Transform your holiday spread into an unforgettable culinary experience with this exquisite Bacon Wrapped Pork Loin Roast. Brushed with a tantalizing sweet and savory glaze, enveloped in crispy bacon, and grilled to absolute perfection, this dish promises a show-stopping centerpiece that’s surprisingly simple to prepare. It’s the ultimate easy yet elegant meal, perfect for any festive gathering or special occasion, designed to impress every guest with its irresistible flavor and stunning presentation.
There’s an undeniable magic that bacon brings to almost any dish, and this pork loin roast is a prime example. The smoky, savory crunch of bacon beautifully complements the tender, juicy pork, creating a symphony of textures and flavors. When you expertly wrap a succulent pork loin in strips of bacon and grill it, you’re not just cooking a meal; you’re crafting a delectable masterpiece that’s as visually appealing as it is delicious. This method not only infuses the pork with incredible flavor but also helps to keep it moist and tender throughout the cooking process. For those who adore bacon-infused dishes, this recipe stands proudly alongside other favorites like bacon wrapped chicken or a comforting bacon wrapped meatloaf, offering a sophisticated twist that’s ideal for festive celebrations.
Embrace the Holidays with Effortless Elegance
The holiday season is a time for joyful celebrations, precious family moments, entertaining cherished friends, and, of course, indulging in delicious food. For many, this means hours spent in the kitchen, meticulously planning menus and preparing feast after feast. While the festive spirit fills the air, one common challenge always arises: limited oven space. Between roasting turkeys, baking casseroles, and warming up various side dishes and desserts, the oven often becomes a precious commodity.
This is precisely where our grilled bacon wrapped pork loin shines as a true holiday hero. By opting to cook this magnificent roast on the grill, you free up valuable oven real estate for all your other delectable holiday creations. Imagine the relief of having ample room for your sweet potato casserole, green bean bundles, or a freshly baked apple pie, all while your main course sizzles to perfection outdoors. Grilling not only alleviates kitchen congestion but also imparts a unique smoky flavor to the pork that simply can’t be achieved indoors, elevating your holiday meal to an entirely new level.
Beyond the practical benefits, grilling during the holidays can be a wonderful experience, allowing you to enjoy the crisp outdoor air and the inviting aroma of a hearty meal cooking over an open flame. If you’re keen on maximizing your grill’s potential, consider preparing some grilled side dishes as well. Favorites like grilled sweet potatoes, tender grilled zucchini, or rustic grilled potatoes in foil can effortlessly complete your outdoor culinary adventure. With a large enough grill, you could potentially cook your entire holiday feast, from appetizer to main course, right over the coals, making for a truly memorable and stress-free entertaining experience.
Crafting Your Perfect Bacon Wrapped Pork Loin
Creating this spectacular bacon wrapped pork loin begins with selecting the right cut of meat and preparing it for grilling. A pork loin roast is readily available at most major grocery stores and butcher shops, typically ranging from 3 to 4 pounds. For this recipe, a 3-pound roast was used, but a slightly larger cut will work just as well, simply requiring a bit more cooking time on the grill. Be sure to distinguish pork loin from pork tenderloin; while both are delicious, pork loin is a larger, thicker cut, requiring different cooking methods and times.
The secret to this dish’s irresistible flavor lies in its sweet and savory glaze. This simple yet profound mixture combines classic kitchen staples: ketchup for a tangy base, brown sugar for a hint of molasses-rich sweetness, Worcestershire sauce for umami depth, and a blend of aromatic spices like onion powder and garlic powder to enhance the overall profile. Whisk these ingredients together until smooth, creating a vibrant glaze that will caramelize beautifully on the grill, forming a flavorful crust.
Once your glaze is prepared, liberally brush it over the entire surface of the pork loin roast. This ensures every bite is infused with the sweet and savory notes. Next comes the star of the show: the bacon. For optimal results, use regular-cut bacon. Thick-cut bacon, while delicious, will take considerably longer to render and crisp up, potentially overcooking your pork loin before the bacon achieves its desired texture. Carefully wrap each slice of bacon around the pork roast, ensuring a snug fit. Overlap the slices slightly to create a complete, even blanket of bacon. To secure the bacon firmly in place, especially during grilling, use a few toothpicks on the underside of the roast. This small step is crucial for keeping the bacon perfectly wrapped as it cooks, ensuring a uniform crispness and allowing the flavors to meld beautifully.
Mastering the Grill: Indirect Heat for Pork Loin
Grilling a pork loin roast, a larger cut of meat, demands a specific technique to ensure it cooks evenly, remains juicy, and develops a perfectly crispy bacon crust without burning. The key here is to utilize indirect heat. Unlike direct grilling, where food is placed directly over the heat source, indirect grilling involves placing the food adjacent to the heat source, with the grill lid closed. This transforms your grill into an outdoor oven, circulating heat around the food for slow, gentle cooking.
For a standard 3-pound pork loin roast, expect approximately one hour of cooking time using the indirect method. However, grilling is more about temperature than time. The most accurate way to determine doneness is by using a reliable meat thermometer. Insert the thermometer into the thickest part of the pork, avoiding the bacon and any bones. Your pork loin should reach a minimum internal temperature of 145 degrees Fahrenheit for a perfectly cooked, slightly pink center that is both safe and incredibly tender. If you prefer your pork cooked to a well-done stage, aim for an internal temperature of 160 degrees Fahrenheit.
Once your pork loin reaches its target temperature, resist the urge to slice into it immediately. Remove the roast from the grill, transfer it to a cutting board, and cover it loosely with foil. Allow it to rest for at least 15 minutes. This crucial resting period allows the juices within the meat to redistribute throughout the roast, resulting in a more tender, succulent, and flavorful final product. Skipping this step can lead to dry, less flavorful pork, as all the delicious juices would simply run out when you cut into it.
While your impressive pork loin cooks slowly on the grill, you’ll have ample time to prepare your complementary side dishes indoors, or even continue your outdoor cooking adventure with additional grilled vegetables. Some of my favorite side dishes that beautifully pair with this grilled pork loin include creamy sweet potato casserole, subtly sweet slow cooker glazed carrots, elegant green bean bundles, or the vibrant and earthy pomegranate brussels sprouts. The versatility of this pork loin means it can accompany a wide array of flavors, making it adaptable to any holiday menu.
Serving Your Masterpiece and Expert Tips
Once rested, remove the toothpicks securing the bacon. Using a sharp, ideally serrated, knife will help you achieve clean, even slices of this magnificent roast, ensuring each piece showcases the beautifully crisped bacon and tender pork. Arrange the slices artfully on a platter, perhaps garnished with fresh herbs, and prepare to receive compliments! This bacon wrapped pork loin, with its tender, juicy interior and perfectly crispy exterior, is destined to be the star of your holiday table and a beloved family favorite for many years to come.
Tips for Success:
- Choosing Bacon: Always opt for regular-cut bacon. Thick-cut bacon takes longer to crisp, which can lead to overcooked pork. If you only have thick-cut, consider par-cooking it slightly before wrapping.
- Meat Thermometer is Key: Invest in a good quality instant-read meat thermometer. It’s the most reliable tool to ensure your pork is perfectly cooked to your desired doneness, preventing both undercooking and overcooking.
- Resting Period: Do not skip the resting step! It is critical for a juicy and tender roast. The 15 minutes allows the muscle fibers to relax and reabsorb juices.
- Slicing: A serrated knife works wonders for cleanly slicing through the crispy bacon and tender pork without tearing.
- Flavor Variations: Feel free to experiment with the glaze! A touch of smoked paprika, a pinch of cayenne for heat, or a dash of maple syrup can add interesting dimensions.
- Brining (Optional but Recommended): For an even juicier and more flavorful pork loin, consider brining it for a few hours or overnight before applying the glaze and bacon. A simple brine of water, salt, sugar, and aromatics can make a noticeable difference.
This recipe not only delivers incredible flavor and texture but also offers a practical solution for holiday cooking by moving the main course to the grill. It’s a testament to how simple ingredients, combined with a smart cooking method, can create a truly spectacular meal. Enjoy the rich, smoky flavors and the tender, juicy perfection of your grilled bacon wrapped pork loin!
Bacon Wrapped Pork Loin
Pin
Sara Welch
10 minutes
1 hour 10 minutes
1 hour 20 minutes
Main
American
8
Ingredients
- 1 3 lb pork loin roast
- 1 lb sliced bacon (regular cut)
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- salt and pepper to taste
- 1 tablespoon Worcestershire sauce
Instructions
- Prepare your grill for indirect cooking method. If using a Weber Kettle Premium Grill, refer to your owner’s guide for charcoal setup.
- In a small bowl, whisk together the ketchup, brown sugar, onion powder, garlic powder, salt, pepper, and Worcestershire sauce until well combined.
- Brush the sweet and savory sauce generously all over the pork loin roast.
- Carefully wrap the regular-cut bacon strips around the roast, ensuring each slice is snug and slightly overlapping.
- Secure the bacon on the underside of the roast with a few toothpicks to prevent it from unwrapping during cooking.
- Place the pork loin on the grill over indirect heat and close the grill lid.
- Cook for approximately one hour, or until the internal temperature of the pork reaches at least 145 degrees F. The bacon should be crispy.
- Remove the roast from the grill. Cover it loosely with foil and let it rest for 15 minutes to allow the juices to redistribute.
- Remove the toothpicks. Using a sharp serrated knife, cut the meat into slices and serve immediately.
Notes
- Do not use thick-cut bacon, as it will take significantly longer to crisp up and may lead to overcooked pork.
- The minimum internal temperature for a pork loin roast is 145 degrees F, which will result in a juicy roast with a slight pink center. For well-done pork, grill until the thermometer registers 160 degrees F.
- A serrated knife is highly recommended for slicing this roast to ensure clean cuts through the crispy bacon and tender pork.
Nutrition
Carbohydrates: 6g |
Protein: 32g |
Fat: 19g |
Saturated Fat: 8g |
Cholesterol: 108mg |
Sodium: 521mg |
Potassium: 581mg |
Sugar: 4g |
Vitamin A: 60IU |
Vitamin C: 0.6mg |
Calcium: 13mg |
Iron: 1mg