Savory Bacon-Wrapped Pork Loin with Sweet Peach Glaze
Elevate your holiday feast with this elegant Bacon-Wrapped Pork Loin, beautifully complemented by a velvety Peach Sauce that balances smoky and sweet flavors. Inspired by America's Test Kitchen and Cook's Country, this succulent dish boasts a perfectly cooked pork loin enveloped in Oscar Mayer Naturally Hardwood Smoked Bacon. Ideal for gatherings, this roast not only provides a stunning centerpiece but also delivers rich flavors courtesy of herbs and the delightful sauce. With easy-to-follow steps, this recipe promises to impress your guests while making your holiday cooking stress-free.
N/A
Servings
367
Calories
11
Ingredients
Ingredients
Kosher salt
4 teaspoons (for seasoning)
Sugar
1 tablespoon (for seasoning and 1/2 cup for sauce)
Boneless center cut pork loin roast
3.5 lbs (trimmed and cleaned)
Herbes de Provence
2 teaspoons (for seasoning)
Bacon
10 slices (thinly sliced)
Frozen peaches
20 ounces (cut into 1/2 inch pieces (approx 3 cups))
Dry white wine
1 cup (for sauce)
Cider vinegar
1/3 cup (for sauce)
Fresh thyme
4 sprigs (for sauce)
Kosher salt
1/2 teaspoon (for sauce)
Whole grain mustard
2 tablespoons (for sauce)
Instructions
1
In a small bowl, combine 4 teaspoons kosher salt and 1 tablespoon sugar. Carefully remove the fat cap and silverskin from the pork loin roast, ensuring a clean surface for seasoning. Generously rub the salt-sugar mixture all over the roast, then wrap it tightly in plastic wrap. Refrigerate for a minimum of 1 hour or up to 24 hours for optimal flavor.
2
To prepare the peach sauce, combine the frozen peaches, 1 cup dry white wine, 1/2 cup sugar, 1/3 cup cider vinegar, 4 sprigs of fresh thyme, and 1/2 teaspoon kosher salt in a medium saucepan. Bring the mixture to a simmer over medium-high heat, then reduce the heat to medium. Cook, stirring occasionally, until the sauce thickens and reduces to about 2 cups, roughly 30 minutes. Remove from heat, discard the thyme sprigs, and reserve 2 tablespoons of the sauce in a small bowl to use as a glaze. Cover the remaining sauce and set aside.
3
While the sauce cools, preheat your oven to 250°F (120°C) and adjust the oven rack to the upper-middle position. Line a rimmed baking sheet with aluminum foil for easy cleanup and lightly spray it with vegetable oil spray.
4
Take the pork roast out of the refrigerator, unwrap it, and use paper towels to pat it dry. Season the roast with 2 teaspoons of herbes de Provence and 1 teaspoon of pepper, making sure to cover all sides evenly.
5
On a clean cutting board, arrange the bacon strips in a parallel line, overlapping them slightly to create a long strip matching the length of the roast. Place the roast at the center, perpendicular to the bacon, and carefully lift the ends of the bacon over the roast, making sure the entire roast is covered snugly.
6
Transfer the bacon-wrapped roast, seam side down, onto your prepared baking sheet. Roast in the oven until the internal temperature of the pork reaches 90°F (32°C), which should take about 30-40 minutes. After that, remove the roast from the oven and raise the oven temperature to 475°F (245°C).
7
Once the oven reaches the desired temperature, brush the top and sides of the roast generously with the reserved peach sauce. Return the pork to the oven and roast for an additional 15-20 minutes, or until the bacon is perfectly crispy and caramelized, and the internal temperature of the meat reads 130°F (54°C).
8
After roasting, carefully transfer the pork loin to a wire rack and let it rest for 15 minutes to retain its juices.
9
Just before slicing, mix the mustard into the reserved peach sauce and reheat gently on low. Slice the pork loin into 1/2-inch thick slices and serve with the sweet peach sauce drizzled over the top. Enjoy the exquisite flavors as a highlight of your holiday celebration!
Nutrition Information
23g
Fat
24g
Carbs
21g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein is a 3.5 lb boneless center cut pork loin roast.
What are the ingredients for the salt-sugar rub?
The rub consists of 4 teaspoons of kosher salt and 1 tablespoon of sugar.
How long should the pork loin be refrigerated after seasoning?
The pork should be refrigerated for a minimum of 1 hour or up to 24 hours for optimal flavor.
What ingredients are needed for the peach sauce?
The sauce requires 20 ounces of frozen peaches, 1 cup of dry white wine, 1/2 cup of sugar, 1/3 cup of cider vinegar, 4 sprigs of fresh thyme, and 1/2 teaspoon of kosher salt.
How long does it take to cook the peach sauce?
The sauce should simmer for roughly 30 minutes until it thickens and reduces to about 2 cups.
What should I do with the thyme sprigs after cooking the sauce?
The thyme sprigs should be discarded once the sauce has finished simmering.
How much peach sauce should be reserved for the glaze?
Reserve 2 tablespoons of the sauce in a small bowl to use as a glaze.
What is the initial oven temperature for roasting the pork?
The oven should be preheated to 250°F (120°C) for the first stage of roasting.
What should I do to the pork roast before applying the herbs?
Unwrap the roast and use paper towels to pat it dry before seasoning with herbes de Provence and pepper.
How many bacon strips are used to wrap the roast?
The recipe calls for 10 slices of bacon arranged in a parallel line.
How do I arrange the bacon for wrapping?
Arrange the bacon strips in a parallel line on a cutting board, overlapping them slightly to match the length of the roast.
At what internal temperature should I remove the pork for the first time?
Remove the roast from the oven when the internal temperature reaches 90°F (32°C).
What is the second oven temperature used in this recipe?
The oven temperature should be raised to 475°F (245°C) for the final roasting stage.
What is the final target internal temperature for the pork?
The meat is done when the internal temperature reads 130°F (54°C).
How long should the pork rest after roasting?
The pork loin should rest on a wire rack for 15 minutes to retain its juices.
When is the whole grain mustard added to the sauce?
The mustard is mixed into the reserved peach sauce just before slicing and serving.
How thick should the pork loin be sliced?
The pork loin should be sliced into 1/2-inch thick slices.
What kind of bacon is specifically mentioned in the description?
Oscar Mayer Naturally Hardwood Smoked Bacon is mentioned as the brand used.
How many calories are in one serving of this dish?
One serving contains approximately 367 calories.
What is the fat content per serving?
The fat content per serving is 23g.
How many grams of protein are in each serving?
Each serving provides 21g of protein.
What are the total carbohydrates per serving?
The dish contains 24g of carbohydrates per serving.
Which herbs are used to season the roast surface?
The roast is seasoned with 2 teaspoons of herbes de Provence and 1 teaspoon of pepper.
How should the baking sheet be prepared?
Line a rimmed baking sheet with aluminum foil and lightly spray it with vegetable oil spray.
What is the suggested preparation for the frozen peaches?
The peaches should be cut into 1/2 inch pieces, totaling approximately 3 cups.
Is it necessary to remove the fat cap from the pork loin?
Yes, the instructions specify removing the fat cap and silverskin to ensure a clean surface for seasoning.
Should the roast be placed seam side up or down on the baking sheet?
The bacon-wrapped roast should be placed seam side down onto the prepared baking sheet.
How long is the second roasting period at 475°F?
The second roast lasts for an additional 15-20 minutes or until the bacon is crispy and caramelized.
What type of vinegar is used for the sauce?
The recipe calls for 1/3 cup of cider vinegar.
What is the total number of ingredients used?
There are 11 ingredients listed in the recipe.