Description
This Bacon-Wrapped Pork Loin with Pepper Jelly Glaze is a deliciously savory roast featuring a juicy pork loin wrapped in crispy bacon and coated with a sweet and tangy pepper jelly glaze. Perfect for a special family dinner or holiday meal, it combines the rich flavors of garlic, bacon, and pepper jelly with a simple roasting method to deliver a tender and flavorful centerpiece.
Ingredients
Scale
Pork Loin and Seasoning
- 1 (2 to 3-pound) boneless pork loin roast (not pork tenderloin)
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
Bacon Wrap
- 5 to 6 slices bacon
Glaze
- 1/4 cup pepper jelly
- 1 tablespoon white wine vinegar
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with foil for easy cleanup if you like. Remove the pork loin from its packaging and pat it dry thoroughly with paper towels to ensure a good sear.
- Season and Wrap: In a small bowl, combine the minced garlic, kosher salt, and pepper to form a paste. Rub this mixture evenly over the entire surface of the pork loin. Next, wrap the bacon slices around the pork roast, tucking the ends underneath to secure the bacon in place.
- Initial Roast: Place the bacon-wrapped pork loin on the prepared baking sheet. Roast in the preheated oven at 400°F for 15 minutes to start rendering the bacon fat and browning the meat.
- Continue Roasting: After 15 minutes, reduce the oven temperature to 350°F (175°C). Continue roasting for 40 to 50 minutes more, or until an instant-read meat thermometer inserted into the thickest part of the pork reads 145°F (63°C) for perfect doneness.
- Prepare Glaze: While the pork is finishing roasting, place the pepper jelly in a small microwave-safe bowl. Warm it in 10-second intervals, stirring in between, until melted. Stir in the white wine vinegar until well combined to create a tangy glaze.
- Broil and Glaze: Once the pork has reached temperature, remove it from the oven. Switch your oven to broil. Brush the pepper jelly glaze generously over the bacon-wrapped pork loin. Return it to the oven under the broiler until the bacon crisps up and the glaze bubbles, usually 2 to 4 minutes. Watch carefully to avoid burning.
- Rest and Serve: Remove the pork from the oven and let it rest for 10 minutes to allow juices to redistribute. Slice the pork loin and serve warm, optionally with leftover pepper jelly glaze on the side.
Notes
- The key to juicy pork loin is monitoring the internal temperature closely; 145°F is the safe and ideal temperature.
- Patting the pork dry before seasoning helps the garlic paste stick better and improves browning.
- You can use turkey bacon or thick-cut bacon depending on your preference, but regular bacon crisps best under the broiler.
- Make sure to tuck the bacon ends underneath the meat so they don’t shrink away during cooking.
- If you don’t have pepper jelly, you can substitute with a mix of a mild jelly and a pinch of crushed red pepper flakes for heat.
- Resting the meat after roasting is crucial to keep it moist and easier to slice.
