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Bacon Wrapped Pork Loin Good Enough To Serve To Gordon Ramsey

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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 ah-mazing 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!

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!
Course: Entree
Cuisine: American
Calories: 410kcal
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
  • 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.

 

Reader Interactions

Comments

  2. Abbey T. says

    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

  17. Clara says

    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

  19. Lea says

    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

    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

  26. Regina says

    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

  27. Anna Cotton says

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

    Reply

  28. Connie says

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

    Reply

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