The Greatest Bacon-Wrapped Pork Loin
Prep
25m
Cook
75m
Total
100m
Bigly says
OK, here we go. Bacon-wrapped pork loin. You wrap pork in pork. You roast pork inside pork. It is, on its face, the most pork thing you can do, and I support it without reservation. Pork on pork is not a gimmick — it is a STRATEGY. The bacon bastes the loin as it cooks. The lean loin stays juicy. The bacon crisps into a salty, smoky armor. Everyone wins. The pig wins twice.
Here's what nobody tells you. Pork loin — the BIG roast, not the little tenderloin, don't confuse them, they are cousins not twins — is lean. Aggressively lean. Cook it too long and you've manufactured sawdust in roast form. A disaster. Embarrassing. The bacon wrap is not just for flavor, although the flavor is INCREDIBLE, off the charts — it's a defensive maneuver. The bacon's fat melts and runs over the loin while it roasts, keeping the surface moist while the interior gently climbs to 140°F. Pull it. Rest it. Sliced. Glistening. A masterclass.
Food chemists agree. The Maillard reaction on the bacon, the rendering fat dripping over the meat, the herb crust crisping under all that smoky goodness — it's chemistry, it's physics, it's poetry. I'm not a poet, I'll admit it, I can do a lot but I cannot rhyme on command. But I know a good loin when I see one, and this loin, the one we're about to make, will be the centerpiece of your Sunday and the lead story at your next family gathering. You're welcome.
Ingredients
- 3 to 3.5 lbboneless pork loin roast(loin, not tenderloin — see the size difference, trust the eye)
- 12 to 14 slicesthick-cut bacon(regular bacon also works but thick-cut wins the lattice game)
- 1 tbspkosher salt
- 2 tspblack pepper
- 2 tbsplight brown sugar
- 1 tbspgarlic powder
- 1 tbspsmoked paprika
- 1 tbspfresh rosemary, finely chopped
- 1 tbspfresh thyme leaves
- 3 tbspDijon mustard
- 1/4 cuppure maple syrup
- 1 tbspapple cider vinegar
- 1 tbspneutral oil
Steps
- 1
Preheat the oven to 375°F (190°C). Line a rimmed sheet pan with foil and set a wire rack on top.
- 2
Pat the pork loin completely dry with paper towels.
- 3
In a small bowl, mix salt, pepper, brown sugar, garlic powder, smoked paprika, rosemary, and thyme.
- 4
Brush the loin lightly with neutral oil. Rub the spice mixture evenly over all sides, pressing it in.
- 5
On a large cutting board, lay 7 strips of bacon side by side, slightly overlapping, perpendicular to you.
- 6
Weave a lattice: fold every other strip back halfway, lay a strip of bacon across the unfolded strips, and fold the folded strips back over it. Repeat with 6-7 more cross strips to form a full lattice. Don't stress if it's not perfect — it cooks up beautifully either way.
- 7
Place the rubbed loin in the center of the bacon lattice. Lift the edges of the lattice and roll the loin so it is completely wrapped. Tuck any loose ends underneath.
- 8
Carefully transfer the loin, seam-side down, to the prepared wire rack.
- 9
Roast for 50-60 minutes, until the internal temperature reaches 130°F (54°C) at the thickest part.
- 10
Meanwhile, whisk the Dijon mustard, maple syrup, and apple cider vinegar in a small bowl to make the glaze.
- 11
When the loin hits 130°F, brush the bacon all over with the glaze. Increase the oven to 425°F (218°C) and roast another 8-12 minutes, until the bacon is crisp and the internal temperature reaches 140°F (60°C).
- 12
Transfer to a cutting board, tent loosely with foil, and rest for 15 minutes. The loin will carry over to 145°F.
- 13
Slice across the grain into 1/2-inch thick slices and serve.
One more thing
Plate it on a big wooden board, slice it in front of everyone, listen to the gasps. Yes, gasps. You will get gasps. I have seen grown men set down their phones for a sliced bacon-wrapped pork loin and that, my friends, is the highest honor in modern hospitality. Serve it with roasted root vegetables, a tart cranberry chutney, mashed potatoes — anything that can stand up to the richness. This is a Sunday roast. This is a holiday roast. This is the roast that ends arguments. Beautiful.
★ QUESTIONS ABOUT THIS ONE? ★
Ask Bigly about The Greatest Bacon-Wrapped Pork Loin.
Substitutions, what to serve it with, why other chefs are wrong about it. He's got opinions.
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