Go Back
+ servings

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


  • Glaze
  • ½ cup brown sugar
  • 1 ½ TBS apple cider vinegar
  • 1 TBS flour
  • ½ teaspoon 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 teaspoon paprika
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 6-7 slices of bacon


  • 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 ½ 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 teaspoon 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 ⅛ and ¼ of an inch), so they won't separate as they cook.
  • Pop it into the oven and cook for 30 minutes, 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).


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.


Serving: 8servings | 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