If you’re craving a dish that’s both elegant and bursting with flavor, this Bacon-Wrapped Pork Loin with Pepper Jelly Glaze Recipe is exactly what your kitchen needs. Tender, juicy pork loin gets the ultimate upgrade with a savory garlic rub and a crispy bacon blanket, all topped off with a glossy, tangy-sweet pepper jelly glaze that perks up every bite. It’s the kind of recipe that sounds fancy but comes together with surprisingly simple ingredients, making it perfect for everything from weeknight dinners to special occasions with friends and family.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, coming together to create a symphony of taste and texture. The pork loin is the hearty star, while the bacon adds a smoky crispness. Garlic, salt, and pepper bring savory depth, and the pepper jelly glaze adds that irresistible sweet heat and shiny finish.
- Boneless pork loin roast (2 to 3 pounds): The main protein, juicy and tender, perfect for wrapping and roasting.
- Bacon slices (5 to 6): Provides a smoky, crispy crust; choose thick-cut for extra texture.
- Garlic cloves (4, minced): Fresh garlic infuses the pork with aromatic, savory punch.
- Kosher salt (1 teaspoon): Enhances all the natural flavors of the meat and seasonings.
- Black pepper (1/2 teaspoon): Adds just the right amount of spicy warmth.
- Pepper jelly (1/4 cup): Sweet, tangy, and mildly spicy, this is key for the lovely glaze.
- White wine vinegar (1 tablespoon): Balances the sweetness of the jelly with a hint of sharp acidity.
How to Make Bacon-Wrapped Pork Loin with Pepper Jelly Glaze Recipe
Step 1: Prepare the Oven and Pork Loin
First thing’s first, preheat your oven to 400°F to get it nicely heated for roasting. Line a rimmed baking sheet with foil if you like easy cleanup—trust me, this one can get sticky! Pat dry the pork loin with paper towels to ensure the rub sticks perfectly and helps achieve a beautiful crust.
Step 2: Rub and Wrap
In a small bowl, mix together your minced garlic, kosher salt, and black pepper to create a fragrant paste. Rub this paste all over your pork loin, making sure every inch is coated with that garlicky goodness. Then, wrap the bacon slices snugly around the pork, tucking the ends underneath so everything stays in place. The bacon will slowly crisp up and infuse the meat as it roasts.
Step 3: Roast to Perfection
Slide your bacon-wrapped pork onto the prepared baking sheet and pop it into the hot oven. Roast it at 400°F for 15 minutes to start the browning process, then lower the heat to 350°F to cook it through gently for another 40 to 50 minutes. Use an instant-read thermometer to make sure the internal temperature hits 145°F — the sweet spot for juicy, safe-to-eat pork loin.
Step 4: Make the Pepper Jelly Glaze
While the pork roasts, melt the pepper jelly in a small bowl by microwaving in 10-second bursts, stirring in between. Once it’s smooth and melted, stir in the white wine vinegar. This glaze will add that irresistible glossy finish and a perfect balance of sweet, spicy, and tangy flavors.
Step 5: Glaze and Broil
After the pork has roasted to perfection, switch your oven to broil. Generously brush the pepper jelly glaze all over the bacon, coating it completely. Pop it back in the oven under the broiler until the bacon crisps up and the glaze bubbles with color—watch closely, as this happens fast! Remove it carefully and let it rest for 10 minutes to lock in the juices before slicing.
How to Serve Bacon-Wrapped Pork Loin with Pepper Jelly Glaze Recipe
Garnishes
You can elevate this dish even further by garnishing with fresh herbs like chopped parsley or thyme for a pop of green freshness. Thinly sliced green onions or a sprinkle of crushed red pepper flakes add a little extra zing and visual appeal right on the platter.
Side Dishes
This savory and sweet powerhouse pairs beautifully with simple sides like roasted vegetables, creamy mashed potatoes, or a fresh garden salad. If you want to embrace the southern vibe, try it alongside buttery cornbread or grilled asparagus tossed in lemon and olive oil.
Creative Ways to Present
Serve slices of the bacon-wrapped pork loin staggered on a wooden cutting board with small bowls of extra warm pepper jelly glaze for dipping. Or create individual plates with a drizzle of glaze artfully spooned around the meat for a restaurant-style presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (which is rare because this dish disappears fast), store them in an airtight container in the refrigerator. It’s best eaten within 3 to 4 days to maintain the bacon’s crispiness and fresh flavors.
Freezing
You can freeze cooked slices by wrapping them tightly in plastic wrap and aluminum foil, or placing them in a freezer-safe container. Frozen pork loin holds up well for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
To keep the bacon as crispy as possible when reheating, warm the pork slices in a hot oven (around 350°F) on a baking sheet rather than microwaving. A few minutes will do—just enough to heat through without sacrificing texture.
FAQs
Can I use pork tenderloin instead of pork loin?
Pork tenderloin is much leaner and smaller, so it cooks differently. For this recipe, using a boneless pork loin gives you the perfect size and juiciness to pair with the bacon and glaze.
What kind of pepper jelly works best?
Choose a pepper jelly with a balance of sweetness and mild heat, like jalapeño or red pepper jelly. It should melt smoothly and complement the smoky bacon without overpowering it.
Can I prepare this recipe in advance?
Absolutely! You can wrap the pork and make the garlic rub a few hours ahead or even the day before, refrigerate it uncooked, then roast when ready. Just freshen the pepper jelly glaze before broiling.
How do I know when the pork is done?
The best method is using an instant-read thermometer. When the internal temperature reaches 145°F, the pork loin is perfectly juicy and safe to eat.
Can I make this recipe without bacon?
While bacon adds incredible flavor and texture, you could omit it and still have a tasty roasted pork loin with the pepper jelly glaze. However, you’ll miss out on that signature smoky, crispy finish.
Final Thoughts
This Bacon-Wrapped Pork Loin with Pepper Jelly Glaze Recipe is one of those dishes that effortlessly brings together simple ingredients to create an impressive, crave-worthy meal. It’s the kind of recipe you’ll want to make over and over, whether for family dinner or entertaining guests. Give it a try, and watch your friends and loved ones ask for seconds — and the recipe!
Print
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
Description
This Bacon-Wrapped Pork Loin with Pepper Jelly Glaze is a savory and sweet dish perfect for a family dinner or special occasion. A boneless pork loin is seasoned with garlic, salt, and pepper, wrapped in crispy bacon, and roasted to juicy perfection. Finished with a tangy and sweet pepper jelly glaze that is broiled to a bubbly, caramelized finish, this recipe brings bold flavors and beautiful presentation to your table.
Ingredients
Meat 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
Wrapping and Glaze
- 5 to 6 slices bacon
- 1/4 cup pepper jelly
- 1 tablespoon white wine vinegar
Instructions
- Preheat and Prepare: Preheat the oven to 400°F and line a rimmed baking sheet with foil for easy clean-up, if desired. Remove the pork loin roast from the packaging and place it on the baking sheet. Use paper towels to thoroughly dab the surface of the meat dry to ensure even seasoning and proper browning.
- Season and Wrap: In a small bowl, combine the minced garlic, kosher salt, and pepper to form a paste. Rub this mixture over the entire surface of the pork roast. Next, wrap the bacon slices around the seasoned pork loin, making sure to cover it completely and tuck the ends of the bacon securely underneath the roast to hold them in place while cooking.
- Roast the Pork: Place the bacon-wrapped pork loin in the preheated oven and roast at 400°F for 15 minutes to start crisping the bacon. Then reduce the oven temperature to 350°F and continue roasting for an additional 40 to 50 minutes, or until an instant-read meat thermometer inserted into the thickest part of the pork reads 145°F, ensuring the meat is perfectly cooked and safe to eat. When done, remove the roast from the oven.
- Prepare the Glaze: Place the pepper jelly in a small microwave-safe bowl and heat in 10-second intervals until melted, stirring between intervals to achieve a smooth consistency. Stir in the white wine vinegar to add acidity and balance the sweetness of the jelly.
- Broil with Glaze: Turn the oven setting to broil. Generously brush the pepper jelly glaze over the bacon-wrapped pork loin. Return the roast to the oven and broil until the bacon is crispy and the glaze is bubbly and caramelized, watching carefully to prevent burning. Once finished, remove the pork loin and let it rest for 10 minutes to allow juices to redistribute. Slice and serve, optionally with leftover glaze on the side for extra flavor.
Notes
- Use an instant-read thermometer to ensure the pork reaches the safe internal temperature of 145°F.
- Letting the meat rest before slicing helps retain its juices for a moist, flavorful roast.
- Adjust the amount of pepper jelly glaze according to your taste preference for sweetness and spice.
- For easier bacon wrapping, partially freeze the pork loin for about 20 minutes to firm it up before wrapping.
- Foil-lined baking sheet makes cleanup quick and easy after roasting and broiling.
