The Ultimate Bacon Wrapped Pork Loin: Moist, Flavorful, and Easy to Impress
Indulge in a culinary masterpiece that’s surprisingly simple to prepare! This Bacon Wrapped Pork Loin recipe features a delightful brown sugar and mustard seasoning, then is slow-baked to succulent perfection in a rich, flavorful broth. The result? Unbelievably moist and tender pork, elegantly served with a delicate white wine sauce. Whether you’re planning a cozy weeknight dinner or aiming to dazzle special guests, this dish is guaranteed to impress with minimal effort.
**Originally published December 2015. Pictures, text, and recipe updated for enhanced clarity and improved flavor.**
Mastering the Art of Slow Roasted Bacon Wrapped Pork Loin
If you’re searching for a dinner that strikes the perfect balance between gourmet appeal and effortless preparation, look no further than this exquisite bacon wrapped pork loin. It’s a dish that radiates elegance without demanding hours in the kitchen, making it an ideal choice for both bustling weeknights and more elaborate weekend gatherings.
There’s something inherently appealing about pork loin wrapped in bacon, particularly when it’s roasted slowly in the oven. The bacon not only adds a layer of crispy, savory goodness but also locks in moisture, ensuring every slice of pork is incredibly tender and juicy. It’s no wonder this recipe has become a family favorite, frequently requested by my husband and kids for what they affectionately call their “fancy” meals.
This dish pairs beautifully with a variety of sides, transforming a simple meal into a memorable feast. Consider serving it alongside Skillet Garlic Green Beans for a fresh, vibrant crunch, or a comforting Sweet Potato Casserole with Streusel Topping for a touch of sweetness. For a more classic combination, Parmesan Roasted Potatoes or a unique Parmesan Roasted Acorn Squash would complement the rich flavors perfectly. To elevate the meal even further, add some fluffy Savory Pumpkin Rolls and a refreshing Triple Berry Pretzel Salad. The versatility of this bacon wrapped pork loin allows it to shine in any company, providing a satisfying and truly delicious experience.
Why This Bacon Wrapped Pork Loin Will Be Your New Go-To Recipe
This isn’t just another pork recipe; it’s a culinary revelation that consistently delivers on taste, texture, and ease. Here’s why you’ll absolutely fall in love with it:
- Effortless Preparation for Maximum Impact: This bacon wrapped pork roast is incredibly straightforward to make. The process involves whisking together a simple, yet intensely flavorful, brown sugar and mustard sauce, coating the pork, wrapping it snugly in bacon, and then letting the oven do most of the work. A quick white wine sauce comes together at the end, adding a refined touch without any fuss. It’s gourmet taste without the gourmet effort!
- Unrivaled Moisture and Tenderness: Say goodbye to dry, unappealing pork! The magic of this recipe lies in the bacon wrap, which acts as a protective shield, basting the pork loin as it cooks and sealing in all its natural juices. Furthermore, the slow roasting method combined with a flavorful chicken broth base and a finishing white wine sauce ensures every bite is remarkably moist, tender, and succulent.
- Accessible Ingredients and Equipment: You don’t need to embark on a scavenger hunt for exotic spices or invest in specialized kitchen gadgets. All the ingredients for this dish are readily available at your local grocery store. For equipment, a reliable oven-safe skillet (cast iron is fantastic for this!) or a sturdy baking dish, a pair of tongs, and a meat thermometer are all you need to achieve perfection.
- The Secret to Juicy Pork: Slow Roasting: This slow roasted pork loin bakes gently in the oven for approximately 1 hour and 15 minutes (cooking time may vary slightly depending on the exact size and thickness of your pork loin). This extended, moderate cooking time is crucial. Unlike faster cooking methods that can often dry out pork, slow roasting allows the meat to cook evenly, rendering the bacon crispy while infusing the pork with incredible juiciness and tenderness from edge to center. The wait is truly worth it for the superior texture and flavor.
Essential Ingredients for Your Bacon Wrapped Pork Loin
Creating this delicious pork loin dish requires a selection of fresh, high-quality ingredients that come together to form a symphony of flavors. Here’s what you’ll need:
- For the Seasoning & Pork Loin:
- Brown Sugar: Adds a hint of sweetness and helps create a beautiful caramelization on the pork.
- Dijon Mustard: Provides a tangy, piquant counterpoint to the sweetness and acts as a binder for the other seasonings.
- Garlic: Freshly minced garlic infuses the pork with aromatic depth.
- Rosemary: Fresh minced rosemary offers an earthy, piney fragrance that complements pork wonderfully.
- Salt and Pepper: Essential for seasoning the pork loin to perfection, enhancing all other flavors.
- Pork Loin: A boneless, center-cut pork loin (typically around 3 pounds or 1.3 kg) is the star. Ensure you get a loin, not a tenderloin, as they are different cuts.
- Bacon: 8-12 strips of regular-cut bacon. This will wrap around the loin, adding flavor and moisture.
- Chicken Broth or Stock: Used in the pan during roasting to keep the pork moist and create a flavorful base for the sauce.
- For the White Wine Sauce:
- Chicken Broth or Stock: Forms the body of the sauce.
- White Wine: A dry white wine (like a Sauvignon Blanc or Pinot Grigio) that you enjoy drinking is best. It adds acidity and complexity to the sauce.
- Pan Drippings: The flavorful juices left in the pan after roasting the pork are crucial for a rich, savory sauce.
- Butter: Swirled in at the end to add richness and gloss.
- Fresh Parsley: Finely chopped, it provides a burst of fresh, herbaceous flavor and a touch of color.
Step-by-Step Guide: How to Make Bacon Wrapped Pork Loin In The Oven
Follow these simple steps to create a show-stopping bacon wrapped pork loin that’s tender, juicy, and packed with flavor:
PREPARE THE SEASONINGS
Begin by preheating your oven to 375°F (190°C). In a small bowl, combine the brown sugar, Dijon mustard, minced garlic, and fresh minced rosemary. Stir them together until a smooth paste forms. This aromatic blend will be the secret to your pork loin’s incredible flavor.
SEASON AND WRAP THE PORK LOIN
Pat the pork loin dry with paper towels – this helps the seasonings adhere better. Generously season the entire pork loin with salt and freshly ground black pepper on all sides. Next, brush the prepared mustard-brown sugar sauce evenly over the seasoned pork loin. Place the pork loin in an oven-safe skillet (a cast iron skillet works beautifully for even heat) or a sturdy baking dish. Carefully lay the bacon slices crosswise over the top of the pork loin, overlapping them slightly to ensure full coverage. Tuck the ends of the bacon neatly under the pork loin to secure them in place. Finally, pour the ¾ cup of chicken broth into the bottom of the pan around the pork loin. This broth will add moisture and create a flavorful base as the pork roasts.
ROAST TO PERFECTION
Place the skillet or baking dish with the bacon wrapped pork loin into the preheated oven. Roast for approximately 1 hour and 15 minutes. The most crucial part of achieving perfectly cooked pork is to rely on a meat thermometer. Cook until the internal temperature of the thickest part of the pork loin reaches 145°F (63°C). Once it reaches this temperature, remove the pork loin from the oven and carefully transfer it from the pan to a cutting board. Loosely tent it with foil and let it rest for a full 15 minutes. This resting period is vital for allowing the juices to redistribute throughout the meat, ensuring an ultra-tender and juicy result.
PREPARE THE ELEGANT WHITE WINE SAUCE
While the slow roasted pork loin is resting, you’ll have plenty of time to whip up the exquisite white wine sauce. Using the same pan you roasted the pork in (those pan drippings are liquid gold!), or a medium saucepan, combine 1 cup of chicken broth, ¼ cup of white wine, and about 3 tablespoons of the flavorful drippings from the pan. Bring this mixture to a boil over high heat and let it simmer vigorously for about 10 minutes, allowing the sauce to reduce and slightly thicken, intensifying its flavor. Remove the pan from the heat and stir in ½ tablespoon of butter until it’s fully melted and incorporated. Finally, stir in 2 teaspoons of finely chopped fresh parsley for a burst of freshness and color.
SLICE AND SERVE
After the pork loin has rested, slice it into thick, juicy medallions. Arrange the slices on a serving platter and generously spoon the warm white wine sauce over the top. Serve immediately and watch your guests savor every incredible bite!
Expert Tips for Making the Best Pork Loin Wrapped in Bacon
- Invest in a Quality Meat Thermometer: This is arguably the most crucial tool for perfectly cooked meat. An inexpensive digital meat thermometer can prevent overcooking (and therefore drying out) your pork loin. Insert it into the thickest part of the meat, avoiding bone, to get an accurate reading. Pork is safely cooked at 145°F (63°C), followed by a resting period.
- The Magic of a Cast Iron Skillet: While any oven-safe baking dish will work, a cast iron skillet truly elevates this recipe. Cast iron provides superior, even heat distribution, which helps the bacon get wonderfully crisp and creates a fantastic sear on the pork if you choose to sear it first (though not strictly necessary for this recipe). They are a worthwhile investment, lasting a lifetime with proper care.
- The Golden Rule: Rest Your Meat: This tip cannot be stressed enough! As mentioned in the instructions, once your pork loin reaches 145°F, remove it from the oven and, importantly, remove it from the hot pan. Let it rest on a cutting board, loosely tented with foil, for 15 minutes. This allows the internal juices, which have been pushed to the center during cooking, to redistribute throughout the entire loin. Skipping this step means the juices will run out when you slice, resulting in a drier, less flavorful piece of meat. Patience here truly pays off with ultra-juicy and tender pork!
- Achieving Crispy Bacon: For extra crispy bacon, you can increase the oven temperature to 400°F (200°C) for the last 10-15 minutes of cooking, or even briefly broil the pork loin (watching carefully!) after it reaches 145°F and before resting. This will help render the bacon fat and make it beautifully golden and crisp.
- Don’t Skimp on Fresh Herbs: While dried rosemary can be used in a pinch, fresh minced rosemary makes a significant difference in the aroma and flavor profile of this dish. The vibrant, fragrant notes of fresh herbs truly elevate the overall taste.
Frequently Asked Questions About Bacon Wrapped Pork Loin
What’s the difference between pork loin and pork tenderloin? Can I substitute them?
Although their names sound similar, pork loin and pork tenderloin are distinct cuts of meat and cannot be substituted interchangeably in most recipes. A pork loin (also known as a loin roast or center-cut pork roast) is a much thicker, wider cut of meat, often weighing 3-5 pounds. It has a lean eye and a fat cap, and it typically requires a longer cooking time at a moderate temperature. Pork tenderloin, on the other hand, is a long, thin, and very lean cut, usually weighing about 1 pound. It cooks much faster and is best suited for quick-cooking methods. This recipe specifically calls for a pork loin due to its size and the slow roasting method, which yields a much more substantial and flavorful result.
Can I make this pork loin wrapped in bacon ahead of time?
Yes, you absolutely can! To prepare this dish in advance, follow the recipe through step 2: combine the seasonings, season the pork loin, brush it with the mustard sauce, wrap it in bacon, and place it in your oven-safe skillet or baking dish with the chicken broth. At this point, tightly wrap the entire pan (or just the pork if you prefer to transfer it) in plastic wrap and store it in the refrigerator for up to 24 hours. When you’re ready to bake, remove the pork from the refrigerator at least 20-30 minutes before cooking to allow it to come closer to room temperature. You may find that it needs to bake a little longer than the specified 1 hour and 15 minutes to reach the internal temperature of 145°F (63°C), so always use your meat thermometer.
How do I store and reheat leftover pork loin?
Store any leftover bacon wrapped pork loin in an airtight container in the refrigerator for 3-5 days. To reheat slices gently, you have a few options: you can warm them in the microwave on a low setting, covered, to prevent drying out. Alternatively, reheat them in a skillet on the stovetop over medium-low heat with a splash of chicken broth or water to keep them moist. For best results and to re-crisp the bacon, you can also reheat slices in a preheated oven (around 300°F/150°C) until warmed through, often with a little extra broth or a drizzle of the white wine sauce.
What kind of white wine should I use for the sauce?
For the white wine sauce, a dry white wine is recommended. Varieties such as Sauvignon Blanc, Pinot Grigio, Chardonnay (unoaked), or even a dry Vermouth work wonderfully. The most important rule is to use a wine that you genuinely enjoy drinking. If you wouldn’t drink it, you probably won’t enjoy it in your sauce! The wine adds a crucial layer of acidity and complexity that brightens the sauce and complements the richness of the pork and bacon.
Can I use different herbs or seasonings?
Absolutely! While rosemary pairs beautifully with pork, you can certainly experiment with other herbs to suit your taste. Thyme, sage, or a combination of Italian herbs would also be delicious. For a spicier kick, you could add a pinch of red pepper flakes to the seasoning mix. Feel free to adjust the amount of garlic or brown sugar as well to match your preference for sweet or savory notes.
More Delicious Recipes You’ll Love
- 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
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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
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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.
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!
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.