Unbelievably delicious pork loin smothered in Dijon mustard and fresh garlic, wrapped in bacon, drizzled with a bit of honey and roasted to perfection.
Do you have big plans for Easter dinner?
Have you planned your holiday dinner yet or leaving it to the last minute? Me, I leave nothing to the last minute. In fact, I usually start planning way too early. (Hmmm, I should probably start planning Thanksgiving menu already.) Oh but I kid, I kid…may be.
Well, I hope you are still planning because I have a great suggestion for you. This Bacon Wrapped Pork Loin is amazing and would make a wonderful holiday dinner addition. Actually, it would be perfect for any weekend dinner. So simple and tasted incredible.
I’m not lying about how simple it is. It all comes down to rubbing pork with some Dijon mustard and garlic and wrapping it in bacon. Then, just place it in the roasting pan and drizzle with some honey. That’s it! Easy-peasy-delicious.
*If you will have leftovers, best way to reheat this pork is in a saute pan over medium heat. Pork loin is a tender meat and it will stay tender while reheating and Dijon mustard will caramelize nicely, adding some great flavors. I enjoyed this pork even more the next day.*
Bacon Wrapped Garlic Dijon Pork Loin
- 1.2 lb pork loin
- 8-12 slices of raw bacon
- 2 garlic cloves
- 1 1/2 Tbsp Dijon mustard
- 1 Tbsp honey
Preheat oven to 375.
Press garlic (or grate) and mix it with Dijon mustard.
Rub mustard/garlic mixture all over pork loin, evenly. Salt it to taste.
Wrap pork in bacon, overlapping bacon strips slightly.
Carefully place pork loin in a roasting pan and tuck in any loose bacon ends if needed.
Drizzle some honey over the top.
Bake for 45-50 minutes. (You can turn broil on for 30-45 seconds to toast the top if you want.)
*Cook time will depend on size and thickness of pork. If you get a long thin cut, cook time will be shorter. If you get a thicker cut, cook time will be longer. You can check for doneness by cutting into the thickest part. Or, by pressing on the thickest part of pork and it it feels firm and tight, it's most likely done.
Recipe NotesRecipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you!
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