If you’re searching for a show-stopping main dish that combines savory, sweet, and a little bit of spice, look no further than this Bacon-Wrapped Pork Loin with Pepper Jelly Glaze Recipe. This crowd-pleasing recipe balances tender, juicy pork loin wrapped in crisp, smoky bacon, all topped with a glossy, vibrant pepper jelly glaze that adds the perfect touch of tang and sweetness. It’s a delightful feast for the senses and perfect for everything from weeknight dinners to special celebrations.
Ingredients You’ll Need
This recipe calls for a straightforward lineup of ingredients that brilliantly harmonize to create complex flavors. Each one plays a crucial role, whether it’s ensuring the pork stays juicy or giving the glaze its signature kick.
- 2 to 3-pound boneless pork loin roast: The star of the dish, offering tender, lean meat that benefits from the bacon wrapping to stay moist.
- 5 to 6 slices bacon: Adds smoky richness and forms a crispy casing around the pork.
- 4 cloves garlic (minced): Infuses the pork with a fragrant, savory depth.
- 1 teaspoon kosher salt: Enhances all the flavors and seasons the meat perfectly.
- 1/2 teaspoon pepper: Adds a mild heat to balance the sweetness of the glaze.
- 1/4 cup pepper jelly: The magical glaze that brings sweetness, spice, and a shiny finish.
- 1 tablespoon white wine vinegar: Provides a subtle tang that brightens the pepper jelly glaze.
How to Make Bacon-Wrapped Pork Loin with Pepper Jelly Glaze Recipe
Step 1: Prepare and Season Your Pork Loin
Start by preheating your oven to 400°F. Use a rimmed baking sheet lined with foil to save on cleanup later — trust me, you’ll thank yourself. Take the pork loin out of its packaging and gently dab it dry with paper towels to ensure the bacon and seasoning stick perfectly. Mix the minced garlic, kosher salt, and pepper into a paste and rub it all over the pork, getting into every nook and cranny for maximum flavor infusion.
Step 2: Wrap the Pork Loin with Bacon
Now, wrap the bacon slices around the garlic-rubbed pork loin, making sure the bacon covers as much of the surface as possible. Tuck the ends under the roast so they don’t unravel while cooking — this step is key for a beautifully uniform bacon wrap that crisps up nicely.
Step 3: Roast the Pork Loin
Place the bacon-wrapped roast on your baking sheet and pop it into the oven at 400°F for 15 minutes to kickstart that crispiness. Then, lower the temperature to 350°F and continue roasting for 40 to 50 minutes or until the internal temperature reaches 145°F — the perfect doneness for juicy, tender pork.
Step 4: Prepare the Pepper Jelly Glaze
While the pork finishes roasting, get your glaze ready. Microwave the pepper jelly in short 10-second bursts until melted, then stir in the white wine vinegar to create a tangy, luscious sauce that will elevate the entire dish.
Step 5: Glaze and Broil to Perfection
Switch your oven to broil and generously brush the pepper jelly glaze all over the bacon-wrapped pork loin. Slide it back in the oven and broil just until the bacon crisps up and the glaze bubbles temptingly — this final flourish adds irresistible shine and deep flavor.
Step 6: Rest and Slice
Once out of the oven, let the pork loin rest for about 10 minutes. Resting is crucial since it allows the juices to redistribute, keeping every slice succulent and delicious. Then, slice and serve with any extra glaze on the side for dipping.
How to Serve Bacon-Wrapped Pork Loin with Pepper Jelly Glaze Recipe
Garnishes
Enhance presentation and flavor by sprinkling freshly chopped parsley or thyme over the sliced pork for a pop of color and herbal brightness. A few thinly sliced green onions can also add a subtle fresh bite that pairs beautifully with the rich bacon.
Side Dishes
This dish plays well with a variety of sides. For a classic combo, creamy mashed potatoes or a buttery polenta provides a smooth counterpoint. Roasted seasonal vegetables or a crisp, fresh salad add contrast in texture and balance the richness of the pork loin.
Creative Ways to Present
For a fun twist, serve the pork loin slices on a large wooden board or platter surrounded by clusters of roasted baby potatoes and vibrant veggies, creating a beautiful rustic centerpiece. Drizzle extra pepper jelly glaze over the meat at the table for a bit of interactive flair that impresses every time.
Make Ahead and Storage
Storing Leftovers
Leftover bacon-wrapped pork loin keeps well in an airtight container in the refrigerator for up to 3 days. Slice it thinly before storing to make reheating and serving a breeze.
Freezing
You can freeze cooked slices by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag or container. They will maintain great flavor for up to 2 months. Just be sure to thaw them overnight in the refrigerator before reheating.
Reheating
Gently reheat leftovers in a low oven at 300°F, covered with foil to keep moisture locked in. Microwaving is fine for quick reheats — just add a splash of water and cover loosely. Avoid overheating to prevent drying out this otherwise juicy pork loin.
FAQs
Can I use pork tenderloin instead of pork loin for this recipe?
While pork tenderloin is lean and cooks quickly, it’s quite different in texture and size from pork loin. This recipe specifically calls for a pork loin roast because it stays juicy wrapped in bacon and allows for a perfect balance with the glaze. Using tenderloin may result in a less forgiving, drier outcome.
Is it necessary to let the meat rest after cooking?
Absolutely. Resting for about 10 minutes allows the juices to redistribute throughout the pork loin, ensuring each slice is tender and moist. Cutting immediately after cooking can cause those precious juices to run out.
What kind of pepper jelly works best?
Look for a pepper jelly with a nice balance of sweetness and mild spice, commonly available in grocery stores or specialty food shops. Red pepper jelly is a popular choice, but feel free to experiment with variations like jalapeño or habanero for extra heat.
Can I prepare this recipe ahead of time?
You can do initial seasoning and wrapping ahead and refrigerate the pork loin overnight. However, it’s best to roast and glaze it fresh for optimal crispiness and flavor in the bacon and glaze.
How can I tell when the pork loin is perfectly cooked?
The surest way is to use an instant-read meat thermometer inserted into the thickest part of the roast. When it reads 145°F, the pork is perfectly cooked, tender, and safe to eat.
Final Thoughts
This Bacon-Wrapped Pork Loin with Pepper Jelly Glaze Recipe is one of those dishes that makes any meal feel special without any complicated steps. The combination of salty bacon, garlicky pork, and that vibrant glaze makes every bite a joy. Whether you’re feeding a family or impressing guests, this recipe promises a memorable dining experience that will keep everyone asking for seconds. Give it a try and watch the magic happen in your kitchen!
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Bacon-Wrapped Pork Loin with Pepper Jelly Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Bacon-Wrapped Pork Loin with Pepper Jelly Glaze is a succulent and flavorful roast perfect for a special dinner. The pork loin is rubbed with a garlic, salt, and pepper paste, wrapped in smoky bacon, and roasted to juicy perfection. Finished with a sweet and tangy pepper jelly glaze that’s broiled to create a crispy, caramelized coating, this dish delivers a wonderful combination of savory, sweet, and spicy flavors.
Ingredients
Pork Loin and Seasoning
- 1 (2 to 3-pound) boneless pork loin roast (not pork tenderloin)
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
Bacon Wrapping
- 5 to 6 slices bacon
Glaze
- 1/4 cup pepper jelly
- 1 tablespoon white wine vinegar
Instructions
- Preheat Oven and Prepare Pork: Preheat your oven to 400°F (204°C). Line a rimmed baking sheet with foil for easy cleanup if you wish. Remove the pork loin from its packaging and pat dry thoroughly with paper towels to ensure a nice crust forms during roasting.
- Season and Wrap Pork: In a small bowl, combine the minced garlic, kosher salt, and pepper to create a flavorful paste. Rub this paste evenly over the entire surface of the pork loin. Next, wrap the bacon slices around the pork loin, fully encasing it, and tuck the ends underneath to secure.
- Roast the Pork Loin: Place the bacon-wrapped pork loin on the prepared baking sheet and roast in the preheated oven at 400°F for 15 minutes. Then, reduce the oven temperature to 350°F (177°C) and continue roasting for another 40 to 50 minutes, or until an instant-read thermometer inserted into the thickest part of the pork reads 145°F (63°C). Remove from oven.
- Prepare the Pepper Jelly Glaze: While the pork roasts, place the pepper jelly in a microwave-safe bowl. Microwave in 10-second intervals, stirring between each, until the jelly is melted and smooth. Stir in the white wine vinegar thoroughly to create the glaze.
- Broil with Glaze: Switch the oven setting to broil. Generously brush the melted pepper jelly glaze over the entire bacon-wrapped pork loin. Return it to the oven and broil until the bacon is crisp and the glaze bubbles and caramelizes, watching carefully to prevent burning.
- Rest and Serve: Remove the pork loin from the oven and let it rest for 10 minutes before slicing. Resting allows juices to redistribute, ensuring moist meat. Serve slices with any remaining pepper jelly glaze on the side for additional flavor.
Notes
- Use a meat thermometer to ensure the pork reaches a safe internal temperature of 145°F for perfect doneness.
- Do not substitute pork tenderloin; this recipe specifically requires pork loin for the size and texture.
- Microwaving the pepper jelly in short intervals prevents it from burning and helps achieve a smooth glaze.
- Resting the meat before slicing is crucial to retain juiciness.
- Bacon slices can be varied in thickness; adjust cooking times accordingly if using very thick or thin bacon.
