If you’re looking for a dish that combines savory, sweet, and a touch of spice all in one show-stopper, you’ve come to the right place. This Bacon-Wrapped Pork Loin with Pepper Jelly Glaze Recipe takes a humble pork loin and elevates it to something truly special — with the smoky bacon wrapping, a perfectly balanced garlic rub, and a glossy pepper jelly glaze that’s bursting with flavor. It’s a recipe that makes any dinner feel like a celebration, and trust me, everyone will be asking for seconds.
Ingredients You’ll Need
Getting the ingredients right is the first step to making this Bacon-Wrapped Pork Loin with Pepper Jelly Glaze Recipe shine. Each component plays an important role in delivering incredible taste and texture, from the salty, smoky bacon to the bright, tangy glaze that ties it all together.
- Boneless pork loin roast (2 to 3 pounds): Choose a roast with good uniform thickness to ensure even cooking and juicy results.
- Bacon (5 to 6 slices): The bacon wraps the loin, adding smoky flavor and a crispy finish.
- Garlic (4 cloves, minced): Fresh garlic creates an aromatic, savory paste that penetrates the meat.
- Kosher salt (1 teaspoon): Enhances all the flavors while seasoning the pork perfectly.
- Black pepper (1/2 teaspoon): Adds just the right amount of spice and depth to the garlic rub.
- Pepper jelly (1/4 cup): This sweet and spicy jelly forms the star of the glaze, beautifully balancing the dish.
- White wine vinegar (1 tablespoon): Cuts through the sweetness of the jelly, adding a lovely tangy brightness.
How to Make Bacon-Wrapped Pork Loin with Pepper Jelly Glaze Recipe
Step 1: Preheat and Prepare the Pork Loin
Start by preheating your oven to 400°F and lining a rimmed baking sheet with foil for easy cleanup—trust me, it makes the after-dinner cleanup a breeze. Remove your pork loin from the packaging and pat it dry with paper towels to help the garlic paste stick and ensure a nice crust once cooking begins.
Step 2: Season and Wrap with Bacon
In a small bowl, mix the minced garlic, kosher salt, and pepper into a fragrant paste. Rub this mixture all over the pork loin, making sure every inch is coated for maximum flavor. Then, lovingly wrap the bacon slices around the pork, securing the ends underneath so the bacon crisps up beautifully as it roasts.
Step 3: Roast the Loin
Place the wrapped pork loin in your hot oven. Roast it at 400°F for 15 minutes to jump-start that bacon crispiness, then reduce the heat to 350°F and continue roasting for 40 to 50 minutes more. Keep an instant-read thermometer handy—the pork is perfectly cooked when it hits an internal temperature of 145°F.
Step 4: Make the Pepper Jelly Glaze
While the pork rests, melt your pepper jelly in the microwave in short 10-second bursts until smooth. Stir in the white wine vinegar to brighten the flavor and cut through the sweetness, creating a glaze that’s sweet, tangy, and just a little spicy.
Step 5: Broil to Finish
Turn your oven to broil and brush a generous amount of the pepper jelly glaze all over the bacon-wrapped pork loin. Broil it just long enough for the glaze to bubble and the bacon to reach crispy, caramelized perfection. Let the meat rest for 10 minutes after broiling—this is key for juicy, tender slices!
How to Serve Bacon-Wrapped Pork Loin with Pepper Jelly Glaze Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme adds a pop of color and a fresh herbal note that complements the richness of the bacon and pork beautifully. A few thin slices of fresh jalapeno or red chili can also enhance the subtle heat from the pepper jelly glaze.
Side Dishes
This Bacon-Wrapped Pork Loin with Pepper Jelly Glaze Recipe pairs wonderfully with roasted vegetables like Brussels sprouts or carrots for a comforting meal. Creamy mashed potatoes or a light wild rice pilaf also balance the savory and sweet flavors while adding a comforting side texture.
Creative Ways to Present
For a stunning presentation, serve the sliced pork loin on a wooden cutting board drizzled with any leftover glaze. Surround it with colorful roasted veggies or a fresh salad tossed in a citrus vinaigrette. For a festive touch, scatter some toasted nuts or fresh pomegranate seeds on top to add crunch and pops of color.
Make Ahead and Storage
Storing Leftovers
Leftover bacon-wrapped pork loin makes fantastic next-day meals. Store sliced pork in an airtight container in the refrigerator for up to 3 days. Keeping the glaze separate helps preserve the bacon’s texture, so brush it on fresh when reheating.
Freezing
You can freeze cooked pork loin tightly wrapped in plastic wrap and then foil for up to 3 months. Thaw overnight in the refrigerator before reheating. This helps maintain flavor and juicy tenderness.
Reheating
For best results, reheat your pork loin gently in the oven at 300°F until warmed through, brushing on extra pepper jelly glaze halfway through. This ensures the bacon stays crisp and the flavors remain fresh, just like the first time.
FAQs
Can I use pork tenderloin instead of pork loin?
Pork tenderloin is leaner and cooks much faster than pork loin. For this recipe, pork loin is preferred because it’s larger and juicier, which works better when wrapped in bacon and roasting slowly to develop flavor and texture.
What if I don’t have pepper jelly?
If pepper jelly isn’t available, you can substitute with a mix of apricot or orange marmalade combined with a bit of finely chopped jalapeno or chili flakes for that sweet and spicy glaze effect.
How do I know when the pork is perfectly cooked?
The best way is to use an instant-read thermometer. Aim for an internal temperature of 145°F for safe, juicy pork. Overcooking will dry out the meat, so accurate temperature is key.
Can I prepare this recipe ahead of time?
Absolutely! You can wrap and season the pork loin the night before, then keep it covered in the fridge. When you’re ready to cook, bring it to room temperature and follow the roasting steps.
Is it necessary to broil at the end?
Broiling helps to crisp the bacon and caramelize the glaze, adding extra texture and flavor. If you prefer, you can skip broiling but be aware the bacon won’t be as crispy or glossy.
Final Thoughts
This Bacon-Wrapped Pork Loin with Pepper Jelly Glaze Recipe is one of those dishes that feels special but is surprisingly simple to make. It’s guaranteed to wow your family and friends with its perfect balance of flavors and textures. Give this recipe a try and watch it quickly become your go-to for festive dinners and casual weekend feasts alike. Trust me, you won’t regret it!
Print
Bacon-Wrapped Pork Loin with Pepper Jelly Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A savory and sweet bacon-wrapped pork loin roast glazed with a flavorful pepper jelly reduction, perfect for an impressive yet easy dinner. The bacon adds a crispy, smoky layer while the pepper jelly glaze provides a delightful hint of sweetness and tang.
Ingredients
Pork Loin Roast
- 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 Oven: Preheat the 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 place it on the prepared baking sheet. Use paper towels to pat the meat surface dry.
- Prepare Seasoning Paste and Wrap: In a small bowl, combine the minced garlic, kosher salt, and pepper to create a paste. Rub this garlic paste evenly over the entire surface of the pork loin. Wrap the bacon slices around the pork loin, ensuring it is fully covered, and tuck the ends of the bacon underneath the roast to secure them.
- Roast the Pork Loin: Place the baking sheet with the wrapped pork loin into the preheated oven. Roast at 400°F for 15 minutes to start crisping the bacon, then reduce the oven temperature to 350°F and continue roasting for an additional 40 to 50 minutes, or until an instant-read meat thermometer inserted into the thickest part of the pork reads 145°F. Remove the pork from the oven once done.
- Prepare the Pepper Jelly Glaze: In a small microwave-safe bowl, heat the pepper jelly in 10-second intervals, stirring between each, until fully melted. Stir the white wine vinegar into the melted jelly until well combined.
- Broil with Glaze: Set the oven to broil. Generously brush the pepper jelly glaze all over the bacon-wrapped pork loin. Return the pork to the oven and broil until the bacon is crispy and the glaze is bubbly, watching carefully to avoid burning.
- Rest and Serve: Remove the pork loin from the oven and let it rest for 10 minutes to allow juices to redistribute. Slice and serve with any leftover pepper jelly glaze on the side, if desired.
Notes
- Use a meat thermometer to ensure pork is cooked safely to 145°F for perfect juiciness.
- Wrapping the pork loin with bacon adds flavor and keeps the meat moist during roasting.
- Broiling the glazed pork at the end crisps the bacon and caramelizes the pepper jelly.
- Letting the meat rest before slicing helps retain the juices.
- Suitable for serving with roasted vegetables or a fresh salad for a balanced meal.
