1 ( 3 1/2-pound) boneless center-cut pork loin roast, trimmed

3 tbsp sugar

2 tsp minced fresh thyme or 3/4 tsp dried

Salt and pepper

3 pounds small red potatoes, unpeeled, halved

1 small shallot, minced

1 tbsp extra virgin olive oil

12 ounces bacon

10 ounces frozen peaches,thawed and cut into 1-inch pieces

1/4 cup dry white wine

1 tbsp cider vinegar

2 tsp whole grain mustard

  1. Rub pork with 1 tbsp sugar and 1 tsp thyme and season with salt and pepper. Wrap pork in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
  2. Adjust oven rack to middle position and heat oven to 250 degrees. Combine potatoes, shallot,oil, remaining 1 tsp thyme.1/2 tsp salt, and 1/4 tsp pepper in 16 by 12-inch roasting pan.
  3. Arrange bacon slices prallel to counter’s edge on cutting board, overlapping as needed to match lenght of roast.
  4. Unwrap roast and place in center of bacon, with longer side of roast perpendicular to counter’s edge. Bring ends of bacon up and around sides of roast, overlapping ends of slices as needed.
  5. Place bacon wrapped- roast, seam side down, on top of potatoes. Roast pork and potatoes until pork registers 90 degrees, 50 minutes to 1 hour.
  6. Remove pan from oven and increase oven temperature to 475 degrees. Continue to roast pork and potatoes until bacon is crispy and browned and pork registers 130 degrees, about 30 minutes longer.
  7. Transfer pork to carving board, tent with aluminum foil, and let rest for 15 minutes. Toss potatoes with pan juices, season withh salt and pepper, and transfer to platter; cover with foil to keep warm.
  8. While pork rests, combine peaches, wine, vinegar,mustard, and remaining 2 tbsps sugar in bowl and microwave, stirring occasionally, until thickened, 8 to 10 minutes. Slice pork 1/2 inch thick and serve with potatoes and peach sauce

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