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Sweet Bacon Wrapped Pork Loin

Sweet Bacon Wrapped Pork Loin

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This juicy, tender pork loin is wrapped in bacon and roasted with a sweet honey balsamic glaze.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 335 kcal
  • 17%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 31 g
  • 62%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 321 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Line a shallow roasting pan with aluminum foil.
  2. Season pork loin with salt and pepper. Wrap the bacon slices around the pork loin and secure with toothpicks. Preheat a large skillet over medium-high heat, then add the pork loin. Cook until golden brown on all sides, about 10 minutes, then place onto roasting pan. Stir together honey, balsamic vinegar, red wine, onion, and rosemary in a small bowl; spread over pork loin.
  3. Roast the pork loin in preheated oven for 15 minutes, then sprinkle with raisins. Continue cooking until the internal temperature of the pork loin reaches 145 degrees F (63 degrees C), about 15 minutes more. Remove from the oven, and allow to rest for 5 minutes before removing toothpicks and slicing.
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Reviews

WileyP
47
9/22/2008

Well, I just got up from the table after fixing this for dinner, and it was just superb! We don't get nice large pork loins around here, but we get the 2-in-a-pack type with the both of them weighing about 2-1/2 to 3 pounds. I prepared both of them, using 8 strips of bacon to do so. As recommended below, I quadrupled the sauce (1/2 cup each of honey, balsamic and red wine, 1 large yellow onion and 2 teaspoons dried rosemary) and doubled the raisins (1/4 cup). I basted at 15- and 30 minutes then added the raisins. It took another 25 minutes to finish it to 160° for a total cooking time of 55 minutes. Served 4 medallions each with broccoli and cheesy noodles and had enough to serve 6 or 7. Comment from the guest: "This would cost $50 at a good New York restaurtant...and you'd get only 3 medallions!"

Benita Zumo
29
4/13/2009

This was really good. It might be helpful to know that you cook 15 minutes per pound or to 160 degrees. I used wrights applewood bacon and used 1/2 cup of red wine and 1/2 cup of balsmic vinegar and 1/2 cup of honey. 1 lg. yellow onion and 1 tablespoon of fresh rosemary. I left off the raisins. The night before I seasoned pork loin with salt and pepper and browned in iron skillet and covered with the sauce to let marinate over night. I used my pamper chef roaster, without foil. It took my 4 pd. loin about and hour and 15 minute. Put remaining sauce in gravy dish for individual use. Served with scalloped potatoes and Foo Foo salad. USE HEMOSTATS OR NEEDLE NOSE PLYERS FOR REMOVING TOOTHPICKS.I USED STATS AND IT WAS VERY EASY TO DO.

WHIRSCH
29
1/29/2008

Unfortunately I was disappointed with this recipe. After the baking time of 30 minutes, the roast wasn't even close to being done. I had to cook another 15 minutes then finally microwave it (yikes!) because the family was starving! The sauce didn't add anything to the roast. I had high hopes as I love everything in the sauce, but all it did was make a huge blackened mess in the pan, as I don't think any of it stayed on the roast. The only saving grace was the bacon - what isn't made better with bacon? I won't be making this again.