Sweet, smoky, and showstopping
Maple-Glazed Bacon-Wrapped Pork Loin
Maple-Glazed Bacon-Wrapped Pork Loin
1h 5mMedium
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Servings
6
1 roast
Difficulty
Medium
Cost
Moderate
$$
Maple-Glazed Bacon-Wrapped Pork Loin
Sweet, smoky, and showstopping
A juicy pork loin wrapped in crispy bacon and glazed with maple and mustard. An impressive centerpiece that is easier than it looks.
15m
Prep Time
50m
Cook Time
65m
Total Time
6
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Wrapping a lean pork loin in bacon is not just for show — the bacon bastes the meat as it cooks, keeping it incredibly juicy while adding smoky, salty flavor to every bite.
The maple-mustard glaze caramelizes beautifully, creating a sticky-sweet crust that contrasts perfectly with the savory bacon. This is a dinner party showstopper that requires minimal effort.
Ingredients
- 2.5 lb boneless pork loin roast
- 8-10 slices thick-cut bacon
- 3 tbsp pure maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
OvenBake
Test Kitchen Pick
Sheet Pan
Helpful Tool
Why a good sheet pan helps here
The pan is doing more work here than it looks like. A sturdy, evenly heating sheet pan gives you better browning and fewer hot spots.
This recipe benefits from more even oven contact and easier cleanup.
- Promotes more even browning
- Useful across weeknight roasts and baking
A heavy rimmed sheet pan is one of the highest-use tools in almost any kitchen.
Shop sheet pan options for this recipeInstructions
- 1
Preheat oven to 375°F. Season pork loin with salt, pepper, and garlic powder.
- 2
Wrap bacon slices around the pork loin, overlapping slightly. Secure with toothpicks if needed. Place seam-side down on a wire rack over a sheet pan.
- 3
Mix maple syrup, Dijon, and brown sugar. Brush half the glaze over the bacon-wrapped loin.
- 4
Roast for 35 minutes, then brush with remaining glaze. Continue roasting 10-15 minutes until internal temperature reaches 140°F.
- 5
Rest for 10 minutes (temperature will rise to 145°F). Remove toothpicks, slice, and serve.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
Maple syrupHoney
Honey caramelizes similarly with a slightly different sweetness.
Dijon mustardWhole grain mustard
Whole grain adds a punchier, more textured glaze.
BaconPancetta
Pancetta is more subtle and Italian-leaning.
Tips & Storage
Pro Tips
Use thick-cut bacon — thin bacon will crisp and burn before the pork is done.
Place seam-side down so the bacon stays wrapped during cooking.
Let the roast come to room temperature for 20 minutes before cooking for more even results.
Save the bacon drippings from the pan for cooking vegetables.
Storage
Refrigerate wrapped tightly for up to 4 days.
Reheating
Reheat slices in a 325°F oven for 10 minutes to keep the bacon crispy.
Nutrition Facts
Per serving (4 oz with bacon) · 6 servings
Calories440
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein38g
Carbohydrates8g
Fat28g
Fiber6g
Sugar0g
Sodium720mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use pork tenderloin?
- Tenderloin is smaller and leaner. Reduce cook time to about 25-30 minutes total.
- What if the bacon is not crispy enough?
- Broil for 1-2 minutes at the end, watching carefully to avoid burning the glaze.
- Can I prep this ahead?
- Wrap the bacon and apply the rub the night before. Glaze and roast the next day.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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