This Bacon-Wrapped Pork Loin recipe is your new favorite way to make a roasted pork loin. The smoky bacon, garlic, juicy pork, and sweet and tangy pepper jelly glaze create an amazing combination of flavors that your family is going to love!
This post is sponsored by the Iowa Pork Producers Association, but all thoughts an opinions are my own – just as always.
Get ready to elevate your dinner game with this mouth-watering roasted Bacon-Wrapped Pork Loin with Pepper Jelly Glaze recipe, a dish that promises to be a feast for the senses. At its heart, we have a succulent pork loin roast, tender and juicy, enveloped in a snug wrap of bacon. The bacon infuses the pork with moisture and an irresistible deep, smoky flavor that permeates every bite, ensuring that no dry pork makes it to your plate.
But the real showstopper is the glaze — a tangy, sweet, and gently spicy pepper jelly sauce that lovingly coats the bacon-wrapped creation. It’s this glaze that truly takes the dish over the top, adding a layer of complexity and zest that beautifully balances the smokiness of the bacon and the natural succulence of the pork loin. As it caramelizes in the oven, the glaze creates a glistening finish that’s not only a delight for the taste buds but a feast for the eyes as well.
This recipe isn’t just a meal; it’s an experience. Each slice delivers a symphony of flavors and textures, from the crispness of the bacon to the fork-tender pork, all united under the glaze’s vibrant kick. Perfect for special occasions or a luxurious weekend dinner, it’s a dish designed to impress and satisfy. Get ready to be showered with compliments because your family is going to love this pork recipe!
I recently made it for Easter lunch and everyone just loved it! It was so juicy, it ran all over my cutting board and down the cabinets! A delicious mess for sure!
Pork shines as an ideal choice for those hectic weeknight dinners, thanks to its fast cooking time and versatility. Quick-cooking cuts like pork chops and tenderloin can go from fridge to plate in a flash, offering a wholesome meal without a ton of time in the kitchen. Its ability to pair with a bunch of flavors and cuisines—from the savory depths of Italian dishes to the vibrant zest of Asian stir-fries—means you’r taste buds will ‘ll never get bored, keeping dinner exciting.
Beyond its culinary flexibility, pork is also kind to your wallet and rich in nutrients, making it a double win for busy families. Economical cuts provide substantial meals without a hefty price tag, while the meat packs a nutritional punch with high-quality protein and essential vitamins. With the added convenience of being slow-cooker friendly for effortless prep, pork stands out as a nutritious, delicious, and practical solution to the weeknight dinner dilemma.
And remember, whether you buy meat from a local butcher shop or the grocery store, you are still supporting farm families! About one third of the pork raised here in the United States comes from Iowa, so when you shop at any grocery store you are supporting family farms in Iowa and the United States.
What’s the difference between a pork loin, a pork loin roast, and a pork tenderloin?
Pork Loin: This is a large cut from the pig’s back, extending from the shoulder to the rear. It may come with the bones in or be deboned. Pork loin is a versatile cut that can be used for a variety of cooking methods, including roasting and slicing into chops. It’s substantial in size, making it a good choice for meals intended to serve multiple people.
Pork Loin Roast: This term refers to a specific preparation of pork loin. It’s a portion of the pork loin that has been trimmed and is often sold boneless for the purpose of roasting. The pork loin roast is essentially a ready-to-cook piece of the larger pork loin, intended to be cooked whole.
Pork Tenderloin: The pork tenderloin is a different cut entirely, located beneath the loin, along the backbone. It is much smaller in size and known for its tenderness. Because of its tender nature and smaller size, the pork tenderloin cooks quickly and is suitable for quick meals. It is also leaner than the pork loin, requiring careful cooking to avoid drying out.
In essence, pork loin is a generic term or broad category that includes various cuts from the pig’s back, suitable for a range of dishes. The pork loin roast is a ready-to-cook cut from within the pork loin, optimized for roasting. The pork tenderloin, on the other hand, is a separate, smaller, and tender cut ideal for fast cooking and lean meals.
How do I keep my pork loin from being dry?
I often get questions from readers about the best way to cook pork loin so it doesn’t dry out. Here are a few tips:
- Use a Two-Temperature Cooking Method: Start by roasting the pork loin at high heat (around 400°F) for the first 15 minutes to develop a golden crust. Then, reduce the oven temperature to about 350°F to finish cooking. This method helps seal in the juices. The roast will take 20 to 30 minutes per pound to cook in total, in most cases.
- Monitor the Internal Temperature: The key to a juicy pork loin is not overcooking it. Use a digital thermometer to check the internal temperature of the meat. Remove the pork from the oven when it reaches 145°F. It will continue to cook slightly from residual heat, reaching the perfect level of doneness.
- Let the Pork Rest: After removing the pork loin from the oven, let it rest for 10-15 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring every slice is moist.
- Choose the Right Cut: Opt for a pork loin roast, which is slightly fattier than a pork tenderloin. The extra fat contributes to a moister, more flavorful result.
More Great Pork Recipes
Recipe Card
Bacon-Wrapped Pork Loin with Pepper Jelly Glaze
Ingredients
- 1 (2 to 3-pound) boneless pork loin roast ((not pork tenderloin))
- 5 to 6 slices bacon
- 4 cloves garlic (minced)
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/4 cup pepper jelly
- 1 tablespoon white wine vinegar
Instructions
- Preheat the oven to 400°F and line a rimmed baking sheet with foil for easy clean-up, if desired. Remove the pork loin roast from the packaging and place it on the baking sheet. Use paper towels to dab the surface of the meat dry.
- In a small bowl, make a paste with the minced garlic, salt, and pepper. Rub the garlic paste over the entire pork roast. Wrap the bacon around the pork roast, covering it and tucking the ends of the bacon under the pork loin roast.
- Place in the oven and roast at 400°F for 15 minutes, then reduce the heat to 350°F and roast for an additional 40 to 50 minutes, or until an instant-read meat thermometer reads 145°F. Remove from the oven.
- Place the pepper jelly in a small bowl and microwave in 10 second intervals until melted. Stir the white wine vinegar into the jelly.
- Turn the oven to broil. Liberally brush the pepper jelly glaze over the bacon-wrapped pork loin. Return to the oven and broil until the bacon is crispy and the glaze is bubbly. Remove from the oven and allow the meat to rest for 10 minutes. Slice and serve with leftover glaze, if desired.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
FAYE
Could I use a tenderloin if I reduced the cooking time?
I don’t see why not. Enjoy!
Tracie Flynn
So, I finally made this for lunch yesterday. It was so good my husband was still telling me “I hit it out of the park”, when we went to bed.
Thanks for sharing Stacey! You’re the best
Awww! So glad y’all enjoyed it!
Karen
I am making this recipe this evening so I haven’t tasted it yet. I have a question. Are all kinds of pepper jelly hot to some level? Thank you.
Jen
We love all of the flavors in this delicious recipe!
Thanks, Jen!
Kathy
What Pepper Jelly do you use/suggest?
I tested this recipe with Braswell’s Red Pepper Jelly.