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5.0 from 3 votes

Bacon Wrapped Pork Loin with Apple Cider Gravy

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.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Marinating time
1 hr
Total Time
1 hr 25 mins
Servings: 6 servings
Calories: 483 kcal
Course: Main Course , Dinner
Cuisine: American

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

    Cup of Yum
  1. Preheat your oven to 425 degrees F.
  2. Trim the pork loin of any large, tough pieces of fat.
  3. 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.
  4. 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.
  5. Drizzle the remaining 1 tablespoon olive oil in a baking dish. Place the pork loin on top.
  6. Drape the bacon pieces over the pork loin, overlapping them slightly as you go. Tuck the ends underneath the loin.
  7. 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.
  8. 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.
  9. Sprinkle on the flour and whisk together.
  10. 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.
  11. 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

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

% 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.