Recipe Details

Simply Saucy Bacon-Wrapped Pork Loin

Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Marinating Time: 10 minutes
Servings: 10

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

4 pound pork loin center roast, boneless, (untied), fat and silver skin trimmed
1 1/2 teaspoons kosher salt
1 teaspoon black pepper, freshly ground
1 tablespoon vegetable oil
8 to 9 slices bacon
1 cup barbecue sauce, purchased

Cooking Directions

  1. Preheat oven to 450ºF. Sprinkle pork with salt and pepper.
  2. Heat oil in large skillet over medium-high heat. Add pork and brown on all sides, about 6 minutes. Transfer to plate and cool for 10 minutes.
  3. Wrap bacon slices vertically around pork roast; do not overlap bacon. Tie lengthwise and crosswise with kitchen string to hold bacon in place; tuck loose ends of bacon under string. Place on a rack in a roasting pan, tucked-bacon side down.
  4. Roast on rack for 15 minutes. Turn pork over and reduce temperature to 350ºF and roast for 15 minutes. Remove rack and return pork to pan, tucked-end side up. Roast, turning occasionally until bacon is browned and an instant-read thermometer inserted in the center of the roast reads 145ºF, about 50 minutes. Remove from oven and let stand for 10 minutes.
  5. Skim fat from pan juices, leaving browned juices in pan.
  6. Add barbecue sauce and preferred ingredient (*see below) and bring to simmer over medium heat, stirring to loosen browned bits in pan; simmer 2 minutes.
  7. Remove strings, carve pork, and serve with sauce.

Serves 10 6-oz portions


*Preferred Ingredient

• Savory: Whisk 2 tablespoons Dijon mustard into the sauce.
• Spicy: Stir in 2 tablespoons pickled jalapenos chilies (nacho slices), drained and finely chopped, into the sauce.
• Fruity: Stir one 8.25-ounce can crushed pineapple, drained, into the sauce.
• Smoky: Stir in 1 or 2 minced canned chipotle chilies in adobo into the sauce.

Serving Suggestions

Nutrition Information

Calories: 370 calories
Protein: 43 grams
Fat: 17 grams
Sodium: 790 milligrams
Cholesterol: 140 milligrams
Saturated Fat: 5 grams
Carbohydrates: 9 grams
Fiber: 0 grams

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About the Cut: Bacon

The cut used to make bacon comes from the side - or belly - of the pig. When it is cured and smoked, it becomes bacon. An abundance of fat gives bacon its sweet flavor and tender crispiness.


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About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

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Tips and Tricks

Buying, Handling & Storage Tips

Store bacon in the package in the coldest part of the refrigerator at a temperature between 36 and 40 degrees F. Check the freshness date (“open by date”) on the package. Once the package is opened, use within five to seven days.


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Butcher's Tips

Bacon doesn’t just come from one place on a pig. In fact, English, American and Italian bacon comes from the belly of the pig while Irish and Canadian bacon comes from the back.


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MamaH
by anonymous 03/10/2013
We loved this! The roast was tender and the bacon was a hit with the boys. I brushed with BBQ for the last 10 minutes.No leftovers here!

delicious
by anonymous 12/30/2012
 very flavorful and tender, got lots of compliments

simply saucy bacon wrapped pork loin
by anonymous 11/09/2012
 Absolutely wonderful flavor, got many compliments on this.

Simply Smoky Bacon Wrapped Pork Loin
by anonymous 11/02/2012
Putting the roast in my oven with the bacon at 450 caused a lot of smoke. The roast was not as tender as I had hoped. 

Awesome!
by anonymous 10/29/2012
 This was great!! It was not over cooked, and it was to tasty! I even had it a day later as left overs and it was just as good. The sauce was the best part though. Don't leave this part out whatever you do!!