Bacon Wrapped Pork Loin Roast …. It’s what’s for dinner!
Even though this pork loin roast wrapped with bacon is a little more labor intensive than say some of my other meals, I love this recipe because it proves once again that dinner does not need to be complicated or have too many ingredients to taste good.
As I said, this Bacon Wrapped Pork Loin roast needs a little TLC before it’s ready to roast. The first steps are to tenderize and prepare the meat. I use a light salt, pepper and sugar brine (if you will) on the roast before wrapping with bacon and roasting. The brine should set on the meat for at least one hour, longer if you have the time.
Once the roast has had time to marinate, it’s ready to be wrapped with the bacon slices. I like to start at the bottom and wrap up. You can cover the entire roast or just wrap 5/6 slices just to get that added flavor. Then the meat gets seared, top side down, in a hot, greased pan. Searing top side down helps the bacon adhere together so it stays in tact.
When all sides are browned nicely remove the roast to a baking dish, deglaze the pan with white wine, simmer and then pour over the meat. Now cover the pan with foil and bake in a preheated 350/375 degree oven. After about an hour remove the foil, baste the meat and continue to bake an additional 30 minutes (or until fully cooked through).
While it’s not a super quick meal, with a little prep work you can have this tender and flavorful Pork Loin Roast for those nights when thyme isn’t a factor. You can totally make this work. Let me know what you think in the comments below!
Bacon Wrapped Pork Loin Roast
- 1 2.5 lb Pork Roast Rib End (Boneless)
- 6 slices bacon
- 6 Sprigs of Thyme
- 1/2 cup dry white wine
- 2 Tbsp. sugar
- Salt and pepper to taste *
- Season roast with salt, pepper, and sugar. Cover and refrigerate for 2 hours.
- Preheat oven to 350. Remove roast from fridge and let stand 15 mins. Wrap with bacon slices (bottom up). Sear Roast in a hot pan with EVOO top down then flip
- Transfer to baking dish. Deglaze pan with wine and pour over roast. Cover with foil and bake for 1 hour.
- Remove pan from oven, remove foil, baste and return to oven (uncovered) for another 30 mins. or until cooked through.