This Bacon Wrapped Pork Loin is seasoned with brown sugar and mustard, wrapped in bacon, then baked to perfection. Served with a simple white wine sauce, this recipe is easy enough for a weeknight but impressive enough to serve to special guests.
Preheat oven to 375 degrees F (190 degrees C).
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 tips: 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. It may need to bake it longer to reach an internal temperature of 145F.