No ratings yet

Pork Loin Wrapped With Bacon

ByKristy Richardson UpdatedAugust 3, 2026

*This post may contain affiliate links. See our affiliate policy here.

This pork loin wrapped with bacon is one of those dinners that looks like you really pulled something off. The brown sugar rub goes on, the bacon wraps around it, and the oven takes care of the rest. It comes out juicy, full of flavor, and my kid was oohing and ahhing over the bacon before it even hit the table.

Pork loin wrapped with bacon rests on a wooden cutting board sliced.

*This is a sponsored post in partnership with the Iowa Pork Producers Association. All thoughts and opinions are my own.

Why We Love Pork Loin Wrapped With Bacon

The Flavor Does Not Disappoint – Pork loin is naturally juicy and takes on the herb and brown sugar rub so well, and then you layer bacon on top of all of that. My family’s eyes got a little wider when this hit the table, and honestly when you add that bacon it looks really pretty.
A Budget-Friendly Roast – Pork loin is one of the more affordable cuts you’ll find at the grocery store, which makes this feel a little fancier than what you actually paid for it. Plus every purchase of pork at any grocery store supports farmers right here in the US.
It’s Easier Than It Looks – This recipe sounds fancy but there’s no marinating, no complicated technique, just a simple rub and some bacon wrapping. Mix the rub, coat the pork, wrap it in bacon, and let the oven finish it off.

Ingredients For Pork Loin Wrapped With Bacon

Ingredients for a pork lon wrapped in bacon recipe on a counter with text labels.

Find the full printable recipe with specific measurements and directions below in the recipe card.

pork loin – this is a boneless pork roast and is a wider cut of meat, it’s a different cut from pork tenderloin which is thinner
brown sugar
garlic – you can switch out onion powder, but fresh has a lot of good flavor too.
rosemary – I used fresh when I have it, but dried can work too
parsley – same I used fresh when I have it, but dried works too
onion powder
salt
pepper
bacon – this is what takes this dinner up a notch!

How To Make Pork Loin Wrapped With Bacon

Preheat oven to 375°F. Pat pork loin dry with paper towels so the rub will stick. Place a rack in a roasting pan and set to the side.

Raw pork loin on a plate with a paper towel patting the meat dry for pork loin wrapped in bacon.

A white bowl containing parsley, rosemary, garlic, brown sugar, black pepper, salt, and onion powder for pork loin wrapped in bacon.

In a medium-sized mixing bowl, add brown sugar, garlic, rosemary, parsley, onion powder, salt, and pepper. Mix well until combined.
Rub half the brown sugar mixture over one side of the pork loin, flip, then rub the remaining mixture over the other side.

A white bowl filled with a mixture of brown sugar, herbs, and seasonings for the rub for pork loin wrapped in bacon.

Raw pork loin coated with a mixture of herbs and breadcrumbs for pork loin wrapped in bacon.

Wrap the bacon around the pork loin, layering it. Transfer to the roasting pan rack herb side down, bacon on top, and tuck the ends under. You can use toothpicks to secure the bacon if needed, but I find it’s easier to just spend a minute tucking the bacon well.

Raw pork loin partially covered with a herb and breadcrumb mixture, and partially wrapped in uncooked bacon for pork loin wrapped in bacon.

A plate with raw pork loin wrapped in bacon completly with stray herbs and rub on the plate.

Bake on the middle rack for 55–70 minutes, until the internal temperature reaches 145°F. Time will vary based on the size of your pork loin, so start checking early. Since the meat continues to cook as it rests, it’s fine to pull it when it’s 2–3 degrees below 145°F.

A metal roasting pan with a rack holds a rectangular piece of pork loin covered with evenly spaced strips of raw bacon for pork loin wrapped in bacon.

Rectangular pork loin wrapped in bacon strips sits on a rack in a metal roasting pan, with meat juices pooled at the bottom.

Remove any toothpicks, then let the pork rest for 15 minutes before slicing. Once sliced, you’ll see a slight blush of pink inside, that’s exactly right and means it’s juicy.

Sliced Pork Loin Wrapped In Bacon on a wooden cutting board, showcasing fragrant herbs tucked inside the tender meat. Roasted Brussels sprouts rest on a plate in the background.

What’s The Difference Between Pork Loin And Pork Tenderloin?

These two cuts are often confused for each other. Two pork tenderloins packaged together can weigh around 3 pounds, similar to the weight of a pork loin roast, which adds to the mix-up.

Pork Loin – Pork loin is a wide, thick cut from between the shoulder and the leg, sold bone-in or boneless, and is best roasted so the fat can render and make the meat incredibly tender and juicy. When sliced, it’s essentially a pork chop!
Pork Tenderloin – Pork tenderloin is long, slender, and leaner and cooks much more quickly, so for this recipe make sure you’re grabbing the pork loin. If you accidenly grabbed pork tenderloin, try my sheet pan pork tenderloin with potatoes or my stuffed pork tenderloin!

How Long Will This Pork Loin Wrapped With Bacon Last?

Expect leftovers (if there are any left!) will last for about three days.

Leftovers can be eaten as they are, but make a pretty mean sandwich! Also we loved it shredded and mixed with some bbq sauce, great over mac and cheese with the bacon!