Bacon-Wrapped Pork Loin

Looking for a show-stopping dinner? This bacon-wrapped pork loin is juicy, flavorful, and surprisingly easy to prepare—perfect for family meals or entertaining guests.

Course dinner, Main Course

Cuisine American

Keyword bacon, pork, pork loin

Prep Time 15

Cook Time 1 15

Rest 10

Total Time 1 40

Servings servings

Calories 360kcal

Ingredients

3 lb pork loin 2½–3 lb - not tenderloin
½ pound bacon 10-12 slices
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon black pepper

1 teaspoon dried thyme or rosemary (optional)

Kitchen twine (optional, for securing bacon)

US Customary - Metric

Instructions

Preheat the oven to 425°F (205°C). Line a rimmed baking sheet with foil and place a wire rack on top if you have one.
Pat the pork loin dry with paper towels. Rub a thin layer of olive oil all over.
Combine the salt, smoked paprika, garlic powder, black pepper, and herbs in a small bowl. Then rub it all over the oiled pork loin.
Weave the bacon slices with a basket-weave (over-under) pattern on a cutting board or smooth surface, forming a rectangle wide enough to wrap around the pork.
Place the pork loin at one end of the bacon rectangle, and roll it up in the woven bacon so that the bacon covers the outside. Secure with kitchen twine if needed.
Place the wrapped pork seam-side down on the prepared rack or baking sheet.
Roast for 15 minutes at 425 °F (205°C) and then lower the oven temperature to 375°F for 50–60 minutes, or until the internal temperature reaches 140–145°F in the thickest part.
Remove from the oven and let rest for 10 minutes before slicing. The temperature will rise slightly as it rests.

Notes

Leftovers keep well refrigerated for up to 3 days.

Nutrition