I would SO serve this Bacon Wrapped Pork Loin to Gordon Ramsay (and the thought of feeding Gordon previously never before entered my brain)!! It was so funny, as I took my first bite of this I immediately thought of him and his approval lol! Simple yet delicious!
I had a gorgeous pork loin that I had picked up from my local farmers’ market that needed to be cooked, so I thought “what the heck, I’ll make a bacon wrapped pork situation.
Once it was ready, I sliced a piece off, popped it into my mouth and instantly my eyes flew open and my first thought was “I would serve THIS to Gordon Ramsay!!” How funny is that? Â
I cut myself a second bite, bellowed for my 12-year-old carnivore, err I mean son, and we just stood there next to the stove popping bite after bite into our mouths and groaning with pleasure. The tender pork, the crisped bacon and the glaze all mingling created a party in our mouth!
We then decided to eat it all fancy-like off of the reverse side of the fork and say what we thought about it (like a European food judge). Lol!
You’ll love this Bacon Wrapped Pork recipe! I mean bacon?? Double pork perfection?? Plus the glaze?? Its a home run!
This easy to make bacon wrapped pork recipe is a must try! Make extra too, as its simple to reheat the next day for lunch or dinner. I actually enjoy pork and steak cold the next day. I never want to reheat them and ruin the “cook”, is that weird??
Ingredients
- brown sugar
- apple cider vinegar
- coarse mustardÂ
- red pepperÂ
- 3-4 pound boneless pork loin or pork tenderloins
- chili powder
- paprika
- salt & pepper
- bacon
Full recipe in recipe card below (or click jump to recipe button up top).
Tips
- Allow pork to sit on counter for 30 minutes after pulling form the fridge to take some of the chill off for more even cooking.
- Roast until the thermometer reads 140 degrees which typically takes about 16-20 minutes per pound. Pork loin sizes vary, and so do oven temps, so adjust your cooking time as necessary and to your preference of doneness.
- Allow your pork to rest for at 10 minutes or so before slicing. Resting your meats after cooking them is very important as it allows the juices to redistribute and making your meat, evenly cooked, moist and flavorful.
- This bacon wrapped pork fillet recipe pairs well with these flavorful & easy to make Skillet Green Beans.
Bacon Wrapped Pork Variations
- Based on your preference, decide if you want this to lean more toward sweet-spicy, pleasantly spicy or slightly acidic. All three flavor profiles work here. Â
- You can grill it (see image above) if you are careful and finish on indirect heat. However, cooking it in a pan right in your oven with the bacon ends securely tucked under the pork I say is the way to go for this one. Your call!
- You can use either a pork loin (longer cook) or a couple pork tenderloins (quicker cook and actually more tender) and make Bacon Wrapped Pork Tenderloins. Can’t go wrong either way.
Pork Loin vs Pork Tenderloin What’s the Difference?
- Pork loin is larger/thicker vs a pork tenderloin. It is fattier which can give it a richer flavor and moist texture when cooked correctly. Pork loin is great for the slow cooker, roasting or grilling. It benefits from a longer cooking time at a lower temperature to ensure it stays juicy and tender. You can cut pork loin into boneless pork chops.
- Pork tenderloin is a smaller/thinner, leaner cut of pork. It is the most tender cut as well. (Get it?? tender-loin) It has milder flavor than pork loin and is best cooked quickly so it does not become dry. Great on the grill, seared and finished in oven or cut into medallions and pan seared.
All I can say is that You HAVE to make this Bacon Wrapped Pork Loin and report back!! XO – Colleen
Recipe originally published September, 2014. Updated April, 2024.
Pork recipes you’ll enjoy
Bacon Wrapped Pork Loin Good Enough To Serve To Gordon Ramsey
THIS! This recipe for Bacon Wrapped Pork is so simple yet incredibly scrumptious! It’s one of those dishes you will want to make again and again!
Ingredients Â
- Glaze
- ½ cup brown sugar
- 1 ½ TBS apple cider vinegar
- 1 teaspoon coarse mustard like a Grey Poupon Country Dijon
- Red pepper / cayenne to your taste
- 1 TBS or more water to thin the glaze out if necessary
- For the Pork
- 3-4 pound boneless pork loin or tenderloins
- 2 TBS chili powder
- 2 TBS paprika
- ½ TBS salt
- 1 teaspoon pepper
- 6-7 slices of bacon or a whole pack, depends on size of pork
InstructionsÂ
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For the glaze, in a small saucepan, combine brown sugar, vinegar, mustard and water. Whisk to combine and heat until just boiling.
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Taste and adjust. Sprinkle in red pepper.
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Taste and adjust to your liking.
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As stated below, spoon half over the pork after it has been cooking 30 minutes, 10 minutes later, repeat with the remaining. Cook time will be less if using 2 smaller pork tenderloins vs a single larger pork loin.
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For The Pork
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Preheat your oven to 350 degrees.
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Combine chili powder, paprika, salt, and pepper in a small bowl. Stir to combine.
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Rub some of the the mixture all over your pork, then wrap the pork with the bacon right on your prepared pan. As you wrap the pork tenderloin make sure the ends of the bacon are tucked under the pork. Overlap the bacon slices (somewhere between â…› and ¼ of an inch), so they won’t separate as they cook.
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Use the rest of your seasoning and season the bacon wrapped pork.
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Pop it into the oven and cook for 20-25 minutes (depending on the thickness of your meat, more or less), then spoon ½ of the glaze over-top (get every spot) and bake for 10 minutes more, then drizzle remaining glaze over-top and bake an additional 10-15 minutes or until your pork is done to your liking (cook time will vary by size, weight & girth of your meat). **If using pork tenderloins, glaze after 15 minutes as it cooks much quicker.
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Depending on how your bacon is looking, you may want to put the broiler on for a couple minutes to finish crisping it up.
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Pull from the oven when the internal temperature is about 140-145 degrees and allow it to rest for 5 or so minutes before slicing.
Notes
Depending on your preference, you may want to make your glaze a little less sweet, a little more acidic or a little spicier. It is a very forgiving glaze, so you really can’t mess it up…just tinker with the ratios.Â
If you make the glaze ahead of time, just warm it a bit before glazing the pork as it will tighten up.
You can use smaller pork tenderloin (they will cook quicker) for this or a pork loin (which takes longer to cook)
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Nutrition
Serving: 8servingsCalories: 284kcalCarbohydrates: 15gProtein: 38gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 107mgSodium: 398mgPotassium: 680mgFiber: 1gSugar: 13gVitamin A: 316IUVitamin C: 1mgCalcium: 24mgIron: 1mg
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