Sweet & Savory Delight: Maple-Glazed Bacon Wrapped Pork Loin Recipe

Are you ready to elevate your pork loin game? This Maple-Glazed Bacon Wrapped Pork Loin recipe is a showstopper, perfect for special occasions or even a delightful weeknight dinner. The combination of sweet maple syrup, smoky bacon, and tender pork loin creates an explosion of flavor that will have everyone begging for more. This recipe is surprisingly easy to make, and the impressive presentation will make you look like a culinary master. Let’s dive into the details and create this masterpiece!

## Why This Recipe Works

This recipe is a winner for several reasons:

* **Flavor Combination:** The sweet and savory profile is irresistible. The maple syrup complements the smoky bacon perfectly, creating a balanced and delightful taste.
* **Moisture Retention:** Wrapping the pork loin in bacon helps to keep it incredibly moist and juicy during cooking.
* **Easy to Prepare:** Despite its impressive appearance, this recipe is relatively simple to make, requiring minimal effort and readily available ingredients.
* **Impressive Presentation:** The bacon-wrapped pork loin looks beautiful and sophisticated, making it perfect for entertaining.
* **Versatile:** This recipe can be adapted to your preferences by experimenting with different glazes and seasonings.

## Ingredients You’ll Need

Before you start cooking, gather these ingredients:

* **Pork Loin:** 2-3 pound pork loin, trimmed of excess fat. Choosing a good quality pork loin is crucial for the tenderness and flavor of the final dish. Look for a loin that is pink and firm.
* **Bacon:** 1 pound thick-cut bacon. Thick-cut bacon holds its shape better during cooking and provides a more pronounced smoky flavor. You can also use regular bacon, but be careful not to overlap the slices too much to ensure even cooking.
* **Maple Syrup:** 1/2 cup pure maple syrup. Use pure maple syrup for the best flavor. Avoid using pancake syrup, which is often made with artificial ingredients.
* **Dijon Mustard:** 2 tablespoons Dijon mustard. Dijon mustard adds a tangy and slightly spicy note that complements the sweetness of the maple syrup and the smokiness of the bacon.
* **Garlic:** 2 cloves, minced. Freshly minced garlic provides a pungent and aromatic flavor that enhances the overall taste of the dish. You can also use garlic powder in a pinch, but fresh garlic is preferred.
* **Apple Cider Vinegar:** 1 tablespoon apple cider vinegar. Apple cider vinegar adds a touch of acidity that balances the sweetness of the maple syrup and helps to tenderize the pork loin.
* **Smoked Paprika:** 1 teaspoon smoked paprika. Smoked paprika adds a smoky and slightly sweet flavor that complements the bacon and enhances the overall taste of the dish.
* **Salt:** 1 teaspoon salt. Salt enhances the flavors of all the other ingredients.
* **Black Pepper:** 1/2 teaspoon black pepper. Freshly ground black pepper adds a subtle spicy kick.
* **Optional Garnishes:** Fresh rosemary sprigs, thyme sprigs, or parsley, for garnish. These garnishes add a touch of elegance and visual appeal to the final dish.

## Equipment Needed

* **Baking Sheet:** A large baking sheet to cook the pork loin.
* **Wire Rack:** A wire rack to place on top of the baking sheet. This allows for better air circulation and helps the bacon to crisp up.
* **Mixing Bowl:** A medium-sized mixing bowl to prepare the glaze.
* **Pastry Brush:** A pastry brush to apply the glaze to the pork loin.
* **Meat Thermometer:** A meat thermometer is essential for ensuring that the pork loin is cooked to the correct internal temperature.
* **Aluminum Foil:** To tent the pork loin while resting.

## Step-by-Step Instructions

Now, let’s get cooking! Follow these detailed instructions to create your Maple-Glazed Bacon Wrapped Pork Loin:

**1. Prepare the Pork Loin:**

* Preheat your oven to 375°F (190°C). Place a wire rack on top of a baking sheet. This will allow the bacon to crisp up nicely.
* Remove the pork loin from the refrigerator and pat it dry with paper towels. This helps to remove excess moisture and allows the bacon to adhere better.
* Trim any excess fat from the pork loin. While some fat is desirable for flavor, too much can make the dish greasy.

**2. Make the Maple Glaze:**

* In a medium-sized mixing bowl, whisk together the maple syrup, Dijon mustard, minced garlic, apple cider vinegar, smoked paprika, salt, and pepper. Ensure all ingredients are well combined and the glaze is smooth.
* Taste the glaze and adjust the seasonings as needed. You can add more maple syrup for a sweeter glaze or more Dijon mustard for a tangier glaze.

**3. Wrap the Pork Loin in Bacon:**

* Lay the bacon slices on a cutting board, slightly overlapping each slice. This will create a bacon blanket that will cover the pork loin.
* Place the pork loin on top of the bacon slices.
* Wrap the bacon around the pork loin, securing it with toothpicks if necessary. Ensure the entire pork loin is covered in bacon to maximize flavor and moisture retention. If the bacon slices are too short, you can use additional slices to cover any gaps.

**4. Glaze the Pork Loin:**

* Brush the entire bacon-wrapped pork loin with the maple glaze. Make sure to coat all sides of the bacon and the ends of the pork loin.
* Reserve some of the glaze for basting later during the cooking process.

**5. Bake the Pork Loin:**

* Place the bacon-wrapped and glazed pork loin on the wire rack on the baking sheet.
* Bake in the preheated oven for 45-60 minutes, or until the internal temperature reaches 145°F (63°C). Use a meat thermometer to ensure accurate temperature readings. Insert the thermometer into the thickest part of the pork loin, avoiding contact with the bacon or bone.
* Baste the pork loin with the reserved maple glaze every 15 minutes during the cooking process. This will help to keep the bacon moist and flavorful and create a beautiful caramelized crust.

**6. Rest the Pork Loin:**

* Remove the pork loin from the oven and tent it loosely with aluminum foil. This will help to retain the juices and prevent the pork loin from drying out.
* Let the pork loin rest for 10-15 minutes before slicing. During this time, the internal temperature will continue to rise slightly, resulting in a more evenly cooked and tender pork loin.

**7. Slice and Serve:**

* Remove the toothpicks, if used.
* Slice the pork loin into 1/2-inch thick slices.
* Arrange the slices on a serving platter and garnish with fresh rosemary sprigs, thyme sprigs, or parsley, if desired.
* Serve immediately and enjoy!

## Tips for Success

* **Use a Meat Thermometer:** This is the most important tip for ensuring that your pork loin is cooked to the correct internal temperature. Overcooking the pork loin will result in a dry and tough dish.
* **Don’t Overcrowd the Baking Sheet:** If you are making a large pork loin, you may need to use two baking sheets to prevent overcrowding. Overcrowding can prevent the bacon from crisping up properly.
* **Adjust the Glaze to Your Liking:** Feel free to experiment with different flavors in the glaze. You can add a pinch of red pepper flakes for a spicy kick, or a splash of bourbon for a richer flavor.
* **Let the Pork Loin Rest:** Resting the pork loin after cooking is crucial for retaining the juices and preventing it from drying out. Don’t skip this step!
* **Use Thick-Cut Bacon:** Thick-cut bacon holds its shape better during cooking and provides a more pronounced smoky flavor.

## Serving Suggestions

This Maple-Glazed Bacon Wrapped Pork Loin is a versatile dish that can be served with a variety of sides. Here are a few suggestions:

* **Roasted Vegetables:** Roasted vegetables such as Brussels sprouts, carrots, potatoes, or sweet potatoes are a classic pairing with pork loin.
* **Mashed Potatoes:** Creamy mashed potatoes are always a crowd-pleaser and complement the richness of the pork loin.
* **Green Beans:** Sauteed or steamed green beans add a touch of freshness to the meal.
* **Salad:** A simple salad with a light vinaigrette dressing can provide a refreshing contrast to the richness of the pork loin.
* **Quinoa or Rice:** Quinoa or rice can be served as a healthy and filling side dish.
* **Apple Sauce:** The sweetness of apple sauce complements the savory flavors of the pork loin.

## Variations and Substitutions

* **Different Glazes:** Experiment with different glazes, such as honey-mustard glaze, balsamic glaze, or brown sugar glaze.
* **Different Bacon:** Try using different types of bacon, such as applewood smoked bacon or peppered bacon.
* **Add Herbs:** Add fresh herbs such as rosemary, thyme, or sage to the bacon wrap for extra flavor.
* **Spice it Up:** Add a pinch of red pepper flakes to the glaze for a spicy kick.
* **Use Pork Tenderloin:** If you prefer, you can use pork tenderloin instead of pork loin. However, keep in mind that pork tenderloin cooks much faster, so you will need to adjust the cooking time accordingly.

## Storage and Reheating

* **Storage:** Leftover Maple-Glazed Bacon Wrapped Pork Loin can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** To reheat, place the pork loin slices in a baking dish and cover with foil. Bake in a preheated oven at 350°F (175°C) for 10-15 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)

(Note: Nutritional information is an estimate and will vary depending on the specific ingredients used.)

* Calories: 450-550 per serving
* Fat: 30-40g
* Protein: 40-50g
* Carbohydrates: 10-15g

## Conclusion

This Maple-Glazed Bacon Wrapped Pork Loin recipe is a guaranteed crowd-pleaser. The combination of sweet maple syrup, smoky bacon, and tender pork loin creates an unforgettable culinary experience. With its easy-to-follow instructions and impressive presentation, this recipe is perfect for both novice and experienced cooks. So, gather your ingredients, preheat your oven, and get ready to create a masterpiece that will impress your family and friends. Enjoy!

## Frequently Asked Questions (FAQ)

**Q: Can I prepare this recipe ahead of time?**
A: Yes, you can prepare the pork loin ahead of time by wrapping it in bacon and glazing it. Store it in the refrigerator overnight and bake it the next day. However, it is best to bake the pork loin fresh for optimal flavor and texture.

**Q: Can I use frozen pork loin?**
A: Yes, you can use frozen pork loin. However, make sure to thaw it completely in the refrigerator before cooking.

**Q: How do I prevent the bacon from burning?**
A: To prevent the bacon from burning, make sure to use a wire rack on top of the baking sheet. This will allow for better air circulation and prevent the bacon from cooking too quickly. You can also tent the pork loin with aluminum foil if the bacon is browning too quickly.

**Q: What is the best way to carve the pork loin?**
A: The best way to carve the pork loin is to use a sharp carving knife and slice it against the grain. This will help to tenderize the meat and make it easier to chew.

**Q: Can I use a different type of mustard?**
A: Yes, you can use a different type of mustard, such as brown mustard or honey mustard. However, keep in mind that the flavor of the glaze will be slightly different.