Bacon Wrapped Brown Sugar Pork Loin

By mtlabor
January 2, 2012
23 Comments


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

Ingredients

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

Directions

  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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Reviews (23) Questions (1)

23 Comments

Audrey E. October 8, 2018
There is no way I am going to cook pork to 160. You will have dry meat. It continues to cook after you take it from the oven. Audra Nichols
 
Jules555 July 8, 2017
I made this tonight and having read through the comments was very careful to let the brown sugar dissolve completely before I added anything else. Sadly it still seized up and turned into rock candy. I did not have any apple or orange juice as suggested in some comments, but did add white wine and that saved the day. It was quite good and I would make again, perhaps searing the bacon first in a skillet, as the bacon on the bottom got pretty soggy. I also ran it under the broiler for a tiny bit to crisp the top bacon.
 
Kristi July 4, 2017
Could you make this in a smoker? And if so, how do you recommend cooking it?
 
Lisa B. March 22, 2016
I tweeted the recipe spices a lot. I substituted kayanne pepper for chilli powder and ginger powder for cinammon. Also used horse radish instead of mustard. Turned out amazing
 
Joeyman9 February 16, 2016
We have made this dish three times since Christmas. Easy, delicious and the aroma that fills the kitchen is heaven scent. Locke any pork dish, be careful not to over cook. As JHarriman07 stated, makes a damn great base for unforgettable sandwiches, should you have leftovers. <br />I do recommend slowly melting the brown sugar alone, with minimal stirring before adding the remainder of ingredients to the glaze. Fantastic dish
 
Shelley January 19, 2016
Can you use something instead of dry mustard? My husband hates the taste of mustard. Thanks!
 
Lisa B. March 22, 2016
I used horse radish instead of mustard. My man hates mustard too
 
Gregory W. November 18, 2015
This might be one of, perhaps THE best pork loins I've ever made. Often times it seems like recipes on the internet don't turn out like the pictures. This recipe not only tasted awesome, but even looked good. Definitely going to do one of these again. Oh, it was easy too!
 
JHarriman07 November 11, 2015
This is fabulous, super easy, and yet stunning enough to make people think you've been hard at work in the kitchen all day long. (These are always my favorite kind of recipes; the ones that lie for me, conveying the illusion that I have been subjugated by my oven when in fact my greatest struggle of the afternoon with was remembering where I put my corkscrew after opening that first bottle of wine.) Anyway, back to the pork. The spice rub is ads great flavor, cutting the sweet-saltiness of the over all roast - think I may add a bit of orange zest next time. My glaze was a bit thick so I added a splash of apple juice. Served with Carrot-Ginger Puree and Green Beans - simple, elegant, and comforting. And then the best part - tucking away all the leftover slices of roast in between a fresh baguette with goat cheese, sundried tomatoes, Dijon mustard, and some arugula for lunch the next day. It was the king of sandwiches - Joey Tribbiani worthy.
 
Martha February 1, 2015
Can I make this pork in a slow cooker? I think with the spices, it would make a great pulled type pork.
 
Kristen L. January 6, 2015
VERY good! I used two pork tenderloins & wrapped them both. I added a little orange juice to the glaze since it got too thick. Next time I will make extra glaze to use on the tenderloin after I slice it.
 
Linda L. October 8, 2014
Trying tonight..yum
 
Dishlicious April 11, 2014
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.
 
vlucky March 25, 2014
Anyone try this with 3lb boneless half pork loin?
 
JenOzmun2010 December 7, 2013
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!
 
Laurie B. October 12, 2013
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. :)
 
Author Comment
mtlabor October 13, 2013
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! :)
 
Sabine G. September 21, 2013
Made this last night! Perfection and so simple! Thank you for sharing.
 
Emma L. July 8, 2013
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.)
 
Ruth M. July 9, 2013
I would think yes, Emma.<br />
 
Ruth M. April 7, 2013
Oooohhhh, ahhhhhh! I'm trying this with a pork tenderloin and shorter cooking time. Thank you for sharing!
 
Kathy R. April 7, 2013
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.
 
PCusack January 24, 2012
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!