Smoky, juicy, sweet, and just the right touch of spice—this pork loin is wrapped in crispy bacon and glazed to perfection.
Ingredients:
- 1 whole boneless pork loin (4–6 lbs)
- 2 tbsp. Stonewall Kitchen Maine Maple Champagne Mustard
- 1 tbsp. Olive Amelia Toasted Sesame Oil
- 1 tbsp. Bourbon Barrel Aged Worcestershire Sauce
- ½ cup Olive Amelia Maple Balsamic Vinegar (plus extra for basting)
- 10–12 slices smoked bacon
- Salt Sisters Everyday Seasoning Salt, to taste
Directions:
-
Preheat the Oven
Preheat your oven to 375°F (190°C). -
Make the Glaze
In a small bowl, whisk together the mustard, sesame oil, Worcestershire sauce, and maple balsamic vinegar. -
Season the Pork
Pat the pork loin dry with paper towels. Season generously with Everyday Seasoning Salt. -
Apply the Glaze
Place the pork in a roasting pan. Pour half of the glaze over the loin and rub it in evenly. -
Wrap with Bacon
Wrap the pork loin completely with bacon slices, overlapping slightly to cover the meat. Pour the remaining glaze over the top. -
Roast (Part 1)
Cover the roasting pan with foil and bake for 1 hour. -
Glaze & Continue Cooking
Remove the foil. Baste the pork with the pan drippings and a bit more maple balsamic vinegar.
Recover with foil and roast for another 30 minutes. -
Finish Roasting
Uncover the pork, baste one final time, and roast uncovered for 20 more minutes, or until the bacon is browned and crispy.
(Tip: For extra crispness, broil for 2–3 minutes, watching closely.) -
Rest and Serve
Remove from the oven and let rest for 10 minutes. Slice and serve warm.