Weeknight Cooking

Bacon-Wrapped Pork Loin

April  1, 2013

Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

Today: Yes, you can make pork loin on a weeknight.

Bacon Wrapped Brown Sugar Pork Loin

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At first blush, you might feel Jenny, who enjoys speaking of herself in the third person from time to time, has just chosen a recipe for you that takes too long to make during the week. Perhaps you are very sad now and wandering off to the vegan columnist.

But wait! Because I made this delicious Bacon Wrapped Brown Sugar Pork Loin, which calls for a bone-in pork loin, with a 2 pound boneless loin, and cut the cooking time in half.

After consulting the brains on Hotline, I did this by preheating my oven at 325 degrees rather than 375. I used just as much rub as the beautiful and talented mtlabor calls for, because why not. I wrapped this guy with a single slice of nice thick bacon. I couldn’t find my little Le Creuset roasting dish, because someone decided to hide it, perhaps in the same place as my favorite black pants that went missing in October and my favorite mascara. So I tossed my loin in a frying pan with a tiny bit of olive oil in the bottom.

I made my glaze while the pork cooked, and after a half hour, checked my meat every ten minutes or so until it had an internal temperature of 115 degrees, per my Hotline response. I then glazed the meat and cooked it until 135 degrees, though I found it a tad overcooked after resting for 15 minutes, but not terribly so.  

The sweetness mixed with the tad of heat was irresistible. I served it up with a side of ten-minute barley and some green beans I ferreted out from the back of the freezer: all told an hour’s worth of work people.

Bacon Wrapped Brown Sugar Pork Loin

Bacon Wrapped Brown Sugar Pork Loin by 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

See the full recipe (and save and print it) here.

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Written by: Jestei

The ratio of people to cake is too big.


mojita November 27, 2013
I'm interested in making this recipe but the article said you checked it at 115 and let it come to 135 and that it was slightly overdone...when I click for the full recipe it says cook to 160...please clarify the correct temp. Thanks so much.
hope H. June 9, 2013
good jestei, I'll gladly eat your share.
MRinSF April 9, 2013
My bacon curled up and separated from the roast -- any thoughts on how to prevent this?
Sarahlmorford April 10, 2013
I tucked mine pretty firmly underneath the roast and had no issues - perhaps you could use toothpicks to affix at the bottom if it was an issue?
Sarahlmorford April 8, 2013
I made this last night. Holy amazing. I am confused a little by the text of the recipe - you said you made it with a 2 lb boneless loin but then the recipe calls for 3 lb bone-in. I used a 5 lb boneless top loin and it was insanely delicious. One of the most moist, flavorful ways I've ever tasted that cut of pork. I would make this for my husband's boss, I would make this as a weeknight supper. Thank you!
Jestei April 8, 2013
yes i explain in the body of the text why i did that but i think following the recipe is great too. i am so glad you liked it.
LauriL April 7, 2013
Now I KNOW what I'm having for tonight! Thanks Jenny!
Jestei April 8, 2013
so happy!
hardlikearmour April 2, 2013
Hah! I remember that hotline question! Glad it worked out reasonably well for you.
Jestei April 8, 2013
yep was you
ATG117 April 1, 2013
favorite mascara?
Jestei April 8, 2013
that really thick purple bottled stuff
Kamika M. November 2, 2014
You might love Younique's 3D mascara ;)!
www.youniquebykamika.com ;)
Can't wait to try this recipe! Looks amazing!!
The P. April 1, 2013
Ohhhh....this looks like a keeper.
Jestei April 8, 2013
I hope you enjoy it