If you are looking for a show-stopping dish that combines savory, sweet, and a touch of spice in every bite, the Bacon-Wrapped Pork Loin with Pepper Jelly Glaze Recipe is your new best friend in the kitchen. This decadent yet surprisingly simple recipe showcases a juicy pork loin wrapped in smoky bacon, then glazed with a luscious pepper jelly mixture that caramelizes to perfection. It’s the kind of dish that turns an ordinary dinner into a celebration, impressing family and friends without requiring hours of prep or complicated techniques.
Ingredients You’ll Need
Each ingredient in this dish plays a vital role in building layers of flavor and texture, transforming a humble pork loin into an irresistible centerpiece. These simple, everyday items come together to create the perfect balance of salty, sweet, and spicy notes that will have everyone asking for seconds.
- 2 to 3-pound boneless pork loin roast: The star of the show, offering tender, juicy meat that soaks up all the flavors beautifully.
- 5 to 6 slices bacon: Adds a smoky, crispy edge that wraps the pork in a savory embrace.
- 4 cloves garlic, minced: Imparts an aromatic depth and a punch of flavor to the meat.
- 1 teaspoon kosher salt: Essential for seasoning the pork perfectly, enhancing each bite.
- 1/2 teaspoon pepper: Adds just the right amount of heat to complement the pepper jelly glaze.
- 1/4 cup pepper jelly: Brings a sweet-spicy glaze that glistens on the bacon and ties the whole dish together.
- 1 tablespoon white wine vinegar: Balances the sweetness of the jelly with a sharp, tangy kick.
How to Make Bacon-Wrapped Pork Loin with Pepper Jelly Glaze Recipe
Step 1: Preparing the Pork Loin
Begin by preheating your oven to 400°F. Place a rimmed baking sheet lined with foil for easy cleanup and set the pork loin roast on it after patting it dry with paper towels. Drying ensures that the seasonings and bacon wrap will adhere properly, leading to perfectly caramelized flavors.
Step 2: Seasoning and Wrapping
Mix the minced garlic with kosher salt and pepper to create a simple, aromatic paste. Rub this paste all over the surface of your pork loin to infuse every inch with garlicky goodness. Next, carefully wrap the bacon slices around the roast, covering it completely and tucking the ends underneath. This not only seals in moisture but adds that unbeatable smoky crispness on the outside.
Step 3: Roasting the Pork
Roast the bacon-wrapped pork loin in the oven at 400°F for 15 minutes, then lower the temperature to 350°F and continue cooking for 40 to 50 minutes. Keep an instant-read meat thermometer handy — the pork is perfectly cooked when it hits 145°F internally. This ensures a juicy, tender roast without drying out.
Step 4: Preparing the Pepper Jelly Glaze
While the pork finishes roasting, soften the pepper jelly by microwaving it in short 10-second bursts until melted. Stir in the white wine vinegar right after for that wonderful balance of sweet heat and tang that defines this glaze.
Step 5: Glazing and Broiling
Turn your oven’s heat to broil. Brush the pepper jelly glaze generously over the bacon-wrapped pork loin and return it to the oven. Broil it just long enough for the glaze to bubble and for the bacon to become beautifully crispy. This final step creates a mouthwatering finish you’ll want to savor. Allow the roast to rest for 10 minutes before slicing to lock in the juices.
How to Serve Bacon-Wrapped Pork Loin with Pepper Jelly Glaze Recipe
Garnishes
To enhance the visual appeal and flavor, sprinkle freshly chopped parsley or thyme over the sliced pork loin. The bright green herbs add a fresh counterpoint to the rich glaze and offer a lovely pop of color that invites eager appetites.
Side Dishes
Pair this pork loin with creamy mashed potatoes or a warm, buttery risotto to complement the savory meat. For a refreshing contrast, a crisp green salad with a light vinaigrette or roasted seasonal vegetables works beautifully, balancing the richness of the bacon and pepper jelly.
Creative Ways to Present
Try serving the sliced pork loin on a rustic wooden board surrounded by small bowls of extra pepper jelly glaze for guests to drizzle to their liking. For a casual gathering, cut the pork into bite-sized pieces and serve on skewers with a side of pickled veggies for an irresistible appetizer platter.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, wrap leftover slices tightly in plastic wrap or place them in an airtight container. Stored in the refrigerator, they will stay fresh for up to 3 days, maintaining that great bacon flavor and juicy pork.
Freezing
If you’d like to save portions for longer, slice and freeze the pork loin in freezer-safe containers or bags. This method preserves the texture and taste for up to 2 months. Just be sure to thaw it slowly in the refrigerator before reheating for the best results.
Reheating
Reheat leftovers gently in a low oven (around 300°F) to warm through without drying out. You can also microwave slices covered with a damp paper towel to retain moisture, then brush on some reserved pepper jelly glaze for that fresh-out-of-the-oven flavor.
FAQs
Can I use pork tenderloin instead of pork loin for this recipe?
While pork tenderloin cooks faster and is leaner, this recipe is designed for a pork loin roast, which is larger and juicier. Using tenderloin may result in a different cooking time and texture, so adjustments would be necessary.
What can I substitute for pepper jelly if I can’t find it?
If pepper jelly is unavailable, try using a mixture of apricot jam combined with a small amount of finely chopped jalapeño or red pepper flakes to mimic the sweet-heat profile of the glaze.
How do I know when the pork loin is fully cooked?
The best way is to use an instant-read thermometer. Pork loin is safe and juicy when cooked to an internal temperature of 145°F. Cooking beyond this can dry out the meat.
Can I prepare the pork loin in advance?
Absolutely! You can season and wrap the pork loin in bacon the night before and keep it covered in the fridge. Just bring it to room temperature before cooking to ensure even roasting.
Is there a non-alcoholic substitute for white wine vinegar?
Yes! You can use apple cider vinegar or lemon juice as a sub for white wine vinegar. Both will add the needed acidity to balance the sweetness of the pepper jelly glaze.
Final Thoughts
There is something truly special about the Bacon-Wrapped Pork Loin with Pepper Jelly Glaze Recipe that makes it an instant favorite for any occasion. It’s one of those recipes that feels luxurious but doesn’t require hours in the kitchen, making it perfect for both weeknight dinners and holiday feasts. Once you try it, you’ll find yourself looking for every excuse to whip it up again. So grab your ingredients and get ready to impress with this unforgettable dish!
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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 Dish
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
This Bacon-Wrapped Pork Loin with Pepper Jelly Glaze is a savory and slightly sweet main dish perfect for a comforting yet elegant meal. Tender pork loin is rubbed with a garlic, salt, and pepper paste, wrapped in smoky bacon, roasted to juicy perfection, and then finished with a glossy, tangy pepper jelly glaze that crisps up under the broiler. It’s an impressive but easy recipe sure to delight family and guests alike.
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 Wrap
- 5 to 6 slices bacon
Glaze
- 1/4 cup pepper jelly
- 1 tablespoon white wine vinegar
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (204°C). Line a rimmed baking sheet with aluminum foil for easy cleanup, if desired. Remove the pork loin roast from its packaging and pat it dry thoroughly with paper towels to ensure a crisp bacon wrap.
- Season and Wrap: In a small bowl, combine the minced garlic, kosher salt, and pepper to create a paste. Rub this flavorful mixture evenly over the entire surface of the pork loin. Then, wrap the pork roast tightly with 5 to 6 slices of bacon, tucking the ends underneath the roast to secure them.
- Roast the Pork: Place the bacon-wrapped pork loin on the prepared baking sheet and roast at 400°F for 15 minutes. After this initial high-heat phase, reduce the oven temperature to 350°F (177°C) and continue roasting for an additional 40 to 50 minutes. Use an instant-read meat thermometer to check doneness; the internal temperature should reach 145°F (63°C). Remove the roast from the oven once done.
- Prepare the Glaze: Transfer the pepper jelly to a small bowl and microwave it in 10-second intervals, stirring between, until the jelly is fully melted. Stir in the white wine vinegar to balance the sweetness with a mild tang.
- Broil with Glaze: Switch the oven to broil. Generously brush the pepper jelly glaze all over the bacon-wrapped pork loin. Return the roast to the oven and broil until the bacon crisps up and the glaze bubbles—this should take just a few minutes but watch carefully to prevent burning.
- Rest and Serve: Remove the pork loin from the oven and let it rest for 10 minutes to allow the juices to redistribute. Slice the roast and serve it with any remaining pepper jelly glaze on the side for added flavor.
Notes
- Use a meat thermometer to ensure the pork is cooked safely but remains juicy and tender.
- The bacon adds flavor and moisture but can also be substituted with pancetta for a different twist.
- If you prefer a spicier glaze, look for pepper jelly varieties with extra heat or add a pinch of cayenne to the glaze.
- Leftover pork loin makes great sandwiches or salads the next day.
- Letting the meat rest after cooking is crucial for retaining juices and ensuring moist slices.
