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Pork Loin With Bacon and Brown Sugar Glaze

User Rating 4.5 Star Rating (14 Reviews)

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Bacon-Wrapped Pork Loin

Bacon-Wrapped Pork Loin

Diana Rattray
This spiced bacon-wrapped pork loin is finished with a tangy, seasoned brown sugar glaze. Serve this flavorful roast with mashed potatoes, corn, and a tossed salad.

Large Picture of Bacon-Wrapped Pork Loin

Prep Time: 5 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 35 minutes

Ingredients:

  • 1 boneless pork loin, about 5 to 6 pounds
  • 4 to 6 slices bacon
  • Rub Mixture:
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • Glaze:
  • 1 cup light brown sugar, packed
  • 2 tablespoons flour
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon dry mustard

Preparation:

Heat oven to 350°.

Place pork loin in a roasting pan. Combine the rub ingredients and rub over the pork. Cut each strip of bacon in half crosswise and lay them over the pork loin. Roast for about 1 1/2 to 2 hours, or until the pork registers about 150°.

In the meantime, combine the brown sugar, flour, cider vinegar, and dry mustard in a saucepan. Bring to a simmer and simmer for about 1 minute. Spoon over the pork and return to the oven. Roast for about 15 to 20 minutes longer, or until pork registers 160°.
Serves 6 to 8.

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User Reviews

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 5 out of 5
Deeeelish!, Member mickeylu

Found this recipe a couple of years ago and made it for the first time for Christmas dinner. Really a bad idea to use guests as guinea pigs for a new recipe, but I did! Turned out fabulous (lucky me!) I've been making it ever since. Followed the recipe to a tee, but I did one thing different to start out. I brined the roast overnight, then rinsed it off (so it wouldn't be too salty from the brine) and patted it dry. Got this tip from Guy Fieri, because I always tend to over cook pork (got that from my mom!) It comes out so tender, moist and juicy you can't believe it. Also, I always use bone-in roasts because there's so much more flavor from the bones. Absolutely wonderful recipe that I'll make over and over (like today's dinner!) I even do bone-in pork chops like this now because the flavor is unbeatable!

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