Description
This savory Bacon-Wrapped Pork Loin with Pepper Jelly Glaze recipe combines tender, juicy pork loin wrapped in crispy bacon with a sweet and tangy pepper jelly glaze. Perfectly roasted and broiled to achieve a flavorful, crispy exterior and moist interior, it’s an impressive yet easy dish to serve for family dinners or special occasions.
Ingredients
Scale
Meat
- 1 (2 to 3-pound) boneless pork loin roast (not pork tenderloin)
Wrapping
- 5 to 6 slices bacon
Seasoning Paste
- 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: Preheat your oven to 400°F and line a rimmed baking sheet with foil for easy cleanup. Remove the pork loin roast from its packaging and pat it dry thoroughly with paper towels to ensure a good sear and crisp bacon wrapping.
- Season and Wrap: In a small bowl, combine minced garlic, kosher salt, and pepper to form a paste. Rub this mixture evenly over the entire surface of the pork loin. Then, wrap the bacon slices around the pork loin, making sure to cover it completely and tuck the ends securely underneath the roast.
- Roast the Pork Loin: Place the bacon-wrapped pork loin on the prepared baking sheet and roast it in the oven at 400°F for 15 minutes. After this initial high-heat roast, reduce the oven temperature to 350°F and continue roasting for an additional 40 to 50 minutes, or until a meat thermometer inserted into the thickest part reads 145°F (medium-rare to medium). Remove the roast from the oven once done.
- Prepare the Glaze: Transfer the pepper jelly into a small microwave-safe bowl and heat in 10-second intervals, stirring after each, until melted. Then, stir in the white wine vinegar to create the glaze.
- Broil with Glaze: Increase 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, watching carefully, until the bacon crisps up and the glaze becomes bubbly and caramelized. Remove from oven once the desired texture and color are achieved.
- Rest and Serve: Let the pork loin rest on the cutting board for about 10 minutes to allow the juices to redistribute. Slice the roast and serve it warm, optionally drizzling leftover pepper jelly glaze over each serving for extra flavor.
Notes
- Use a meat thermometer to ensure the pork loin is cooked safely but remains juicy.
- If pepper jelly is not available, substitute with a sweet chili sauce or a mild fruit jam mixed with a pinch of cayenne.
- Allowing the pork to rest after cooking improves flavor and tenderness.
- Bacon slices can be secured with toothpicks if they do not stay in place while roasting.
- Adjust broiling time carefully to prevent burning the glaze.
