Bacon Wrapped Pork Loin with Cranberry Apricot Glaze

Bacon Wrapped Pork Loin with Cranberry Apricot Glaze - KJ & Company

Whether its for a holiday party or a weekend dinner, this Bacon Wrapped Pork Loin with Cranberry Apricot Glaze is the perfect choice! The pork stays wonderfully juicy by the smoky, salty bacon wrapped around it. Brush the top with a slightly tart and sweet cranberry apricot glaze and you have a show-stopper dinner!




  1. Preheat your oven to 350 degrees. On a flat surface or cutting board, lay the bacon out to create an even layer, each strip of bacon slightly overlaying the previous one. Place the pork loin on top of the bacon layer a couple inches from one of the sides. Wrap the sides of the bacon around the pork loin and roll them together, working from one side to the other, until the pork loin is completely wrapped in the bacon.
  2. Using cooking twine, truss or tie the pork loin and the bacon together every inch. This will ensure even cook time on the pork loin. Season the top of the bacon wrapped pork loin with salt and pepper and set aside to come to room temperature slightly.
  3. In a small saucepan, whisk together the cranberry juice, apricot jam, brown sugar, honey and dried rosemary. Bring to a low boil on medium heat. Reduce to a simmer and let simmer for 15-20 minutes, or until the glaze has reduced and thickened slightly. This is the perfect amount of time for the pork loin to come to room temperature.
  4. Brush the top and sides of the bacon wrapped pork loin with part of the glaze. Bake the pork loin for 1 hour and 30 minutes, or until a thermometer inserted into the middle reaches 145 degrees. Make sure you are basting the bacon wrapped pork loin every 20 minutes during the cooking process with the leftover glaze in the saucepan. You will do this until there is no glaze left and the pork is cooked through.
  5. Remove the pork loin from the oven and let sit 5-10 minutes prior to cutting and serving. You should be able to easily cut and remove the cooking twine prior to serving.