Bacon Wrapped Brown Sugar Pork Loin Recipe on Food52 (2024)

What is the black pepper amount ?

Lupa October 18, 2020

Excellent recipe! I added a 1/2 cup of water to the glaze and it came out great. Add water and all the ingredients until the sugar is dissolved. Pour of the pork and cook until temp hits 140. Make sure you scoop up some of the glaze from the pan and serve it on top of the sliced pork.

I have made this a handful of times. Sometimes I add Brown Sugar to my rub and then add a bit of maple syrup at the end. A family favorite.

This was excellent. The whole family raved. I used a little maple syrup in the glaze.

I have made this 3 times in the past 3 months, each a little different by using wine one time, too far less brown sugar and more vinegar & mustard, all very good, and appreciated by All. Also....bacon.

There is no way I am going to cook pork to 160. You will have dry meat. It continues to cook after you take it from the oven. Audra Nichols

I made this tonight and having read through the comments was very careful to let the brown sugar dissolve completely before I added anything else. Sadly it still seized up and turned into rock candy. I did not have any apple or orange juice as suggested in some comments, but did add white wine and that saved the day. It was quite good and I would make again, perhaps searing the bacon first in a skillet, as the bacon on the bottom got pretty soggy. I also ran it under the broiler for a tiny bit to crisp the top bacon.

Could you make this in a smoker? And if so, how do you recommend cooking it?

I tweeted the recipe spices a lot. I substituted kayanne pepper for chilli powder and ginger powder for cinammon. Also used horse radish instead of mustard. Turned out amazing

We have made this dish three times since Christmas. Easy, delicious and the aroma that fills the kitchen is heaven scent. Locke any pork dish, be careful not to over cook. As JHarriman07 stated, makes a damn great base for unforgettable sandwiches, should you have leftovers.
I do recommend slowly melting the brown sugar alone, with minimal stirring before adding the remainder of ingredients to the glaze. Fantastic dish

Can you use something instead of dry mustard? My husband hates the taste of mustard. Thanks!

This might be one of, perhaps THE best pork loins I've ever made. Often times it seems like recipes on the internet don't turn out like the pictures. This recipe not only tasted awesome, but even looked good. Definitely going to do one of these again. Oh, it was easy too!

This is fabulous, super easy, and yet stunning enough to make people think you've been hard at work in the kitchen all day long. (These are always my favorite kind of recipes; the ones that lie for me, conveying the illusion that I have been subjugated by my oven when in fact my greatest struggle of the afternoon with was remembering where I put my corkscrew after opening that first bottle of wine.) Anyway, back to the pork. The spice rub is ads great flavor, cutting the sweet-saltiness of the over all roast - think I may add a bit of orange zest next time. My glaze was a bit thick so I added a splash of apple juice. Served with Carrot-Ginger Puree and Green Beans - simple, elegant, and comforting. And then the best part - tucking away all the leftover slices of roast in between a fresh baguette with goat cheese, sundried tomatoes, Dijon mustard, and some arugula for lunch the next day. It was the king of sandwiches - Joey Tribbiani worthy.

Can I make this pork in a slow cooker? I think with the spices, it would make a great pulled type pork.

VERY good! I used two pork tenderloins & wrapped them both. I added a little orange juice to the glaze since it got too thick. Next time I will make extra glaze to use on the tenderloin after I slice it.

Trying tonight..yum

Did this last night with a tenderloin. Seared on stove top to ensure bacon would be cooked, then 20 min. in oven with glaze. Moist and delicious! Husband swooned.

Anyone try this with 3lb boneless half pork loin?

We're doing this tonight and it's AMAZING so far. Like Laurie below, I completely messed up the glaze the first time (it became a hardened crust) so my husband stepped in to help. He has better cooking instincts than I do and the glaze/drizzle turned out beautifully under his hand. We spread it atop the pork, put it back in the oven, and it's finishing up now. Smells fantastic and looks gorgeous!

I ve made this several times, its a HUGE hit with my whole family. However, the first time I made it I tried the glaze and it turned into a hardened crust...what did I do wrong? I m suspecting I didn't dissolve the sugar all the way...but haven't tried making the glaze with it since the first time. Its still delicious without the glaze, but I would like to try it with the glaze turning out the way its supposed to. :)