Description
This Bacon-Wrapped Pork Loin with Pepper Jelly Glaze recipe features a juicy, tender pork loin roast wrapped in crispy bacon and coated in a sweet and tangy pepper jelly glaze. Roasted to perfection with a broiled finish, this dish combines savory garlic seasoning with a vibrant glaze that adds a delicious kick, making it a perfect centerpiece for a family dinner or special occasion.
Ingredients
Scale
Meat
- 1 (2 to 3-pound) boneless pork loin roast (not pork tenderloin)
- 5 to 6 slices bacon
Seasoning Paste
- 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: Preheat your oven to 400°F. Line a rimmed baking sheet with foil for easier cleanup if you prefer. Remove the pork loin roast from its packaging and place it on the baking sheet. Use paper towels to pat the surface of the pork dry, which helps achieve a good crust.
- Make and Apply Garlic Paste: In a small bowl, combine the minced garlic, kosher salt, and pepper to form a paste. Rub this paste thoroughly over the entire pork loin to impart flavor. Then, wrap the bacon slices snugly around the pork roast, tucking the ends beneath the roast to secure them.
- Roast the Pork: Place the bacon-wrapped pork loin in the preheated oven and roast at 400°F for 15 minutes to start browning the bacon. Then, reduce the oven temperature to 350°F and continue roasting for an additional 40 to 50 minutes, or until the internal temperature reaches 145°F on an instant-read thermometer. Remove the pork from the oven.
- Prepare the Pepper Jelly Glaze: Transfer the pepper jelly to a small microwave-safe bowl and heat it in 10-second increments, stirring in between, until the jelly is melted and smooth. Stir in the white wine vinegar to add brightness and balance the sweetness.
- Broil with Glaze: Switch your oven setting to broil. Generously brush the pepper jelly glaze over the bacon-wrapped pork loin. Return the roast to the oven and broil until the bacon is crispy and the glaze is bubbly and caramelized, keeping a close eye to prevent burning.
- Rest and Serve: Remove the pork from the oven and allow it to rest for about 10 minutes, which helps retain juices. Slice the pork loin and serve it with any leftover glaze for extra flavor.
Notes
- Use a meat thermometer to ensure the pork is cooked to a safe internal temperature of 145°F for optimal juiciness and safety.
- Allowing the meat to rest before slicing enables the juices to redistribute for a more tender bite.
- Leftover pepper jelly glaze can be stored in the refrigerator and used as a condiment or for glazing other meats.
- Adjust bacon quantity depending on the size of your pork loin to ensure full coverage.
