Unlock a new Cook's Country recipe each month — exclusively at nakedwines.com

Unlock a new Cook's Country recipe each month — exclusively at nakedwines.com

Great meals and great wines have something in common — they’re made with love, and meant to be shared.

Nakedwines.com and Cook's Country from America's Test Kitchen have partnered to bring you the best recipes from 11 Cook's Country seasons. Now you can get special access to viewers' all-time favorite meals, like Stuffed Mushrooms with Bacon and Blue Cheese, Texas Thick-Cut Pork Chops and classics like Spice-Crusted Steak — each paired with an exclusive independent wine for that perfect finishing touch.

Photo credit: Kevin White

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What we're eating (and drinking) this month:

Bacon-Wrapped Pork Roast with Peach Sauce

Pair this rich, juicy roast with Scott's oak-aged, rustic Oregon Pinot Noir

Wrapping a pork loin roast in bacon not only adds big, smoky flavors, but it also bastes the pork as it renders. To add extra flavor and juiciness, we rub the pork with a mixture of salt and sugar for a rosy, moist roast with a beautifully browned crust. Brushing the bacon with a quick-cooking peach sauce gives it a rich, lacquered appearance.

Smoky savory flavors are a match made in heaven for a medium-bodied classic red like Pinot.

Air date: December 2018

Photo Credit: Joe Keller

Bacon-Wrapped Pork Roast with Peach Sauce

Serves 8 to 10

Pair this rich, juicy roast with Scott's oak-aged, rustic Oregon Pinot Noir

From our partners at:

Why this recipe works:

Wrapping a pork loin roast in bacon not only adds big, smoky flavors, but it also bastes the pork as it renders. To add extra flavor and juiciness, we rub the pork with a mixture of salt and sugar for a rosy, moist roast with a beautifully browned crust. Brushing the bacon with a quick-cooking peach sauce gives it a rich, lacquered appearance.

Ingredients:

Pork:
  • Kosher salt and pepper
  • 1 tablespoon sugar
  • 1 (3 1/2-pound) boneless center-cut pork loin roast
  • 2 teaspoons herbes de Provence
  • 4 large eggs
  • 10 slices bacon
Sauce
  • 20 ounces frozen peaches, cut into 1/2-inch pieces (3 cups)
  • 1 cup dry white wine
  • 1/2 cup sugar
  • 1/3 cup cider vinegar
  • 4 sprigs fresh thyme
  • 1/2 teaspoon kosher salt
  • 2 tablespoons whole-grain mustard

Instructions:

Buy a pork loin roast that measures about 9 inches long and is between 4 and 5 inches in diameter. Oscar Mayer Naturally Hard- wood Smoked Bacon is our winning thin-sliced bacon. Do not use thick-cut bacon here. The peaches needn’t be thawed before making the sauce. The pork needs to cure for at least an hour before cooking.

  1. FOR THE PORK: Combine 4 teaspoons salt and sugar in bowl. Remove fat cap and silverskin from roast. Rub roast with salt-sugar mixture, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.
  2. FOR THE SAUCE: Bring peaches, wine, sugar, vinegar, thyme sprigs, and salt to simmer in medium saucepan over medium-high heat. Reduce heat to medium and cook at strong simmer, stirring occasionally, until reduced to about 2 cups and spatula leaves trail when dragged through sauce, about 30 minutes. Remove from heat and discard thyme sprigs. Reserve 2 tablespoons of liquid portion of sauce (without peach segments) in small bowl for glazing. Cover and set aside remaining sauce.
  3. Meanwhile, adjust oven rack to upper-middle position and heat oven to 250 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Unwrap roast and pat dry with paper towels. Sprinkle with herbes de Provence and 1 teaspoon pepper.
  4. Arrange bacon slices on cutting board parallel to counter’s edge, overlapping them slightly to match length of roast. Place roast in center of bacon, perpendicular to slices. Bring ends of bacon up and around sides of roast, overlapping ends of slices as needed.
  5. Place bacon-wrapped roast, seam side down, in center of prepared sheet. Roast until center of pork registers 90 degrees, 30 to 40 minutes. Remove roast from oven and increase oven temperature to 475 degrees.
  6. Brush top and sides of roast with reserved 2 tablespoons sauce. Once oven reaches temperature, return pork to oven and roast until bacon is well browned and meat registers 130 degrees, 15 to 20 minutes longer. Transfer roast to wire rack and let rest for 15 minutes.
  7. Stir mustard into sauce and rewarm over low heat. Transfer roast to carving board and cut into 1/2-inch-thick slices. Serve with peach sauce.
Featured wine pairing

Scott Kelley Oregon Pinot Noir 2017

    • Ho-boy! This is Oregon Pinot Noir at its finest. Juicy black cherries, berries, a hint of vanilla and toasty spice from aging in extravagant French Oak. Delicious!
    • Scott works with dry-farmed hillside vineyards in one of the most diverse and nuanced wine regions in the U.S. -  a place the Native American inhabitants of Oregon call "the land of 1,000 valleys".
    • YOU funded one of the country's leading Pinot Noir experts to make his dream wine - and it's everything you could hope for. Grab a bottle while it lasts!
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