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Create a mouthwatering meal with this easy bacon wrapped pork loin recipe (in oven), for a perfect hearty flavorful dinner. Simply season a pork loin with your favorite herbs and spices (like garlic and rosemary), wrap in bacon and roast till golden brown. It’s delicious, hearty and satisfying!
Easy Bacon Wrapped Pork Loin Recipe (in oven)
Contents show
You’ll find that your Bacon Wrapped Pork Loin is a succulent delight every single time and that the flavors that fill your kitchen are delightful and will have your tummy growling like a lion.
This is a perfect main dish that’s sure to impress your family and friends. There’s no need to tell anyone how easy it is!
Serve slices of this mouthwatering bacon-wrapped pork loin alongside roasted vegetables and creamy mashed potatoes for a hearty and satisfying meal that will have everyone scraping their plates for the last bite and asking for more right away!
You might want to try one of our other pork recipes! We have so many yummy ones! Marinated Pork Chops, Crockpot Cuban Pork Sandwiches and Lexington Style Pulled Pork! Oh MAN!
Here’s What You’ll Need
- Pork Loin
- Thick Sliced Bacon
- Oil
- Spices
Here’s How You Do It
- Rub with oil and spices, Wrap the pork loin with the bacon.
- Place garlic and rosemary into the baking dish with the pork loin.
- Bake/Roast
Tips and Tricks
- Check the pork loin before wrapping it. If there is thick heavy hard fat, cut it off with a knife. Soft dispersed fat won’t hurt anything.
- This recipe is for pork loin that isn’t preseasoned. You’ll notice a lot of pork loins that are marinating in the package.
- You can change up the seasoning by using something else that you like. A seasoning mix – like a hamburger or pork mix will work well. Monterey steak seasoning would be good too.
- The garlic head and the rosemary are for perfuming the meat, you won’t be eating those. You CAN eat the garlic if that’s your thing though.
- cook all pork to an internal temp of 145 according to the USDA.
- Terrific paired with Shrimp Sauce Yum Yum Sauce!
PRO TIP: Thick bacon is what will give you the best results for this recipe as it gives a meaty crispy exterior. For a delicious twist, smoke this recipe on your smoker!
Storage, Freezing and Reheating
Store this recipe in the refrigerater in an airtight container for up to 5 days.
This recipe freezes well. Freeze in freezer safe packaging for up to 3 months.
Reheat in the oven at 350 for 20 minutes wrapped in aluminum foil.
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Easy Bacon Wrapped Pork Loin Recipe (in oven)
This delicious and easy weeknight Rosemary Bacon Wrapped Pork Loin is juicy and flavorful and will fill your home with its mouthwatering aroma.
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: bacon wrapped pork loin
Prep Time: 10 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 55 minutes minutes
Servings: 6 servings
Calories: 648kcal
Author: Wendi Spraker
Ingredients
- 4 garlic cloves – finely chopped
- 2 heads of garlic – halved crosswise
- 4 sprigs Rosemary – fresh coarsely chopped
- 4 sprigs of Rosemary – fresh and whole
- 1 ½ tsp kosher salt
- 4 Tbs olive oil – divided
- Fresh ground black pepper
- 11/2 lb pork tenderloin
- 4 slices thick bacon – no flavoring added to bacon
Instructions
Preheat the oven to 425
Toss the chopped garlic, chopped fresh Rosemary, salt, pepper and 2 tbs olive oil together in a small bowl.
Rub mixture on the pork loin and place in a zip lock bag and allow to marinate in the refrigerator x 1 hour – up to 24 hours.
When ready to cook, spread the whole fresh rosemary sprigs in the bottom of an oven safe large baking dish.
Remove tenderloin from the zip lock bag and wrap with the four slices of bacon so that the bacon slices begin and end on the bottom side of the tenderloin (to secure bacon in place)
Lay the tenderloin on top of the rosemary sprigs and then place the halved garlic beside the tenderloin (as close a possible) in the baking dish.
Drizzle everything with the remaining 2 tbs of olive oil and any remaining contents of the marinating bag.
Roast in the oven at 425 until an instant read thermometer reads 145. This will depend on the size of the pork loin and the temperature the pork loin began at. So- start checking at about 25 minutes (remove roast from the oven, insert thermometer in the thickest part of the roast – allow to read. Replace into the oven if needed and check again in about 5-10 minutes. Do not allow roast to go over 145 or will start to be dry, stringy and chewy).
When roast has come to the correct temperature, remove from the oven and allow it to rest for 10 minutes – that means, don’t do anything to it for 10 minutes. This allows time for the juices to go back into the meat so that it will be juicy and tender.
Notes
Easy and simple way to make a juicy porkloin.
When wrapping with bacon, make sure the bacon covers the exposed parts of the pork loin.
If you aren’t crazy about the garlic, do not worry about the amount of garlic in this recipe. The garlic simply perfumes the meat, you won’t be eating whole heads of garlic, unless you really like garlic. In which case, go ahead and eat the garlic, or spread it on toast because it is yummy!
- Check the pork loin before wrapping it. If there is thick heavy hard fat, cut it off with a knife. Soft dispersed fat won’t hurt anything.
- This recipe is for pork loin that isn’t preseasoned. You’ll notice a lot of pork loins that are marinating in the package.
- You can change up the seasoning by using something else that you like. A seasoning mix – like a hamburger or pork mix will work well. Monterey steak seasoning would be good too.
- The garlic head and the rosemary are for perfuming the meat, you won’t be eating those. You CAN eat the garlic if that’s your thing though.
Nutrition
Nutrition Facts
Easy Bacon Wrapped Pork Loin Recipe (in oven)
Amount Per Serving
Calories 648Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 8g40%
Trans Fat 0.2g
Polyunsaturated Fat 4g
Monounsaturated Fat 15g
Cholesterol 280mg93%
Sodium 895mg37%
Potassium 1677mg48%
Carbohydrates 1g0%
Fiber 0.1g0%
Sugar 0.03g0%
Protein 88g176%
Vitamin A 18IU0%
Vitamin C 1mg1%
Calcium 33mg3%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @loavesanddishes or tag #loavesanddishes!
This post originally appeared on the pages of Loaves and Dishes on January 31, 2015 and has been entirely updated to be more helpful to the readers, including the recipe card! YIPEE!
Who can be against us? Not my goog, for sure.
What, then, shall we say in response to this? If God is for us, who can be against us? ~ Romans 8:31
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Wendi Spraker
Wendi is the writer, CEO and dishwasher at Loaves and Dishes! When not in the kitchen or behind the computer, you can find Wendi serving on International Food Conference Boards, Speaking at various conferences, Leading and Cooking for the local Arts Council's "Taste of Stokes" events or donating home cooked goodies to various local non profits such as the Danbury Songwriters and Stokes Partnership for Children. Wendi is also a Registered Nurse with a Master's Degree and serves on her town's board of councilmen.
