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Bacon-Wrapped Pork Roast with Sweet Potato Bourbon Mash

Elizabeth Karmel
Recipe by Elizabeth Karmel

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  • Prep 15 mins
  • Total 1h 15 mins
  • Easy
  • Serves 8

TIP: Let the bacon come to room temperature, so that it sticks to itself as you wrap the roast. Cooking the roast in the Foodi with pressure and then crisping it under the crisping lid results in a juicier roast, rather than oven cooking alone. 

Compatible with

Allergies

  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy

Cooking mode

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  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon dried sage
  • 1/8 teaspoon granulated garlic
  • 1/8 teaspoon white pepper
  • 1 center-cut pork loin roast (2 1/2-3 pounds)
  • 1 tablespoon olive oil
  • 1/2 package (8 ounces) Applewood-smoked pork bacon, room temperature
  • 3-4 sweet potatoes, peeled, cut in half lengthwise
  • 1/2 cup unfiltered apple cider
  • 1/3 cup heavy cream
  • 1/3 cup high-vanilla bourbon
  • 1/4 cup dark brown sugar
  • 1/4 cup molasses
  • 3 dashes hot pepper sauce
  • Freshly grated nutmeg
  • Fleur de sel, for serving

Utensils

  • Small Bowl
  • Step 1

    In a bowl, stir together salt, sage, garlic, and pepper; set aside. 

  • Step 2

    Pat pork loin dry with paper towels. Brush all over with olive oil, then season evenly with spice mixture. 

  • Step 3

    Beginning at one end of the roast, wrap bacon around it (mummy style), overlapping bacon slightly with each new piece. Try to make ends of the bacon meet on the bottom, but if they do not, don’t worry because the weight of the roast will secure the bacon. Cover the whole pork roast in bacon. 

  • Step 4

    Place bacon-wrapped roast directly on the reversible rack, making sure rack is in the lower orientation; set aside. 

  • Step 5

    Place the sweet potatoes and apple cider in pot. Place the rack with the pork on top of the potatoes, positioning the legs if possible between the potatoes as best as possible. 

  • Step 6

    Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 35 minutes. Select START/STOP to begin. 

  • Step 7

    When pressure cooking is complete, allow pressure to natural release for 5 minutes. After 5 minutes, quick release any remaining pressure by turning the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. 

  • Step 8

    Carefully remove the rack with the pork and set aside. Using a ladle remove as much liquid from the pot with the potatoes as possible and discard. 

  • Step 9

    Add cream, bourbon, brown sugar, molasses, hot sauce, and nutmeg and stir well. Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Cook the potatoes for 5 minutes, stirring frequently. 

  • Step 10

    Return the reversible rack to the pot over the potatoes. Close crisping lid. Select BROIL and set time to 6 minutes. Select START/STOP to begin. 

  • Step 11

    When cooking is complete, carefully remove the roast from the pot. Let rest for 10 minutes on a cutting board. Then carve meat in thick slices and serve hot, with a sprinkle of fleur de sel and the Sweet Potato Bourbon Mash. 

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