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Herb, Garlic and Bacon Pork Loin

Wanda A. Skinner

"Delicious pork loin roasted with bacon that the whole family will love. Serve with potatoes or any of your favorite veggies."
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2 h 30 m servings 437 cals
Original recipe yields 10 servings


  • Calories:
  • 437 kcal
  • 22%
  • Fat:
  • 27.5 g
  • 42%
  • Carbs:
  • 2g
  • < 1%
  • Protein:
  • 42.4 g
  • 85%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 713 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 300 degrees F (150 degrees C).
  2. 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.
  3. 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).


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 118
  1. 156 Ratings

Most helpful positive review

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 a...

Most helpful critical review

great flavor but too much liquid and even with the lid off the bacon was soggy and limp. Less liquid and a broiler as other reviewers noted should make this much better.

Most helpful
Most positive
Least positive

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 a...

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, b...

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 go...

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...

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), otherwis...

PERFECT in every way! I only had dried herbs and it was still amazing! I only needed about 2 cups chicken stock, 10 slices bacon, 1/2 Tbsp. dried rosemary, 1/2 Tbsp dried oregano, 1 Tbsp. dried...

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 u...

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 ...

This was delicious... I will make this over and over. And it smelled great while it was cooking. I also used dry spices, I didn't have any fresh:( Next time I will add more chicken stock and...