Bacon Wrapped Pork Loin with Apple Cider Gravy
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
-
Marinating time
1 hr
-
Total Time
1 hr 25 mins
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Servings
6 servings
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Calories
483 kcal
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Course
Main Course, Dinner
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Cuisine
American
Bacon Wrapped Pork Loin with Apple Cider Gravy
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This Bacon Wrapped Pork Loin is a beautiful, impressive, and easy recipe to make ahead of time! Served with a sweet apple cider gravy, this meal is sure to impress at a dinner party or for Sunday dinner.
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Ingredients
For the Bacon Wrapped Pork Loin:
- 2.5 lb. pork loin
- 2 tablespoons extra-virgin olive oil divided
- 1 tablespoon finely chopped fresh rosemary
- 2 cloves garlic finely chopped
- 1 teaspoon kosher salt
- 8 strips bacon more if needed to finish wrapping pork loin
For the Apple Cider Gravy:
- 2 tablespoons pan drippings from pork or butter
- 2 tablespoons flour
- 1 cup chicken stock/broth
- 1 cup apple cider or unfiltered apple juice
- kosher salt to taste
- black pepper to taste
Instructions
- Preheat your oven to 425 degrees F.
- Trim the pork loin of any large, tough pieces of fat.
- Stir together 1 tablespoon of the olive oil, the fresh chopped rosemary (1 tablespoon), chopped garlic, and kosher salt (1 teaspoon) in a small bowl.
- Rub the mixture on the pork loin and place in a freezer bag or airtight container. Refrigerate and allow to marinate for at least one hour, or up to 24 hours.
- Drizzle the remaining 1 tablespoon olive oil in a baking dish. Place the pork loin on top.
- Drape the bacon pieces over the pork loin, overlapping them slightly as you go. Tuck the ends underneath the loin.
- Bake at 425 degrees for 10 minutes, then lower the heat to 350 degrees and cook for 1 hour, or until internal temperature is 145 degrees F. Allow the pork to rest for at least 10 minutes before slicing.
- Meanwhile, make the apple cider gravy. Get two tablespoons of the drippings from the pan, skimming off from the top to get as much fat as possible. (I used a baster to remove it.) Heat the oil in a skillet over medium heat.
- Sprinkle on the flour and whisk together.
- Gradually add the chicken stock and the apple cider vinegar. Continue heating until thickened and smooth, whisking almost continuously. Season with salt and pepper to taste.
- Slice the pork loin into 8-10 slices, using the bacon pieces as a guide, and serve drizzled with the apple cider gravy.
Notes
- Time Saving Tip: Pork Tenderloin can be used instead of a whole loin, and will cook faster. I recommend partially cooking the bacon in a skillet or on a baking sheet first so it gets crispy enough while it bakes.
- I recommend serving this with mashed potatoes, or this rosemary infused potato and cauliflower mash.
- For a gluten/grain free/paleo version, omit the gravy or use a compliant substitute for the flour, such as arrowroot powder or cornstarch.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition Information
Show Details
Calories
483kcal
(24%)
Carbohydrates
7g
(2%)
Protein
47g
(94%)
Fat
28g
(43%)
Saturated Fat
9g
(45%)
Cholesterol
142mg
(47%)
Sodium
820mg
(34%)
Potassium
836mg
(24%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
20IU
(0%)
Vitamin C
3.4mg
(4%)
Calcium
17mg
(2%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Calories | 483kcal | 24% |
| Carbohydrates | 7g | 2% |
| Protein | 47g | 94% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 142mg | 47% |
| Sodium | 820mg | 34% |
| Potassium | 836mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 3.4mg | 4% |
| Calcium | 17mg | 2% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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