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!
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!
Or these widely popular Asian Pork Meatballs in a Ginger Honey Glaze (which just so happen to be gluten-free).
I hope you try this!!
Enjoy!
Bacon Wrapped Pork Loin Good Enough To Serve To Gordon Ramsey
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
If you make the glaze ahead of time, just warm it a bit before glazing the pork.
Jersey Girl Cooks says
Looks delish! I am bookmarking!
Jeff Kempf says
amazing flavor……a keeper!
Anon says
Maybe mention having to boil the glaze BEFORE giving the instruction to pour it over the pork
Colleen says
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.
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?
foody schmoody says
Love this! And, yes, I think this is Gordon Ramsay worthy! Pork wrapped in more pork – ummm yes!
Rebecca {foodie with family} says
This sounds so good to me! Pork plus more pig!
Amanda @The Kitcheneer says
If this is worthy of Gordon Ramsey I am totally making this! YUM
Shulie Foodwanderings says
I once ate pork loin accidentally. I don't eat any pork. Surprisingly it was so sublimely delicious! Very refined.
Ashley @ Wishes and Dishes says
If it's good enough to serve to Gordon Ramsey, it's good enough for anyone!! 😉
Lauren Kelly Nutriton says
I am totally surprising my husband with this!! Love it!
Ginny McMeans says
Fancy dish! great job!
Kim (Feed Me, Seymour) says
If it's good enough for Gordon Ramsey, it is good enough for me!
Back for Seconds says
Holy Yum!!!
Heather Schmitt-Gonzalez says
That does look out-of-this-world amazing! Pinned and trying soon.
Renee Goerger says
Everything is better wrapped in bacon! YUM!
Renee – Kudos Kitchen
Aly ~ Cooking In Stilettos says
OH MY HEAVENS – clearly this is bacon heaven!!! Fabulous recipe!
Angela {Mind Over Batter} says
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!
Nutmeg Nanny says
Bacon wrapped pork…yes please! This looks amazing!
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.
Colleen says
Yeah! So happy to hear it!!
Jack greene says
Trying this tonight. Should I bake covered or uncovered?
Colleen says
Uncovered. Hope it came out great!
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.
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.
Colleen says
Fantastic!! So happy to hear that and thanks for letting me know 🙂
Cynthia says
I make this recipe weekly. My entire family loves it. Thanks for sharing.
Colleen says
So glad to hear it! Which is reminding me to add it to next weeks meals!
Laura says
Omg, made this tonight. So good! I will definitely be making again. My friend called it “restaurant quality.”
Colleen says
Nice!! I agree! It IS a restaurant-quality dish at home that’s rather easy to make. Thanks for letting me know!
me says
i hate when there are no print option
paul fleming says
when the weather warms up ill try this on the smoker. I think it would be awesome
Colleen says
Mmmm, let me know how it goes!
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.
Colleen says
Hi Regina, I am so happy you and your husband enjoyed the recipe AND that you left a comment. I am honored!! TY!
Anna Cotton says
I’ve been coming back to this recipe for several years. So glad I pinned it. So easy and delicious.
Colleen says
That’s wonderful! Thanks so much for letting me know!
Connie says
I can’t find a ” print recipe ” button on your page. Would love to keep and make, am I missing it ?
Keith says
12 foot skillet, huh? 12’ is 12 FEET. 12” is 12 INCHES.
Colleen says
Haha, I will fix TY
Crystal says
Can I prep this pork tenderloin a day in advance?
Colleen says
Hi Crystal, sure! Prep the meat part, make the sauce and then cook the following day.