This juicy, tender pork loin is wrapped in bacon and roasted with a sweet honey balsamic glaze.

Sweet Bacon Wrapped Pork Loin

pork loin

salt and pepper

bacon

honey

balsamic vinegar

dry red wine

onion,

rosemary

golden raisins

Preheat oven to 375  degrees F (190 degrees C). Line a shallow roasting pan with aluminum foil.


Season pork loin with salt and pepper. Wrap the bacon slices around the pork loin and secure with toothpicks. Preheat a large skillet over medium-high heat, then add the pork loin. Cook until golden brown on all sides, about 10 minutes, then place onto roasting pan. Stir together honey, balsamic vinegar, red wine, onion, and rosemary in a small bowl; spread over pork loin.


Roast the pork loin in preheated oven for 15 minutes, then sprinkle with raisins. Continue cooking until the internal temperature of the pork loin reaches 145 degrees F (63 degrees C), about 15 minutes more. Remove from the oven, and allow to rest for 5 minutes before removing toothpicks and slicing.


Well, I just got up from the table after fixing this for dinner, and it was just superb! We don't get nice large pork loins around here, but we get the 2-in-a-pack type with the both of them weighing about 2-1/2 to 3 pounds. I prepared both of them, using 8 strips of bacon to do so. As recommended below, I quadrupled the sauce (1/2 cup each of honey, balsamic and red wine, 1 large yellow onion and 2 teaspoons dried rosemary) and doubled the raisins (1/4 cup). I basted at 15- and 30 minutes then added the raisins. It took another 25 minutes to finish it to 160° for a total cooking time of 55 minutes. Served 4 medallions each with broccoli and cheesy noodles and had enough to serve 6 or 7. Comment from the guest: "This would cost $50 at a good New York restaurtant...and you'd get only 3 medallions!"

This was really good. It might be helpful to know that you cook 15 minutes per pound or to 160 degrees. I used wrights applewood bacon and used 1/2 cup of red wine and 1/2 cup of balsmic vinegar and 1/2 cup of honey. 1 lg. yellow onion and 1 tablespoon of fresh rosemary. I left off the raisins. The night before I seasoned pork loin with salt and pepper and browned in iron skillet and covered with the sauce to let marinate over night. I used my pamper chef roaster, without foil. It took my 4 pd. loin about and hour and 15 minute. Put remaining sauce in gravy dish for individual use. Served with scalloped potatoes and Foo Foo salad.    USE HEMOSTATS OR NEEDLE NOSE PLYERS FOR REMOVING TOOTHPICKS.I USED STATS AND IT WAS VERY EASY TO DO. 

Unfortunately I was disappointed with this recipe.  After the baking time of 30 minutes, the roast wasn't even close to being done.  I had to cook another 15 minutes then finally microwave it (yikes!) because the family was starving!  The sauce didn't add anything to the roast.  I had high hopes as I love everything in the sauce, but all it did was make a huge blackened mess in the pan, as I don't think any of it stayed on the roast.  The only saving grace was the bacon - what isn't made better with bacon? I won't be making this again.

The best Pork Loin roast I have ever made or eaten! I used 1/4 cup honey, 1/4 red wine, 3 tbs of balsamic vinegar, 3 tbs of olive oil, 1 tbs maple syurp put over the top just before baking. After browing the roast in the frying pan. I put all other ingredients in skillet and brought to a boil and poured over the roast and refrigerated for 2 hrs and basting every 1/2 hr. when baking I basted it every 15 min. I kept it covered for the first 1/2 hour. I can't wait to make this one again!!

I really, really enjoyed this. I made about triple the amount of sauce (but just one large onion) and I think next time I'll make even more. I used boneless pork chops and cooked for about 45 minutes in a 350 degree oven, basting every 15 minutes and turning once halfway through cooking. Great submission, thank you! Oh, and no raisins for me. 

Update: EVEN BETTER the next day. Next time I'll marinate the pork in the sauce overnight first. 

This was delicious!  Only changes I made...I doubled the sauce and added a splash of red wine.  I marinated for about 4 hours.  I seared in my dutch oven,removed the pork, deglazed with the marinade, put the pork back in and scooped sauce over top of it.  I cooked with the lid on the dutch oven for 1 hour.  That's how long it took for mine to be done.  Was very good!  Thanks for a great recipe! SAFETY TIP: Count the toothpicks you put in because when it's done they are kind of hidden!

This recipe was great...the pork was very moist the bacon crisp and the sauce delicious.   The only tweak I would make next time  would be to cover with foil for the first 30 minutes (this takes at least 45 minutes to an hour to cook...NOT 30 minutes) because the sauce got a little too brown. Also, wait longer to add the raisins...they were hard as rocks.

I have to admit, I was skeptical about this recipe but I had a pork loin roast in my freezer from angelfoodministries.com that I wanted to use and I'd never cooked one before. I did an ingredient search and found this recipe.  I had to substitute red wine vinegar for the balsamic vinegar and red wine because I don't keep those on hand. I also had no rosemary so I substituted Italian seasoning. Also I left out the raisins...and WOW, it was SO good!  My entire family ate it and liked it, which is very unusual around here. My 3 and 6 year old daughters kept cleaning their plate, then pushing it toward me saying "More please!" Unbelievable!  I actually thought it was very simple to make. One thing I will suggest is that before you slice it, move it to a slicing platter or you'll end up with aluminum foil bits all over your roast. I think the most difficult part of the recipe was taking the toothpicks out. lol. GREAT recipe; I will make this again!

This was tasty.  I used white instead of red wine--mainly because this was what I had open.  I also used my cast iron grill top for the sear.  I'd love to try this on the grill.  My hubby loved this--porky goodness is always a hit in our house.  I did use some extra white wine to keep the glaze liquid during roasting.  

I was very impressed with this recipe.  This was the first time I ever prepared a pork loin and it turned out great.  I went ahead and used the half cup suggestion and white wine that several other reviews suggested and I'm glad I did.  There is no way 2 tablespoons of each would've been enough to keep the loin juicy and tender.  I WOULD STRONGLY RECOMMEND A MEAT THERMOMETER FOR THIS RECIPE. I left the loin in the oven for the recommended 45 minutes that I saw in several reviews and was very shocked when I started cutting into the loin and the majority of it was still pink.  I would recommend string instead of toothpicks to hold the bacon on. When I tried to brown the loin in a pan the bacon did not stay put very well.  I basted every 15 minutes and the loin was so juicy and tender. I plan on using this recipe again! Oh and I DID NOT use raisins. That just sounded terrible.

this was great.  I opted out on the raisins which my family does not like.  It did require a little longer cook time, but overall wonderful.  Will definitely fix again

Was very good I took it to a dinner party and we all enjoyed it the only problem I had was that it took a lot longer to cook than what was sugested.

This was delicious, may try marinating next time.  I loved the reduction it made.  I soaked the raisins in boiling water to plump them up before baking, and used a tent of foil.  They were perfect, not dried up or hard.  Served it with BREAKSTONE'S Curried Mashed Sweet Potatoes from this site.

This was a very good dish that I will make again.  I used more bacon than called for just because we like it and I had it.  I also did not have red wine so I used white instead but the flavor was still good.  Had to use dried herbs instead of fresh b/c of what I had on hand but next time I think I will try fresh b/c I am sure it will make it even better.  I put a bit too much of the dried on so it was a little over powering.  Definitely use a meat therm. b/c the time to cook is not accurate.  2nd time:  Used 12 oz package of bacon to cover two small tenderloins.  Had red wine to use.  I do not use the raisins b/c I hate them!  I consistently overcook pork so really need to watch the temperature.

I sliced my tenderloin into 1inch rounds, wrapped it with turkey bacon (instead of pork) and used toothpicks to attach it. I only made 3 of these, approx .5 lb of pork loin since its just my husband and I. I doubled the sauce recipe except for the onion and added 3tbs total of brown sugar. I also decided to use it as a meranade instead of just baking the meat in the sauce. I made sure both sides of the meat was covered in the spices and onions while marinading in the fridge for about 6 hours. While the meat was baking I also basted the sauce over it every twenty min or so after flipping it each time. After being baked in the oven for about an hour on 350, it was SO tender and sweet tasting. The turkey bacon absorbed the sweetness of the sauce/meranade, I wasn't expecting that!

This was absolutely amazing!!  I did tweek it a little and used maple syrup and no balsamic (I hate vinegar).  I cut my 4lb pork loin into 4 sections before wrapping it with bacon.  Before I put the meat in the oven I drizzled a little honey on top of the meat and then poured the sauce mix on top.  I basted it a few times while it cooked.  Definately use a meat thermometer though to determine whether it is done or not.  This was so good.  It's definately a keeper of a recipe and I cannot wait to make it again

I was so looking forward to these! .....But was very disappointed! Too much overpowering vinegar taste and very bland! I do , however, like how the bacon wraps around the loin, and will attempt to use this on individual pork loin chops and bake them without the onion/balsamic vinegar topping.

i thought this was quite tasty  and tender but i had some reserved gravy from another pork dish and served that on the side as an option.my husband is a gravy "person". 

I didn't think this recipe outstanding, I really felt it was missing something but my kids all loved it.  And pleasing all of them (21, 8 &amp; 6) with one dish is not an easy thing so I will give this a 4*.  I followed the recipe exactly except for the raisins (they aren't available here).  I did use an immersion blender on the sauce and covered the pan for the majority of the cooking.  As a result the sauce did not burn to the bottom and I was able to continuously baste it.  While I am not a raisin fan, perhaps thats the flavor I was missing?  We will be making it again since the kids loved it so much and really it wasn't bad at all.

I think this recipe needs to specify whether it means "pork loin" or "pork tenderloin".  From reading the comments, I think some people are confused and that is why some of the cooking times have been longer than expected.  

Made this today with pork loin and it turned out delicious.  Took about an hour plus a bit to roast a 2-3 pound loaf.

This was really good!  I doubled the glaze (except for the onion) and left out the rosemary just cause I didn't have any.  I did NOT pre-brown because I couldn't find my toothpicks so had to use metal meat nails.  I did use the broiler on low for the last few minutes, but next time I would put under the broiler first, without adding the glaze, to brown the bacon, and then add the glaze.  My 1.5 lb. loin took about 50 minutes to cook thoroughly.  I could see doing this without the bacon (because the glaze was delish!).

I have made this twice and love it!! It is very easy to make and delicious.  I don't add raisins.

This was a great hit with my family. I did make changes due to a lack of my pantry. I used white cooking wine and marjoram instead of red wine and rosemary. I also left out the raisins. The loin turned out so moist and tender that hubby with no teeth was wowed.

Easy to make and tasted great! Made the whole house smell like holiday cooking. Good for a large crowd. I also tripled the ingredients for marinade, which left sauce to spoon over pork when serving. Yummy!

My family loved it.  The only change I made is that I omitted the raisins.

Are you kidding me!!?? This is by far the absolute  WORST TIMING recipe i have ever followed!! 30 min my  efin !! This took  3 1/2  hours  to  make and by then my husband and i were fighting and i had run to get a fast food dinner for my family!!  10 thumbs down!!  Beyond disappointed!!!

This is my favorite recipe to do on the rotissere. I inject the loin with a mesquite marinade and let it roll. I try to keep heat around 350 and start checking internal temp after an hour. I pull it out a few degrees early as it will still cook a bit. Always a big hit. And it dont need baby sat, so more time to mingle.

Awesome!  Followed recipe except for used loin chops (which is what I had on hand)  and nixed the raisins (but next time will add them in to see what I think).  This tasted like a million dollar dish!  Thanks for sharing.

So different from our other Pork Loin recipes.  I was very leery of using balsamic vinegar (seems so strong) &amp; rosemary from past experience. USE the balsamic vinegar because it doesn't over power. I don't usually have fresh rosemary so ground up some dried rosemary &amp; used a lot less than you would for fresh (Joy of Cooking book comparisons).  Didn't use the golden raisins as they were optional &amp; are expensive.  Our only problem was in the baking time.  IT took closer to 45 min to bake a 1 1/2lb loin.  Everything else was ready before the pork loin was.  Will make again for sure.

Very very good.  Takes longer to cook then on the original recipe.  Use cranraisons because I had no raisins.  Yummmy

Seriously? I have the world's most pickiest kids &amp; they asked for not only 2nds but 3rds, 4ths &amp; 5th servings of this! I used oregano instead of rosemary b/c I didn't want to go to the store again. And doubled the sauce to keep it moist. Also used normal raisins. I paired w/ sweet potatoe casserole &amp; asparagus w/ hollidase sauce &amp; crescents. They ate moire of this than anything! Awesome dish!!!

I used 1/2 cup honey, vinegar, and wine, and marinated the pork in it all day before wrapping with bacon. I also chopped up some Yukon Gold potatoes and roasted them in the sauce with the pork. Forgot the raisins, and it came out great!

This is delicious as is but I am going to make a few adjustments for next time. Definitely put some foil in the bottom of the pan because the sauce leaves a nasty crust that is hard to clean. Also, I am going to poke some holes in the loin next time so that the yummy sauce will go down instead of being wasted on the bottom. I use precooked bacon and put it on after the sear but this time it was a little burnt on top so next time, I am going to cover for the first part of cooking. Thanks for a great recipe!

This was so easy to make and a great way to impress guests!! It makes a beautiful presentation when it is finished. Would work extremely well for a holiday meal.

This was so delicious!! I just shared this recipe with my parents because I know they would love to try this, too! I didn't have all the correct ingredients on hand, but I'm still giving it 5 stars because I'm sure the recipe as written is a winner, too. I used a smaller pork loin from Trader Joe's, it was about 1.4 pounds. I only had Riesling white wine on hand, a red onion (used 1/3 of it), dried rosemary, and I chopped up a 1/2 an apple to substitute for the raisins. I doubled, if not tripled the sauce ingredients. I browned the pork and bacon in my cast iron skillet and then just kept it in the skillet, poured the sauce over the top and put the skillet into the oven. It was so good! I can't wait to make it again when we have company!

Lamb was used in the place of pork. I marinated the meat over night then wrapped in bacon before cooking. We enjoyed this. No raisins used for my taste.

This was delicious and so simple! I made a few changes such as doubling the sauce and wrapping it in prosciutto instead of bacon. I also omitted the raisins because I didn't have any.

Followed directions and added a few steps of my own. Used a 3 1/2 lbs. pork loin. I tripled the glaze and injected the pork loin with part of glaze and used maple bacon instead of regular bacon. Cooking string is a must!
 This recipe was amazingly easy and taste wonderful, pork was tender and juicy. First time making a pork loin and will definitely make again!

This is a keeper for sure. Took some hints from the comments but followed the recipe for the most part. I went straight into the roaster with the roast S&amp;P and bacon..........started it out at 375 while I made the sauce. Used Maple Syrup instead of honey but other than that stuck to the recipe. Poured that over the roast and turned the heat down to 325 and cooked till the thermometer reached 145 basting a few times. Took it out and tented it till the rest of the meal was done. It was very tasty and juicy, the sauce did not dry out on the pan for me........I might try starting it at 400 next time just to crisp up the bacon a little more, but other than that this one is worthy of trying out on my biggest critic.......my Mom ;)

Made this for Christmas since I figured I'm not the greatest cook but bacon always makes it better.  Dead silence around the table until my stepmother said, "omg this is the best pork I've ever had....are those raisins?!"
This was a huge hit and a relatively easy recipe....and that's coming from someone who breaks out boxed mashed potatoes yet is married to a phenomenal cook.
I didn't change anything with the original recipe.  great as is.

Fabulous recipe. I cooked a 7lb pork loin, tripling everything. Cooked it a little longer then suggested. Perfectly done and melted in your mouth!

Amazing.  My family said it was one of their all time favorites!  Very tender and juicy.  Only changes:  no raisins and I quadrupled the sauce except still using one onion.  My loin however did take quite a bit longer to cook and it was a 2 and 3/4 pound loin.  I did cover with foil while baking and I used a meat thermometer and took out of oven as soon as it hit 145 degrees then let it rest for about 15 mins.

Amazing flavors! I made this for an impromptu dinner party and it was a huge hit! Our guests couldn't stop talking about how good this dish was and how all the flavors mingle together so well in it to make each bite savory and sweet. The only change we had to make was to the baking time; our pork loin was very thick, so we had to bake it for 50-55 minutes total to get it just right. 

I don't put many recipes in my "worthy of guests" collection, but this one just made it in there for sure!

This recipe was like Christmas. We sliced our onions  in skinny crescents, splashed in more vinegar and wine. Loved it.

A good rule of thumb for me cooking for a fussy hubby is if I try a recipe and then he asks for it again, it's a keeper!!  This was absolutely delicious.  I didn't use any raisins the first time around, but this time I think I may try using some craisins, just to see what that adds..

My husband and I liked this dish. Could use a little more seasoning but it was moist and delicious.

This was a hit!  I only had a 1 1/2 pound pork line and a yellow opinion, but kept all the other ingredients the same.  It was easy and everybody loved it.  Will definitely make this again.

Best way to make a pork tenderloin.  Delicious.  So juicy.  I skipped the vinegar and just used more wine.  Loved it.

I took the advice of other reviews and increased the sauce ingredients and also marinated for a few hours. I will make it again but it isn’t rave worthy.

No changes to the recipe.  Doubt I will make it again however.  Messy clean up in spite of the foil - perhaps two layers of foil would make a difference.  It took much longer to bake than expected although it was only a 2.3# loin.

Great recipe. I tweaked it a bit as I don't like raisins with meat. I marinated the pork in the sauce over night. Before cooking I slivered 3 cloves of garlic and inserted them into small slices I made in the pork. wrapped with the bacon, browned and roasted uncovered at 375 degrees for 30 minutes. YUM!

My husband loved it.  I didn't have any rosemary at this time, but will make it again with rosemary.  I also added garlic.

Yummy!  This was really good and fairly simple.  I made recipe as is listed.  I did not need to use toothpicks to attach the bacon.  I just stretched it around the pork loan and fried that side first.

This was so good.  My husband went crazy about it.  I wish I would have doubled the sauce.  I did make individual medallions.  It took less time to bake.  Still so moist.

Cooked a little longer, till 160 degrees. I used half cup of the liquid ingredients and basted towards the end of cooking. Then put the drippings and onions into a gravy dish for pouring over meat once on the plates. I will use less rosemary next time as it overpowered just a bit. Served with fried rice, peas , applesauce and cheese and herb crostini. Delish!!

This was absolutely delicious. I did not have fresh rosemary but substituted fresh thyme. I also reduced onions down to 1/4 onion.  I will certainly make this again.

My husband keeps repeating, “ I love it! I love it” over and over! It was moisture, succulent, and full of flavor.  I did need to roast about 10 minutes longer but I used a meat thermometer and that was fine. (Probably my oven)

This was delicious! Following reviewers’ recommendations, I quadrupled the sauce which was great for marinating leftovers. One person mentioned the toothpicks being difficult and wished they’re tried string to hold it together. From that comment, I decided to tie my bacon on using dental floss, only using toothpicks on the ends, which worked surprisingly well. No issues with the bacon falling off, but I did a double layer of the bacon near the end to use up the package, but that was a bad plan because then the inner bacon didn’t get cooked when I cooked it in the pan on the stovetop. But it turned out great! The floss was super easy to take off and I only had four toothpicks to find and retrieve. Although the floss was mint flavored (I couldn’t find unflavored!) it was not noticeable.

I added more raisins.  This dish was delectable.

First time I ever made a pork loin like this.. I did make a lot of extra marinade like suggested and then just thickened it up at the end for an awesome gravy.

I didn't use raisins either but I added garlic.  When I cooked it, I left out covered for the first 30-40 minutes, then uncovered for the remainder of the time. It was juicy and sweet, everyone raved!

Very delicious pork tenderloin recipe.  I prepared exactly as written and my family raved!!   One thing to note, my 2.5 lb loin took about an hour to roast to 145 degrees.  Otherwise, it's a perfect recipe!!

I wrapped bacon around roast. Mixed honey, balsamic, wine, rosemary , poured over roast, cover with foil, baked 2 hrs at 350.  Was very good! Will make again.

By the high praises I got after dinner I would have to say that this recipe is a success.  I added mushrooms and really poured on the sauce at the serving. I will be making this again soon.

No changes because none were needed definitely will make it again! Delicious!

I followed the recipe and it turned out fantastic.  The pork was tender, moist and delicious.

Husband loved it! I forgot the salt &amp; pepper! I wrapped it in bacon, tied w/ string, browned in cast iron pan. I put the honey onion mix in the food processor for a few pulses to bring it together and then on top of roast . 375F for 1 hour uncovered.

Not quite as tasty as I expected. I marinated the meat in the sauce 8 hrs after wrapping in bacon and searing in a pan.  I increased the sauce ingredients substantially, adding maple syrup too, but still wished I had more for basting.   I forgot to add the raisins so maybe that would have helped make it more flavorful.  Using string to hold the bacon on was key - better than toothpicks.  Cooking time 30 minutes covered + 30 minutes uncovered worked well.

I made this without the raisins for a dinner party.  Huge success!  Everyone loved it. It was absolutely delicious. Will definitely make it again.

I had all of the things on the recipe and followed the directions. This was superb. One of the best flavored and tender pork roasts ever. The only thing I changed was the wine. I used a sweet red instead of the dry. A most excellent recipe.

This was the first pork loin recipe that my family didn't like.  The cooking time was way off and the sauce didn't really add anything to it.

I made double the sauce . I will make this again.

Delicious! The only ingredient I left out was the red wine and my family raved about this. I did sprinkle the herbs and such on the pork before wrapping it in bacon. I poured the balsamic honey mixture over before baking. I hope you enjoy this as much as we did.

Definitely I'll cook it again. My husband loved it

I used pork chops instead  of tenderloin, and they were lovely! the bacon really helps retain the moisture. I will make these again!

I got two "great"s within the first minute after serving my husband than a complete and total, "this is excellent" on the 3rd bite.  We loved it.  I made the recipe as stated with absolutely no changes needed.

I left out the rosemary because I didn't have any and it was still excellent. I will make it again.

Perfect.  I did add a baked apple topping for a little more "sweet" to it.  It was great, everyone loved it.

We loved it, we had leftovers that we enjoyed just as much the next day. Great recipe to have with guests over

My 8 yr old absolutely loved this! I used a pre-cooked pork loin to speed up the time but it still came out great.

Juicy, moist, tangy flavored. Loved it easy to make

Used a small porkloin and 4 slices of bacon. Came out juicy and tender.  Definitely to be made again!

Holy cow!!  This is the best pork loin recipe that I have ever tried.  I used a smaller pork tenderloin as I am not a fan of the jumbo pork loins you see at the store. These usually come two tenderloins in one pack so I wrapped these together with the bacon. Browned it in my dutch oven then topped with wonderful tasting sauce and finished it in the oven.  I would recommend foil or lid for the first 25 min of baking to help keep the sauce from browning and drying out.  I always cook meat using a meat thermometer to insure proper cooking of meat and It did take longer than 30 min but well worth the wait.  Remember, overcooked pork is always dry.  A properly prepared pork tenderloin will be a bit pink but very juicy and tender!

Browning the bacon with all my toothpicks was more difficult than I expected and it took longer than the ten minutes.  I used corn syrup in place of honey and I think the honey would have been better.  Took longer to cook than suggested, even though I only used a 1 lb pork loin. It was delicious when it was done.  I will make it again!

I eyeballed the ingredients and grilled it but the flavors were still there and very good

I liked this recipe and will make it again.

Love this recipe and it turned out phenomenal! It's no a "secret weapon" and I will make it again.

Big disappointment. The glaze was watery and didn't really glaze. The bacon absorbed what little flavor there was. The pork roast was not especially flavorful.  I was suspicious of the 30 minute roasting time. It actually needed an hour in the oven, by which time the onions and raisins were chewy, black chunks. It makes more sense to use the "glaze" as a marinade, and add a good bacon jam as a glaze during the last 15 minutes.

I skipped the bacon wrap and it still turned out great

Based on reviews and photos, we made more liquid, lightly covered with foil, and some other adjustments. All in all a flavorful recipe that we might make again some day. For sure allow more time to prep, cook the bacon, cook the loin.

Really good. I actually made it with pork loin chops and individually wrapped them and it turned out great.

Decided to BBQ this one.  Not a good idea.  Way to much flare up.  And to make matters worse, I forgot the sauce.  However...  I just microwaved the sauce for a minute and poured it over the pork in the plates.  Still turned out excellent.

sweet bacon wrapped pork loin

Prep Time: 20 minutes

Cook Time: 40 minutes

Total: 1 hours, 5 minutes

Servings: 1

Author : prettykitty_0000

Ingredients

Instructions

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