Bacon Wrapped Pork Loin

Bacon-wrapped pork Loin is a sumptuous main dish, covered in smoky, crispy bacon on the outside and a flavorful bacon swirl on the inside. It is perfect for special occasions, the holidays, or when you want something special.

This comfort meal sounds scrumptious and sinful. It fills the house with a mouthwatering aroma that brings everyone out of their rooms and into the kitchen, looking for whatever you are cooking. The smell of garlic, bacon, and pork together can make anyone look for food—even the neighbors if the windows are open.

Keto Bacon-Wrapped and Stuffed Pork Loin

If you love bacon and pork, this will be one of your favorite dishes, I guarantee it. Even though it would be a bit more detailed to do, it is really simple, and you can have a fancy restaurant-style meal in just over an hour. Many people are afraid of the butterfly technique because it looks scary. But with my easy step-by-step instructions, you can do it without a problem.

This is a keto dish, so those on a low-carb diet can enjoy it, too. The bacon gives it a savory and smoky taste, but if you want some sweetness, add low-carb honey or brown sugar sweetener. But honestly, it does not need it. Also, if you are having a formal dinner, this is perfect because it looks so fancy, and when you slice it open to show the swirl of bacon inside, wow!

My family likes it, whether I make it look fancy or whether I accidentally mess it up. Hey, it happens to the best of us. We are all human. It still tastes delicious and will all end up in the same place. I love this holiday meal with stuffing, cranberry sauce, and pie. My favorite is pumpkin. You can serve this along with creamy mashed potatoes! Try it for this year’s Thanksgiving or Christmas dinners!

Why you will love this recipe

• It looks amazing: Serve at a dinner party or at home to the family.
• Easy to do: With my instructions, you can do it easily.
• Not a lot of dishes: Just one pan, that is all you have to clean.
• Comfort food: Everyone will be satisfied and happy after eating this dish.

What you’ll need to make bacon-wrapped pork loin

Special items:

• Baking dish – I use a 10×13 baking pan.
• Kitchen twine
• Digital meat thermometer
• Long, sharp knife

Ingredients:

• Pork loin – Mine was three pounds. Do not get tenderloin. They are not the same.
• Bacon – 16 pieces. Six should be thick with the rest long and thin.
• Garlic – Mince your garlic right before using it for a fresh, bold flavor.
• Marjoram – Adds a unique blend of sweet, earthy notes with hints of pine and citrus.
• Olive oil
• Salt
• Pepper

The difference between Pork Loin and Tenderloin

There is a difference between these two cuts since they are taken from two different parts of the pig. The size and shape themselves are different and so, are the cooking techniques applied. Pork loin, the one we are using in this recipe, is a large lump of wide, boneless, and lean meat. It can be sliced into thinner portions for steaks and is a good candidate for a good roast. On the other hand, the tenderloin is a smaller elongated portion and is the most tender part of the pig. Hence, this part cooks easily.

How do you make bacon wrapped pork loin?

• Prepare the meat: Make sure that the slab of meat is at room temperature. Butterfly it by slicing the meat horizontally along the direction of the fibers but not cutting through it. Do this multiple times until it is thin enough to be rolled. Tenderize it some more using a mallet.
• Season and roll: Sprinkle salt, pepper, spices, and minced garlic throughout the pork. Then, line up about 3 strips of bacon on one side. Roll the whole thing tightly into a log. Coat the outside with strips of bacon all throughout. Secure the whole thing by tying a string.
• Roast: Lightly grease a baking dish and put the prepared meat in it. Then, put it in the preheated oven to cook until nicely browned on the outside.
• Rest: Let it rest for about 10 to 20 minutes then, slice into portions and serve while hot.

Expert tip

Using a digital meat thermometer

I used to be a big fan of old-fashioned meat thermometers. You know, the kind that you put in and leave in, but you had to look through the oven window to see? That was what I counted on. The new digital era was all too untested to me at first. It did not seem reliable at first, until I started using the internet, iPads, and my iPhone. So yeah, now I have a few digital meat thermometers. My favorite is the Bluetooth.

The one I use for this pork loin recipe stays inserted into the roast as it cooks and will text me when the temperature is getting close to my set temperature, no matter where I am. I could be at the grocery store picking up last-minute items, and it would warn me that my roast would be ready in five minutes, so I better get home or call a neighbor. I love that thing. I would always stay in the house while I was cooking.

I have other nice ones, too. One of them is when making multiple steaks or pork chops. It has six probes so I can keep track of all their temperatures simultaneously, and it is Bluetooth, too. I get all that information on my phone. It sends me a text message. Sure, I still use the instant-read thermometer for other uses, and I have to have the candy thermometer, but the digital meat thermometer is a true genius.

Recipe variations and add-ins:

• Cajun flavor: To add cajun flavor, sprinkle a tablespoon of my cajun seasoning on the butterflied pork with the rest of the seasonings.
• Southwestern style: To make this a southwestern-style roast, sprinkle on some smoked paprika and taco seasoning and add some crushed Fritos, salsa, and chopped avocados on top.    
• Asian pork loin: To give your roast a more Asian taste, add ginger, turmeric, cumin, coriander, and brush it with teriyaki sauce or orange sauce.
• Heat it up: For spicy food lovers, chop up some jalapenos and add cayenne pepper. Also, brush on the outside with some sriracha sauce.
• Add veggies: You can also add some veggies, such as diced onions, bell peppers, mushrooms, and spinach.
• Hidden surprise: The whole family loves it when I add a layer of shredded cheese in the middle. I like pepper jack, but sometimes I like mozzarella or cheddar.

Serving suggestions:

Bacon-wrapped pork loin pairs well with lots of side dishes. Here are some ideas my family loves:

• Serve this delicious pork loin dish with maple bacon carrots to keep the bacon theme going.
• Try serving it with a nice crunchy salad on the side, like this broccoli cauliflower salad.
• You can serve this along with some roasted sweet potatoes.
• This roast goes excellent with any potatoes, from baked to mashed.
• My husband loves it when I serve it with this crack corn salad. It has bacon, ranch, cheddar, lime, and sweet corn.
• All desserts are good with this dinner, but I like serving it with something cold. Vanilla ice cream is perfect with a handful of crumbled bacon on it! 

Frequently asked questions

What temperature should pork loin be cooked to?

The United States Department of Agriculture (USDA) recommends that pork be at least 145 degrees F when you eat them. It used to be 160 degrees F, but luckily, they changed it because I think we have been eating shoe leather long enough. I take my pork out when the meat thermometer reads 140 degrees F because it will continue to cook as it rests. As long as you let it rest for at least 10 to 15 minutes, covered, it should be 145 degrees F when you eat it. Pork is too easy to overcook.

Why is my pork loin dry?

The most common cause of dry pork loin is overcooking. As I stated above, pork is easy to overcook. Especially boneless pork like this one. However, this one has a lot of fat, and it is wrapped in bacon, which also has a lot of fat. That is why it should not dry out unless your meat thermometer is broken or you do not use one. You can always try using a marinade or brine. You need an acid like citrus, vinegar, or wine, some kind of oil, and herbs and spices.

How can I make gravy with pan drippings?

After cooking and resting the meat, please place it in a serving dish. Then, gather what you need. I use about three tablespoons of flour and two cups of beef broth. After, skim as much fat from the pan as you want and place the roasting pan over your stove burners on medium heat. Using a wooden spoon, scrape all the bits from the bottom of the pan and sprinkle the flour on top, stirring while it cooks for about two minutes. Then, add the broth and keep stirring until it is thickened to gravy consistency. Add salt and pepper to taste.

Should I cover my pork loin?

I do not cover my pork loin when I cook it. Especially when cooking it with bacon on top. You want the bacon to get crispy, but it won’t do that if it is covered. It will be soggy. If you are worried about it getting too brown, put it on a lower shelf away from the heat or loosely cover it with foil if it gets too brown. But ensure there is still enough heat to dry the bacon, or it will be a greasy mess.

Is pork loin considered healthy?

It is lean with minimal fat and rich in protein and other nutrients and vitamins that could help build muscles. Pork, in general, has a lot of thiamine, selenium, zinc, and others. Since this is rich in protein, it helps preserve muscles for aging people, build them up for athletes, and repair them for those who are recovering from injuries. Hence, it is great to include in a well-balanced diet. But since this is considered a type of red meat, remember to consume it in moderation.

How to store leftovers:

• Refrigerate: Refrigerate your leftover pork loin in an airtight container for five days.   
• Freezing: You can also freeze it for up to three months in a freezer-safe container. However, I would wrap it in plastic wrap and foil first.   
• Defrost: Thaw it overnight in the fridge for the best flavor and texture.
• Reheating: To reheat your leftovers and get them crispy, put them in the oven preheated to 375 degrees F for 15 minutes and then broil for one minute.

More delicious pork loin recipes:

Recipe tips:

• Pork loin and pork tenderloin are different. A pork tenderloin is too lean to cook like this, so use pork loin.
• The cooking time may be shorter depending on the size of the pork loin.
• Refrain from covering your pork loin when cooking, or it will become soggy.
• To make this in advance, just combine everything and chill it for up to 24 hours.
• You could also cut it into portions uncooked and freeze in individual freezer bags. Then, thaw and cook.
• Baste your pork loin as it cooks for extra-brown, flavored bacon.
• Also, you can broil it at the end for extra crispy bacon.