This Bacon Wrapped Pork Loin is seasoned with brown sugar and mustard, then baked to perfection in a flavorful broth. It’s moist, tender, and served with a simple white wine sauce. This recipe is easy enough for a weeknight yet impressive enough to serve special guests!
**Originally published December 2015. Pictures, text, and recipe updated.**
Slow Roasted Pork Loin
If you are looking for a meal to serve your guests that isn’t super complicated, then this bacon wrapped pork loin is perfect!
Bacon wrapped pork loin in the oven is also easy enough for an elevated weeknight meal! My husband and kids love it when I make this pork loin wrapped in bacon, 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!
Why you will love it:
- This bacon wrapped pork roast is super easy to make. Whisk together a quick sauce and coat the pork, wrap it in bacon, and bake it. Make the white wine sauce at the end and then serve. That’s it!
- Unlike some pork recipes, this one stays super moist and tender thanks to the bacon and white wine sauce.
- Although it looks fancy, you don’t have to hunt down any complicated ingredients or special equipment. Just an oven-safe skillet, tongs, and a meat thermometer.
- This slow roasted pork loin bakes in the oven for around 1 hour and 15 minutes (time varies based on the size of the loin) and is super juicy. Cooking it faster dries the pork out.
The ingredients for this bacon wrapped pork roast recipe are simple. First, you will need brown sugar, dijon mustard, garlic, rosemary, salt, and pepper. Then, you will need a pork loin, some bacon, and chicken stock. For the sauce, you will need chicken broth, white wine, butter, and fresh parsley.
How to make Bacon Wrapped Pork Loin In The Oven:
PREPARE THE SEASONINGS: Preheat the oven to 375°F. In a small bowl, combine the brown sugar, mustard, garlic, and rosemary.
SEASON THE PORK LOIN: Season the pork loin with salt and pepper. Brush with the mustard sauce, then place in an oven-safe skillet or baking dish. Lay the bacon slices crosswise over pork loin, overlapping them slightly. Tuck the ends of the bacon under the pork loin. Pour chicken broth into the pan.
ROAST: Place in the oven and roast the pork loin wrapped in bacon for 1 hour and 15 minutes, or until the internal temperature reads 145°F. Remove from the oven, then remove the pork loin from the pan and let rest for 15 minutes.
PREPARE SAUCE: While the slow roasted pork loin is resting, make the white wine sauce. In a medium saucepan (or the pan you made the pork in) combine the broth, white wine, and drippings from the pan. Bring it to a boil over high heat and cook for 10 minutes. Remove from heat and stir in butter and parsley.
SERVE: Slice and serve with white wine sauce.
Tips for making pork loin wrapped in bacon:
- If you don’t own a meat thermometer, I strongly suggest you get one because they are inexpensive and can save you from ruining a wonderful piece of meat!
- Cast iron skillets are superior for cooking on the stovetop and going in the oven! They aren’t that expensive, and if you take care of them, they can last a lifetime. While you can cook the bacon wrapped pork loin in the oven in a regular pan, I prefer cast iron.
- Near the end of baking, be sure to take the temperature in the thickest part of the meat. Pull it from the oven once it reaches 145°F, then 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!
Frequently Asked Questions
What’s the difference between pork loin and pork tenderloin?
Although they sound similar, they are quite different cuts of meat and cannot be substituted. Pork loin is thicker and cooks for longer, while pork tenderloin is thinner and cooks much faster. Both cuts are great, but this recipe requires a pork loin.
Can I make this pork loin wrapped in bacon ahead?
Yes! Make the pork loin through step 3, but wrap it in plastic wrap and place it in the refrigerator for up to 24 hours. Remove it from the refrigerator at least 20 minutes before baking to allow it to come to room temperature. It may need to bake longer to reach an internal temperature of 145°F.
How do I store and reheat pork loin?
Store leftover pork loin in an air-tight container in the fridge for 3-5 days. Reheat slices gently in the microwave or in a skillet on the stove.
Other great recipes:
- Maple Pork Loin with Apples and Onions
- Salmon and Lemon Rice with Dill Sauce
- Butterflied Roasted Herb Turkey
- Slow Cooker Honey Mustard Glazed Ham
- Mushroom and Blue Cheese Stuffed Flank Steak
Bacon Wrapped Pork Loin
- ¼ 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)
- ¾ cup (180ml) chicken broth or stock
White Wine Sauce
- 1 cup (240ml) chicken broth or stock
- ¼ cup (60ml) white wine (use a wine that you enjoy drinking)
- 3 tablespoons drippings from the pan the meat was roasted in
- ½ 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.
- If you don’t own a meat thermometer I strongly suggest you get one because they are inexpensive and can save you from ruining a wonderful piece of meat!
- 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.
- Near the end of baking, be sure to take the temperature in the thickest part of the meat. Pull it from the oven once it reaches 145°F and then 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!