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    Bacon Wrapped Pork Loin Good Enough To Serve To Gordon Ramsey

    Sep 13, 2014 · 42 Comments

    2882 shares
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    Jump to Recipe Print Recipe
    I would SO serve this Bacon Wrapped Pork Loin to Gordon Ramsey (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 Gordon and his approval lol! 

    Let me back it up for a second.  Last night, was my husband’s hockey night.  Every Thursday he has hockey and he cooks himself a bowl of pasta…that is it…THAT is all my man will eat on hockey night.  I, however, had a gorgeous pork loin that I had picked up from my farmers’ market that needed to be cooked, so I thought “what the heck…I’ll just cook it up and we can eat it tomorrow”.

    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 Ramsey!!”

    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. 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 food judge from another country). Even though my son had eaten pasta with my husband he asked for a few slices on a plate to sit down and enjoy…and how could I deny him hot-from-the-oven-Gordon-Ramsey-quality-food?? Plus bacon was involved…BACON!!

    This Glazed Bacon Wrapped Pork Tenderloin is a fabulous entree, the pork, the bacon, and the glaze create a beautiful medley in your mouth. I would serve a gorgeous mashed potato or celery root puree alongside it as well as a green veggie.  

    Or you could be like Connor and me and just stand by the stove, slice it down and enjoy every bite!  Oh, and if you think it looks small… it’s not!  The skillet pictured here is a 12″ skillet.

    Based on your preference, decide if you want this to lean more toward sweet-spicy, pleasantly spicy or slightly acidic, All three work here.  You could grill it 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.

    You HAVE to make this Bacon Wrapped Pork Loin and report back!! If this looks good to you, you may also enjoy these favorites: Perfectly Grilled Asian Chicken Wings (OMG!!), Perfectly Grilled Asian Chicken Wings, Grilled Jalapeno Honey Lime Shrimp or my favorite party food and super easy Spicy Noodles! 

    Bacon Wrapped Pork Loin - So delicious, easy to make and will have you looking like a rock-star of a cook!

    If you enjoy pork as much as I do, you might want to try some of the numerous pork recipes found on my website take a look by clicking here.

    Two of my favorite (and reader favorites) are this seriously delish Pork Belly Recipe. which by the way two people have written to me to say they won or placed in a cooking or BBQ competition with…Love that!

    Slow Roasted Pork Belly Bites over Jalapeno Slaw.

    Or these widely popular Asian Pork Meatballs in a Ginger Honey Glaze (which just so happen to be gluten-free).

    Delicious & easy recipe for Asian Pork Meatballs and bonus they are Gluten Free, no filling!

    I hope you try this!!

    Enjoy!

    Bacon Wrapped Pork Loin
    Print Recipe

    Bacon Wrapped Pork Loin Good Enough To Serve To Gordon Ramsey

    THIS! This recipe for Bacon Wrapped Pork is so simple yet incredibly scrumptious! It’s one of those dishes you will want to make again and again!
    Prep Time15 mins
    Cook Time30 mins
    Course: Entree
    Cuisine: American
    Keyword: Bacon Wrapped Pork, Bacon Wrapped Pork Loin
    Servings: 8
    Calories: 284kcal
    Author: Colleen Kennedy

    Ingredients

    • Glaze
    • 1/2 cup brown sugar
    • 1 1/2 TBS apple cider vinegar
    • 1 TBS flour
    • 1/2 tsp coarse mustard like a Grey Poupon Country Dijon
    • Red pepper 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
    • chili oil
    • grapeseed or olive oil
    • 1 TBS chili powder see notes
    • 1 TSP paprika
    • 1 tsp salt
    • 1/4 tsp pepper
    • 6-7 slices of bacon

    Instructions

    • For the glaze, in a small saucepan, combine brown sugar, vinegar flour, and mustard, 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.
    • For The Pork
    • Preheat your oven to 350 degrees.
    • Drizzle 1 TBS grapeseed or olive oil and 1/2 TBS of chili oil (if you don’t have chili oil just use all grapeseed or olive oil) into your oven-safe pan and swirl to coat the bottom of the pan.
    • Combine chili powder, paprika, salt, and pepper in a small bowl and blend it with your fingertips until incorporated (reserve 1 tsp of the rub and sprinkle that over the top after you have wrapped it with the bacon).
    • Rub 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 1/8 and 1/4 of an inch), so they won’t separate as they cook.
    • Pop it into the oven and cook for 30 minutes, then spoon 1/2 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).

    Notes

    Colleen’s Notes: Depending on your preference, you may want to make your glaze a little less sweet, a little more acidic or a little spicier. It is a very forgiving glaze, so you really can’t mess it up…just tinker with the ratios. If you want to omit the flour you can do that as well, just boil it for 1-2 minutes to allow it to reduce and thicken a little.
    If you make the glaze ahead of time, just warm it a bit before glazing the pork.

    Nutrition

    Serving: 8g | Calories: 284kcal | Carbohydrates: 15g | Protein: 38g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 107mg | Sodium: 398mg | Potassium: 680mg | Fiber: 1g | Sugar: 13g | Vitamin A: 316IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
    2882 shares
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    Comfort Food, Entrees, Game Day, Gluten Free bacon, Pork

    Reader Interactions

    Comments

    1. Jersey Girl Cooks says

      September 13, 2014 at 3:57 pm

      Looks delish! I am bookmarking!

      Reply
      • Jeff Kempf says

        April 8, 2018 at 7:40 pm

        amazing flavor……a keeper!

        Reply
      • Anon says

        November 23, 2019 at 10:06 pm

        Maybe mention having to boil the glaze BEFORE giving the instruction to pour it over the pork

        Reply
        • Colleen says

          November 25, 2019 at 5:11 pm

          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.

          Reply
    2. Abbey T. says

      September 13, 2014 at 5:08 pm

      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?

      Reply
    3. foody schmoody says

      September 15, 2014 at 1:55 pm

      Love this! And, yes, I think this is Gordon Ramsay worthy! Pork wrapped in more pork – ummm yes!

      Reply
    4. Rebecca {foodie with family} says

      September 15, 2014 at 2:23 pm

      This sounds so good to me! Pork plus more pig!

      Reply
    5. Amanda @The Kitcheneer says

      September 15, 2014 at 4:03 pm

      If this is worthy of Gordon Ramsey I am totally making this! YUM

      Reply
    6. Shulie Foodwanderings says

      September 15, 2014 at 4:40 pm

      I once ate pork loin accidentally. I don't eat any pork. Surprisingly it was so sublimely delicious! Very refined.

      Reply
    7. Ashley @ Wishes and Dishes says

      September 15, 2014 at 4:48 pm

      If it's good enough to serve to Gordon Ramsey, it's good enough for anyone!! 😉

      Reply
    8. Lauren Kelly Nutriton says

      September 15, 2014 at 6:15 pm

      I am totally surprising my husband with this!! Love it!

      Reply
    9. Ginny McMeans says

      September 15, 2014 at 7:31 pm

      Fancy dish! great job!

      Reply
    10. Kim (Feed Me, Seymour) says

      September 15, 2014 at 10:37 pm

      If it's good enough for Gordon Ramsey, it is good enough for me!

      Reply
    11. Back for Seconds says

      September 15, 2014 at 11:10 pm

      Holy Yum!!!

      Reply
    12. Heather Schmitt-Gonzalez says

      September 16, 2014 at 1:27 am

      That does look out-of-this-world amazing! Pinned and trying soon.

      Reply
    13. Renee Goerger says

      September 16, 2014 at 7:10 pm

      Everything is better wrapped in bacon! YUM!
      Renee – Kudos Kitchen

      Reply
    14. Aly ~ Cooking In Stilettos says

      September 16, 2014 at 10:47 pm

      OH MY HEAVENS – clearly this is bacon heaven!!! Fabulous recipe!

      Reply
    15. Angela {Mind Over Batter} says

      September 17, 2014 at 2:21 am

      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!

      Reply
    16. Nutmeg Nanny says

      September 17, 2014 at 12:34 pm

      Bacon wrapped pork…yes please! This looks amazing!

      Reply
    17. Clara says

      November 12, 2015 at 11:59 pm

      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.

      Reply
      • Colleen says

        February 12, 2016 at 12:28 am

        Yeah! So happy to hear it!!

        Reply
    18. Jack greene says

      January 17, 2016 at 8:43 pm

      Trying this tonight. Should I bake covered or uncovered?

      Reply
      • Colleen says

        February 12, 2016 at 12:28 am

        Uncovered. Hope it came out great!

        Reply
    19. Lea says

      March 22, 2016 at 1:57 am

      How many does 3 – 4 pounds serve? I’m going to make this for 10 people for Easter. I can’t wait! Thanks.

      Reply
    20. Lea Johnson says

      March 28, 2016 at 3:08 pm

      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.

      Reply
    21. Colleen says

      April 28, 2016 at 2:28 am

      Fantastic!! So happy to hear that and thanks for letting me know 🙂

      Reply
    22. Cynthia says

      June 7, 2016 at 11:31 pm

      I make this recipe weekly. My entire family loves it. Thanks for sharing.

      Reply
      • Colleen says

        July 21, 2016 at 2:03 am

        So glad to hear it! Which is reminding me to add it to next weeks meals!

        Reply
    23. Laura says

      September 14, 2017 at 2:59 am

      Omg, made this tonight. So good! I will definitely be making again. My friend called it “restaurant quality.”

      Reply
      • Colleen says

        October 3, 2017 at 2:06 pm

        Nice!! I agree! It IS a restaurant-quality dish at home that’s rather easy to make. Thanks for letting me know!

        Reply
    24. me says

      December 19, 2017 at 9:07 pm

      i hate when there are no print option

      Reply
    25. paul fleming says

      December 26, 2017 at 8:25 pm

      when the weather warms up ill try this on the smoker. I think it would be awesome

      Reply
      • Colleen says

        December 28, 2017 at 8:33 pm

        Mmmm, let me know how it goes!

        Reply
    26. Regina says

      January 21, 2019 at 9:38 pm

      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.

      Reply
      • Colleen says

        January 23, 2019 at 1:35 pm

        Hi Regina, I am so happy you and your husband enjoyed the recipe AND that you left a comment. I am honored!! TY!

        Reply
    27. Anna Cotton says

      March 10, 2019 at 9:29 pm

      I’ve been coming back to this recipe for several years. So glad I pinned it. So easy and delicious.

      Reply
      • Colleen says

        March 14, 2019 at 1:22 am

        That’s wonderful! Thanks so much for letting me know!

        Reply
    28. Connie says

      July 25, 2019 at 4:33 am

      I can’t find a ” print recipe ” button on your page. Would love to keep and make, am I missing it ?

      Reply
    29. Keith says

      November 22, 2019 at 1:51 am

      12 foot skillet, huh? 12’ is 12 FEET. 12” is 12 INCHES.

      Reply
      • Colleen says

        November 25, 2019 at 4:44 pm

        Haha, I will fix TY

        Reply
    30. Crystal says

      April 11, 2020 at 1:56 pm

      Can I prep this pork tenderloin a day in advance?

      Reply
      • Colleen says

        April 13, 2020 at 6:46 pm

        Hi Crystal, sure! Prep the meat part, make the sauce and then cook the following day.

        Reply

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