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.
Ingredients:
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
HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Pinterest, Facebook, and Instagram for all my latest updates!
Bacon Wrapped Pork Loin
Ingredients
- 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)
- salt
- pepper
- 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
Instructions
- 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.
Notes
- 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!
Made it for the second time tonight. It is wonderful. Husband wanted to be sure I thanked you for this one! Served it with green beens with almonds and wild rice with some of the gravy. Yum. We loved it! and so easy! Juicy, flavorful, leftovers (there are only 2 of us) will be enjoyed for sure!
So glad both of you enjoyed the pork loin!! Really appreciate you leaving a comment!!
I followed the recipe to the T. I had witnesses. This may have been the worst meal I’ve cooked in years. At 145 degrees, it came out dry. It smelled like hot dogs cooking. Even the bacon tasted terrible. The sauce just enhanced the weird sweet taste. Sorry, this is a never again in our book.
I am sorry you didn’t like the recipe.
it was the best pork loin recepe i ever made. so easy. didnt have desion mustard so used yellow mustard still came out awsome. even made a gravy with the drippings. ty so much.
Thank you SO MUCH!! I am so glad you liked the pork loin!! I forget how much we like this too!!
My family loves this recipe. Its the best pork loin we have had.
Thank you so much!! I am so glad you liked it!
Hi there. I just put this in my oven. I had a bout 3 lbs of pork loin. I made the dijon sauce and had fresh rosemary from my garden. I slathered it all over the pork, placed the bacon on top, wrapping it underneath the pork. Had leftover dijon sauce so I slathered it in top the bacon lol. My house smells A M A Z I N G! CANT WAIT to dig in. What do you usually servie with yours? I have broccoli. Corn, cabbage, brussel sprouts, for veg and instead of steamed rice, thinking Zataran rice. Thank you so much for this recipe!
Thank you so much!! I usually serve it with baked potatoes, green beans, and a salad but I love all your ideas!!
Do I need to tie down the bacon? Wouldn’t they curve up from the pork once the bacon starts to cook?
I have never had a problem with the bacon curling. Thanks for asking and let me know how you like it!
I bought a 13 pounder…. This recipe should say 2.8 lbs… Thanks alot !!!
Sorry for the confusion. I fixed the recipe so it is more clear on how big the pork loin should be.
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?
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.
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…
More bacon is always a good thing!! 😉
Does the bacon crisp up at this temperature? Or do I have to put it under the broiler for a few minutes?
No it won’t be super crispy bacon. Thanks for asking and let me know how you like it!! 🙂
Can you use a pork tenderloin rather than just the pork loin?
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!
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!
Thank you for catching that!! It gets poured into the pan before baking the loin. I fixed it in the recipe too, thanks again!!
I know that would go over well here as everyone loves bacon on everything.
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!
Thank you! It’s fun to have a fancy-ish meal without all the fuss! 🙂
Agree with the meat thermometer, should be a must gift at wedding showers! 🙂 It’s great you suggest having one to others.
Thanks, Roxanna!! I sure takes a lot of the guesswork out of it! 🙂
Anything wrapped in bacon is a good dish!
I certainly agree!! Thanks!
Bacon!! Bacon!! Yumm! This looks so delicious!!! Also, thanks for the make ahead instructions!! Sounds about perfect for the hectic Holiday Season!
Thank you Julie! Make ahead options are always nice! 🙂
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!)
Me, too! A meat thermometer was a total game changer!
Christmas is so busy! This looks like the perfect, delicious way to take the stress out of the holiday!
Yes, Christmas time is so busy! Thank you, Julie! 🙂
You got me with the first word – bacon. This looks so good! I love bacon and pork – plus anything wrapped in bacon is delicious!
Thank you, and I too am a lover of bacon! 🙂