Juicy Bacon Wrapped Pork Loin Roast Recipe
Stop serving dry meat and master this incredible bacon wrapped pork loin roast tonight! This oven baked pork loin recipe guarantees a stunning centerpiece that locks in all those savory, mouthwatering juices. If you need a failproof juicy pork roast for dinner parties or a crispy bacon wrapped pork loin keto friendly option, this is your ultimate culinary resolution. Impress your guests!
The Story of Juicy Bacon Wrapped Pork Loin Roast Recipe
The domestic pig was first domesticated around 9,000 BCE in ancient Mesopotamia and China. Over the centuries, pork loin became prized by European nobility as a tender, premium cut. Wrapping lean meats in fat, a technique known as barding, historically prevented drying during open-fire roasting.
This specific combination pairs lean pork with cured bacon to lock in essential moisture. It reflects classic European farmhouse traditions that maximize flavor using simple, seasonal root vegetables. Today, it remains a beloved comfort food across both European and North American households.
To balance the rich, savory flavors of the meat, consider serving it alongside roasted Brussels sprouts. A vibrant, crisp apple fennel salad will also cut through the richness of the bacon beautifully. For a comforting classic, creamy garlic mashed potatoes seamlessly soak up the flavorful pan juices.
Ingredients
Equipment:
Directions
- Preheat the oven to 190ºC or 375ºF.
- Place the sliced carrot and onion evenly across the bottom of a baking pan to create a flavorful vegetable bed.
- Season all sides of the pork loin thoroughly with salt, pepper, rosemary, and the crushed garlic.
- Set the seasoned pork loin directly on top of the onions and carrots, then drizzle it generously with olive oil.
- Wrap the bacon slices snugly around the pork loin, overlapping them slightly to fully enclose the meat, securing with toothpicks if needed, and dust the top with a final pinch of pepper.
- Transfer to the oven and roast for about 50 minutes, checking halfway through to cover loosely with a sheet of aluminum foil if the bacon begins to toast too quickly.
- Remove the roast from the oven once cooked through and let it rest for about 15 minutes before slicing to lock in all those delicious, savory juices.
Recommended Drink Pairings:
A full-bodied Portuguese Douro tinto or a crisp, high-acidity Vinho Verde Alvarinho balances the rich, smoky bacon perfectly. Alternatively, a classic French Pinot Noir or a dry apple cider elegantly complements the savory, garlic-infused roasted pork loin.
- Adapted from a Recipe by: Receitas de Portugal
Nutritional Facts (Per Serving)
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