This Bacon Wrapped Pork Loin is easy enough for a weeknight meal but impressive enough to serve to special guests!
**Pictures, post, and recipe updated November 2017**
If you are looking for a meal to serve your guests that isn’t super complicated then this bacon wrapped pork loin is perfect! It’s easy enough for a weeknight meal but impressive enough to serve to guests! My husband and kids love when I make this pork loin and it has become one of their most requested “fancy” meals.
This would be great served with these Skillet Garlic Green Beans, Sweet Potato Casserole with Streusel Topping, Parmesan Roasted Potatoes, or Parmesan Roasted Acorn Squash. Add in these Savory Pumpkin Rolls and this Triple Berry Pretzel Salad to make this meal extra special!
There aren’t any complicated ingredients to hunt down or any fancy equipment needed. Just some basic tools like an oven-going skillet, a pair of tongs and a meat thermometer.
As far as oven going skillets go I prefer cast iron. They aren’t that expensive and if you take care of them they can last a lifetime.
About this Bacon Wrapped Pork Loin:
- This can be made in advance through step 3. Instead of baking it, wrap it tightly in plastic wrap and place in the refrigerator for up to 24 hours. Remove from the refrigerator for at least 20 minutes before baking to allow it to come to room temperature.
- Please invest in a meat thermometer if you don’t have one!
- Be sure to take the temperature in the thickest part of the meat. Pull it from the oven once it reaches 145 degrees F and then be sure to remove it from the pan to let it rest for 15 minutes before cutting it. This allows the juice to redistribute back into the pork loin giving you ultra juicy and tender meat!
This Bacon Wrapped Pork Loin is easy enough for a weeknight meal but impressive enough to serve to guests.
- 1/4 cup (50g) packed brown sugar
- 3 tablespoons Dijon mustard
- 4-6 cloves garlic minced
- 4 teaspoons minced fresh rosemary
- 8-12 strips of bacon
- 1 3 pound (1.3 kg) boneless center cut pork loin (this is a bigger cut than a tenderloin)
- 3/4 cup (180ml) chicken broth or stock
- 1 cup (240ml) chicken broth or stock
- 1/4 cup (60ml) white wine use a wine that you enjoy drinking
- 3 tablespoons drippings from the pan the meat was roasted in
- 1/2 tablespoon butter
- 2 teaspoons finely chopped fresh parsley
Preheat oven to 375 degrees F (190 degrees C).
In a small bowl combine the brown sugar, mustard, garlic and rosemary. Set aside.
Season the pork loin with salt and pepper. Brush the pork with reserved mustard sauce and place in an oven-going skillet or baking pan. Lay the bacon slices crosswise over pork loin overlapping them slightly. Tuck ends of bacon under pork loin. Pour the 3/4 cup of chicken broth into the pan.
Bake for 1 hour and 15 minutes or until the internal temperature of the pork loin reads 145 degrees F. Remove from the oven then remove the pork loin from the pan and let rest for 15 minutes before serving.
Meanwhile make the white wine sauce. In a medium sauce pan (or the pan you baked the loin in) combine the broth, wine and drippings. Bring to a boil over high heat and cook for 10 minutes. Remove from heat and stir in butter and parsley. Serve with the meat.
- Make ahead tip: Make the pork loin through step 3 but wrap in plastic wrap and place in the refrigerator for up to 24 hours. Remove from the refrigerator at least 20 minutes before baking to allow it to come to room temperature. May need to bake it longer to reach an internal temperature of 145 degrees F.