This delicious Bacon Wrapped Pork Loin is bursting with flavor from the tangy, grainy mustard to the salty bacon. It is simple enough to make any day of the week yet elegant enough to serve to company. I can’t wait for you to dig in to every juicy bite! You may also enjoy this Pork Tenderloin with Apricot Glaze.
Why You’ll Love This Recipe
How can you not love this Bacon Wrapped Pork Loin? It has only a few ingredients and takes very little time to create this gorgeous company worthy dish yet it can be made any day of the week!
Ingredients You Will Need
Pork Loin: is lean with a mild flavor making it a great choice for absorbing flavors and accommodating various cooking styles. I like Grass Roots Coop for all of their pasture raised meats.
Bacon: is known for its distinctive flavor and crispy texture when cooked.
Grainy Mustard: is a prepared condiment that is only partially blended, with some of the mustard seeds still visible. My favorite grainy mustard is from Noble Made .
Black Pepper: adds a mild level of heat to your food.
Instructions
Preheat oven to 425˚: and line a baking pan with parchment paper.
Prepare the pork loin: by patting it dry with paper towels.
Spoon: the grainy mustard over top of the pork loin.
Place your bacon: horizontally slightly overlapping on a cuttingboard.
Carefully move: the pork loin on top of the bacon slices.
Sprinkle: wit black pepper.
Wrap the bacon: over the pork loin in a criss cross manner.
Move: to the parchment lined pan.
Bake: for 25-30 minutes or until the bacon is crisp and the internal temperature of the tenderloin reaches 145˚ degrees at the thickest part.
Remove from oven: and allow to stand for 10 minutes before slicing.
Enjoy!
Recipe Tips and Tricks
Bacon should be slightly cold: so it will be easier to handle without tearing.
Use toothpicks: if needed to hold the bacon in shape. Be sure to soak them in water for 30 minutes prior to using so they do not burn in the oven.
Recipe Variations
Dijon Mustard: is a great alternative to the grainy mustard.
Smoked Bacon: will add a nice smoky flavor to the dish.
Storage Tips
You can store this Bacon Wrapped Pork Loin in the refrigerator 4-5 days in an airtight glass container. It also freezes well for up to 6 months.
FAQs About Bacon Wrapped Pork Loin
How do you keep pork loin from drying out after cooking?
By resting the pork before slicing will help prevent the pork from drying out
Does pork loin get more tender the longer you cook it?
Overcooking the pork can make it tough and dry.
Is it better to cook pork loin slow or fast?
It’s generally better to cook it quickly at a higher temperature to maintain its tenderness and juiciness.
Bacon Wrapped Pork Loin
Ingredients
Method
- Preheat oven to 425˚ and line a baking pan with parchment paper.
- Prepare the pork loin by patting it dry with paper towels.
- Spoon the grainy mustard over the top of the pork loin.
- Place your bacon horizontally on a cutting board slightly overlapping.
- Carefully move your pork loin on top of the bacon slices.
- Sprinkle with pepper.
- Wrap the bacon over the pork loin in a criss cross manner.
- Move to your parchment lined pan.
- Bake for 25-30 minutes or until the bacon is crisp and the internal temperature of the tenderloin reaches 145˚ degrees at the thickest part.
- Remove from oven and let stand 10 minutes before slicing.
- Enjoy!
