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
Scale
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.
