If you love bacon then this decadent Sweet Rosemary Glazed Pork Loin is going to be the meal for you. A juicy pork loin roast wrapped in crispy carmelized bacon will satisfy all your savory cravings and be a show-stopper on the table.
Sweet Rosemary Glazed Pork
This Sweet Rosemary Glazed Pork recipe is one I shared in the past here on the blog I’ve made some updates and wanted to share it again this holiday season!
One of my favorite proteins to work with is a pork loin roast. It is an affordable cut of meat that works well on our budget.
Not only is it inexpensive, but it is full of flavor and easily prepared.
I typically pick up two or three of these loin roasts when I find them on sale. Stocking up the freezer on sale weeks makes it easier to save money on those weeks when the sales are less attractive.
My husband and son are particularly fond of pork so we eat it often and finding new ways to prepare it is a must for this girl.
Unlike the men in my house, I don’t enjoy eating the same recipes over and over. I like variety and lots of it!
So I am always looking for ways to cook this pork for my family and still keep myself from getting burned out on it.
Bacon Makes Everything Better
So as if the pork loin roast was not enough, I decided what better way to jazz up a roast than to add bacon! After all, I don’t know about you but we love bacon and believe it can make anything taste amazing.
I would be willing to wager that it could make cardboard taste more appetizing, but I can’t say that I am willing to find out so let’s just say it’s true and get back to this yummy recipe!
The bacon plays a few different roles here in this recipe. One, it keeps this pork loin roast moist and juicy. The pork loin roast gets dry if overcooked so the bacon is a welcome safety net!
The second role of the bacon is in the beauty of this dish. Trust me, when you wrap bacon around this roast and glaze it, the bacon “blanket” becomes this amazing caramelized thing of beauty.
I mean, just look at all that brown roasted goodness, don’t you just want to dive in?
If you are drooling already, you’ll also want to check out my friends over at A Grill For All Seasons. They have a smoked meatloaf that is also wrapped in bacon.
Do you guys know the saying from Chef Anne Burrell (Food Network Chef) right, “Brown food tastes good”? If not, now you do, ha!
Well, that statement is certainly the case here. The brown crispy bacon wrapped around beautifully tender and juicy pork loin is a little piece of heaven.
Oh, be still my beating heart! Just take another look at that pork, you guys! Such a simple recipe but when you pull it out of the oven to serve just get ready to wow your family or guest because nobody can resist the aromas or sight of this “porky” goodness.
This recipe is low carb and a THM “S”. This recipe is not something I make every week or even every month, but when I am ready for a special treat or have guests coming this is a favorite recipe to bring out!
I love serving it with mashed cauliflower and a lite salad to finish the meal out. So good!
It would also make a great way to change up your holiday table if you are looking for a change from the classic ham this year! You won’t be sorry you tried it!
I hope you enjoy this pork loin recipe and if you are a fan of pork recipes the way our family is be sure to check out this recipe for keto pork tenderloin medallions or this great side dish of Cheddar Keto Cauliflower Mash from my blogger friend Denise over at her blog My Life Cookbook.
How To Cook Pork Loin
The USDA recommends that pork be cooked to a safe temperature of 145 °F and allowed to rest for at least 3 minutes.
Cooking this recipe to that temperature will still leave the meat juicy with a slight pink hue. It is perfectly safe to eat as long as the meat has hit that temp of 145 degrees so please use a meat thermometer.
If you do not like your meats to have any pink that is fine as well, I suggest cooking it a little longer, but be careful not to overcook it and dry the roast out.
This type of roast is leaner than say a pork shoulder roast, so there is just a very thin fat layer on the top of the roast and very little fat marbled throughout it so it can dry out quickly if overcooked.
A deliciously roasted pork loin roast covered in crispy sweet bacon.
- 12-14 long strips of bacon
- 2 pounds Pork Loin Roast
- 1 teaspoon of chopped Rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Glaze For the Pork (optional)
- Begin by laying the strips of bacon across the baking sheet, overlapping the strips so they do not spread apart with rolling the pork loin.
- Continue laying out the bacon until all are done. Place the seasoned pork loin on top of the bacon, near the end of the bacon closest to you.
- Sprinkle seasonings all over the pork loin, then wrap the ends of the bacon, nearest to you, over the top of the seasoned pork loin.
- Once your ends are folded over the pork, slowly begin rolling the pork loin over a couple of times so that it is completely wrapped in the bacon. Note: You will roll the pork until you reach the other end of the bacon. The loin should look like it is wrapped in a tasty bacon blanket.
- Carefully turn the wrapped pork loin over so that the end of the bacon (or seam) is on the bottom.
- Place an oven-safe meat thermometer into the end of the pork and place it into a preheated 400-degree oven.
- When the pork has been baking for 30 minutes take it out of the oven and brush on the Lakanto Syrup Mixture, making sure to cover all of the bacon surfaces.
- Return the pork to the oven and cook the pork until it reaches the proper cooking temperature.
- Let the Sweet Glazed Pork rest for 10 minutes before slicing. Serve warm with a fresh green salad or loaded cauliflower mash.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!