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
Scale
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.
