Here’s a pork roast recipe that’s quick and easy for a weeknight meal yet impressive enough to serve to special guests. Saucy Bacon-Wrapped Pork Loin Roast takes just a few ingredients, too.
Season, wrap the roast in bacon and bake, then serve with the pan sauce – dinner is done!
Saucy Bacon-Wrapped Pork Loin Roast Recipe
HOWDY! CHEF ALLI HERE. LET’S GET YOU COOKIN’…. SHALL WE?? 
In this household, we are pretty much ALL ABOUT THE MEAT! Whether it’s pork or beef, my guys love it all – they are total carnivores and I try my best to keep them satisfied and well fed.
This pork loin roast is one of our favorites. I mean really, what’s not to enjoy about juicy pork loin with crispy bacon and a delicious pan sauce, right?
More meat recipes we enjoy –
Because we raise beef, it’s kind of our “go-to” around here. We love to smoke Beef Tri Tip. If you’re not familiar with this cut, it’s technically a roast, but we slice it and enjoy it as STEAK.
And if you’re not friends with eye of round roast as of yet, it’s another roast that you might find ideal for your fam since it’s economical, has loads of beefy flavor, and slices up into beautiful deli-style roast beef. I make this Instant Pot Beef Eye of Round Roast when I’m in a big hurry!
Don’t forget pork tenderloin recipes!
Oh yea. If you’re a pork tenderloin fan, check out my Cherry Pecan Pork Tenderloin Medallions and Big Island Pork Tenderloin with Mojo Glaze. I am thankful pork tenderloin cooks so quickly.
What to love about this easy pork roast recipe
- Pork loin roast is an expensive cut of meat that can feed a large family.
- There are no bones in a pork loin so you can eat the entire roast! Such a great value.
- Just slice and serve – so easy.
Ingredients needed to make this recipe (there’s just 5!)
- Pork loin roast
- Cooking oil, for searing the roast
- Bacon
- Barbecue sauce
- Spicy brown mustard (any mustard works fine)
How to make bacon wrapped pork loin with sauce
**Print the full recipe from the RECIPE CARD at the bottom of this post
Season the pork loin roast all over the top and sides with salt and pepper. Let the roast rest on the counter, uncovered, for 1 hour before cooking to help remove some of the chill from the meat. This helps it cook more evenly since the meat fibers are more relaxed after resting at room temperature.
Preheat the oven to 450 degrees F. In a large, deep skillet or Dutch oven, heat 2 Tbs. oil over medium high heat; when the oil is nicely hot, add the pork roast to the pan, placing it seasoned-side-down into the oil. Leave the roast alone to sear so it can get dark, golden brown.
Using tongs or a meat fork, turn the roast to sear the other side, then both ends, holding the roast up to do so if needed. (Or if you only want to sear the top and the bottom, that’s ok too.)
Remove the seared roast to a platter or sheet pan; let it rest 10 minutes. Next, take the bacon strips and place them on top of the seared roast, side-by-side, until the roast is completely covered. Tuck the ends of the bacon beneath the roast as you go.
Remove any fats that still remain in the skillet or Dutch oven from when it was seared, then place the bacon-covered roast into the pan.
Cook the roast, uncovered, in the preheated oven for 15 minutes at 450 degrees, then reduce the heat to 350 degrees F; continue to bake the roast for an additional 30-35 minutes, or until the internal temperature reaches about 135 degrees.
Remove the roast from the oven and cover it will foil; let the pork loin rest, covered, for 10 minutes then check the internal temperature again. The temperature should have raised another 5-10 degrees so that it is now 140-145 degrees as a finished internal temperature. Perfect!
While the roast is resting, remove any excess fats from the pan, leaving behind the browned bits on the bottom, along with any juices that have accumulated while the roast cooked.
Place the skillet over medium heat and add the bbq sauce and mustard, whisking to combine.
Simmer the sauce until hot throughout.
To serve, slice the pork roast and serve with sauce on the side or drizzled over each slice. Enjoy!
ANSWERS TO COMMON QUESTIONS ASKED ABOUT THIS RECIPE
WHICH TOOLS ARE HELPFUL FOR MAKING THIS RECIPE?
12-Inch Cast Iron Skillet – A traditional cast iron skillet or an enamel-lined cast iron skillet works very well for cooking meat because it can withstand the high temperatures needed to sear the steaks, creating great exterior caramelization. Once the roast is nicely seared, you can place the cast iron skillet directly into the oven – it’s so versatile.
Instant-Read Meat Thermometer – Always an essential tool for cooking any kind of meat or poultry, a good instant-read meat thermometer is a must for making sure they are cooked perfectly. This recipe is no different and especially important since it’s pork and pork is so easy to over cook.
Fat Separator Cup – I’ve started using a fat separator cup with a bottom release (see the photo above!) when I’m getting ready to make my sauce. The juices can flow from the bottom of the cup since the fats always gather at the top. Just as the fats get to the bottom release, you can stop close it off so the fats stay in the separator cup – so slick!
Silicone Spatula Spoons – Of all the tools in my kitchen, silicone spatula spoons are what I use the most. They make stirring and sautéing a breeze and I love all the pretty silicone colors available. Silicone spatula spoons are completely heat-proof so they won’t melt, even when used over high temperatures. I like to have different sizes on hand for different kitchen tasks – soooo handy!
Long-handled tongs – a nice pair of long-handled stainless steel tongs is essential when searing off any type of meat. The longer length keeps you from getting burned from any fats that might splatter during the cooking process.
Wooden cutting board – for slicing the pork tenderloins into medallions (and for slicing any other type of meat, as well) you’ll want a large cutting board that has a channel around the edge. The channel is where the juices from the meat can gather, keeping them from running off the cutting board and making a mess.
Chef’s knife – I use my stainless steel Wusthof chef’s knife for slicing meat, but some cooks prefer a good carving knife since the blade is more narrow.
**When purchasing good quality knives, know that it’s a great kitchen investment if taken care of properly, good knives are a lifetime purchase. I know it seems like a lot of cash upfront, but it sure pays off quickly, and you’ll enjoy prep work a whole lot more if you’ve got a good knife in your hands.
What side dishes are good with pork roast?
We always enjoy Smashed Garlic Potatoes (so crispy and crunchy!) and also Baked Yum Yum Potatoes with this pork dish. Or, if you are interested in a potato side dish that’s a little more upscale, give Creamy Mashed Potatoes Supreme with French Fried Onions and Bacon a shot.
Why is it important to remove meat from refrigeration to let it rest at room temperature before cooking?
This is very important and many cooks don’t realize it! When meat has a chance for some of the chill to be removed, the meat fibers are much more relaxed and the juices/fats that coagulate at the center have a chance to render themselves throughout the entire muscle. All of this allows the meat to receive the heat, cooking much more evenly.
Why is it important to let meat rest after cooking it?
Once meat has cooked, letting it rest allows the moisture to be re-absorbed so it will be a tender and juicy eating experience. And, once you remove the meat from the cooking source, it continues to cook from residual heat, raising 5-10 degrees more in internal temperature.
How do I use an instant read meat thermometer for cooking pork loin roast?
It’s essential not to overcook any kind of meat or poultry since the results are dry, tough, and flavorless. Using an instant read meat thermometer can ensure we don’t cook meat to long.
As the meat cooks, insert the instant-read meat thermometer into the center of the muscle, making sure not to touch the bottom or sides of the pan. Watch the dial of the thermometer; when it stops moving after a few seconds, this is the current internal temperature.
What is the best internal temperature for juicy and tender pork?
Cook pork to a finished internal temperature of 145 degrees. I typically cook my pork to 135 degrees at the center, then remove it from the oven and cover it to rest for about 10 minutes. During this time, it will continue to raise 10 more degrees to an internal temperature of 145.
Is it easy to overcook pork?
Yes! This is because pork is raised to be a lean meat. This is why it’s especially important to use a meat thermometer when cooking pork so that you don’t accidentally over cook it which, in turn, makes it flavorless, dry, and chewy. And it doesn’t have to be like that!
More Favorite Recipes to Enjoy
- AIR FRYER BANG BANG SALMON
- SIZZLE STEAK SHEET PAN NACHOS
- HOW TO MAKE BEEF TRI TIP ROAST WITH CRISPY POTATOES
- SMOKED WHISKEY-BARBECUE MEATLOAF
- TWO-MINUTE GARLIC BUTTER SIZZLE STEAKS
Printable Saucy Bacon-Wrapped Pork Loin Roast Recipe
Saucy Bacon-Wrapped Pork Loin Roast
Ingredients
- 4 lb. boneless center-cut pork loin roast
- kosher salt and freshly ground black pepper, to taste optional but recommended
- 8 slices bacon
- 1 cup barbecue sauce
- 1-2 Tbs. spicy brown mustard
Instructions
- Season the pork loin roast all over the top and sides with salt and pepper. **Let the roast rest on the counter, uncovered, for 1 hour before cooking to help remove some of the chill from the meat. This helps it cook more evenly since the meat fibers are more relaxed after resting at room temperature.
- Preheat the oven to 450 degrees F. In a large, deep skillet or Dutch oven, heat 2 Tbs. oil over medium high heat; when the oil is nicely hot, add the pork roast to the pan, placing it seasoned-side-down into the oil. Leave the roast alone to sear so it can get dark, golden brown.
- Using tongs or a meat fork, turn the roast to sear the other side, then both ends, holding the roast up to do so if needed. (Or if you only want to sear the top and the bottom, that’s ok too.)
- Remove the seared roast to a platter or sheet pan; let it rest 10 minutes. Next, take the bacon strips and place them on top of the seared roast, placing them side-by-side and wrapping down around the sides of the roast until it is completely covered. Tuck the ends of the bacon beneath the roast as you go.
- Remove any fats that still remain in the skillet or Dutch oven from when it was seared. Carefully lift the bacon-covered roast into the pan.
- Place the pan on the center oven rack. Cook the roast, uncovered, in the preheated oven for 15 minutes at 450 degrees. Reduce oven temperature to 350 degrees F; continue to cook the roast for an additional 30-35 minutes, or until the internal temperature reaches 130-135 degrees. Don't over cook!
- Remove the roast from the oven and cover it will foil; let the pork loin rest, covered, for 10 minutes, then check the internal temperature once again. The temperature should have raised another 5-10 degrees so that it is now 140-145 degrees as a finished internal temperature. Perfect!
- While the roast is resting, remove any excess fats from the pan, leaving behind the browned bits on the bottom, along with any juices that have accumulated while the roast cooked. Place the skillet over medium heat; add the bbq sauce and mustard, whisking to combine. Simmer the sauce until hot throughout.
- To serve, slice the pork roast and serve with sauce on the side or drizzled over each slice. Enjoy!
Nutrition
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LET’S GET YOU COOKIN’,
CHEF ALLI
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