Description
This Bacon-Wrapped Pork Loin with Pepper Jelly Glaze is a savory and slightly sweet roast that combines tender, juicy pork loin wrapped in crispy bacon and finished with a tangy, glossy pepper jelly glaze. Perfect for a special dinner or holiday meal, it pairs beautifully with roasted vegetables or a fresh salad.
Ingredients
Scale
Pork Loin Roast
- 1 (2 to 3-pound) boneless pork loin roast (not pork tenderloin)
- 5 to 6 slices bacon
Seasoning
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
Glaze
- 1/4 cup pepper jelly
- 1 tablespoon white wine vinegar
Instructions
- Preheat and prepare pork: Preheat the oven to 400°F and line a rimmed baking sheet with foil for easy clean-up if desired. Remove the pork loin roast from packaging and place it on the baking sheet. Use paper towels to dab the surface of the meat dry to help the seasoning stick better.
- Season and wrap: In a small bowl, combine the minced garlic, kosher salt, and pepper to make a paste. Rub this garlic paste all over the pork roast evenly. Wrap the bacon slices fully around the pork roast, making sure to cover it completely and tuck the ends of the bacon underneath the roast to secure it.
- Roast at high heat: Place the bacon-wrapped pork loin in the preheated oven and roast at 400°F for 15 minutes to start rendering the bacon and searing the meat.
- Continue roasting at lower temperature: Reduce the oven temperature to 350°F and roast the pork loin for an additional 40 to 50 minutes, or until a meat thermometer inserted into the thickest part reads 145°F, indicating perfect doneness.
- Prepare pepper jelly glaze: While the pork roasts, place the pepper jelly in a small bowl and microwave it in 10-second intervals until melted and smooth. Stir in the white wine vinegar until fully combined to create a tangy glaze.
- Broil with glaze: Once the roast has reached temperature, turn the oven to broil. Liberally brush the pepper jelly glaze all over the bacon-wrapped pork loin. Return it to the oven and broil until the bacon crisps up and the glaze bubbles, about 3 to 5 minutes. Watch carefully to avoid burning.
- Rest and serve: Remove the pork loin from the oven and let it rest for 10 minutes to lock in juices. Slice the roast and serve with any leftover pepper jelly glaze on the side for extra flavor.
Notes
- Use a meat thermometer to avoid overcooking; pork loin is best when juicy and slightly pink at 145°F.
- You can substitute white wine vinegar with apple cider vinegar for a different tang.
- Leftover pepper jelly glaze can be kept refrigerated for up to a week and used as a dipping sauce or spread.
- Ensure bacon slices are large enough to wrap around the roast fully; overlap slightly for best coverage.
- Resting the meat after cooking ensures that juices redistribute for the best texture.
