Description
This Bacon-Wrapped Pork Loin with Pepper Jelly Glaze is a savory and sweet dish perfect for a family dinner or special occasion. A boneless pork loin is seasoned with garlic, salt, and pepper, wrapped in crispy bacon, and roasted to juicy perfection. Finished with a tangy and sweet pepper jelly glaze that is broiled to a bubbly, caramelized finish, this recipe brings bold flavors and beautiful presentation to your table.
Ingredients
Scale
Meat and Seasoning
- 1 (2 to 3-pound) boneless pork loin roast (not pork tenderloin)
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
Wrapping and Glaze
- 5 to 6 slices bacon
- 1/4 cup pepper jelly
- 1 tablespoon white wine vinegar
Instructions
- Preheat and Prepare: 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 the packaging and place it on the baking sheet. Use paper towels to thoroughly dab the surface of the meat dry to ensure even seasoning and proper browning.
- Season and Wrap: In a small bowl, combine the minced garlic, kosher salt, and pepper to form a paste. Rub this mixture over the entire surface of the pork roast. Next, wrap the bacon slices around the seasoned pork loin, making sure to cover it completely and tuck the ends of the bacon securely underneath the roast to hold them in place while cooking.
- Roast the Pork: Place the bacon-wrapped pork loin in the preheated oven and roast at 400°F for 15 minutes to start crisping the bacon. Then reduce the oven temperature to 350°F and continue roasting for an additional 40 to 50 minutes, or until an instant-read meat thermometer inserted into the thickest part of the pork reads 145°F, ensuring the meat is perfectly cooked and safe to eat. When done, remove the roast from the oven.
- Prepare the Glaze: Place the pepper jelly in a small microwave-safe bowl and heat in 10-second intervals until melted, stirring between intervals to achieve a smooth consistency. Stir in the white wine vinegar to add acidity and balance the sweetness of the jelly.
- Broil with Glaze: Turn the oven setting to broil. Generously brush the pepper jelly glaze over the bacon-wrapped pork loin. Return the roast to the oven and broil until the bacon is crispy and the glaze is bubbly and caramelized, watching carefully to prevent burning. Once finished, remove the pork loin and let it rest for 10 minutes to allow juices to redistribute. Slice and serve, optionally with leftover glaze on the side for extra flavor.
Notes
- Use an instant-read thermometer to ensure the pork reaches the safe internal temperature of 145°F.
- Letting the meat rest before slicing helps retain its juices for a moist, flavorful roast.
- Adjust the amount of pepper jelly glaze according to your taste preference for sweetness and spice.
- For easier bacon wrapping, partially freeze the pork loin for about 20 minutes to firm it up before wrapping.
- Foil-lined baking sheet makes cleanup quick and easy after roasting and broiling.
