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Irresistible Bacon Wrapped Pork Loin Recipe Easy Homemade Sage Flavor

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A juicy pork loin wrapped in crispy bacon and infused with fresh sage, delivering a smoky, savory, and aromatic flavor perfect for any occasion.

Ingredients

Scale
  • 2 to 3 pounds pork loin, trimmed of excess fat but not too lean
  • 10 to 12 slices thick-cut bacon
  • 15 to 20 fresh sage leaves, roughly chopped or whole
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • Optional: pinch of red pepper flakes or smoked paprika

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Pat the pork loin dry with paper towels and trim any silver skin or excess fat, leaving some fat for flavor and moisture.
  3. In a small bowl, mix minced garlic, chopped fresh sage leaves, olive oil, salt, black pepper, and optional red pepper flakes or smoked paprika.
  4. Rub the herb mixture all over the pork loin, massaging it in to let the flavors soak.
  5. Lay bacon slices slightly overlapping on a cutting board. Place the pork loin at one edge and roll it up tightly in the bacon.
  6. Tie the bacon in place every 2-3 inches with kitchen twine to keep it snug and help it crisp evenly.
  7. Place the bacon-wrapped pork loin in a roasting pan and roast for 45–55 minutes, or until the internal temperature reaches 145°F (63°C). Start checking around 40 minutes.
  8. Remove the pork from the oven and tent loosely with foil. Let it rest for 10–15 minutes to redistribute juices.
  9. Slice into thick pieces and serve warm.

Notes

Let pork loin sit at room temperature for 20-30 minutes before cooking for even cooking. Use kitchen twine to secure bacon to prevent slipping. Use a meat thermometer to ensure pork reaches 145°F for perfect doneness. Rest pork after roasting to keep it juicy. If bacon browns too fast, loosely cover with foil. Thicker bacon crisps better without burning.

Nutrition

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