If you are looking for a show-stopping main dish that brings together savory, smoky, and sweet flavors, look no further than the Bacon-Wrapped Pork Loin with Pepper Jelly Glaze Recipe. This delightful recipe transforms an everyday pork loin into a tender, juicy centerpiece wrapped in crispy bacon and coated with a glossy, slightly spicy pepper jelly glaze. Each bite is a harmonious balance of textures and tastes that will have your family and guests begging for seconds. The simplicity of the ingredients makes this an accessible yet impressive recipe that’s perfect for both weeknight dinners and special occasions.
Ingredients You’ll Need
Gathering the right ingredients is key to delivering the perfect Bacon-Wrapped Pork Loin with Pepper Jelly Glaze Recipe. Each component is simple but essential, contributing layers of flavor, texture, and visual appeal to this unforgettable dish.
- Pork loin roast (2 to 3 pounds): Choose a boneless cut, not tenderloin, for juicy and tender results that slice beautifully.
- Bacon (5 to 6 slices): Adds smoky crispiness that locks in moisture and elevates the pork’s flavor.
- Garlic (4 cloves, minced): Infuses aromatic depth and savory warmth to the meat.
- Kosher salt (1 teaspoon): Essential for seasoning that enhances natural meat flavors without overpowering.
- Black pepper (1/2 teaspoon): Brings just a touch of heat that complements the sweetness of the glaze perfectly.
- Pepper jelly (1/4 cup): The star of the glaze, it offers a sweet and spicy punch through the pepper-infused jelly.
- White wine vinegar (1 tablespoon): Balances the sweetness of the pepper jelly with a subtle tang for a well-rounded glaze.
How to Make Bacon-Wrapped Pork Loin with Pepper Jelly Glaze Recipe
Step 1: Prepare the Pork Loin
Start by preheating your oven to 400°F. Line a rimmed baking sheet with foil to make cleanup easier later on. Remove the pork loin from its packaging and pat it dry thoroughly with paper towels—this helps the garlic paste and bacon adhere better and ensures a nice crust during roasting.
Step 2: Season and Wrap with Bacon
Mix the minced garlic, kosher salt, and black pepper to create a fragrant paste. Rub this all over the pork loin, working it into every nook to infuse maximum flavor. Then, carefully wrap the bacon slices around the pork, tucking any ends underneath so they stay put while roasting. This bacon barrier not only contributes amazing flavor but helps keep the pork moist throughout the cooking process.
Step 3: Roast the Pork
Place the bacon-wrapped pork loin on your prepared baking sheet and roast at 400°F for 15 minutes. Then, reduce the oven temperature to 350°F and continue roasting for another 40 to 50 minutes. Use an instant-read thermometer to check for doneness—when it reaches 145°F, your pork is perfectly juicy and safe to eat.
Step 4: Prepare the Pepper Jelly Glaze
While the pork is roasting, melt the pepper jelly in a small bowl by microwaving it in 10-second bursts until smooth and runny. Stir in the white wine vinegar; this little addition cuts through the jelly’s sweetness and adds a subtle tang that brightens the glaze beautifully.
Step 5: Broil with the Glaze
Switch your oven to broil. Generously brush the melted pepper jelly glaze all over the bacon-wrapped pork loin. Pop it back into the oven under the broiler until the bacon crisps up and the glaze begins to bubble and caramelize, usually a few minutes. Be vigilant here to avoid burning. Let the pork rest for 10 minutes once out of the oven, allowing the juices to redistribute and the flavors to settle.
How to Serve Bacon-Wrapped Pork Loin with Pepper Jelly Glaze Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme adds a fresh pop of green and herbaceous aroma that contrasts beautifully with the rich glaze and bacon. For extra visual interest, a few thin slices of red chili or a light drizzle of balsamic reduction can make the dish look restaurant-worthy.
Side Dishes
This dish pairs wonderfully with creamy mashed potatoes or a roasted vegetable medley, both of which soak up the luscious glaze and bacon drippings. A crisp green salad with a citrusy vinaigrette provides a refreshing contrast that balances the flavorful richness of the pork.
Creative Ways to Present
Serve the sliced pork loin on a warm wooden cutting board alongside small ramekins of leftover pepper jelly glaze for dipping. For gatherings, arrange the pork on a large platter nestled among roasted root vegetables and garnished with herb sprigs, making a gorgeous centerpiece that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap leftover bacon-wrapped pork loin tightly in aluminum foil or place it in an airtight container. Store it in the refrigerator for up to 3 to 4 days without sacrificing flavor or moisture.
Freezing
If you want to save some for later, freeze the cooked pork in well-sealed freezer bags or containers. It’s best to slice before freezing for easy portioning. Properly stored, it can last in the freezer for up to 2 months.
Reheating
Reheat leftover slices gently in the oven at 325°F covered with foil to retain moisture, or microwave in shorter bursts to avoid drying out. You can also brush on a bit more pepper jelly glaze before warming for that fresh baked taste and sticky glaze goodness.
FAQs
Can I use pork tenderloin instead of pork loin in this recipe?
While pork tenderloin is lean and cooks faster, the recipe specifically calls for a pork loin roast for its size and juiciness. Using tenderloin may result in a drier texture and less even cooking with the bacon wrapping.
Is it necessary to use pepper jelly, or can I substitute with another glaze?
Pepper jelly provides a unique sweet-spicy flavor that complements the bacon and pork beautifully, but you can experiment with other fruit-based glazes like apricot or peach preserves mixed with a bit of chili for a similar effect.
How do I know when the pork loin is fully cooked?
The best way is to use an instant-read thermometer. The USDA recommends cooking pork to an internal temperature of 145°F and then letting it rest. This ensures the meat is safe to eat and juicy.
What if I don’t have white wine vinegar?
You can substitute with apple cider vinegar or even a mild lemon juice. These will balance the sweetness in the pepper jelly glaze nicely without overpowering it.
Can I make this recipe gluten-free?
Absolutely. All the ingredients—pork loin, bacon, garlic, salt, pepper, pepper jelly, and vinegar—are naturally gluten-free. Just double-check your pepper jelly label to ensure it contains no gluten additives.
Final Thoughts
This Bacon-Wrapped Pork Loin with Pepper Jelly Glaze Recipe is one of those magic dishes that feels fancy but comes together with ease and ingredients you likely already have. The combination of tender pork, crispy bacon, and that perfectly sweet-and-spicy glaze is simply irresistible. I encourage you to try it soon—you might just find it becoming a new favorite that you turn to again and again for memorable meals that wow without stress.
Print
Bacon-Wrapped Pork Loin with Pepper Jelly Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
A savory Bacon-Wrapped Pork Loin roast glazed with a sweet and tangy pepper jelly sauce. This dish features a garlic and spice rub, crispy bacon exterior, and a flavorful pepper jelly finish, perfect for an impressive yet easy roast dinner.
Ingredients
Meat and Wrap
- 1 (2 to 3-pound) boneless pork loin roast (not pork tenderloin)
- 5 to 6 slices bacon
Seasoning Paste
- 4 cloves garlic (minced)
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
Glaze
- 1/4 cup pepper jelly
- 1 tablespoon white wine vinegar
Instructions
- Preheat Oven and Prepare Pork: Preheat your oven to 400°F (204°C). Line a rimmed baking sheet with foil to make cleaning easier. Remove the pork loin roast from its packaging, place it on the baking sheet, and pat the surface dry thoroughly with paper towels.
- Make and Apply Garlic Rub, Wrap with Bacon: In a small bowl, combine minced garlic, kosher salt, and pepper to form a paste. Rub this mixture evenly over the entire pork loin surface. Then, wrap the bacon slices around the pork roast, making sure to cover it completely and tuck the bacon ends underneath to hold them in place.
- Roast Pork Loin: Place the bacon-wrapped pork loin in the preheated oven and roast at 400°F for 15 minutes to start crisping the bacon. After that, reduce the oven temperature to 350°F (177°C) and continue roasting for an additional 40 to 50 minutes, or until a meat thermometer inserted into the thickest part reads 145°F (63°C), indicating doneness. Remove the roast from the oven.
- Prepare Pepper Jelly Glaze: Transfer the pepper jelly into a small microwave-safe bowl and heat it in 10-second intervals until melted, stirring between each interval. Once melted, stir in the white wine vinegar to incorporate the tangy flavor.
- Broil with Glaze: Switch the oven setting to broil. Generously brush the pepper jelly glaze over the bacon-wrapped pork loin. Return the roast to the oven and broil it until the bacon is crispy and the glaze has formed a bubbly, shiny coating, taking care not to burn it. Remove the roast from the oven and let it rest for 10 minutes to allow juices to redistribute.
- Slice and Serve: After resting, slice the pork loin into serving portions. Serve with remaining glaze if desired for added flavor.
Notes
- Use an instant-read thermometer to ensure the pork is safely cooked to 145°F for juicy results.
- Wrapping the ends of the bacon under the pork keeps the bacon in place during roasting.
- Letting the meat rest after broiling improves juiciness and flavor.
- If you don’t have pepper jelly, a mixture of sweet jelly and a bit of hot sauce can be a substitute.
- Adjust the bacon quantity depending on the size of the pork loin for full coverage.
