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Bacon Wrapped Pork Loin with Brown Butter Roasted Sweet Potatoes

Ready in Prep 10 min Cook 1 hr 10 min


½ cup unsalted butter

1 Marcangelo Bacon Wrapped Pork Loin Centre Cut Roast

4 small sweet potatoes

1 tsp. kosher salt

½ tsp. freshly ground black pepper

1/3 cup pecan halves, roughly chopped

2 bunches broccolini

3 cloves garlic, peeled and thinly sliced

2 Tbsp. honey

Cooking Instructions

  1. Preheat the oven to 400°F.

  2. To make the brown butter, melt the butter in a small saucepan over medium-high heat. The butter will sputter as it melts and then it will begin to foam and expand. After 3-4 minutes the butter will begin to turn golden, smell nutty and the foam will subside and the butter will separate into fat and solids. Carefully swirl the saucepan over the heat and when the butter is a lovely golden brown, remove from the heat and pour into a small heatproof container. Let the solids settle on the bottom and use only the clear golden butter for this recipe.

  3. To cook the Marcangelo bacon wrapped pork loin centre cut roast, remove the packaging and place in a small roasting pan. Roast for 60 to 70 minutes or until the pop-up thermometer pops up and an internal temperature of 160°F is reached.

  4. When the roast has been cooking for 30 minutes, wash the sweet potatoes and slice in half lengthwise with a sharp knife. Place the sweet potato halves on a baking sheet. Drizzle with 3 Tbsp. of the brown butter. Season with salt and pepper and toss everything together with your hands to coat evenly. Turn the sweet potatoes cut-side down, leaving space between each half and roast for 25 minutes. Then turn over and roast them along with the pecans for 5 to 7 minutes more.

  5. When the sweet potatoes have been in for 15 minutes, trim the broccolini and place on a baking sheet along with the sliced garlic cloves. Drizzle with 2 Tbsp. of the brown butter. Season to taste. Separate to allow room between the stems and roast for 20 to 22 minutes until tender with crispy edges.

  6. To serve, allow the roast to rest at room temperature for 10 minutes before carving into thick slices. Plate the sweet potatoes and top with the toasted pecans and a drizzle of honey. Serve the roasted broccolini topped with the toasty garlic slices.