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A pork loin wrapped with bacon, sliced on a wooden cutting board, reveals a perfectly seasoned interior and crispy bacon on the outside.
Recipe

Pork Loin Wrapped With Bacon


Author Kristy Richardson
Course Dinners
Cuisine American
Servings 8 Servings
Pork loin wrapped with bacon is one of those dinners that looks like you really put some thought into dinner, but honestly it's not that hard. Crispy bacon, a herb and brown sugar rub, and pork that comes out juicy every time.

Ingredients  

  • 3 pound pork loin 3-4 pounds, not the same as tenderloin, thicker boneless pork loin!
  • ¼ cup brown sugar
  • 3 cloves garlic minced
  • 1 tablespoon rosemary fresh, see notes for dried
  • 1 tablespoon parsley fresh, see notes for dried
  • 1 teaspoon onion powder
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 8 strips bacon

Instructions

  • 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.
    3 pound pork loin
  • In a medium-sized mixing bowl, add brown sugar, garlic, rosemary, parsley, onion powder, salt, and pepper. Mix well until combined.
    ¼ cup brown sugar, 3 cloves garlic, 1 tablespoon rosemary, 1 tablespoon parsley , 1 teaspoon onion powder, 2 teaspoons salt, 1 teaspoon pepper
  • Rub half the brown sugar mixture over one side of the pork loin, flip, then rub the remaining mixture over the other side.
  • 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.
    8 strips bacon
  • 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.
    • If the bacon isn't crispy enough, switch the oven to broil and return the pork for a few minutes until it crisps up. Watch it closely, it can go from perfect to burned fast under the broiler so don't walk away!
  • 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.

Notes

If you don't have a rack, place the pork in an oiled metal pan. Glass and ceramic pans (like Pyrex) can crack or shatter under the broiler, so stick with metal if you may need that step to crisp the bacon. The rack is still my preference for more even cooking.
Pork loin shape can vary, so while 8 strips of bacon covers most loins, a longer piece might need 10.
For dried herbs, use about 1 teaspoon in place of 1 tablespoon, dried is more concentrated. If using garlic powder instead of fresh, use ¾ teaspoon or a 1/4 teaspoon per clove.

Nutrition

Calories: 258kcal | Carbohydrates: 8g | Protein: 39g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 109mg | Sodium: 697mg | Potassium: 661mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
Found on: onmykidsplate.com/pork-loin-wrapped-with-bacon/