Saucy Bacon-Wrapped Pork Loin Roast
Here's a pork roast recipe that's quick and easy for a weeknight meal yet impressive enough to serve to special guests. Saucy Bacon-Wrapped Pork Loin Roast takes just a few ingredients, too. Season, wrap the roast in bacon and bake, then serve with pan sauce - dinner is done!
Servings: 8 servings
Chef Alli
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Ingredients
- 4 lb. boneless center-cut pork loin roast
- kosher salt and freshly ground black pepper, to taste optional but recommended
- 8 slices bacon
- 1 cup barbecue sauce
- 1-2 Tbs. spicy brown mustard
Instructions
- Season the pork loin roast all over the top and sides with salt and pepper. **Let the roast rest on the counter, uncovered, for 1 hour before cooking to help remove some of the chill from the meat. This helps it cook more evenly since the meat fibers are more relaxed after resting at room temperature.
- Preheat the oven to 450 degrees F. In a large, deep skillet or Dutch oven, heat 2 Tbs. oil over medium high heat; when the oil is nicely hot, add the pork roast to the pan, placing it seasoned-side-down into the oil. Leave the roast alone to sear so it can get dark, golden brown.
- Using tongs or a meat fork, turn the roast to sear the other side, then both ends, holding the roast up to do so if needed. (Or if you only want to sear the top and the bottom, that’s ok too.)
- Remove the seared roast to a platter or sheet pan; let it rest 10 minutes. Next, take the bacon strips and place them on top of the seared roast, placing them side-by-side and wrapping down around the sides of the roast until it is completely covered. Tuck the ends of the bacon beneath the roast as you go.
- Remove any fats that still remain in the skillet or Dutch oven from when it was seared. Carefully lift the bacon-covered roast into the pan.
- Place the pan on the center oven rack. Cook the roast, uncovered, in the preheated oven for 15 minutes at 450 degrees. Reduce oven temperature to 350 degrees F; continue to cook the roast for an additional 30-35 minutes, or until the internal temperature reaches 130-135 degrees. Don't over cook!
- Remove the roast from the oven and cover it will foil; let the pork loin rest, covered, for 10 minutes, then check the internal temperature once again. The temperature should have raised another 5-10 degrees so that it is now 140-145 degrees as a finished internal temperature. Perfect!
- While the roast is resting, remove any excess fats from the pan, leaving behind the browned bits on the bottom, along with any juices that have accumulated while the roast cooked. Place the skillet over medium heat; add the bbq sauce and mustard, whisking to combine. Simmer the sauce until hot throughout.
- To serve, slice the pork roast and serve with sauce on the side or drizzled over each slice. Enjoy!
Nutrition
Calories: 371kcalCarbohydrates: 15gProtein: 51gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 144mgSodium: 839mgPotassium: 939mgFiber: 0.5gSugar: 12gVitamin A: 83IUVitamin C: 0.2mgCalcium: 26mgIron: 2mg
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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