Best Bacon Wrapped Cinnamon Pork Loin Recipes

BACON WRAPPED PORK TENDERLOIN

Steps:

• Preheat oven to 200°C/390°F (180°C fan).
• Lay out bacon: Lay the bacon strips vertically on a board, slightly overlapping (see photo in post). There should be enough bacon so when rolled will wrap the length of the pork.
• Season the pork with salt and pepper. Tuck the thin end of the fillet under so the pork is roughly the same thickness from end to end.
• Brown pork: Heat the oil in an oven-proof skillet over high heat. Sear the pork on all sides until nicely browned. (Don't worry about cooking through, it will go in the oven.) Turn off heat, remove pork and allow to cool enough to handle.
• Wrap pork in bacon: Place pork on the arranged bacon at the end closest to you. Use a long knife to lift the bacon under the pork and roll the pork so the bacon wraps around the fillet. Finish with the bacon seam side down.
• Honey: Use the knife to transfer back into the skillet. Drizzle over honey and brush all over.
• Bake 25 minutes: Transfer skillet to oven for 25 minutes and roast pork until the internal temperature is 65°C / 149°F. (Note 1) Baste with pan juices at the 20 minute mark, mopping up plenty of the honey and juices pooled in the pan (this will make bacon deep golden).
• Rest 5 minutes: Remove from oven and let it rest for 5 minutes. Baste once more just before serving. To serve, cut into thick slices. Serve with remaining pan juices.

BACON-WRAPPED PORK TENDERLOIN

Steps:

• Preheat the oven to 375 degrees F.
• Lay the bacon onto a rimmed baking sheet lined with a baking rack. Bake until the bacon has rendered some of its fat but is still completely flexible and hasn't begun to brown, about 15 minutes. Remove from the oven and let cool 5 minutes. Raise the oven temperature to 450 degrees F.
• Generously sprinkle the tenderloin with salt and black pepper.
• In a small bowl, stir together the mustard, brown sugar, garlic powder and cayenne. Coat the tenderloin all over with the mixture.
• Starting at one end, wrap the bacon strips around the tenderloin, overlapping them slightly so they are shingled.
• Place the tenderloin on the baking rack and roast until 130 degrees F at the thickest point, about 17 minutes. Let rest 5 minutes, then transfer to a cutting board using a long offset spatula and tongs. Slice into 1-inch-thick rounds and serve.

SWEET BACON WRAPPED PORK LOIN

Steps:

• 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.

BACON WRAPPED MARINATED PORK LOIN

Steps:

• 1. Mix soy sauce, brown sugar,sherry, dried onions, cinnamon, olive oil and garlic powder in large resealable plastic bag. Seal and mix together. Add pork. seal and marinate in refrigerator for 6 to1 2 hours.
• 2. Partially cook bacon, rendering some of the fat, and drain. Wrap bacon around pork and pin with water soaked skewers or toothpicks to hold bacon in place. Preheat grill to medium high to high heat.
• 3. Grill meat over hot coals til well done, about 15 to 25 minutes. Cut into medallions and serve. Serves 4 to 6

BACON WRAPPED CINNAMON PORK LOIN

Steps:

• Preheat oven to 350*F Heat the peanut oil in a small skillet over medium heat.
• When hot, add the pine nuts and garlic and cook, stirring, until lightly browned, 3 to 4 minutes.
• Transfer to a bowl to cool.
• Add the onion, cilantro, mint, sesame oil and cinnamon to bowl and stir to blend.
• Rub this mixture all over the pork loin.
• Roll the pork loin into a cylinder, tying in places to keep it closed and uniform.
• Season with salt and white pepper; wrap the bacon slices around the meat.
• Place the pork on a roasting rack, set in a medium roasting pan and roast for 50 minutes, or until a meat thermometer inserted in the center registers 150*F.
• Transfer to a warm platter and let rest for 10 minutes.
• Note that the meat will continue to cook while it rests.
• Slice the pork into 1/4 inch slices and serve.

BACON-WRAPPED PORK TENDERLOIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Season tenderloin with thyme, salt, pepper, and rosemary leaves. Wrap bacon around the tenderloin and secure with toothpicks. Sprinkle garlic powder over the bacon, then pack brown sugar around the tenderloin.
• Cook in the preheated oven until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 35 to 40 minutes.

BACON WRAPPED PORK LOIN

Steps:

• Preheat oven to 350 degrees.
• Remove excess fat from loin, and butterfly-slice lengthwise, but don't cut all the way thru the loin.
• Place slices of purple onion inside, be generous, and close loin up.
• In a baking dish, place loin and wrap bacon around loin so each slice overlaps. Tuck the bacon underneath.
• On top of stove, melt butter, brown sugar, light or dark, dark is better, and Worcestershire sauce. Mix well and pour over loin.
• Bake in 350-degree oven approximately one hour.