Bacon Wrapped Pork Loin

This Bacon Wrapped Pork Loin is easy enough for a weeknight meal but impressive enough to serve to special guests!

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!

This Bacon Wrapped Pork Loin is easy enough for a weeknight meal but impressive enough to serve to special guests! This Bacon Wrapped Pork Loin is easy enough for a weeknight meal but impressive enough to serve to special guests!

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.

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!  I know I preach this ALL THE TIME but it really does make a difference and it is so much easier to stick a piece of meat with a thermometer than to guess if it is done or not.

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.

This Bacon Wrapped Pork Loin is easy enough for a weeknight meal but impressive enough to serve to special guests! 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!
5 from 3 votes
This Bacon Wrapped Pork Loin is easy enough for a weeknight meal but impressive enough to serve to special guests!
Bacon Wrapped Pork Loin
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
2 hrs 25 mins
 

This Bacon Wrapped Pork Loin is easy enough for a weeknight meal but impressive enough to serve to guests.  

Course: Main Dish, Pork
Author: Malinda Linnebur
Ingredients
  • 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)
  • salt
  • pepper
  • 3/4 cup (180ml) chicken broth or stock
White Wine Sauce
  • 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
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).

  2. In a small bowl combine the brown sugar, mustard, garlic and rosemary. Set aside.
  3. 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. 

  4. 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.  

  5. 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.

Recipe Notes
  1. 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. 

 

Bacon Wrapped Pork Loin- this is a super easy recipe that is sure to impress your guests! | countrysidecravings.com

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Comments

  • Aria | Purrfectly Inspired wrote:

    You got me with the first word – bacon. This looks so good! I love bacon and pork – plus anything wrapped in bacon is delicious!

    • Malinda wrote:

      Thank you, and I too am a lover of bacon! 🙂

  • Julie @ Julie’s Eats & Treats wrote:

    Christmas is so busy! This looks like the perfect, delicious way to take the stress out of the holiday!

    • Malinda wrote:

      Yes, Christmas time is so busy! Thank you, Julie! 🙂

  • Melissa Howell wrote:

    Wow, this looks and sounds amazing! And I am totally with you on the meat thermometer! I don’t know how I ever lived without one! (I just totally overcooked my meat is what I did! I really didn’t know meat could be so tender and juicy until I got a thermometer!)

    • Malinda wrote:

      Me, too! A meat thermometer was a total game changer!

  • Julie Evink wrote:

    Bacon!! Bacon!! Yumm! This looks so delicious!!! Also, thanks for the make ahead instructions!! Sounds about perfect for the hectic Holiday Season!

    • Malinda wrote:

      Thank you Julie! Make ahead options are always nice! 🙂

  • Danielle Green wrote:

    Anything wrapped in bacon is a good dish!

    • Malinda wrote:

      I certainly agree!! Thanks!

  • Roxanna Linnebur wrote:

    Agree with the meat thermometer, should be a must gift at wedding showers! 🙂 It’s great you suggest having one to others.

    • Malinda wrote:

      Thanks, Roxanna!! I sure takes a lot of the guesswork out of it! 🙂

  • Erin @ The Speckled Palate wrote:

    I love a good “fancy-looking” meal that isn’t complicated! And I have no doubt my entire family and group of friends would LOVE this pork loin. YUM!

    • Malinda wrote:

      Thank you! It’s fun to have a fancy-ish meal without all the fuss! 🙂

  • Grandma wrote:

    I know that would go over well here as everyone loves bacon on everything.

  • Deborah wrote:

    Can you please tell me what you use the first three-quarter cups of chicken broth or stock for? I can’t seem to find it in the recipe instructions. Thanks so much!

    • Malinda wrote:

      Thank you for catching that!! It gets poured into the pan before baking the loin. I fixed it in the recipe too, thanks again!!

  • Donna wrote:

    Can you use a pork tenderloin rather than just the pork loin?

    • Malinda wrote:

      You certainly could! It will cook much quicker. I haven’t made it with a tenderloin yet but I would bake it at 350 degrees F and I would start checking it after 15-20 minutes. Check with a meat thermometer and it should read 145 degrees F. Be sure to let the meat rest loosely covered for 10-15 minutes. Let me know how it turns out for you!

  • Germaine Mullen wrote:

    Does the bacon crisp up at this temperature? Or do I have to put it under the broiler for a few minutes?

    • Malinda wrote:

      No it won’t be super crispy bacon. Thanks for asking and let me know how you like it!! 🙂

  • Mark wrote:

    I did something similar. Instead of just doing a simple bacon wrap, I went with a candied bacon weave. The combination of sweet and savory was so good, plus it includes quite a bit more bacon…

    • Malinda wrote:

      More bacon is always a good thing!! 😉

  • Cher wrote:

    I have a 9 lb loin. I am going to cut it in half and cook both in the same pan. Do I do 25 min
    Per lb for 9 lb or 4.5?

    • Malinda wrote:

      I have not cooked two loins in the same pan so I am not sure how long it will take. Check after 1 1/2 hours and if it’s still a long way from reaching an internal temperature of 145 add another 30 minutes. Just keep checking until you reach an internal temperature of 145 degrees F. Then be sure to let the loins rest for 15 minutes after you pull them from the oven.

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