Bacon Wrapped Pork Loin

Experiment #1 - big-ass pork loin from Costco, two packages of bacon, and a chat with Copilot. 3.080 kg roast. Total cook time almost exactly 2 hours, including the 400 degree finish. (This recipe needs clean-up).

From Chef dougb
Updated Mar 26, 2026

Ingredients

  • 3 kg
    Pork loin roast
  • 2 pkg
    Bacon
  • 4
    Onions, sliced thickly to lay the roast on during cooking
  • 1 sprig
    Rosemary
  • EVOO
  • 1
    Apple, cut into quarters/chunks
  • Pan Sauce
  • 1.5 cups
    Chicken broth
  • 1/3 cup
    Apple cider vinegar
  • 2 cloves
    Garlic, smashed and minced
  • 1 sprig
    Rosemary
  • 1
    Bay leaf
  • Other
  • 1 Tbsp
    Dijon mustard
Prep
Long
Cook
Lengthy
Servings
Sooo many
Effort
High
Tags
pork huge tasty savoury

Directions

  1. Pre-heat oven to 325 (we want low so we don't burn the bacon).
  2. Trim the excess fat from the pork loin (probably not super necessary).
  3. Season the loin with salt, pepper, and layer in the fresh rosemary (we'll wrap the bacon around the sprigs).
  4. Wrap bacon strips all around the loin.
  5. Place the bacon-wrapped loin on a bed of onions in a largish pan.
  6. Add the pan sauce ingredients (chicken broth, apple cider vinegar, garlic, bay leaf, rosemary). Liquid should be about 1/4 inch deep - prevent burning but don't steam the roast.
  7. Put the bacon-wrapped roast with pan full of lovely sauce ingredients into the oven. Expect 1.5 to 2 hours cook.
  8. Check temp after 1 hours, 1.5 hours - when internal reaches 135-140, proceed with Crisping.
  9. Up oven temp to 400 (no higher!) for 10-15 minutes, to crisp the bacon.
  10. WATCH the bacon - if it's already crisp enough, tinfoil tent it.
  11. Remove and rest for 15 minutes. Internal roast temp should rise.
  12. Goal is 145 or better for final temp before eating.
  13. Onion Sauce
  14. Put the roasting pan on stovetop - medium heat (I decanted to a pot)
  15. Add more broth or water if pan is dry - scrape up all the browned bits (no need, sooo much liquid)
  16. Add 1 tbsp dijon mustard.
  17. Simmer 3-5 minutes to reduce slightly (It wasn't reducing, very liquidy)
  18. Mash or blend onions (for smoother sauce) (I ended up immersion blending, and should have done a lot more for smoother sauce)
  19. Add 1+ tbsp butter
  20. Add salt and pepper to taste

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