Bacon Wrapped Pork Loin

The idea for this Bacon Wrapped Pork Loin began when we found that we had a leftover pork loin after trying another recipe. We have since made this recipe twice with one time being over the winter Holidays. Both the Loin Roast and the tenderloin came out so tender and juicy that my guests just gobbled it up.

It was so tender, it could be cut with the edge of a fork. The smoked paprika lends a distinct flavor to the meat and aroma to the kitchen as it bakes.

This Bacon Wrapped Pork Loin is so tender it can be cut with a fork. The smoked paprika lends a distinct flavor to the meat and aroma to the kitchen.
Bacon Wrapped Pork Loin

We served this with a homemade 3 cabbage slaw and some crockpot applesauce. What a simple meal that’s also a real crowd-pleaser.

This Bacon Wrapped Pork Loin is so tender it can be cut with a fork. The smoked paprika lends a distinct flavor to the meat and aroma to the kitchen.

Bacon Wrapped Pork Loin or Tenderloin

Ronda Eagle | Kitchen Dreaming
The smoked paprika lends a distinct flavor to the meat and aroma to the kitchen as it bakes.
5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dinner
Cuisine American
Servings 8 servings
Calories 331 kcal

Ingredients
  

  • 2 lbs Pork Loin Roast or Pork Tenderloin
  • 12 oz bacon , sliced
  • 1 tsp smoked paprika
  • 2 tsp Spanish paprika
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper , or to taste

Instructions
 

  • Preheat oven to 350° F
  • In a small bowl, combine the smoked paprika, Spanish paprika, garlic powder, salt, and pepper. Rub the mixture on the meat, being sure to coat all sides. Shake off any excess spice mix.
  • Next wrap the tenderloin in bacon. You can do this by either just wrapping single pieces around and securing it or by making a basket weave design.
  • On a baking sheet lined with aluminum foil, place tenderloin on pan seam side down.
  • Depending on the size of the roast, the cooking time will change. I figure about 20 minutes a pound and this is a very close guesstimate. Bake for 60 to 90 minutes or until a meat thermometer inserted diagonally into the center of each tenderloin registers 145° F . Remove the meat from the oven. Cover it with aluminum foil and let it rest for about 10 minutes. Slice and serve. Serves 6 to 8.

Notes

If the bacon is not crisp enough, you may choose to broil the tenderloin on the top rack of your oven for a few minutes to help crisp up the bacon a bit.
REMEMBER to check the loin with a meat thermometer inserted diagonally into the center of tenderloin until the temperature reaches 145 ° F. the listed times are a guide and will vary depending on your loin size.

Nutrition

Serving: 4ozCalories: 331kcalCarbohydrates: 1gProtein: 31gFat: 22gSaturated Fat: 7gCholesterol: 100mgSodium: 629mgPotassium: 530mgFiber: 1gSugar: 1gVitamin A: 385IUVitamin D: 1µgVitamin E: 1mgVitamin K: 1µgCalcium: 8mgIron: 1mgZinc: 3mg
Tried this recipe?Let us know how it was!

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