Bacon Wrapped Pork Loin Good Enough To Serve To Gordon Ramsey

Bacon Wrapped Pork Loin Good Enough To Serve To Gordon Ramsey

Course: Entree

Cuisine: American

Keyword: Bacon Wrapped Pork, Bacon Wrapped Pork Loin

Prep Time: 15

Cook Time: 30

Servings: servings

Calories: 284kcal

Author: Colleen Kennedy

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!

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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.

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 make the glaze ahead of time, just warm it a bit before glazing the pork as it will tighten up.

You can use smaller pork tenderloin (they will cook quicker) for this or a pork loin (which takes longer to cook)

Nutrition