Bacon Wrapped Maple Glazed Pork Loin with Brown Sugar Rub
This impressive pork loin features a sweet and savory brown sugar glaze enhanced with Dijon mustard, soy sauce, and a hint of cayenne heat, all wrapped in crispy bacon and finished with pure maple syrup. The combination creates a beautifully caramelized exterior while keeping the meat tender and juicy inside. Perfect for holiday dinners, special occasions, or when you want to impress guests with minimal effort. The bacon not only adds flavor but acts as a natural basting wrapper, ensuring the pork stays moist throughout the long roasting process.
Ingredients
- 1 4 to 6-pound whole boneless pork loinpork tenderloinadjust cooking timequick_cook
reduce cooking time significantly for smaller cut
Full guide → - ⅓ cup light brown sugar, packed
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- ½ teaspoon cayenne pepper
- ½ cup pure maple syrup, divided
- ½ teaspoon garlic powder
- 10 bacon slices
Instructions
- 1
Preheat oven to 375 degrees
- 2
Whisk together brown sugar, Dijon mustard, soy sauce, Worcestershire sauce, cayenne pepper and maple syrup in a medium bowl
- 3
Trim excess fat from pork loin and place in roasting pan
- 4
Season pork with salt and pepper, then sprinkle with garlic powder
- 5
Pour brown sugar mixture over pork loin
- 6
Wrap pork with bacon slices
- 7
Drizzle remaining maple syrup over the bacon
- 8
Cover roasting pan with foil and bake for 1 hour
- 9
Remove from oven, baste with accumulated juices, recover and cook 30 more minutes
- 10
Remove foil, baste again and cook uncovered until bacon is crispy
Tips
Use a meat thermometer to ensure internal temperature reaches 145°F for perfectly cooked pork that's safe but still juicy.
Let the pork rest for 10 minutes after cooking to allow juices to redistribute before slicing.
Save the pan drippings to make a delicious gravy or glaze for serving alongside the sliced pork.
Good to Know
Refrigerate leftovers for up to 4 days in airtight container.
Can prepare glaze and trim pork up to 1 day ahead. Wrap just before cooking.
Slice against the grain and serve with roasted vegetables or mashed potatoes.
Common Mistakes
Don't skip resting time to avoid dry, tough meat
Use foil during initial cooking to prevent bacon from burning
Substitutions
Gluten-Free Swaps
General Alternatives
reduce cooking time significantly for smaller cut
Full guide →FAQ
Can I use a different cut of pork?
Yes, pork tenderloin works but reduce cooking time significantly as it's much smaller and cooks faster than a whole loin.
What if my bacon isn't crispy enough?
Remove foil earlier in the cooking process or broil for 2-3 minutes at the end, watching carefully to prevent burning.
How long will leftovers keep?
Properly stored in the refrigerator, leftovers will keep for 3-4 days and can be reheated gently in the oven.