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)
- salt
- pepper
- 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
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Preheat oven to 375 degrees F (190 degrees C).
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In a small bowl combine the brown sugar, mustard, garlic and rosemary. Set aside.
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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.
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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.
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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.