|Nutritional Guidelines (per serving)|
|Servings: 10 to 12 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 48g||62%|
|Saturated Fat 17g||84%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 1g||5%|
|*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.|
This spiced bacon-wrapped pork loin is finished with a tangy, seasoned brown sugar glaze. It's a wonderful combination of sweet, spicy, and smoky flavors. This pork loin roast can be the centerpiece of a feast when you use a large boneless pork loin of 5 to 6 pounds. Serve this flavorful roast with mashed potatoes, corn, and a tossed salad.
If you are using a smaller roast, you will need to adjust the roasting time and check it with a meat thermometer to prevent overcooking. As pork loin is lean, it can become dried out when overcooked. A 2-pound to 3-pound pork loin roast will take about an hour to roast a 4-pound roast will take about 90 minutes.
One drawback of a glazed pork roast is that the drippings will be too sweet to make a savory gravy if you wait to collect them until the end of roasting. However, if you collect the drippings before you add the glaze, those can be used to make a gravy.
- 5 to 6 pounds boneless pork loin
- 4 to 6 slices bacon
- For the Rub Mixture:
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper (coarse ground)
- 1/2 teaspoon cumin (ground)
- 1 teaspoon cinnamon
- For the Glaze:
- 1 cup brown sugar (light, packed)
- 2 tablespoons flour
- 2 tablespoons cider vinegar
- 1/2 teaspoon dry mustard
Gather the ingredients.
Heat oven to 350 F.
Place the pork loin in a roasting pan.
In a small bowl, combine the rub ingredients: chili powder, paprika, salt, black pepper, cumin, and cinnamon. Rub this mixture over all surfaces of the pork loin.
Cut each strip of bacon in half crosswise and lay them over the pork loin. You can secure the bacon with toothpicks if desired.
Roast for about 1.5 to 2 hours, or until the pork registers about 150 F.
Near the end of the roasting time, prepare the glaze. In a saucepan, combine the brown sugar, flour, cider vinegar, and dry mustard. Bring to a simmer and simmer for about 1 minute.
Spoon the glaze over the pork and return the roast to the oven.
Roast for about 15 to 20 minutes longer, or until pork registers 160 F.
Remove from the oven and tent the roast with foil. Allow it to rest for 5 to 15 minutes before carving. This time allows the juices to be reabsorbed and distributed rather than run out when you cut into the roast.
Carve into slices of 1/4 inch to 1/2 inch.
Serve and enjoy.
Store any leftovers, wrapped in plastic or aluminum foil, in the refrigerator.
This recipe was developed at the time when the recommended minimum internal temperature for pork roasts was 160 F. This has changed. The United States Department of Agriculture (USDA) updated safety recommendations for pork in 2011 to lower the target temperature to 145 F. At this temperature the pork loin might be a little pink in the middle, but it is safe. As a bonus, it won't be overcooked and dried out. If you choose to use the new target temperature, you may be able to shorten the roasting time. Aim for 140 F before you put on the glaze.