Meal Planning
More Tools
About Yummly
®/™©2024 Yummly. All rights reserved.
Matt Leven: "whole family loved it would make again just added…" Read More
7Ingredients
110Minutes
530Calories
Add to Meal Planner
Add to Meal Planner
Ingredients
US|METRIC
10 SERVINGS
- 4 lb. pork loin (center roast, boneless,, untied, fat and silver skin trimmed)
- 1 1/2 tsp. kosher salt
- 1 tsp. black pepper (freshly ground)
- 1 Tbsp. vegetable oil
- 9 slices bacon
- 1 cup barbecue sauce (purchased)
- 2 Tbsp. Dijon mustard
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
- Preheat oven to 450ºF. Sprinkle pork with salt and pepper.
- Heat oil in large skillet over medium-high heat. Add pork and brown on all sides, about 6 minutes. Transfer to plate and cool for 10 minutes.
- Wrap bacon slices vertically around pork roast; do not overlap bacon. Tie lengthwise and crosswise with kitchen string to hold bacon in place; tuck loose ends of bacon under string. Place on a rack in a roasting pan, tucked-bacon side down.
NutritionView More
Unlock full nutritional details with subscription
530Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories530Calories from Fat330 |
| % DAILY VALUE |
| Total Fat37g57% |
| Saturated Fat11g55% |
| Trans Fat0g |
| Cholesterol130mg43% |
| Sodium930mg39% |
| Potassium760mg22% |
| Protein40g |
| Calories from Fat330 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber0g0% |
| Sugars6g |
| Vitamin A2% |
| Vitamin C4% |
| Calcium4% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
Add Note
Jot it down
Subscribe to Yummly to add notes
Reviews(15)
Matt Leven 9 days ago
whole family loved it would make again just added a little liquid smoke on top of the pork loin
Christine Merlino 7 months ago
I used a 41/2 pork loin, left the top layer of fat cap "on", it was about a 1/4 inch thick. I put "pockets of sliced garlic into the roast before I seasoned it with, coarse ground pepperer, salt and garlic powder...seared on both sides till nicely brown and slightly crispy...after Cooling I wraped in bacon(a full 12 oz. package" as it was a pretty Long roast.Perfect ...followed your directions to a tee...I used a "apple bourbon barbecue bottled sauce, and added "a cup of water to it, a teaspoon of canola oil, diced fresh onion, splash of apple cider vinegar, garlic and onion powder(I ALWAYS doctor, thin out my store bought bb sauces...I simmered separately in a sauce pan on stovetop to blend all the added flavors....Once pork roast was done(perfectly at 145 (thermometer inserted) I I pulled it out and covered with foil loosely...But BEFORE I covered it...I Lightly GLAZED a small amount onto the backon wrapped pork roast...After ten minutes I craved it, and served it with "perfectly done white rice(buttered, season with salt, pepper, butter and a dash of cajun seasoning...Perfect side dish, and served with the barbecue sauce I had extra ,"over the rice and pork slices...delicious...again, do not over cook a pork loin...pull it at 145...as meat continues to cook...any meat...
Athena Lowe a year ago
It turned out great. I had a 1.5 lb pork loin so used less bacon and sauce. Meat was done 40min and very moist, even at 155 degrees when I pulled it to rest before slicing. Used sweet baby rays bbs with dijon, very tasty warmed up with juices if you like. Will cook again.
Kimberly Bonneau 4 years ago
I had a smaller pork loin (2lbs) so I adjusted the recipe and used my instant thermometer. Came out great! Super moist . Will be making again.
Richard C. 4 years ago
Fantastic, although I used a little Montreal Steak seasoning mixed with some Brazilian Steak seasoning instead of standard salt and pepper!
Then the wrap and bake, so delicious
Devin Jackson 4 years ago
It tasted great but was fairly dry on the inside. Next time I might inject it and/or wrap it in foil.