Description
This Bacon-Wrapped Pork Loin with Pepper Jelly Glaze recipe offers a succulent and flavorful dinner option. A boneless pork loin is seasoned with garlic, salt, and pepper, wrapped in crispy bacon, and roasted to juicy perfection. The dish is finished with a sweet and tangy pepper jelly glaze, giving it a delightful balance of savory and spicy flavors, perfect for an impressive yet easy-to-make meal.
Ingredients
Scale
Pork Loin and Bacon
- 1 (2 to 3-pound) boneless pork loin roast (not pork tenderloin)
- 5 to 6 slices bacon
Seasoning Paste
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
Pepper Jelly Glaze
- 1/4 cup pepper jelly
- 1 tablespoon white wine vinegar
Instructions
- Preheat and Prepare: Preheat your oven to 400°F and line a rimmed baking sheet with foil for easy cleanup. Remove the pork loin from its packaging and pat it dry with paper towels to ensure a better sear and crispy bacon wrapping.
- Season and Wrap: In a small bowl, combine the minced garlic, kosher salt, and pepper to form a paste. Rub this evenly all over the pork loin. Then, wrap the bacon slices around the pork loin, covering it completely and tucking the ends underneath the roast to secure.
- Roast the Pork: Place the bacon-wrapped pork loin on the prepared baking sheet and roast in the preheated 400°F oven for 15 minutes. After this initial high-temperature roasting, reduce the oven temperature to 350°F and continue roasting for another 40 to 50 minutes, or until a meat thermometer inserted into the center reads 145°F for safe, juicy doneness. Remove the roast from the oven.
- Prepare the Glaze: While the pork rests, place the pepper jelly in a small bowl and melt it in the microwave in 10-second intervals, stirring in between. Once melted, stir in the white wine vinegar until well combined to create a tangy glaze.
- Broil with Glaze: Turn the oven setting to broil. Generously brush the pepper jelly glaze all over the bacon-wrapped pork loin. Return the roast to the oven and broil for a few minutes until the bacon crisps up and the glaze becomes bubbly and caramelized. Keep a close eye to avoid burning.
- Rest and Serve: Remove the roast from the oven and let it rest for 10 minutes to allow the juices to redistribute. Slice the pork loin and serve it warm with any leftover pepper jelly glaze on the side for extra flavor.
Notes
- Use a meat thermometer to ensure the pork reaches the safe internal temperature of 145°F.
- Letting the pork rest before slicing ensures juicy, tender meat.
- You can substitute white wine vinegar with apple cider vinegar if preferred.
- For more spice, choose a pepper jelly variety with hotter peppers.
- Cover the baking sheet with foil or parchment paper for easier cleanup.
