Honey-Bourbon Glazed Pork Loin With Bacon

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 08/3/21
Honey-bourbon glazed pork loin

The Spruce / Diana Rattray
Prep: 10 mins
Cook: 2 hrs
Total: 2 hrs 10 mins
Servings: 8 servings
Yield: 1 pork loin
Nutrition Facts (per serving)
537 Calories
20g Fat
24g Carbs
60g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 537
% Daily Value*
Total Fat 20g 26%
Saturated Fat 6g 32%
Cholesterol 181mg 60%
Sodium 195mg 8%
Total Carbohydrate 24g 9%
Dietary Fiber 0g 1%
Total Sugars 24g
Protein 60g
Vitamin C 4mg 21%
Calcium 26mg 2%
Iron 2mg 9%
Potassium 833mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Honey and bourbon flavor the glaze for this savory, well-seasoned bacon-wrapped pork loin roast. Serve this roast with rice, mashed potatoes, or sweet potatoes for a delicious weekend dinner or everyday family meal.

Ingredients

For the Glaze:

  • 1/2 cup honey

  • 1/4 cup light brown sugar

  • 3 tablespoons bourbon

  • 1 tablespoon Dijon mustard

  • 1/4 cup orange juice

For the Pork Roast:

  • 1 boneless pork loin, 3 to 4 pounds

  • 2 cloves garlic, cut into slivers

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 5 to 6 slices bacon, halved crosswise, optional

Steps to Make It

  1. Prepare the glaze. Combine the honey, brown sugar, bourbon, mustard, and orange juice. Bring to a simmer and simmer for about 5 minutes. Set aside.

  2. Preheat oven to 350 F.

  3. Pat pork roast dry. Cut away excess fat and discard. Place the roast on a rack in a roasting or baking pan. With a sharp knife, cut several small slits evenly over the roast and insert a sliver of garlic into each cut.

  4. Sprinkle the roast all over with salt and pepper and arrange bacon over the roast, if using.

  5. Roast until an instant-read thermometer registers at least 145 F, about 1 1/2 hours for a large roast. Brush with the glaze and continue roasting for about 10 minutes longer. 

  6. Loosely tent the roast with foil and let rest for 15 minutes.

  7. Carve and serve with your favorite sides.