Pork loin is my go to for pork meat. Not only is it a leaner cut of meat, it’s also readily available and typically considerably cheaper than beef. No, I’m not anti-beef. I love beef. I just happen to love pork as much. So, if I can save a buck, I do!
I also love love bacon. Put bacon on anything and it will be delicious! Be it in salads, sandwiches, dried beans, pasta, on burgers… oh, you get the idea…
So, why not wrap a big chunk of pork loin in bacon and roast it in the oven? My oh My, it’s a wonderful wonderful combination.
Now, here’s the part I’ve always struggled with. How long to bake it? What temperature? I tend to over cook meat because of fear that it will be under cooked and poison me. Well, this time, I decided to do this the scientific way and be safe, but yet have this moist and succulent slice of pork. I’m here to tell you I will never ever roast another pork loin any other way! It was exactly what I wanted and it couldn’t have been any easier!
Wanna know the trick? The good ole’ trusted thermometer. That’s it! Something I’ve had in my utensil drawer for YEARS and just didn’t use it. Thought it would be too complicated, too cumbersome, and I just wasn’t sure I trusted it. Well, I’m here to tell you that it was easy, moist to perfection and devoured. I have a tip for reheating the next few nights… Keep reading!
Here’s how I roasted it.
Bacon Wrapped Pork Loin
Here’s my pork loin. I shop at the big warehouse store and get these large pork loins. They can vary in size anywhere from 7-10 pounds. This one was close to 9 pounds and I cut it in half, roasting one and freezing the other half for another day. When you get a large one like this, one end is typically a mix of dark and light meat. Yep, pork also has a dark and light just like chicken. I personally love the dark on both the pork and chicken. I just find it more moist and full of flavor.
So, here I decided to roast the end that has a mix of dark and light marble.
One side will typically have the layer of fat. Almost like a skin. I leave it on there and roast it with that fat side up.
So, go ahead and generously salt and pepper the pork all over, top and bottom. Do not skimp on the salt, it really makes a difference!
With the fat side up, start wrapping the bacon around the pork loin. Use your favorite bacon that you’d fix for breakfast. It will vary on how many slices it takes depending on how long the loin is, but cover the entire pork loin in bacon.
Lay the bacon pieces side by side on top, then tuck the ends under the loin until there is no pork showing.
This one took 8 slices of bacon.
I like to use a roasting pan with a wire rack so the drippings can drip down. It makes the meat more crisp on the outside, especially the bacon, yet the inside will remain moist.
Put it into a preheated 400 degree oven for 15-20 minutes per pound until the thermometer inserted into the thickest part of the loin reaches 140 degrees F.
This is my thermometer. It’s just a basic meat thermometer, so not expensive. You’ll insert it into the meat, in the thickest part, about half way in. So if the meat is 4″ in diameter, insert the thermometer 2″ deep.
This was a rather large pork loin, a little over 4 pounds. I timed it 15 minutes per pound and started testing the internal temperature. So, remove the loin from the oven and insert the thermometer for it’s first reading.
After one hour, the internal temperature was 130 degrees, so I removed the thermometer and put the pork loin back into the oven for another 10 minutes.
At that point, I tested it again and it was right smack on 140 degrees!!
Leave it to rest for 15-20 minutes, at room temperature, so the internal juices can redistribute. If you cut it too soon, the juices will run out and leave a dry unhappy loin. We don’t want that, now do we?
Then you can slice it any way, any thickness you’d like and it will be purely succulent!
TIP: Here’s the tip for reheating. The microwave… Now, remember, it’s already cooked, all you want to do is heat it up a bit. Over the next few days, I sliced it around 1 inch thick, put it on a plate, then in the microwave for 15 or so seconds for the one slice. All microwaves are not created equal, so test it and add a few more seconds if necessary. If you nuke it too long, it will become all dried out and tough. Yep, been there done that.
Now I’m starving…. Wanna know what I’m really in the mood for tonight?
Yep, that’s what I’m having… Roasted Potatoes and Onions. Be right back…
Ok, I’m back. Potatoes are in the oven! I added a couple slices of bacon all chopped up. Just thought that would be a nice touch. I guess talking so much about bacon here got me in the mood for some!
I only added salt and pepper before wrapping the pork loin in bacon. You can certainly add all kinds of dry spices and add even more flavor.
What kind of rub would you use before wrapping it in bacon?
Here’s the printer friendly recipe.