Rating: 3.5 stars
244 Ratings
  • 5 star values: 75
  • 4 star values: 62
  • 3 star values: 64
  • 2 star values: 35
  • 1 star values: 8

Our Bacon-Wrapped Pork Loin is fancy enough for a weekend dinner party but (surprisingly) easy enough for a weeknight supper. You’ll spend 15 minutes prepping the pork loin before roasting it in the oven for nearly an hour. Aside from occasionally glazing the bacon-wrapped meat with sweet baste of currant jelly and red wine vinegar, you’re work is almost entirely done. The recipe yields perfectly cooked, moist pork, wrapped in crispy bacon with a sweet-and-salty layer of dried cherries, parsley, and mustard in between. Serve it with a side of mashed potatoes for some serious comfort food; or put it next to a green salad for a lighter meal.

Kate Merker

Gallery

Credit: Jonny Valiant

Recipe Summary

hands-on:
15 mins
total:
1 hr 15 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350°F. Season the pork with the allspice and ½ teaspoon pepper and place on a rimmed baking sheet.

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  • In a small bowl, combine the cherries, parsley, and mustard. Spread evenly over the pork. Lay the bacon slices crosswise over the pork, overlapping them slightly and tucking the ends underneath. Roast for 45 minutes.

  • In a small bowl, combine the jelly and vinegar. Brush over the bacon and continue roasting until an instant-read thermometer registers 150°F, 10 to 15 minutes more. Let rest at least 10 minutes before slicing.

Nutrition Facts

293 calories; fat 11g; saturated fat 4g; cholesterol 92mg; sodium 228mg; protein 35g; carbohydrates 12g; fiber 1g.
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