If you are looking for a dish that’s as flavorful as it is impressive, the Bacon-Wrapped Pork Loin with Pepper Jelly Glaze Recipe is your go-to solution. This recipe combines juicy, tender pork loin wrapped in savory bacon, all topped off with a tangy and sweet pepper jelly glaze that adds just the right kick. Whether you’re hosting a family dinner or want to treat yourself to something spectacular, this dish hits every note from crispy, juicy, to wonderfully spicy in each bite.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward yet impactful ingredients. Each component plays a crucial role in creating a layered taste experience—from the garlic’s aromatic punch to the sweet heat of the pepper jelly.
- 1 (2 to 3-pound) boneless pork loin roast: The star of the dish, this cut should not be mistaken for tenderloin for its ability to remain juicy and tender.
- 5 to 6 slices bacon: Wrapping the pork loin, bacon lends smoky flavor and a crispy texture that’s simply irresistible.
- 4 cloves garlic (minced): Garlic brings a fragrant, savory depth that complements the meat perfectly.
- 1 teaspoon kosher salt: Essential for seasoning; helps to bring out the pork’s natural flavors.
- 1/2 teaspoon pepper: Adds a subtle spice that enhances the overall taste without overpowering.
- 1/4 cup pepper jelly: This glaze provides the perfect sweet heat balance, making the dish uniquely delicious.
- 1 tablespoon white wine vinegar: Adds a tangy brightness to the glaze and cuts through the richness of the bacon.
How to Make Bacon-Wrapped Pork Loin with Pepper Jelly Glaze Recipe
Step 1: Prepare and Season the Pork Loin
Start by preheating your oven to 400°F and lining a rimmed baking sheet with foil for easy cleanup. Remove the pork loin from its packaging, pat it dry with paper towels to remove excess moisture—this helps the seasoning stick and promotes a nice crust. The garlic, salt, and pepper paste that you’ll rub all over the pork introduces a savory base that perfectly complements the pork and bacon.
Step 2: Wrap with Bacon
Next comes the fun part—wrapping the pork loin with bacon slices. This isn’t just for taste; bacon acts as a protective shield, keeping the pork juicy during roasting while adding that smoky crispiness. Be sure to tuck the bacon ends neatly underneath so they don’t unravel during cooking.
Step 3: Roast to Perfection
Place the bacon-wrapped pork loin on your prepared baking sheet and roast at 400°F for 15 minutes to start the browning process. Then, lower the temperature to 350°F and continue cooking for another 40 to 50 minutes until the internal temperature hits a safe and juicy 145°F. Using a meat thermometer here is key to perfect doneness without drying out the pork.
Step 4: Create the Pepper Jelly Glaze
While the pork roasts, melt the pepper jelly in short bursts in the microwave until runny, then stir in the white wine vinegar. This glaze will bring a glossy, sticky finish with a sweet and tangy pop that elevates the entire dish.
Step 5: Broil for a Crispy Finish
Turn your oven to broil. Brush the pepper jelly glaze generously over the bacon-wrapped pork loin, then broil until the bacon crisps up beautifully and the glaze bubbles. Let the meat rest for 10 minutes before slicing—this keeps all the juices locked in and ready for you to enjoy.
How to Serve Bacon-Wrapped Pork Loin with Pepper Jelly Glaze Recipe
Garnishes
To complement the warm, crispy pork, sprinkle freshly chopped parsley or chives on top. These fresh herbs add a pop of color and a mild herbal note that brightens each bite, making the presentation inviting and the flavor more dynamic.
Side Dishes
This dish pairs beautifully with roasted vegetables like carrots and Brussels sprouts, which add both sweetness and crunch. Creamy mashed potatoes or buttery polenta offer a comforting balance to the spicy-sweet glaze, creating a meal that satisfies every craving.
Creative Ways to Present
For entertaining, slice the bacon-wrapped pork loin into medallions and arrange on a wooden board with small bowls of extra pepper jelly glaze for dipping. You can also serve the slices atop a bed of mixed greens dressed lightly with vinaigrette for a lighter, elegant presentation.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover bacon-wrapped pork loin tightly with plastic wrap or transfer to an airtight container and refrigerate. It stays fresh for up to 3 days and maintains much of its flavor and moisture.
Freezing
If you want to save some for later, freeze the cooked pork sliced or whole. Use a freezer-safe container or heavy-duty freezer bag, and it will keep well for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a 325°F oven covered in foil to prevent drying out. Alternatively, use a microwave on medium power, turning slices occasionally to heat evenly without toughening the meat.
FAQs
Can I use pork tenderloin instead of pork loin for this recipe?
While pork tenderloin is a leaner cut that cooks faster, it lacks the fat content to stay as juicy and might dry out wrapped in bacon. The Pork loin is preferred here for the best texture and moisture.
What if I don’t have pepper jelly—can I substitute it?
If pepper jelly is unavailable, you can use a mix of apricot jam combined with a little hot sauce or red pepper flakes for a similar sweet and spicy glaze effect.
How do I know when the pork loin is perfectly cooked?
The best way is by using an instant-read thermometer; the internal temperature should reach 145°F, which ensures safety while keeping the meat tender and juicy.
Is there a way to make this recipe spicier?
Definitely! Add some crushed red pepper flakes to the garlic seasoning paste or choose a spicy pepper jelly for the glaze to kick up the heat level.
Can I prepare this dish for a crowd?
Absolutely! This recipe scales well; just ensure your oven and baking sheets are large enough to accommodate multiple roasts and adjust cooking times accordingly.
Final Thoughts
This Bacon-Wrapped Pork Loin with Pepper Jelly Glaze Recipe is truly a crowd-pleaser that brings warmth and delicious complexity to your dinner table. I encourage anyone, from novice cook to seasoned home chef, to give it a go—it’s surprisingly simple yet remarkably impressive. Your family and friends will be asking for seconds before you know it!
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Bacon-Wrapped Pork Loin with Pepper Jelly Glaze Recipe
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
Description
This Bacon-Wrapped Pork Loin with Pepper Jelly Glaze is a savory and flavorful dish perfect for a comforting dinner. Tender pork loin is rubbed with a garlic, salt, and pepper paste, then wrapped in smoky bacon and roasted to juicy perfection. The glaze, made from sweet and spicy pepper jelly combined with white wine vinegar, is broiled onto the bacon to create a crispy, glossy finish. This recipe yields a deliciously moist and aromatic roast that pairs wonderfully with your favorite sides.
Ingredients
Pork Loin and Seasoning
- 1 (2 to 3-pound) boneless pork loin roast (not pork tenderloin)
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Bacon and Glaze
- 5 to 6 slices bacon
- 1/4 cup pepper jelly
- 1 tablespoon white wine vinegar
Instructions
- Preheat and Prepare: Preheat the oven to 400°F (204°C). Line a rimmed baking sheet with foil for easy cleanup if desired. Remove the pork loin from packaging and pat it dry with paper towels to ensure a good sear and proper roasting.
- Season and Wrap: In a small bowl, combine minced garlic, kosher salt, and pepper into a paste. Rub this evenly over the entire pork loin. Wrap the bacon slices around the pork loin completely, tucking the ends underneath to secure the bacon in place.
- Roast the Pork: Place the bacon-wrapped pork loin on the prepared baking sheet. Roast in the oven at 400°F for 15 minutes to start crisping bacon, then reduce the oven temperature to 350°F (177°C) and continue roasting for another 40 to 50 minutes. Roast until an instant-read meat thermometer inserted into the center reads 145°F (63°C), ensuring the pork is perfectly cooked but juicy.
- Prepare the Glaze: While the pork roasts, place the pepper jelly in a microwave-safe bowl and heat in 10-second intervals, stirring between, until melted and smooth. Stir in the white wine vinegar to add a tangy balance to the sweetness.
- Broil with Glaze: Once the pork reaches 145°F, remove it from the oven. Turn the oven setting to broil. Generously brush the melted pepper jelly glaze over the bacon. Place the pork loin back under the broiler until the bacon crisps up and the glaze becomes bubbly, watching carefully to avoid burning.
- Rest and Serve: Remove the pork from the oven and let it rest for 10 minutes to retain juices. Slice the pork loin and serve with any leftover glaze for extra flavor.
Notes
- Be sure to use a boneless pork loin roast, not pork tenderloin, for the best texture and size.
- Resting the meat after cooking allows the juices to redistribute, ensuring moist slices.
- If you don’t have pepper jelly, you can substitute with a combination of apricot jam and a pinch of cayenne pepper for a similar sweet and spicy glaze.
- Use an instant-read thermometer to check doneness accurately; overcooking can dry out the pork.
- Broiling time is quick; watch closely to prevent burning the glaze.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
