Herb, Garlic, and Bacon Pork Loin

Double up the pork in this bacon-wrapped pork roast. See more

READY IN 2½ hrs

Herb, Garlic and Bacon Pork Loin

Read Reviews (97)

"Delicious pork loin roasted with bacon that the whole family will love. Serve with potatoes or any of your favorite veggies." — Wanda A. Skinner

Directions

Preheat the oven to 300 degrees F (150 degrees C).
Rub the pork loin with olive oil and place in a roasting pan. Drape slices of bacon over the top. Combine the chicken stock, rosemary, thyme, basil, sage and garlic. Pour over the roast. Place onions around the sides. Cover with a lid or aluminum foil.
Bake for 1 hour and 30 minutes. Remove the lid or foil, and continue to bake for 30 minutes, or until the bacon is browned. Cook to at least 145 degrees F (63 degrees C).

Kitchen-Friendly View

PREP 30 mins
COOK 2 hrs
READY IN 2 hrs 30 mins

Reviews More Reviews

Most Helpful Positive Review

Nov 27, 2006

Superb flavor! I brined my pork using the Basic Brine recipe on this website. It really helps the pork stay moist and tender since so much of today's pork is too lean. I pulled my roast out at 145, let rest under foil until 160. I used the broiler to crisp the bacon the last 5 minutes of cooking time. I added 1 cup of wine, 1 tablespoon cold butter to the pan juices, simmering for 10-15 minutes while the roast rested for a quick pan sauce to serve over the roast.

—VORCHA

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Most Helpful Critical Review

Jan 12, 2011

If you like rosemary than you might like this recipe. The bacon did add some flavor but with all the spices the rosemary still overtook it and our family didn't care for it very much. We ate it two days in a row with all the leftovers but I probably won't make it again.

—Sharon H

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123 Ratings

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Jan 22, 2006

I seared the pork before I baked it, to keep the moisture in the meat. I put enough bacon to completely cover the pork, and cooked it exactly as the recipe said to. The bacon never got crispy, but added good flavor. Make sure you use a meat thermometer, they say if its over 150 degrees it's done, but I like to make sure it's at 160 degrees. I did occasionally baste the meat too. Overall I thought this recipe was a hit. The meat had excellent flavor, and it was moist. I did however feel that there was a bit too much Rosemary. Maybe it would be better to crush the Rosemary and use less of it. My local grocery store did not have pearl Onions, so I used a sweet onion instead, still tasted great!!! We greatly enjoyed this recipe, Thank you.

—U998386

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Oct 24, 2005

I substituted dried herbs for the fresh; my kitchen isn't gourmet enough to have fresh herbs laying around :) I also used half the liquid because I didn't want gravy, and it still turned out good, probably would be fine without liquid all together--maybe next time I'll try that. Excellent herb flavor, although for me, a bit heavy on the rosemary. I used the broiler at the end to crisp up the bacon and it was the best part! Thanks for the recipe, Wanda.

—JennyP

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May 21, 2006

WOW! This was wonderful. I made a 2 lb roast and reduced the cooking time, and also followed other reviewers suggestions about reducing the rosemary, adding extra garlic, and broiling the tops to get the bacon crispy. The result was a tender, juicy, flavorful pork loin that went great with mashed potatoes and gravy with the drippings.

—ELLENEJ22

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Sep 21, 2007

I used the hints from other reviewers and this roast found it's regulary place on my menue. I brine the meat (just soak it in salt water for a few hours, drain and wash salt water off), otherwise it gets a bit dry. I also use only dry herbs since we don't have fresh available. Reduce the liquid by almost half - it is still plenty unless you make gravy with it and like your meat drowning. Bake coverd until meat temperature is around 145, then broil until the bacon is crisp. Very very tasty meat with the herbs, only the onions are sometimes a bit difficult to sell but I love them and don't mind to eat them alone ;-)

—Caljane

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Dec 13, 2005

This was a great recipe, I doubled it for a party because most pork loins come in about 10 pound packages anyway. As a side dish after I made it. I drained the broth that it made, took off the oil that it produced and discarded it and cut up potatoes and poured the broth over the potatoes and roasted them in the oven. you could put the potatoes in with the roasts after you remove the foil, but their is a lot of oil from the bacon...

—mscreations

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Mar 16, 2006

My Husband LOVED this! I added potatoes & carrots last 30 minutes. I also used fresh herbs, as I had on hand, which is how I found this recipe to begin with. I was looking for a recipe I could use the fresh herbs with before they went bad. I used shallots instead of pearl onions. Again, what I had in fridge. Will definately makke this again!

—Jillie64

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Nutrition

Calories
437 kcal
22%

Carbohydrates
2 g
< 1%

Cholesterol
128 mg
43%

Fat
27.5 g
42%

Fiber
0.3 g
1%

Protein
42.4 g
85%

Sodium
713 mg
29%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Herb, Garlic and Bacon Pork Loin

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 437
Calories from Fat: 248

% Daily Value *
Total Fat 27.5g 42 %
** Saturated Fat 9.5g 47 %
** Cholesterol 128mg 43 %
Sodium 713mg 29 %
** Potassium 646mg 18 %
Total Carbohydrates 2g < 1 %
** Dietary Fiber 0.3g 1 %
Protein 42.4g 85 %
** Sugars 0.5g
Vitamin A 1 %
** Vitamin C 3 %
Calcium 6 %
** Iron 22 %
** Thiamin 144 %
** Niacin 136 %
** Vitamin B6 48 %
** Magnesium 15 %
** Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.