Herb Garlic Bacon-Wrapped Pork Loin: A Flavorful Culinary Masterpiece

This Herb Garlic Bacon-Wrapped Pork Loin recipe transforms an ordinary pork loin into a succulent, flavor-packed centerpiece perfect for a weekend dinner, a special occasion, or even meal prepping for the week. The combination of aromatic herbs, pungent garlic, and salty bacon creates an irresistible taste sensation that will leave everyone wanting more. This recipe is surprisingly simple to follow, making it accessible to both novice and experienced cooks alike.

## Why This Recipe Works

There are several reasons why this bacon-wrapped pork loin recipe is a winner:

* **Flavor Explosion:** The herb and garlic rub infuses the pork with a delicious savory flavor, while the bacon adds smoky, salty goodness. This layered approach to flavor creates a complex and satisfying culinary experience.
* **Moisture Retention:** Wrapping the pork loin in bacon helps to retain moisture during cooking, preventing it from drying out and ensuring a tender, juicy result. The bacon fat also bastes the pork as it cooks, adding richness and flavor.
* **Versatile:** This recipe is incredibly versatile. You can easily adjust the herbs and spices to your liking, or add a glaze for a touch of sweetness. It pairs well with a variety of side dishes, making it a great option for any meal.
* **Impressive Presentation:** The bacon-wrapped pork loin looks stunning on a platter, making it perfect for entertaining guests. It’s a dish that’s sure to impress.
* **Relatively Easy:** Despite its impressive appearance, this recipe is relatively easy to make. With a little bit of preparation, you can have a restaurant-quality meal on your table in no time.

## Ingredients

* **Pork Loin:** 2-3 pound pork loin, trimmed of excess fat.
* **Bacon:** 1 pound thick-cut bacon.
* **Garlic:** 6-8 cloves, minced.
* **Fresh Herbs:** 2 tablespoons fresh rosemary, chopped; 2 tablespoons fresh thyme, chopped; 1 tablespoon fresh sage, chopped; 1 tablespoon fresh parsley, chopped. Feel free to substitute dried herbs (use about 1 teaspoon of each).
* **Olive Oil:** 2 tablespoons.
* **Dijon Mustard:** 1 tablespoon.
* **Salt:** 1-2 teaspoons, or to taste.
* **Black Pepper:** 1 teaspoon, or to taste.
* **Optional:** 1/4 cup dry white wine or chicken broth (for deglazing the pan).

## Equipment

* Cutting Board
* Chef’s Knife
* Mixing Bowl
* Measuring Spoons and Cups
* Small Bowl (for herb mixture)
* Baking Sheet
* Wire Rack (optional, for crispier bacon)
* Meat Thermometer
* Aluminum Foil (for resting the pork).

## Step-by-Step Instructions

### 1. Prepare the Pork Loin

* **Trim the Pork:** Pat the pork loin dry with paper towels. Trim off any excess fat or silver skin. Leaving a thin layer of fat is okay, as it will help to keep the pork moist during cooking.
* **Optional: Butterfly the Pork (for a Larger Surface Area):** This step is optional but recommended for more even cooking and increased surface area for the herb rub and bacon. To butterfly the pork, place it on a cutting board. Using a long, sharp knife, slice the pork horizontally along one side, stopping about 1 inch from the other side. Open the pork like a book, creating a flatter surface.

### 2. Make the Herb Garlic Rub

* **Combine Ingredients:** In a small bowl, combine the minced garlic, chopped rosemary, thyme, sage, parsley, olive oil, Dijon mustard, salt, and black pepper. Mix well to form a paste. Adjust the seasonings to your liking.
* **Rub the Pork:** Generously rub the herb garlic mixture all over the pork loin, ensuring that it is evenly coated. If you butterflied the pork, make sure to get the rub into the center as well.
* **Marinate (Optional):** For even more flavor, wrap the pork loin in plastic wrap and refrigerate for at least 30 minutes, or up to overnight. This allows the herbs and garlic to penetrate the meat, resulting in a more flavorful final product.

### 3. Wrap in Bacon

* **Prepare the Bacon:** Lay out the bacon slices on a cutting board, slightly overlapping each slice. This will create a bacon “blanket” that will cover the pork loin.
* **Wrap the Pork:** Place the herb-rubbed pork loin on top of the bacon slices. Carefully wrap the bacon around the pork, ensuring that it is completely covered. You may need to use toothpicks to secure the bacon in place, especially at the ends.

### 4. Bake the Pork Loin

* **Preheat Oven:** Preheat your oven to 375°F (190°C).
* **Prepare Baking Sheet:** Line a baking sheet with aluminum foil for easy cleanup. Place a wire rack on top of the baking sheet (optional). The wire rack will allow the bacon to crisp up more evenly.
* **Bake:** Place the bacon-wrapped pork loin on the prepared baking sheet. Bake for 45-60 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness, using a meat thermometer inserted into the thickest part of the pork. The cooking time will vary depending on the thickness of the pork loin and your oven.
* **Optional: Deglaze the Pan:** While the pork is resting, deglaze the pan by placing the baking sheet on the stovetop over medium heat. Add the dry white wine or chicken broth to the pan and scrape up any browned bits from the bottom. Cook for a few minutes, until the sauce has slightly reduced. This sauce can be served over the pork loin.

### 5. Rest and Serve

* **Rest:** Remove the pork loin from the oven and tent it loosely with aluminum foil. Let it rest for at least 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful pork loin.
* **Slice and Serve:** Remove any toothpicks from the pork loin. Slice the pork loin into 1/2-inch thick slices. Serve immediately with your favorite side dishes. Drizzle with the optional pan sauce, if desired.

## Tips for the Perfect Pork Loin

* **Don’t Overcook:** The most important tip for cooking pork loin is to avoid overcooking it. Pork loin is a lean cut of meat, so it can easily become dry if cooked for too long. Use a meat thermometer to ensure that it reaches the correct internal temperature.
* **Use Thick-Cut Bacon:** Thick-cut bacon will hold its shape better during cooking and provide a more substantial bacon flavor.
* **Sear Before Baking (Optional):** For even more flavor and a crispy crust, you can sear the pork loin in a hot skillet before wrapping it in bacon. Sear on all sides for 2-3 minutes per side, until browned. This step is optional, but it will add an extra layer of flavor.
* **Let it Rest:** Resting the pork loin after cooking is crucial for a juicy and tender result. Don’t skip this step!
* **Adjust the Seasonings:** Feel free to adjust the herbs and spices to your liking. You can also add other seasonings, such as paprika, garlic powder, or onion powder.
* **Use a Wire Rack:** Using a wire rack on top of the baking sheet will allow the bacon to crisp up more evenly.
* **Marinate for Maximum Flavor:** Marinating the pork loin for at least 30 minutes, or up to overnight, will allow the herbs and garlic to penetrate the meat, resulting in a more flavorful final product.
* **Don’t Crowd the Pan:** If you’re cooking multiple pork loins, make sure to spread them out on the baking sheet so that they cook evenly. Crowding the pan can lower the oven temperature and result in uneven cooking.
* **Consider a Glaze:** For a touch of sweetness, you can brush the pork loin with a glaze during the last 15 minutes of cooking. Some popular glaze options include honey-mustard glaze, maple-bourbon glaze, or balsamic glaze.

## Variations

* **Spicy Pork Loin:** Add a pinch of red pepper flakes or a dash of cayenne pepper to the herb garlic rub for a spicy kick.
* **Sweet and Savory Pork Loin:** Add a tablespoon of brown sugar or honey to the herb garlic rub for a touch of sweetness.
* **Apple Cider Glazed Pork Loin:** Brush the pork loin with apple cider glaze during the last 15 minutes of cooking.
* **Cranberry-Orange Pork Loin:** Add dried cranberries and orange zest to the herb garlic rub.
* **Italian Herb Pork Loin:** Use Italian herbs such as oregano, basil, and marjoram in the herb garlic rub.

## Serving Suggestions

This Herb Garlic Bacon-Wrapped Pork Loin pairs well with a variety of side dishes, including:

* Roasted vegetables (such as potatoes, carrots, broccoli, or Brussels sprouts)
* Mashed potatoes or sweet potatoes
* Rice or quinoa
* Green beans or asparagus
* Salad
* Apple sauce or cranberry sauce
* Stuffing

## Make Ahead

You can prepare the pork loin ahead of time by rubbing it with the herb garlic mixture and wrapping it in bacon. Store it in the refrigerator for up to 24 hours before baking. This will save you time on the day you plan to cook it.

## Storage and Reheating

* **Storage:** Leftover pork loin can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** To reheat the pork loin, preheat your oven to 350°F (175°C). Place the pork loin in a baking dish and add a tablespoon or two of water or broth to keep it moist. Cover the dish with aluminum foil and bake for 15-20 minutes, or until heated through. You can also reheat the pork loin in the microwave, but be careful not to overcook it.

## Nutritional Information (Approximate)

* Calories: 350-450 per serving (depending on portion size and ingredients)
* Protein: 30-40 grams
* Fat: 20-30 grams
* Carbohydrates: 2-5 grams

*Note: Nutritional information is approximate and may vary based on specific ingredients and portion sizes.*

## Conclusion

This Herb Garlic Bacon-Wrapped Pork Loin recipe is a guaranteed crowd-pleaser. The combination of savory herbs, pungent garlic, and smoky bacon creates an unforgettable flavor experience. With its impressive presentation and relatively easy preparation, it’s the perfect dish for any occasion. So, gather your ingredients, follow the steps, and get ready to enjoy a culinary masterpiece!