Bacon Wrapped Pork Loin
I would SO serve this Bacon Wrapped Pork Loin to Gordon Ramsay (and the thought of feeding Gordon previously never before entered my brain)!! It was so funny, as I took my first bite of this I immediately thought of him and his approval lol! Simple yet delicious!
I had a gorgeous pork loin that I had picked up from my local farmers' market that needed to be cooked, so I thought "what the heck, I'll make a bacon wrapped pork situation.
Once it was ready, I sliced a piece off, popped it into my mouth and instantly my eyes flew open and my first thought was "I would serve THIS to Gordon Ramsay!!" How funny is that?
I cut myself a second bite, bellowed for my 12-year-old carnivore, err I mean son, and we just stood there next to the stove popping bite after bite into our mouths and groaning with pleasure. The tender pork, the crisped bacon and the glaze all mingling created a party in our mouth!
We then decided to eat it all fancy-like off of the reverse side of the fork and say what we thought about it (like a European food judge). Lol!
You'll love this Bacon Wrapped Pork recipe! I mean bacon?? Double pork perfection?? Plus the glaze?? Its a home run!
This easy to make bacon wrapped pork recipe is a must try! Make extra too, as its simple to reheat the next day for lunch or dinner. I actually enjoy pork and steak cold the next day. I never want to reheat them and ruin the "cook", is that weird??
Table of Contents
Ingredients
- brown sugar
- apple cider vinegar
- coarse mustard
- red pepper
- 3-4 pound boneless pork loin or pork tenderloins
- chili powder
- paprika
- salt & pepper
- bacon
Full recipe in recipe card below (or click jump to recipe button up top).
Tips
- Allow pork to sit on counter for 30 minutes after pulling form the fridge to take some of the chill off for more even cooking.
- Roast until the thermometer reads 140 degrees which typically takes about 16-20 minutes per pound. Pork loin sizes vary, and so do oven temps, so adjust your cooking time as necessary and to your preference of doneness.
- Allow your pork to rest for at 10 minutes or so before slicing. Resting your meats after cooking them is very important as it allows the juices to redistribute and making your meat, evenly cooked, moist and flavorful.
- This bacon wrapped pork fillet recipe pairs well with these flavorful & easy to make Skillet Green Beans.
Bacon Wrapped Pork Variations
- Based on your preference, decide if you want this to lean more toward sweet-spicy, pleasantly spicy or slightly acidic. All three flavor profiles work here.
- You can grill it (see image above) if you are careful and finish on indirect heat. However, cooking it in a pan right in your oven with the bacon ends securely tucked under the pork I say is the way to go for this one. Your call!
- You can use either a pork loin (longer cook) or a couple pork tenderloins (quicker cook and actually more tender) and make Bacon Wrapped Pork Tenderloins. Can't go wrong either way.
Pork Loin vs Pork Tenderloin What's the Difference?
- Pork loin is larger/thicker vs a pork tenderloin. It is fattier which can give it a richer flavor and moist texture when cooked correctly. Pork loin is great for the slow cooker, roasting or grilling. It benefits from a longer cooking time at a lower temperature to ensure it stays juicy and tender. You can cut pork loin into boneless pork chops.
- Pork tenderloin is a smaller/thinner, leaner cut of pork. It is the most tender cut as well. (Get it?? tender-loin) It has milder flavor than pork loin and is best cooked quickly so it does not become dry. Great on the grill, seared and finished in oven or cut into medallions and pan seared.
All I can say is that You HAVE to make this Bacon Wrapped Pork Loin and report back!! XO - Colleen
Recipe originally published September, 2014. Updated April, 2024.
Pork recipes you'll enjoy
Bacon Wrapped Pork Loin Good Enough To Serve To Gordon Ramsey
Ingredients
- Glaze
- ½ cup brown sugar
- 1 ½ TBS apple cider vinegar
- 1 teaspoon coarse mustard like a Grey Poupon Country Dijon
- Red pepper / cayenne to your taste
- 1 TBS or more water to thin the glaze out if necessary
- For the Pork
- 3-4 pound boneless pork loin or tenderloins
- 2 TBS chili powder
- 2 TBS paprika
- ½ TBS salt
- 1 teaspoon pepper
- 6-7 slices of bacon or a whole pack, depends on size of pork
Instructions
- For the glaze, in a small saucepan, combine brown sugar, vinegar, mustard and water. Whisk to combine and heat until just boiling.
- Taste and adjust. Sprinkle in red pepper.
- Taste and adjust to your liking.
- As stated below, spoon half over the pork after it has been cooking 30 minutes, 10 minutes later, repeat with the remaining. Cook time will be less if using 2 smaller pork tenderloins vs a single larger pork loin.
- For The Pork
- Preheat your oven to 350 degrees.
- Combine chili powder, paprika, salt, and pepper in a small bowl. Stir to combine.
- Rub some of the the mixture all over your pork, then wrap the pork with the bacon right on your prepared pan. As you wrap the pork tenderloin make sure the ends of the bacon are tucked under the pork. Overlap the bacon slices (somewhere between ⅛ and ¼ of an inch), so they won't separate as they cook.
- Use the rest of your seasoning and season the bacon wrapped pork.
- Pop it into the oven and cook for 20-25 minutes (depending on the thickness of your meat, more or less), then spoon ½ of the glaze over-top (get every spot) and bake for 10 minutes more, then drizzle remaining glaze over-top and bake an additional 10-15 minutes or until your pork is done to your liking (cook time will vary by size, weight & girth of your meat). **If using pork tenderloins, glaze after 15 minutes as it cooks much quicker.
- Depending on how your bacon is looking, you may want to put the broiler on for a couple minutes to finish crisping it up.
- Pull from the oven when the internal temperature is about 140-145 degrees and allow it to rest for 5 or so minutes before slicing.
That looks.... amazeballs! OMG! I am totally making this, possibly tonight. 🙂 Quick question, though - is the bacon more of a thin cut or thick, and do you think it would make a difference?
Looks delish! I am bookmarking!
amazing flavor......a keeper!
Maybe mention having to boil the glaze BEFORE giving the instruction to pour it over the pork
I switched the order of the ingredients which should make that clearer. I typically make the glaze after I pop the pork in the oven.
Love this! And, yes, I think this is Gordon Ramsay worthy! Pork wrapped in more pork - ummm yes!
This sounds so good to me! Pork plus more pig!
If this is worthy of Gordon Ramsey I am totally making this! YUM
I once ate pork loin accidentally. I don't eat any pork. Surprisingly it was so sublimely delicious! Very refined.
If it's good enough to serve to Gordon Ramsey, it's good enough for anyone!! 😉
I am totally surprising my husband with this!! Love it!
Fancy dish! great job!
If it's good enough for Gordon Ramsey, it is good enough for me!
Holy Yum!!!
That does look out-of-this-world amazing! Pinned and trying soon.
Everything is better wrapped in bacon! YUM!
Renee - Kudos Kitchen
OH MY HEAVENS - clearly this is bacon heaven!!! Fabulous recipe!
Holy crap! HOLY CRAP!! You just wrapped pork with more pork!! I would have eaten the ENTIRE thing straight out of the oven! I need to make this - And since no one eats pork in my house, it will be allllllll mine!
Bacon wrapped pork...yes please! This looks amazing!
Sweet mother of God, what have you done? This is delicious. You must have sold your soul to make such glorious meat. I can't stop eating it.
Yeah! So happy to hear it!!
Trying this tonight. Should I bake covered or uncovered?
Uncovered. Hope it came out great!
How many does 3 - 4 pounds serve? I'm going to make this for 10 people for Easter. I can't wait! Thanks.
I prepared this recipe yesterday, Easter, for 9 people. The pork loin weighed about five pounds. It was a smashing success. There are 3 slices left! Thank you for the recipe. It is a keeper.
Fantastic!! So happy to hear that and thanks for letting me know 🙂
I make this recipe weekly. My entire family loves it. Thanks for sharing.
So glad to hear it! Which is reminding me to add it to next weeks meals!
Omg, made this tonight. So good! I will definitely be making again. My friend called it "restaurant quality."
Nice!! I agree! It IS a restaurant-quality dish at home that's rather easy to make. Thanks for letting me know!
i hate when there are no print option
when the weather warms up ill try this on the smoker. I think it would be awesome
Mmmm, let me know how it goes!
This was very , very delicious. My husband never goes back for seconds, but he ate 2 helpings of this. I think this is a winner recipe. This is the first time I have ever commented on a recipe.
Hi Regina, I am so happy you and your husband enjoyed the recipe AND that you left a comment. I am honored!! TY!
I’ve been coming back to this recipe for several years. So glad I pinned it. So easy and delicious.
That's wonderful! Thanks so much for letting me know!
I can't find a " print recipe " button on your page. Would love to keep and make, am I missing it ?
12 foot skillet, huh? 12’ is 12 FEET. 12” is 12 INCHES.
Haha, I will fix TY
Can I prep this pork tenderloin a day in advance?
Hi Crystal, sure! Prep the meat part, make the sauce and then cook the following day.
There is no red pepper in the ingredients?….. please clarify.
Hi Karen, as it says. It is to your taste. add in as much as you enjoy or none at all.
I made this for my family last night and we absolutely loved it!! Great combination of seasonings!! My husband said he could have licked his plate!! Thanks for sharing!
That is awesome Judy! Happy it was a hit!
Probably too down home for Gordon Ramsey, but delish for the rest of us ordinary mortals. I liked it even better the next day, cold and dipped in the sauce. The sauce mixes with the meat juices with very little fat. Next time I might make a little more sauce. I would suggest testing it carefully during the two step glazing process so it does not reach more than 130 - 135 degrees. This is a keeper.
Haha, I agree! I just loved the flavor and back when I posted it that thought popped into my mind! But who knows?? Gordon may just be bored of "elevated food" and want a proper grilled cheese instead, lol! And yes, extra sauce is always a tasty idea. Thanks for the tip and stars!!