Peel and chop the onion. Cut the bacon into large cubes.
Peel the potatoes and rinse thoroughly.
Preheat the oven to 200'C (gas mark 6-7).
Heat the olive oil in a cast iron pan. Season the pork with salt and then colour on all sides. Remove from the pan and add pepper.
Add the butter in the pan and fry the bacon. Add the chopped onions and crushed garlic, then the thyme and potatoes. Coat the ingredients with butter, then deglaze with a glass of water.
Put the pork back in the pan and bake in the oven for 40-45 minutes.
Add a little water whilst cooking to prevent the meat from drying out.
When cooked, remove the roast from the pan and cover with aluminium foil. Allow to rest for 10 minutes.
Cut the meat into thin slices and serve immediately, accompanied by the potatoes, bacon and garlic cloves.
«If the potatoes colour too quickly, remove from the oven before the roast is cooked and reheat in the oven 5 minutes before serving. »
A delicious and rustic pork roast, with bacon and potatoes.