Description
This Bacon-Wrapped Pork Loin with Pepper Jelly Glaze is a succulent and flavorful dish perfect for any special occasion or family dinner. Tender pork loin is rubbed with garlic and spices, wrapped in smoky bacon, roasted to juicy perfection, and finished with a sweet and tangy pepper jelly glaze that caramelizes under the broiler for a crispy, mouthwatering crust.
Ingredients
Scale
Meat
- 1 (2 to 3-pound) boneless pork loin roast (not pork tenderloin)
- 5 to 6 slices bacon
Seasoning
- 4 cloves garlic (minced)
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
Glaze
- 1/4 cup pepper jelly
- 1 tablespoon white wine vinegar
Instructions
- Prepare the Oven and Pork: Preheat your oven to 400°F (204°C). Line a rimmed baking sheet with foil for easy cleanup. Remove the pork loin roast from its packaging and pat it dry thoroughly with paper towels to ensure a good sear and crisp bacon wrapping.
- Season and Wrap: In a small bowl, combine the minced garlic, kosher salt, and pepper to make a paste. Rub this mixture evenly over the entire surface of the pork loin. Next, wrap the pork roast with the bacon slices, overlapping them to cover the meat completely and tuck the ends underneath to secure.
- Initial Roasting: Place the bacon-wrapped pork loin on the prepared baking sheet and roast in the preheated oven at 400°F for 15 minutes. This higher temperature starts the bacon crisping process.
- Reduce Heat and Continue Roasting: After 15 minutes, reduce the oven temperature to 350°F (177°C). Continue roasting the pork for another 40 to 50 minutes, or until an instant-read meat thermometer inserted into the thickest part of the pork reads 145°F (63°C), indicating it’s safely cooked but still juicy.
- Prepare the Glaze: While the pork roasts, combine the pepper jelly in a small microwave-safe bowl. Heat in 10-second bursts, stirring between, until melted and smooth. Stir in the white wine vinegar to add a tangy brightness to the glaze.
- Broil with Glaze: Once the pork has reached the correct temperature, remove it from the oven. Switch your oven setting to broil. Brush the pepper jelly glaze generously over the bacon-wrapped pork loin. Return it to the oven under the broiler, cooking briefly until the bacon crisps up and the glaze bubbles and caramelizes. Watch carefully to avoid burning.
- Rest and Serve: Remove the pork from the oven and let it rest for 10 minutes to allow the juices to redistribute. Slice the roast into thick servings and serve with any leftover glaze for extra flavor.
Notes
- Use a meat thermometer to ensure the pork reaches the safe internal temperature of 145°F for perfect doneness without drying out.
- Do not substitute pork tenderloin for this recipe; the loin is larger and better suited for bacon wrapping and roasting.
- Adjust cooking time slightly depending on the exact size of your pork loin roast. Larger roasts may need a few extra minutes.
- The pepper jelly glaze adds a sweet and spicy contrast to the savory bacon and pork but can be adjusted based on your heat preference by choosing milder or spicier jelly.
- Letting the meat rest before slicing is key to juicy, tender servings.
- Line your baking sheet with foil for simpler cleanup after cooking.
