Kitchen notes · a little help before you start

Bacon Wrapped Pork Loin

Name: Bacon Wrapped Pork Loin
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 8
Ingredients: 1 each 3 lb pork loin roast; 1 lb sliced bacon; 1/4 cup ketchup; 2 tablespoons brown sugar; 1 teaspoon onion powder; 1 teaspoon garlic powder; As Needed salt; As Needed Black pepper; 1 tablespoon worcestershire sauce

Bacon wraps this pork loin in a smoky, crisp layer, with a sweet tangy sauce tucked underneath. Each slice has a savory edge from the browned bacon and a little richness from the ketchup and brown sugar glaze.

Prep: 10 min
Cook: 70 min
Total: 80 min
Original yield: Serves 8
Ingredients: 9 listed

Make it part of your week

Estimating…

Main courseAmericanPorkPrep: 15 minutes or lessTotal: over 60 minutesRoastingGrillingBaked & roasted

Recipe categories & planning details

Meal type: Main course
Primary protein: Pork
Cuisine: American
Cooking method: Roasting · Baked & roasted · Grilling
Preparation & total time: Prep: 15 minutes or less · Total: over 60 minutes

A few quick notes

1. Set up indirect heat

Prepare the charcoal grill for indirect cooking before placing the bacon wrapped roast on it.

2. Secure the bacon

Wrap the strips around the sauced roast one at a time and secure them underneath with toothpicks.

3. Check meat and bacon

Cook until the pork reaches at least 145 degrees and the bacon has become crisp around the roast.

Get to know the ingredients

Pork loin

Brush sauce all over the pork loin roast before wrapping it completely with the bacon strips.

Bacon

Use regular sliced bacon; thick-cut strips take longer to become crisp.

Ketchup

Whisk ketchup with brown sugar, seasonings and Worcestershire before brushing the mixture over the roast.

The last little job

Rest and remove picks

Cover the cooked roast with foil for fifteen minutes, then remove the toothpicks before slicing.

A little more help as you go

Use a serrated knife

Try a serrated knife for getting neat slices through the bacon wrapped pork roast.

Keep the grill covered

Cover the grill after adding the prepared roast, following the indirect cooking setup in the directions.

A few questions you might have

Can I use thick cut bacon?

Avoid thick cut bacon because it takes longer to crisp around the pork roast.

What temperature should the pork reach?

The directions call for at least 145 degrees internally, with crisp bacon around the outside.

How long should the roast rest?

Cover it with foil for fifteen minutes after grilling before removing the toothpicks and cutting slices.

How do I keep the bacon in place?

Wrap each strip around the sauced roast and secure it at the bottom with toothpicks.

What knife is suggested for slicing?

Try a serrated knife to cut neat slices through the bacon and tender pork.

Any more cooking tips?

Do not use thick cut bacon, it will take longer to crisp up! The minimum internal temperature for a pork loin roast is 145 degrees F, which will leave you with meat that has a pink center. If you prefer your pork to be cooked to well done, grill it until the thermometer registers 160 degrees F. I find that using a serrated knife is the best way to get neat slices of this roast.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: dinneratthezoo.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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