This bacon-wrapped pork loin is rubbed with brown sugar, Dijon mustard, garlic, and rosemary, then baked in a flavorful broth until tender and juicy. Served with a simple white wine sauce, it’s elegant enough for guests yet easy enough for a weeknight.
Originally published December 2015. Pictures, text, and recipe updated.
Slow Roasted Pork Loin
If you want a special meal that’s not complicated, this bacon-wrapped pork loin is an excellent choice. It’s simple to prepare, bakes slowly to stay moist, and makes an impressive main course for family dinners or guests.
Wrapped in bacon and roasted slowly in broth, the pork stays tender and juicy. The finishing white wine sauce adds bright flavor and helps keep each slice moist. It’s a recipe my family requests for “fancy” weeknight dinners and holidays alike.
Why you will love it:
- Super easy to make: mix a quick seasoning, brush it on the pork, wrap with bacon, roast, and finish with a simple pan sauce.
- Stays moist and tender thanks to the bacon and the slow roasting in broth.
- No specialty equipment or exotic ingredients required—just an oven-safe skillet, tongs, and a meat thermometer.
- Slow roasting (about 1 hour 15 minutes for a 3 lb loin) delivers juicy results; cooking it faster risks drying the meat.
Ingredients:
Simple, pantry-friendly ingredients make this dish approachable: brown sugar, Dijon mustard, garlic, fresh rosemary, salt, and pepper for the rub. You’ll also need a boneless pork loin and enough bacon to cover it, plus chicken broth for roasting. For the sauce: chicken broth, white wine, pan drippings, butter, and fresh parsley.
How to make Bacon Wrapped Pork Loin In The Oven:
PREPARE THE SEASONINGS: Preheat the oven to 375°F. In a small bowl, stir together 1/4 cup packed brown sugar, 3 tablespoons Dijon mustard, 4–6 cloves minced garlic, and 4 teaspoons minced fresh rosemary.
SEASON THE PORK LOIN: Pat a 3-pound boneless center-cut pork loin dry and season with salt and pepper. Brush the mustard mixture over the loin. Place the pork in an oven-safe skillet or baking pan and lay 8–12 bacon slices crosswise over the top, overlapping slightly and tucking the ends underneath. Pour 3/4 cup chicken broth into the pan.
ROAST: Roast in the preheated oven for about 1 hour 15 minutes, or until the internal temperature reaches 145°F in the thickest part. Remove from the oven, transfer the loin to a cutting board, and let rest for 15 minutes before slicing.
PREPARE THE SAUCE: While the pork rests, make the white wine sauce. In a medium saucepan (or the pan used for roasting), combine 1 cup chicken broth, 1/4 cup white wine, and about 3 tablespoons of the pan drippings. Bring to a boil over high heat and reduce for about 10 minutes. Remove from heat and stir in 1/2 tablespoon butter and 2 teaspoons finely chopped fresh parsley. Adjust seasoning to taste.
SERVE: Slice the pork loin and spoon the white wine sauce over each serving.
Tips for making pork loin wrapped in bacon:
- If you don’t own a meat thermometer, get one—it’s inexpensive and prevents overcooking.
- Cast iron skillets are ideal for oven-to-stovetop cooking, but any oven-safe pan will work.
- Check the temperature in the thickest part of the loin near the end of roasting. Remove it at 145°F and let it rest for 15 minutes so the juices redistribute for tender, juicy slices.
Frequently Asked Questions
What’s the difference between pork loin and pork tenderloin?
Pork loin and pork tenderloin are different cuts and aren’t interchangeable in recipes. Pork loin is a larger, thicker cut that requires longer cooking; tenderloin is thinner and cooks much faster. This recipe uses a pork loin.
Can I make this pork loin wrapped in bacon ahead?
Yes. Prepare the pork through the step of wrapping it in bacon, then wrap it in plastic and refrigerate for up to 24 hours. Remove it from the fridge at least 20 minutes before baking to come closer to room temperature. It may need slightly longer in the oven to reach 145°F.
How do I store and reheat pork loin?
Store leftovers in an airtight container in the refrigerator for 3–5 days. Reheat gently in the microwave or in a skillet on the stovetop to avoid drying the meat.
Recipe (serves 6)
Bacon Wrapped Pork Loin
Ingredients
- 1/4 cup (50g) packed brown sugar
- 3 tablespoons Dijon mustard
- 4–6 cloves garlic, minced
- 4 teaspoons minced fresh rosemary
- 8–12 strips bacon
- 1 (3 pound / 1.3 kg) boneless center-cut pork loin
- Salt and pepper
- 3/4 cup (180 ml) chicken broth or stock (for roasting)
White Wine Sauce
- 1 cup (240 ml) chicken broth or stock
- 1/4 cup (60 ml) white wine
- 3 tablespoons pan drippings
- 1/2 tablespoon butter
- 2 teaspoons finely chopped fresh parsley
Instructions
- Preheat oven to 375°F (190°C).
- In a small bowl, combine the brown sugar, Dijon mustard, minced garlic, and minced rosemary. Set aside.
- Season the pork loin with salt and pepper. Brush the mustard mixture over the loin. Place the pork in an oven-safe skillet or baking pan and arrange bacon strips crosswise, overlapping slightly and tucking the ends underneath. Pour 3/4 cup chicken broth into the pan.
- Bake for about 1 hour 15 minutes, or until the internal temperature reaches 145°F. Remove from the oven and let rest on a cutting board for 15 minutes before slicing.
- While the pork rests, make the sauce: combine 1 cup chicken broth, 1/4 cup white wine, and roughly 3 tablespoons drippings in a saucepan (or use the roasting pan). Boil over high heat and reduce for about 10 minutes. Remove from heat and stir in butter and parsley. Serve slices with the sauce.
Notes
- A meat thermometer is highly recommended to ensure perfect doneness.
- Cast iron skillets work well for this recipe, but any oven-safe pan is fine.
- Let the roast rest 15 minutes after removing from the oven so juices redistribute, ensuring tender, juicy slices.
Make ahead: Prepare through the step of wrapping with bacon, then cover and refrigerate up to 24 hours. Bring to room temperature about 20 minutes before baking; it may need extra time to reach 145°F.
Nutrition (per serving)
Calories: 196 kcal | Carbs: 12 g | Protein: 6 g | Fat: 13 g | Saturated Fat: 5 g | Sodium: 312 mg | Sugar: 10 g
Other great recipes:
- Maple Pork Loin with Apples and Onions
- Salmon and Lemon Rice with Dill Sauce
- Butterflied Roasted Herb Turkey
- Slow Cooker Honey Mustard Glazed Ham
- Mushroom and Blue Cheese Stuffed Flank Steak
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