Bacon-Stuffed Roast Strip Loin with Potatoes
A succulent strip loin roast generously stuffed with smoky bacon and fragrant herbs, slow-roasted alongside golden potatoes that soak up every drop of the rich pan juices. This impressive yet easy Sunday roast will have everyone asking for seconds.
🛒 Ingredients
10 servings
- 1.5 kg (3.3 lb) strip loin roast, in one piece
- 150 g (5 oz) thick-cut smoked bacon
- 500 ml (2 cups) hot beef stock
- 2 garlic cloves, thinly sliced
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 6 medium potatoes, peeled and halved lengthways
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Preheat the oven to 180 °C (350 °F). Remove the meat from the fridge 30 minutes before cooking to bring it to room temperature.
- 2
Place the strip loin on a cutting board. Using a sharp knife, make 10 deep parallel cuts across the meat without slicing all the way through.
- 3
Push a strip of bacon and a sliver of garlic into each cut. Tuck in a few thyme and rosemary leaves.
- 4
Transfer to a large roasting pan. Pour the hot beef stock over the meat, ensuring it seeps into the cuts. Cover tightly with foil.
- 5
Arrange the potatoes around the roast, drizzle with olive oil, and season generously. Roast for 1 hour.
- 6
Halfway through, open the foil and baste the meat with the pan juices, then recover.
- 7
Remove the foil and roast for a further 10–15 minutes until the surface is deeply browned.
- 8
Rest the roast for 10 minutes loosely tented with foil before carving. Serve with the pan-roasted potatoes and cooking juices.
💡 Chef's Tip
Rub the meat with a tablespoon of Dijon mustard before roasting for extra depth of flavour. Use a meat thermometer and aim for 60 °C (140 °F) at the centre for a perfect medium.
Similar Recipes
Same category — Meats
🍽️ Complete your meal
More ideas to accompany this dish
