Pork loin wrapped in bacon

Ingredients

• 680 g (1½ lb)pre-seasoned pork loin with garlic and black pepper
• 10–12 slicesbacon

Instructions

1. 1

   Heat the oven

   Preheat the oven to 177°C (350°F).

2. 2

   Lay out string

   On a chopping board, arrange 6–8 pieces of cooking string, each about 20 cm (8 inches) long, parallel to one another and about 2.5 cm (1 inch) apart.

3. 3

   Arrange the bacon

   Lay about 6 slices of bacon lengthways across the strings.

4. 4

   Position the pork

   Set the pork loin lengthways on top of the bacon.

5. 5

   Wrap the loin

   Cover the pork with the remaining bacon, overlapping the slices as you go.

6. 6

   Tie the bacon

   Tie each piece of string to hold the bacon securely against the pork.

7. 7

   Roast the pork

   Place the loin on the rack of a roasting tin and roast for 1½ hours.

8. 8

   Check the centre

   The loin is ready when a meat thermometer inserted into the centre reads 71–74°C (160–165°F).

9. 9

   Rest the loin

   Take the loin out of the oven, place it on a tray lined with foil and wrap it straight away. Leave it to rest for about 10 minutes.

10. 10

    Slice and serve

    Remove the cooking string and cut the loin into 1.3 cm (½-inch) slices.

What is bacon-wrapped pork loin?

It is a roasted pork loin encased in bacon, a simple American-style approach to a familiar joint of meat. The bacon adds a savoury outer layer while the pork remains the centrepiece.

This version keeps preparation especially simple by using pork that is already seasoned with garlic and pepper. The overlapping bacon and tied strings help keep the covering in place as it roasts.

Nutrition and macros by portion

The nutrition label shows one serving as written: 415 calories, 43g protein, 1g carbs, 26g fat.

The pork provides most of the protein, while the bacon contributes much of the fat; the listed carbohydrate is very low. Pair a slice with plenty of vegetables and a modest serving of potatoes or another starchy side for a more balanced plate.

The key ingredients

Pre-seasoned pork: choose a loin labelled with garlic and pepper, as that seasoning is part of this recipe. Check the packaging for any cooking guidance, but use the thermometer cue here to check the centre.

Wrapping the loin

Base layer: lay about six bacon slices across the strings, then place the loin lengthways on top. This gives the bacon a surface to wrap around.

Overlap: arrange the remaining bacon over the loin, overlapping each slice so the pork is covered. Tie the strings firmly enough to hold the bacon in place without cutting into the meat.

Roasting and doneness

Oven: roast at 177°C (350°F) for 1½ hours, with the loin on a rack in a roasting tin. The method gives a fixed roasting time as well as a thermometer check.

Centre: insert a meat thermometer into the thickest part and look for 71–74°C (160–165°F). If it has not reached that range, continue cooking and check again.

Resting before slicing

Rest: transfer the roast to a foil-lined tray and wrap it immediately, then leave it for about 10 minutes. Resting also gives you time to prepare the rest of the meal.

Slices: remove all the string before cutting the loin into 1.3 cm (½-inch) slices. Use a sharp knife to make neat portions through the bacon and pork.

What to serve with it

Vegetables: serve the slices with roasted or steamed vegetables, such as carrots, broccoli or green beans, for colour and variety on the plate.

Sides: potatoes or a simple grain can make this roast a fuller meal. Keep any sauces or extra sides separate so diners can choose how much to add.

Recipe notes & tips

• Use cooking string long enough to tie securely around the loin.
• Overlap the bacon slices so the pork stays covered.
• Set the roast on a rack so it is raised above the bottom of the roasting tin.
• Insert the thermometer into the centre of the loin, avoiding the rack or tray.
• Wrap the roast in foil as soon as it comes out of the oven and rest it for about 10 minutes.
• Remove every piece of string before slicing and serving.

Variations

• Add herbs: tuck a little fresh thyme or rosemary around the roast before wrapping it.
• Use smoked bacon: choose smoked slices for a deeper savoury flavour.
• Add mustard: spread a thin layer over the pork before arranging the bacon.
• Serve with apples: add cooked apple slices on the side for a sweet contrast.
• Make a pan sauce: use the roasting juices as a base for a simple sauce.

Common mistakes to avoid

• Loose bacon: overlap the slices and tie each string so the covering stays in place.
• Uneven wrapping: arrange the bacon lengthways and cover the loin without leaving large gaps.
• Guessing doneness: check the centre with a meat thermometer and use the recipe’s stated temperature range.
• Skipping the rest: wrap the roast and leave it for about 10 minutes before cutting.
• Slicing with the string on: remove all the ties before portioning the meat.

How to store

Refrigerate leftover pork in an airtight container within two hours of cooking and use within 3 days. Reheat until piping hot, adding a splash of water or stock if the slices seem dry.

Frequently asked questions