Bacon & Garlic Encrusted Roast Pork Loin

50
13

Bacon & Garlic Encrusted Roast Pork Loin at The Hungry Mouse

 

What’s better than roasted pork? How about roasted pork wrapped in crisp bacon? I know. That’s kind of what I thought, too. (Pig x 2!).

This is so simple, but so delicious. (This is one of my favorite roast beasts, along with my Deli-Style Roast Beef.)

 


With most pigs bred as lean as they are these days, pork can dry out in the oven. One way around that? Why, cover it in a fattier part of the pig, so that the molten bacon fat bastes the roast as it cooks. Problem solved.

This pork roast is slathered in a handful of fresh, mashed garlic, enrobed in thick slices of bacon, sprinkled with freshly cracked pepper and rosemary, then roasted for just over an hour.

The result is mouthwateringly delicious. The bacon is crispy. The pork is juicy and fragrant with garlic. The whole thing was great and we ate entirely too much of it. And talk about a happy ending: The leftovers made killer sandwiches.

Bacon & Garlic Encrusted Roast Pork Loin: A note on meat

For the pork, note that I’m talking about a pork loin hereοΏ½not a tenderloin, which is considerably smaller and thinner.

Bacon & Garlic Encrusted Roast Pork Loin at The Hungry Mouse

 

 

4-lb. pork loin

 

I also used a mix of regular bacon and Black Forest bacon that I found in the deli case at Whole Foods. Black Forest bacon is smokier, darker, and a little bit sweet. I’m in love with the stuff since I used it to make a smokey asparagus salad.

Bacon & Garlic Encrusted Roast Pork Loin at The Hungry Mouse

 

Regular bacon

Bacon & Garlic Encrusted Roast Pork Loin at The Hungry Mouse

 

Black Forest bacon from Whole Foods

 

Should I add any salt?

Whether you add any salt to the meat before roasting is up to you. Just keep in mind that the bacon will add quite a bit to the dish on its own.

What temperature should you cook pork to?

Good question. (And one with a few different answers.)

The USDA recommends that you cook pork to a minimum of 160 degrees. That said, some folks say that you can yank it out of the oven before then, like this maple-glazed pork roast that comes out of the oven at 135 degrees, then rests to 150 degrees.

Bottom line, cook your meat to the temperature that makes you comfortable. When in doubt, be sure you hit 160 degrees.

Bacon & Garlic Encrusted Roast Pork Loin

1 pork loin, about 4 lbs.
7 cloves garlic, mashed
7-8 slices bacon
kosher salt, optional
freshly cracked black pepper
2 tsp. rosemary

Serves 6-8

Bacon & Garlic Encrusted Roast Pork Loin: Prep the meat

Preheat your oven to 450 degrees. Line a sheet or roasting pan with foil and fit with a roasting rack. Set it aside.

Then mash up the garlic.

Bacon & Garlic Encrusted Roast Pork Loin at The Hungry Mouse

I use a garlic press to do this. You could also chop it up finely or slice it really super thin.

Bacon & Garlic Encrusted Roast Pork Loin at The Hungry Mouse

 

Set your pork roast down, fat-side up. Cover it with the mashed garlic.

Bacon & Garlic Encrusted Roast Pork Loin at The Hungry Mouse

 

With your hand, spread the garlic over the entire surface of the pork.

Bacon & Garlic Encrusted Roast Pork Loin at The Hungry Mouse

 

Sprinkle the pork with kosher salt, if you like. Then, starting at one end, lay the bacon across the top of the pork roast.

Bacon & Garlic Encrusted Roast Pork Loin at The Hungry Mouse

 

Overlap the slices slightly, as bacon shrinks as it cooks. I alternated slices of regular bacon and Black Forest bacon.

Bacon & Garlic Encrusted Roast Pork Loin at The Hungry Mouse

 

Tuck the ends of the bacon under the pork roast, so you have a neat little bacon-wrapped package.

Bacon & Garlic Encrusted Roast Pork Loin at The Hungry Mouse

Bacon & Garlic Encrusted Roast Pork Loin at The Hungry Mouse

Sprinkle with freshly cracked black pepper.

Bacon & Garlic Encrusted Roast Pork Loin at The Hungry Mouse

 

Set the pork on your roasting rack, keeping the ends of the bacon tucked underneath the meat.

Bacon & Garlic Encrusted Roast Pork Loin at The Hungry Mouse

 

Sprinkle with rosemary. Dried or fresh, either will do. I used dried because that’s what I had in the house.

Bacon & Garlic Encrusted Roast Pork Loin at The Hungry Mouse

Bacon & Garlic Encrusted Roast Pork Loin: Roast the pork on high heat

Pop the pan into your pre-heated 450 degree oven and roast for 15 minutes.

Bacon & Garlic Encrusted Roast Pork Loin at The Hungry Mouse

Bacon & Garlic Encrusted Roast Pork Loin: Drop the heat to 375 and finish roasting

After 15 minutes, your roast should look about like this, with the bacon just starting to crisp up on the edges:

Drop the heat to 375 and continue to roast for another 50-60 minutes, until it reaches an internal temperature of 150 degrees on a meat thermometer. Your final roasting time will depend on the size and shape of your pork loin.

The bacon will crisp up nicely and look about like this:

Bacon & Garlic Encrusted Roast Pork Loin at The Hungry Mouse

Bacon & Garlic Encrusted Roast Pork Loin at The Hungry Mouse

Bacon & Garlic Encrusted Roast Pork Loin: Tent the roast

When your roast registers 150 degrees on a meat thermometer, yank the pan out of the oven. Tent a piece of foil over it for about 15 minutes. While the roast rests under the foil, the temperature should rise to 160 degrees.

Bacon & Garlic Encrusted Roast Pork Loin at The Hungry Mouse

Bacon & Garlic Encrusted Roast Pork Loin: Carve, serve & enjoy!

When your roast has rested and registers 160 degrees, transfer it to a serving platter. Carve it into thick slices and enjoy!

Bacon & Garlic Encrusted Roast Pork Loin at The Hungry Mouse

Bacon & Garlic Encrusted Roast Pork Loin at The Hungry Mouse

Bacon & Garlic Encrusted Roast Pork Loin at The Hungry Mouse

SHARE
Previous articleCheese Tasting, Part 2: Goat Cheese
Next articleOld-Fashioned Chocolate Cake
Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie serves as an Associate Creative Director at PARTNERS+simons, a boutique ad agency in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.

50 COMMENTS

    • Ya know, I’ve never tried turkey bacon, if you can believe it. I’m going to pick some up, since I always hear so much about it. If it’s super low-fat, it might not do a fabulous job of keeping the roast moist. That said, let me know if you give it a shot before I do?

      +Jessie

    • Just a word of warning to those that use turkey bacon, some brands of turkey bacon are lean, others actually have a lot more fat than you realize, so check the serving size and grams of fat on the package, just to be careful. I’ve heard Canadian bacon is a lower calorie alternative to regular bacon, and even lower calorie than some of the brands of turkey bacon, believe it or not!

      • I agree. The purpose of using the bacon is because pork roast are usually too lean. The fat in the bacon substitutes for the lack of it in the roast.

  1. Hey Jessie! This looks great. I used up my last loin on Sunday, but my family will love me if I make this soon. Everything’s better with bacon!

  2. What a great recipe! I have been roasting chicken with bacon for some time, never thought to add it to pork. Great blog in general, can’t believe I’ve never been here before. Thank you and hello from a ‘neighbor’ in NH.

  3. Hi!

    I loved your recipe, but took it a step further and had great results.

    I did a bacon weave, (so that the bacon would be tight). Did the garlic, and added a layer of sliced provalone. Then cooked it on the outdoor grill (closed at 350F) for 1 hour.

    Very tasty. Thanks for the inspiration! Would never have thought of wrapping this “beast” in bacon!

  4. Made this as my first dinner i’ve made on my own. I loved it,my dad did..but my mom stomped on my high hopes by feeding her piece to the dog..

    it was very good though,and very tender!

  5. I followed your recipe, but added a few of my own twists. Instead of useing kosher salt I used a little less of Sea Salt, and I slit the roast down the middle, about an inch length wise, opened it up as if to stuff it, pilled the slit with minced garlic, salt, pepper, and a little squirt of seseame oil. Then i spred remaining garlic on roast, wrapped with bacon, brushed a little more seseame oil over the bacon, crushed up a little more pepper corn with some oregano, sprinkled that ontop and finished it off with a light dusting of Mild Smoked Spanish Paprika. Just to bring out the smoke in the bacon. Try this variation and let me know what you think. Ty for posting this recipe I have been looking for a good Pork Loin recipe, and it was very simple too.

  6. Hi, Jesse,

    I have to cook 4- 7# pork loins for a benefit golf outing. Can you suggest a nice sauce to serve over the pork loin roasts. Also, I saw a recipe site that called for cooking at 450 for 15 mins. then lowering to 250 and continuing to back until temp reaches 150 and tenting until 160. How long should it take to finish to cook each loin at the 250 degrees suggested?

    Thanks.

  7. Hi, Jesse,

    I have to cook 4- 7# pork loins for a benefit golf outing. Can you suggest a nice sauce to serve over the pork loin roasts.

  8. I made this the other night, and it turned out grreat!!
    I used a smaller size pork loin, and didn’t have any rosemary, but it still turned out delicious πŸ™‚
    I’m going to have to try to make this when I have guests over!!

  9. My mom made this for a family dinner and was a HIT, thank you for sharing, it’s a family “must keep recipe”!!! We didn’t make any changes to your recipe…why change perfection? The only thing is we used fresh rosemary from my backyard. It came out delicious!!! Thank you again!!!
    Elvy

  10. Hi-thank you SO MUCH for your awesome recipes. I made the deli-style roast beef last week and am making the bacon and garlic encrusted porkloin this week. The beef turned out AWESOME and I’m sure the pork will too. I’ve been a chef for a long time but never made these two cuts of meat like this. Your directions were easy to follow, the ingredients are what I have on hand and the results have been delicious. Thank you for teaching me how….

  11. The roast was great, everyone was amember of the clean plate club. Searved with twice baked potato and roasted.parsnips and carrots.

    Big hit

    Thanks

  12. OMG. . . only been in the oven for 5 min and already my kitchen smells like heaven! I cannot wait to taste this roast. thanks for sharing!

  13. All of the comments here concerning turkey bacon, I thought I should point out one major drawback. Turkey bacon is EXTREMELY high in sodium, way more so than any pork bacon out there so if you’re on any kind of a heart healthy diet, or just concerned about your heart or blood pressure, you don’t want to use turkey bacon.

  14. This looks really good and will be making tonight for New Year’s Eve dinner. I would use pork bacon and not turkey. They load turkey bacon up with so much salt it’s better to get the real stuff.

  15. Hey,

    Thought I’d try an experiment and make this in a pan with apples, onions and white wine. Then when finished drizzle with a little maple syrup. πŸ™‚

  16. I’ve made this several times – always a hit. I like at least a little gravy, so about 2/3 done, I pour about 1/4 cup teriyaki sauce + a little water over it. Since I don’t use a rack, liquids mix and roast cooks in the gravy. Really tasty, and never dry.

  17. I just pulled this out of the oven and BOY does it smell good. I did the whole thing in regular bacon as that was all I had. I think next time I will put some of the pepper and rosemary on top of the pork along with the garlic.

  18. Listen, this is my “go-to fall” meal for a crowd. You can do several at a time. The house smells amazing when this is cooking! I prefer this perfect as-is recipe but you may choose to alter it a bit to your own taste. For us, we’re basic traditionalists….recipe as stated. We can serve for Sunday dinner with whipped mashed potatoes, jazzed-up green beans, fried apples and fresh, hot bread for dinner. Or slice it thin for tailgating- either cold on yummy buns with cheese, lettuce, and tomato (mayo/mustard optional) or cooked, chilled, transported, grilled on the spot and featured on a create-your-own Cuban sandwich station (Don’t forget a press!!). Leftovers can be made into great BBQ sandwiches with your favorite “soppin’ up” sauce on crusty rolls with extra napkins. The prep is quick and easy, it requires little effort, it frees time to get other things ready/done, and wows every time. I am ashamed to admit how easy it is to others because I like letting them think I am an accomplished chef BUT this is a great recipe and I only share because you shared with us πŸ™‚

LEAVE A REPLY