Smoked Bacon Wrapped Pork Loin

5 from 1 vote

Seasonal flavors to include smoked bacon and sweet maple pack a one-two PUNCH OF YUM in this recipe for Smoked Bacon Wrapped Pork Loin!

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: American

Servings: servings

Author: Jenny DeRemer

Cost: $1.62 per serving

Equipment

meat thermometer
small baking dish or small roasting pan
aluminum foil

Ingredients

⅓ cup maple syrup must be pure maple syrup; do not substitute fake
3 tablespoons Dijon
4 tablespoons rosemary fresh, divided; half of the leaves chopped finely and the remainder left whole
1 teaspoon Worcestershire sauce
1 teaspoon smoked paprika
6 slices bacon apple wood smoked, hickory wood smoked, or other smoked thick cut; cut in half
1 ½ pounds pork loin roast or gentleman's cut
1 teaspoon unsalted butter may substitute olive oil

Instructions

Preheat the oven to 400° F. Butter the bottom and sides of an 8 x 10-inch baking dish with butter or a teaspoon of olive oil. The baking dish should be small enough to fit the roast snug, but still leave room for the marinade.
Rinse and pat dry a pork loin roast that has been brought brought to room temperature. After patting dry, roll in 3 tablespoons of the rosemary, some of it whole leaves and some finely chopped. Spread the rosemary over the entire roast including the ends.
In a small bowl, whisk together the maple syrup, Dijon mustard, remaining tablespoon of chopped rosemary, smoked paprika, and Worcestershire until combined.
Place the rosemary pork roast into the prepared baking dish. Cut a pound of bacon right down the middle or use half the package (6 slices) and cut the in half to equal a dozen slices of bacon.
Beginning with one end of the roast, lay a piece of the bacon over top. It will not be "wrapped" per se, but this placement ensures it will render correctly. Take another piece of bacon and place it down, slightly overlapping the first. Repeat with all of the pieces of bacon until the visible surface of the pork roast is completely covered.
Pour the marinade over the pork, cover tightly with foil, and bake for 25 minutes.
After 25 minutes, remove the foil and set the timer for an additional 20 to 25 minutes more. Retain the foil.
Before the last 5 minutes of the bake, have a good look at the bacon. If it appears to not have crisped up the way you'd like it, test your pork first for the temperature. If you are at 140° F, consider switching the oven to the broiler feature for about 1 to 2 minutes being careful not to allow the top of the roast or the bacon to burn. If you are not yet at 140° F, continue to bake until a thermometer registers 140° F. NOTE: Pork is considered DONE at 145°F, however the roast will continue to cook under the foil while the sauce is being reduced.
Remove from the oven and immediately pour off the juices into a small sauce pan and bring to a boil. Reduce the sauce by half. Place the aluminum foil over the pork roast to keep it warm and to allow the juices to redistribute while the sauce reduces.
Carve the roast with a sharp serrated knife and arrange the slices on a platter. Drizzle with the thickened reduced sauce all over the slices and serve immediately.

Notes

Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.

Make Ahead:

The marinade may be whisked together to 24 hours in advance and refrigerated until ready to assemble and cook the roast.

To Freeze Leftover Portions:

Wrap the slices in aluminum foil tightly, then drop into a plastic freezer bag with the contents and date of freeze noted on the package. Freeze for up to three months.

Nutrition