Bacon Wrapped Brown Sugar Pork Loin

By • January 2, 2012 • 11 Comments

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Author Notes: It's pork. Wrapped in pork. And doused in a brown sugar glaze. What more could you ask for?mtlabor

Serves 3-4

Pork Loin

  • 3 pounds bone-in pork loin roast
  • 5-6 pieces of bacon
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon hot Spanish paprika
  • 1 teaspoon salt
  • 1/4 teaspoon cumin
  • 1/2 teaspoon cinnamon

Brown Sugar Glaze

  • 1/2 cup dark brown sugar
  • 1 tablespoon flour
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon mustard powder
  1. So let's line a roasting pan with aluminum foil and place your big hunk of pork on that sucker. Preheat your oven to 375F.
  2. In a small bowl, make your spice rub. Combine the salt, black pepper, paprika, cumin, cinnamon, and chili powder.
  3. And give that pork a good rub down.
  4. Then we'll wrap the whole thing in some bacon. P.S. - the technical term for wrapping something in fat (in this case, bacon) is "barding."
  5. Place the roast in the oven and roast for about 50-60 minutes.
  6. Meanwhile, in a small saucepan under medium heat, combine the ingredients for the glaze - the brown sugar, flour, cider vinegar, and mustard powder.
  7. Simmer until the sugar is dissolved.
  8. Drizzle glaze over top of pork roast and continue to roast for about 25-35 minutes longer, or until internal temperature has reached 160F.
  9. Let rest for about 10 minutes and then slice into 1 inch thick portions. Serve with your starch of choice and enjoy!
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Comments (11) Questions (1)

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5 months ago Dishlicious

Did this last night with a tenderloin. Seared on stove top to ensure bacon would be cooked, then 20 min. in oven with glaze. Moist and delicious! Husband swooned.

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6 months ago vlucky

Anyone try this with 3lb boneless half pork loin?

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10 months ago JenOzmun2010

We're doing this tonight and it's AMAZING so far. Like Laurie below, I completely messed up the glaze the first time (it became a hardened crust) so my husband stepped in to help. He has better cooking instincts than I do and the glaze/drizzle turned out beautifully under his hand. We spread it atop the pork, put it back in the oven, and it's finishing up now. Smells fantastic and looks gorgeous!

Stringio

11 months ago Laurie Byrd

I ve made this several times, its a HUGE hit with my whole family. However, the first time I made it I tried the glaze and it turned into a hardened crust...what did I do wrong? I m suspecting I didn't dissolve the sugar all the way...but haven't tried making the glaze with it since the first time. Its still delicious without the glaze, but I would like to try it with the glaze turning out the way its supposed to. :)

Notgood

11 months ago mtlabor

The glaze is tricky sometimes because it's basically like making a caramel... Try just dissolving the sugar under low to medium heat until it completely liquified before adding anything else to it - and don't stir, as stirring causes the sugar molecules to become agitated and crystallize! Just slowly swirl and tilt pan to get sugar to distribute evenly - hope that all makes sense - let me know if that helps! :)

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12 months ago Sabine Gagnon

Made this last night! Perfection and so simple! Thank you for sharing.

Stringio

about 1 year ago Emma Langdon

I would like to try this but I have boneless tenderloins about 3/4 in thick. wrapping em with bacon would work fine, but it seems a waste to heat the oven. Would this work stove top with a lid? If not, I assume they'd only take about 20-40 min total in the oven compared to the 3lb loin. (I like my pork slightly pink so yeah 145-150F is my aim.)

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about 1 year ago Ruth McAllister

I would think yes, Emma.

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over 1 year ago Ruth McAllister

Oooohhhh, ahhhhhh! I'm trying this with a pork tenderloin and shorter cooking time. Thank you for sharing!

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over 1 year ago Kathy R

For the sake of safety pork only needs to come to 145 degrees. If you like your pork juicy and slightly pink, try removing it from the oven at 145-150. Resting time will bring it up 5-10 degrees.

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over 2 years ago PCusack

Great tasting pork and the bacon tasted llike cany. I served this with cast-iron pan roasted findgling potatoes. The tin foil tip was very smart with the sugar glaze. Thanks!