you’re interested in joining the Weekend in a French Kitchen group or just want to see how the other members of the group fared with this recipe check out this link:  WIFK






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Meet the Chef!

Welcome to my site! I'm Cindy. I'm a native Oregonian and have lived on the west coast most of my life. I have been interested in food and cooking since childhood. Food is something I'm passionate about! Whether it's growing a garden or scouting out the best new restaurant in town, I'm all in! It is my hope that this site will be a place to share all kinds of delicious goodness from my native northwest and beyond!

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