Olympia – Jan/Feb 2018
Seaside – Jan/Feb/March 2018

Simply Saucy Bacon-Wrapped Pork Loin Recipe

Bacon-Wrapped Pork Loin on platter

If you’re tired of the same old turkey, ham, beef choices for holiday meals, check out this easy-to-make and delicious bacon-wrapped pork loin recipe.


Editor’s note: This recipe calls for store-bought BBQ sauce, which is certainly convenient. However, if you’d like to make your own, try combining ketchup, red wine vinegar, a couple of drops of hickory smoke (availabe in most grocery stores), and seasonings (I like Lawry’s Seasoned Salt, pepper, and garlic. If you like a sweeter BBQ sauce, add brown sugar or molasses to taste.


Recipe courtesy National Pork Board.


Makes 10 servings (6oz per serving)


1 4-pound boneless center-cut pork loin roast (untied), fat and silver skin trimmed

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon vegetable oil

8 to 9 bacon slices

1 cup store-bought barbecue sauce


Preheat oven to 450ºF. Sprinkle pork with salt and pepper. 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.

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. 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.

Skim fat from pan juices, leaving browned juices in pan. 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. If you want a more savory sauce, whisk in 2 tablespoons Dijon mustard.

Remove strings, carve pork, and serve with sauce.

Craving other pork recipes? Check these out too:

“Sweet and Spicy Pork Mini-Kabobs”

“Boneless Pork Loin with Herbed Pepper Rub”

“Lucban Longganisa (Traditional Sausage) Recipe”

“Pulled Pork Salad with Peaches and Cilantro Recipe”

“Pulled Pork Tostadas with Slaw and Chiplote Cream Recipe”

“Chili Rub Slow Cooker Pulled Pork Recipe”

“Rib Ragu with Couscous Cakes Recipe”

“Grilled Pork Chops with Chirozo, Dates, and Manchego Stuffing”

“Pork Loin Chops with Chinese Five Spice and Maple Glaze Recipe”




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Bobbie Hasselbring

RFT founder and the website's former editor-in-chief, Bobbie Hasselbring has been a travel junkie her entire life. She's been an award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook.