This bacon-wrapped pork loin delivers juicy centers with smoky, crisp edges every time. I perfected this method after one too many dry roasts.
Bacon protects the meat while adding flavor, and a simple herb rub keeps it foolproof. Biscuit gives it two paws up.
Ingredients for Bacon Wrapped Pork Loin
Pantry staples plus bacon and pork. Nothing exotic, just good stuff.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Loin 🥩 | 2 lb | Boneless, trimmed of fat |
| Thick-Cut Bacon 🥓 | 12 slices | Sugar-free for less sweetness |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for richness |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | 1 tsp | Freshly ground for best flavor |
| Garlic Powder 🧄 | 1 tsp | Not garlic salt |
| Dried Rosemary 🌿 | 1 tsp | Crushed between fingers |
| Dried Thyme 🍃 | 1 tsp | Or 1 tbsp fresh |
| Smoked Paprika 🌶️ | ½ tsp | For extra smokiness |
| Brown Sugar 🍚 | 1 tbsp | Light or dark works |
| Dijon Mustard 🟡 | 1 tbsp | Smooth, not grainy |
| Toothpicks 🧵 | 20 pieces | For securing bacon |
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The pork loin is the star here. Look for a center-cut piece at Whole Foods or your local butcher—about 2 pounds feeds four with leftovers. Avoid anything with a thick fat cap (trim it yourself if needed). The bacon should be thick-cut so it crisps without burning. I grab mine from Costco—their applewood smoked is perfect, and the big packs freeze well.
No smoked paprika? Regular paprika plus a pinch of cayenne gets you close. Fresh thyme works at triple the dried amount. If you’re out of Dijon, whole-grain mustard adds a nice texture. The brown sugar can be swapped for maple syrup (same amount). And if your bacon is thin-cut, double the slices to get full coverage.
Pork keeps in the fridge 3-4 days (or freeze for 6 months). Bacon freezes beautifully too—separate the slices first. Leftovers reheat great for sandwiches. The herb rub can be mixed ahead and stored in a jar for 1 week.
Why You’ll Love This Recipe
- Five Ingredient Magic: Honestly, that’s all you need—pork loin, thick bacon, oil, salt, pepper. No grocery store scavenger hunt here.
- Crispy, Smoky Perfection: The bacon wraps around the pork like a flavor hug, and that first bite? Ridiculously good.
- Sunday Dinner, Tuesday Leftovers: I serve it for guests, then slice the leftovers thin for sandwiches the next day.
- One Pan, No Stress: Toss it on a sheet pan, pop it in the oven, and walk away—cleanup’s a breeze.
Step-by-Step Instructions for Bacon Wrapped Pork Loin
This method locks in moisture while creating that irresistible crispy bacon exterior.
Step 1: Season the Pork Loin
Pat the 2 lb Pork Loin dry with paper towels. In a small bowl, mix the 1.5 tsp Kosher Salt, 1 tsp Black Pepper, 1 tsp Garlic Powder, 1 tsp Dried Rosemary, 1 tsp Dried Thyme, and 0.5 tsp Smoked Paprika.
Rub this mixture all over the pork loin, pressing it into the meat so it adheres well. The spices create a flavorful crust that complements the smoky bacon. Let the seasoned pork loin sit at room temperature for 15-20 minutes while you prepare the bacon.
Step 2: Prepare the Bacon Wrap
Lay the 12 slices Thick-Cut Bacon on a clean work surface, slightly overlapping each slice. You want a wide enough surface to fully wrap around the pork loin. The overlapping edges will help the bacon stay in place as it cooks.
In a small bowl, mix the 1 tbsp Brown Sugar and 1 tbsp Dijon Mustard until smooth. Brush this mixture all over the seasoned pork loin. The mustard helps the bacon adhere, while the brown sugar will caramelize beautifully under the bacon.
Step 3: Wrap and Secure the Pork Loin
Place the pork loin in the center of the bacon slices. Carefully wrap the bacon around the pork loin, ensuring it covers the entire surface. The bacon should overlap slightly as it wraps around.
Secure the bacon with the 20 pieces Toothpicks, placing them every 1-2 inches to keep everything in place. Trim any excess bacon if needed. This step ensures the bacon stays wrapped tightly around the pork loin during cooking.
Step 4: Sear and Roast to Perfection
Preheat your oven to 375°F. Heat the 2 tbsp Olive Oil in an oven-safe skillet or Dutch oven over medium-high heat. Once hot, carefully place the bacon-wrapped pork loin in the pan, seam-side down.
Sear for 2-3 minutes per side until the bacon starts to crisp and turn golden brown. This initial sear adds depth of flavor and helps render some of the bacon fat. Transfer the skillet to the preheated oven.
Step 5: Finish in the Oven and Rest
Roast for 45-60 minutes, or until the internal temperature reaches 145°F. The bacon should be crispy and deeply browned, while the pork loin remains juicy inside. If the bacon starts to darken too quickly, tent the pan with foil.
Remove from the oven and transfer the pork loin to a cutting board. Let it rest for 10-15 minutes before slicing. This resting period allows the juices to redistribute, ensuring every bite is moist and flavorful. Remove the toothpicks before serving.
Pro Tips For Making Bacon Wrapped Pork Loin
- Pre-Cook the Bacon: Par-cook the bacon for 3-4 minutes in a pan before wrapping—this guarantees it crisps up in the oven without overcooking the pork.
- Tie It Tight: Use kitchen twine to secure the bacon every 1-2 inches, or it’ll shrink and slide off while roasting. I learned this the hard way after my first attempt looked like a bacon explosion.
- Rest Before Slicing: Let the pork loin rest under foil for 10 minutes after cooking—skip this and all the juices will end up on the cutting board, not in the meat.
- Dry the Pork: Pat the pork loin completely dry with paper towels before seasoning and wrapping. Sounds weird, but it works: the bacon sticks better and the crust gets way crispier.
Troubleshooting Perfect Results
Bacon Slipping Off
If your bacon starts sliding during cooking, you likely didn’t secure it tightly enough. Use 20 toothpicks spaced every 1-2 inches for maximum hold. I learned this the hard way when Emma’s first attempt looked like a bacon explosion.
Overcooked Pork
Pork loin dries out fast at high temps. Pull it at 145°F internal temperature—it’ll rise to 150°F while resting. Use a ThermoWorks instant-read thermometer for accuracy. Jack once left mine in too long—lesson learned.
Burnt Bacon
If your bacon blackens before the pork cooks, your oven’s running hot. Tent with foil or lower temp to 350°F. I grab thick-cut bacon from Central Market—it crisps without burning. 🔥
Dry Meat
Let the pork rest 10-15 minutes after roasting. Skipping this step sends juices onto the cutting board. I rest mine on a warm plate near the stove—Biscuit’s favorite spot to beg.
Uneven Cooking
Pat the pork dry before seasoning so the rub sticks evenly. Rotate the pan 180° halfway through roasting. My Dutch oven has a hot spot—I always turn it to compensate.
Weak Flavor
Bloom your spices in 2 tbsp olive oil before rubbing for deeper flavor. Add ½ tsp cayenne to the rub for heat. Nana Mae’s diner trick: always toast your spices first.
Nutrition Facts
Frequently Asked Questions
What temperature should I cook it to?
Pull it at an internal temp of 145°F. It’ll rise to 150°F while resting. Use a meat thermometer for accuracy.
Can I use regular bacon instead of thick-cut?
Yes, but double the slices for full coverage. Thin bacon may burn before the pork finishes cooking.
How do I keep the bacon from falling off?
Secure with 20 toothpicks every 1-2 inches. Overlap bacon slices slightly when wrapping.
Should I let it rest before slicing?
Rest 10-15 minutes to redistribute juices. Skip this and your meat will be dry.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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