Description
A savory and sweet bacon-wrapped pork loin roast glazed with a flavorful pepper jelly and white wine vinegar mixture. This easy-to-follow recipe yields tender, juicy pork infused with garlic and wrapped in crispy bacon, finished under the broiler for a beautifully caramelized glaze and perfect crispness.
Ingredients
Scale
Main Ingredients
- 1 (2 to 3-pound) boneless pork loin roast (not pork tenderloin)
- 5 to 6 slices bacon
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
Glaze
- 1/4 cup pepper jelly
- 1 tablespoon white wine vinegar
Instructions
- Preheat and prepare pork loin: Preheat your oven to 400°F and line a rimmed baking sheet with foil for easy cleanup if desired. Remove the pork loin roast from its packaging and pat it dry thoroughly with paper towels to ensure the garlic paste adheres well and the bacon crisps nicely.
- Season and wrap: In a small bowl, combine the minced garlic, kosher salt, and pepper to make a paste. Rub this garlic seasoning evenly over the entire surface of the pork loin. Then, wrap the bacon slices snugly around the roast, tucking the bacon ends underneath the meat so they stay in place during cooking.
- Roast the pork: Place the bacon-wrapped pork loin on the prepared baking sheet and roast in the preheated oven at 400°F for 15 minutes. After this initial high-heat roasting, reduce the oven temperature to 350°F and continue roasting for another 40 to 50 minutes. Use an instant-read meat thermometer to confirm the internal temperature reaches 145°F for perfectly cooked pork. Remove the roast from the oven once done.
- Prepare the glaze: Spoon the pepper jelly into a small microwave-safe bowl and microwave in short 10-second intervals, stirring between each, until the jelly is fully melted and smooth. Stir in the white wine vinegar to create the tangy glaze.
- Broil for finishing: Switch your oven setting to broil. Generously brush the pepper jelly glaze all over the bacon-wrapped pork loin. Return the roast to the oven on a higher rack and broil just until the bacon becomes crispy and the glaze bubbles and caramelizes, about 3 to 5 minutes. Watch carefully to prevent burning.
- Rest and serve: Remove the pork loin from the oven and let it rest for 10 minutes to redistribute the juices. Slice the roast into serving portions and optionally drizzle with any remaining glaze for extra flavor.
Notes
- Use a meat thermometer to ensure the pork is cooked to a safe temperature of 145°F for optimal juiciness and food safety.
- Patting the pork dry before seasoning helps the garlic paste adhere better and promotes even browning.
- If your pepper jelly is very sweet, balance the glaze by adjusting the amount of white wine vinegar to your taste.
- Wrapping the bacon ends under the roast prevents them from curling or burning during roasting.
- Letting the meat rest after cooking helps the juices settle for moist and tender slices.
