Pork, pork, and more PORK! Who doesn't love a little swine? The pig is one of the most magical animals that walks this earth. What other animal can you take one cut of meat from and enhance it by wrapping it another cut meat from the same animal? Thinking very quickly about it, none!
I use black pepper bacon when I make these bacon wrapped pork loins so the spice mix that I use is very simple. Smoked paprika, thyme, and black pepper is all that I use. I don't add salt because the bacon has plenty of it already, learned that the hard way.
The most time consuming part of the entire recipe is laying out all the pieces of bacon one by one. Over and over and over again, but I promise you it's worth the time you put in!
Just look at these beauties!
Brown Sugar & Molasses Bacon Wrapped Pork Loin
Prep
Cook
Total
Yield 4-6 servings
Ingredients
- 2 pork loins
- 2 16 oz. packs of bacon (Do not use a sweet bacon)
- ½ cup brown sugar
- ⅓ cup molasses
- smoked paprika
- thyme
- black pepper
Instructions
- Preheat oven to 400 F.
- In a mixing bowl combine the brown sugar, smoked paprika, thyme, and black pepper.
- Rub the pork loins with the seasoning blend and set them aside.
- Lay out one pack of bacon on a cutting board; overlapping one over the other as you lay them out.
- Place one of the seasoned pork loins on the edge of the bacon furthest away from you. Holding the edges of the bacon furthest away from you as well as the pork loin and roll the pork loin back towards you.
- Repeat Steps 3 & 4 with the second pork loin.
- Heat an oven proof pan (preferably cast iron) over medium high heat.
- Once pan is heated add the two bacon wrapped pork loins to pan and sear them on both sides, about 5 minutes each.
- Once the bacon has a nice sear place the pan into the oven and bake for 30-35 minutes, or until the internal temperature of the loins is 145 F.
- After removing the pan from the oven remove the two loins and set them aside on a cutting board. Place the pan onto the stove over medium heat and add the molasses to the pan.
- Cook the molasses down with the drippings that remain in the pan until you achieve a thick sauce, about 10 minutes. After the sauce has thickened add the loins back to the pan and coat them in the thickened molasses sauce.
- Lastly, ENJOY!
Notes
I highly recommend that you trim the access fat and remove the silver skin from the pork loin. If you're buying your pork loin from the meat counter a butcher will typically happily do this for you.
Courses Main
As always thank you for taking a few moments from your day to read over this and I hope that you are able to try this recipe sometime and that you enjoy it. Feedback is always welcome and appreciated.
Have a blessed day,
Benjamin
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