Bacon Wrapped Pork Loin Recipe (2024)

FAQs

Should pork loin be seared before roasting? ›

The goal of any pork loin roast should be two-fold: a crisp crust and a rosy, juicy interior. Skipping a pan sear before roasting all but guarantees you'll miss out on the former.

If you're not confident in your cooking skills, there is one foolproof way to guarantee your pork ends up on the tender side, even if you cook it too long: Soak it in a brine or a marinade. According to Hazel, these kinds of preparations always produce the most tender outcomes.

The names may be almost the same, but pork loin and pork tenderloin are different cuts of meat. A pork tenderloin is a long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone. A pork loin is wider and flatter, and can be a boneless or bone-in cut of meat.

Wrap the meat up in the foil. You may need to double wrap depending on the thickness of the meat. Place the wrapped up pork loin in a 13 x 9 rectangular pan. Bake for 3 to 4 hours depending on the size of the loin; use a meat thermometer if you are not sure.

First, you will want to preheat your oven to 400° F. You will end up lowering the heat later on but it is important to start at a high temp to trap the moisture inside the pork loin. Next, grab your favorite dry rub and rub it all over the pork loin and make sure it's evenly distributed throughout the whole loin.

Season with salt and pepper: Just before cooking, sprinkle the meat with salt and pepper. Wait to do this until you're ready to actually put the meat in the pan, otherwise the salt draws moisture out of the meat and you'll need to pat it dry again.

CG: Roasting is the most natural way to cook a pork loin, and it's the easiest and the quickest to get into the oven. I like to sear the outside and then roast it, or you can just roast it as is. The indirect method of cooking preserves pork loin's inherent juiciness and tenderness.

At 400 degrees F, a 1-pound pork tenderloin will cook in 8 to 10 minutes after being seared on the stove. Unlike tough, fatty cuts of meat (like the shoulder used for Slow Cooker Pulled Pork), leaner cuts like pork tenderloin do not become more tender the longer they cook.

You can shred pork loin to make a massive batch of pulled pork great for cook-outs, potlucks, parties for a sizable group, or for lunches and dinners — with plenty of extras to freeze and reheat. This dish can be served by itself or "sloppy joe" style on hamburger buns.

Which is healthier, pork loin or tenderloin? ›

Pork tenderloin may be the trimmest of them all, but the loin cuts, including pork chops and roasts, are the next leanest with 147 calories and a smidge over 5 grams of fat per 3-ounce serving.

Pork loin is typically less expensive than pork tenderloin, but pricier than marbled cuts like pork shoulder. Its friendly price point is part of its appeal. Pork tenderloin is more expensive than the loin because it's smaller and very easy to cook.

Set down a strip of parchment paper slightly longer than the pork loin. Lay six bacon strips down parallel to each other, flush together. Then weave the six bacon slices perpendicular to the other slices with every other slice laying on top and every other slice going underneath the strip.

TIPS FOR A PERFECT PORK ROAST

For a crisp surface on your roast, be sure the oven is fully preheated before putting the roast in and don't cover the meat while roasting. Searing (quickly browning at high heat) the outside of a pork roast before continuing with cooking is a great way to seal in flavor.

For a pork tenderloin, I like to use mustard to bind the spices to the meat. If you don't use mustard, oil works well! For this one, I used a good amount of salt and pepper, several pinches of paprika, three of rosemary, and a pinch each of garlic and onion powder. The mustard is just a few teaspoons.

It's not really necessary to sear your roast before cooking, but caramelizing the surface gives the cut an incredible depth of flavor, enhanced with the complex layers of nutty caramel and coffee-like bitterness that meat-lovers find delicious.

To ensure the most exceptional flavor, we're browning the pork in a skillet before adding it to the slow cooker (this trick works for my Baked Pork Tenderloin recipe too). It caramelizes beautifully (aka flavor) and creates a yummy sauce that helps keep the meat moist.

Most pork cuts will have at least one surface with a “fat cap”. Always start searing the meat with the fat cap down, in order to get the fat crispy and to render some of fat into the pan which helps brown and flavor the remaining surfaces.

Step 4: Place your pork, fat side up, in your prepared pan. Step 5: Add oiled/seasoned vegetables around your pork loin to make it a complete meal. Use vegetables that require longer cook times like potatoes, squash, sweet potatoes, brussels sprouts, and carrots. Step 6: Roast in a 400 F oven for 15 minutes.