Search thousands of recipes reviewed by home cooks like you.

Herb, Garlic and Bacon Pork Loin

Herb, Garlic and Bacon Pork Loin

  • Prep

  • Cook

  • Ready In

Wanda A. Skinner

Delicious pork loin roasted with bacon that the whole family will love. Serve with potatoes or any of your favorite veggies.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 437 kcal
  • 22%
  • Fat:
  • 27.5 g
  • 42%
  • Carbs:
  • 2g
  • < 1%
  • Protein:
  • 42.4 g
  • 85%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 713 mg
  • 29%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 300 degrees F (150 degrees C).
  2. Rub the pork loin with olive oil and place in a roasting pan. Drape slices of bacon over the top. Combine the chicken stock, rosemary, thyme, basil, sage and garlic. Pour over the roast. Place onions around the sides. Cover with a lid or aluminum foil.
  3. Bake for 1 hour and 30 minutes. Remove the lid or foil, and continue to bake for 30 minutes, or until the bacon is browned. Cook to at least 145 degrees F (63 degrees C).
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

VORCHA
65
11/27/2006

Superb flavor! I brined my pork using the Basic Brine recipe on this website. It really helps the pork stay moist and tender since so much of today's pork is too lean. I pulled my roast out at 145, let rest under foil until 160. I used the broiler to crisp the bacon the last 5 minutes of cooking time. I added 1 cup of wine, 1 tablespoon cold butter to the pan juices, simmering for 10-15 minutes while the roast rested for a quick pan sauce to serve over the roast.

U998386
48
1/22/2006

I seared the pork before I baked it, to keep the moisture in the meat. I put enough bacon to completely cover the pork, and cooked it exactly as the recipe said to. The bacon never got crispy, but added good flavor. Make sure you use a meat thermometer, they say if its over 150 degrees it's done, but I like to make sure it's at 160 degrees. I did occasionally baste the meat too. Overall I thought this recipe was a hit. The meat had excellent flavor, and it was moist. I did however feel that there was a bit too much Rosemary. Maybe it would be better to crush the Rosemary and use less of it. My local grocery store did not have pearl Onions, so I used a sweet onion instead, still tasted great!!! We greatly enjoyed this recipe, Thank you.

JennyP
40
10/24/2005

I substituted dried herbs for the fresh; my kitchen isn't gourmet enough to have fresh herbs laying around :) I also used half the liquid because I didn't want gravy, and it still turned out good, probably would be fine without liquid all together--maybe next time I'll try that. Excellent herb flavor, although for me, a bit heavy on the rosemary. I used the broiler at the end to crisp up the bacon and it was the best part! Thanks for the recipe, Wanda.