Gotcha Pork Roast

1: Steam Yukon gold potatoes until fork tender, about 15 minutes. Remove from heat and peel the skin off once the potatoes are room temperature. Place peeled potatoes in a large mixing bowl and mash.

2: Heat a medium-sized pan, add butter, onions, mushrooms, and garlic. Season with salt and pepper. Cook until softened and golden in color, and liquid has evaporated, about 9-10 minutes. Remove from heat and add to the large mixing bowl with potatoes.

3: Combine the ingredients in the large mixing bowl and season with additional salt and pepper to taste. Be cautious with salt as bacon will add more saltiness.

4: Prepare a work surface and place Saran Wrap on top. Place the potato mixture on top of the Saran Wrap and enclose it tightly. Form into a football shape and refrigerate until cold.

5: Lay down pieces of thick-cut bacon on another piece of Saran Wrap, about 7 vertically and 4 horizontally, overlapping. Remove the potato football from Saran Wrap and place on top of the bacon. Wrap the potato in bacon and secure with twine and rosemary.

6: Wrap in Saran Wrap again and form into a football shape. Place in the fridge until ready to cook.

7: Preheat the oven to 400°F (200°C). Prepare a baking sheet with a rack. Place the Gotcha Pork on top of the rack, seam side down, and bake for 40-45 minutes until bacon is browned and crisp.

8: For the red wine sauce, heat a large pan on medium-high heat. Add red wine, sake, and soy sauce. Cook for 5 minutes until the sauce reduces in half. Turn heat down to medium-low and add cold butter, whisking together.