Bacon Wrapped Pork Loin
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 20 mins
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Servings
8
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Calories
367 kcal
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Course
Main Course
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Cuisine
American
Bacon Wrapped Pork Loin
Description
This recipe involves preparing a charcoal grill for indirect cooking, then brushing a pork loin roast with a tangy brown sugar-based sauce. The roast is then wrapped with thin bacon slices secured with toothpicks. During grilling, the bacon crisps up while the pork cooks through, reaching an internal temperature of at least 145 degrees Fahrenheit to ensure proper doneness.
The glaze provides a sweet and savory crust that enhances the pork loin, while the bacon adds fat and texture. After grilling, the roast rests wrapped in foil, allowing juices to redistribute for a moist result. The slices can be cut neatly with a serrated knife due to the roast's texture.
This dish is suitable for outdoor grilling and can be served as a centerpiece main course. The bacon wrapper adds visual appeal and flavor contrasts between the meat and crispy bacon exterior.
Ingredients
- 1 lb pork loin roast
- 1 lb Bacon sliced
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- salt to taste
- black pepper to taste
- 1 tablespoon Worcestershire sauce
Instructions
- Prepare the charcoal your Weber® Kettle Premium Grill for the indirect cooking method. Instructions are provided in the Charcoal Grill Owner's Guide that comes with the grill.
- In a small bowl, whisk together the ketchup, brown sugar, onion powder, garlic powder, salt, pepper and worcestershire sauce.
- Brush the sauce all over the meat, and wrap the bacon strips around the roast, one at a time.
- Secure the bacon at the bottom of the roast with toothpicks.
- Place the pork on the grill and cover the grill.
- Cook for one hour or until internal temperature reaches at least 145 degrees F and bacon is crispy.
- Remove from grill. Cover with foil and let rest for 15 minutes.
- Remove toothpicks. Cut the meat into slices and serve.
Notes
- Use regular sliced bacon rather than thick cut to ensure it crisps within the grilling time.
- The recommended internal temperature for pork loin is 145°F for a pink center; cook to 160°F if preferred well done.
- Rest the roast covered in foil for 15 minutes after grilling to retain juices before slicing.
- A serrated knife works best for neat slices of bacon wrapped pork loin.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 6g | 2% |
| Protein | 32g | 64% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 108mg | 36% |
| Sodium | 521mg | 22% |
| Potassium | 581mg | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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