Name: Bacon-Wrapped Pork Loin
Total time: 95 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 lb boneless pork loin roast; 12 slice thick-cut bacon; 2 tbsp dijon mustard; 2 tbsp brown sugar; 4 clove garlic; 2 tsp smoked paprika; 1 tsp kosher salt; 1 tsp black pepper; 1 tsp dried thyme; 1 tsp onion powder; 1 whole kitchen twine

← Recipes · Roasted · Bacon-Wrapped Pork Loin

345 cal41g protein4g carbs17g fat640mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

Everyday 25nothing beyond the everyday cabinet

Bacon-Wrapped Pork Loin

Nº 170 · No ratings yet

Cooked this? Members rate their week in about ten seconds →

Roasted95 minComfortable cook

Serves−8+· written for 8 — change it and the ingredients follow

+ Add to my week♥ Favorite

↗ Share⎙ Print

Ingredients

Everything here is checked because you'll need it — uncheck anything you already have.

boneless pork loin roastwhole, trimmed of any thick fat cap3 lb

thick-cut bacon12 slices

dijon mustard2 tbsp

brown sugar2 tbsp

garlicminced4 cloves

smoked paprika2 tsp

kosher salt1 tsp

black pepper1 tsp

dried thyme1 tsp

onion powder1 tsp

kitchen twinecotton, for tying1 whole

Cook it to

Pork145°F / 63°C

Pork: then rest 3 minutes. USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Pull the pork loin out of the fridge 30 minutes before cooking and pat it dry with paper towels. Heat the oven to 425°F with a rack in the middle. Set a wire rack inside a roasting pan.

2Stir the dijon mustard, brown sugar, garlic, smoked paprika, kosher salt, black pepper, dried thyme and onion powder into a thick paste.

3Rub the paste over the top and sides of the pork loin in an even layer.

4Lay the bacon slices side by side across the loin, slightly overlapping, and tuck the ends underneath. Cut 5 or 6 pieces of kitchen twine, slide them under the roast, and tie loosely around the loin at even intervals so the bacon stays in place.

5Set the roast seam-side down on the rack. Roast at 425°F for 20 minutes to start the bacon browning.

6Lower the oven to 350°F and keep roasting for 40 to 50 minutes more, until a thermometer in the thickest part of the pork reads 140°F.

7If the bacon is not as crisp as you like, switch the oven to broil and cook 2 to 3 minutes, watching closely, until deep golden.

8Move the roast to a cutting board and rest it for 15 minutes. The temperature will climb to 145°F as it rests and the juices will settle.

9Snip the twine and discard every piece. Carve the loin into slices about 3/4 inch thick, keeping a strip of bacon with each slice. Spoon any pan juices over the top.