Roast Pork Loin with Bacon and Brown Sugar Glaze
The boyfriend was getting ready to head back to SF to start his fall semester so we had a small dinner party with some of our close friends right before he left. I wanted to make millions of dishes but I reluctantly narrowed it down to four, which included bacon-wrapped asparagus, mozzarella-stuffed meatballs, chicken enchilada rolls up, and a roasted pork loin as the main dish. Our friends were nice enough to bring an Armenian potato salad, a b aby spring mix with strawberries, goat cheese, and pomegranate-vinaigrette dressing, and strawberry cupcakes. It was a fun night as we were surrounded by delicious food, good friends, and great tasting wine.
Now even though the dinner party was a hit, the planning behind it all was quite stressful. I had no idea that choosing the perfect main dish could be such a task. I wanted a recipe that was simple enough to let me carry out my other duties for the other side dishes but also tasted fantastic and feed 6 hungry people. After all, it is the star of the party. Fortunately, Georgia from The Comfort of Cooking, one of the blogs that I follow, shared this wonderful pork loin recipe.
It required such little prep work and created a piping hot, tender pork loin topped with bacon and a sweet glaze that everyone loved. It was first slathered in this amazing spice rub that was then covered in juicy pieces of bacon. Once it cooked in the oven for about an hour, the brown sugar syrupy glaze was poured over the pork and placed back into the oven to really let the flavors meld and completely caramelize the bacon. Mmmmmm. It was an absolute hit and everyone seemed to really enjoy it. Thanks for the amazing recipe, Georgia!
Roast Pork Loin with Bacon and Brown Sugar Glaze (adapted from The Comfort of Cooking):
Yields 8 servings
- 1 boneless pork loin, 4 pounds
- 5 slices bacon, halved lengthwise
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons salt
- 1/2 teaspoon coarse ground black pepper
For the glaze :
- 1 1/2 cups brown sugar
- 3 tablespoons flour
- 3 tablespoons cider vinegar
- 3/4 teaspoon dry mustard
Preheat the oven to 350 degrees F. Lightly oil a 3-quart baking dish or coat with nonstick spray.
In a small bowl, combine the chili powder, paprika, cumin, cinnamon, salt and pepper.
Sprinkle the spice rub over the ribs, rubbing in thoroughly on all sides.
Place the pork loin in the baking dish and arrange the bacon strips vertically over the loin.
Place into oven and roast for 1 hour and 15 minutes.
While the loin is roasting, combine the brown sugar, flour, cider vinegar and dry mustard in a saucepan.
Simmer for 1 minute.
Using a glass measuring cup, pour the glaze over the pork in even layers.
R eturn to the oven and roast until pork registers 160 degrees F, about 15 minutes longer.
Let sit for 2 minutes after removing from oven. Slice and serve.