Rosemary Balsamic Pork Loin (wrapped in BACON)

When I was a kid I hated pork unless it was in the form of bacon or sausage. Give me a pork chop and I would basically burst into tears. Times have greatly changed and over the years I’ve discovered just how versatile, delicious and easy pork can be!

I’ve been on a mission to find more recipes lately and this is one of my favorites, found on the Little Leopard Book blog. Mostly because wrapping pork in more pork just makes SO much sense. The recipe itself is fairly straight forward and you can experiment with other flavor profiles of you want as well. This version is simple, delicious and boyfriend friendly.

Picture via Little Leopard Book
Picture via Little Leopard Book

Rosemary Balsamic Pork Loin wrapped in Bacon


3 lbs boneless pork loin
3 tbsp balsamic vinegar
2 tbsp olive oil
6 sprigs fresh rosemary (divided)
6 sprigs fresh thyme (divided)
2 tbsp steak seasoning
1 tsp freshly ground black pepper
6 cloves garlic (crushed)
6 slices bacon


Pre-heat the oven to 400°.

Brush the pork loin on all sides with the balsamic vinegar and olive oil. Cut six slits in the loin to make a nice little home for the crushed garlic. Use a garlic press to crush one clove of garlic into each slit, then push the crushed garlic well into the pork. After the pork is all garlic-ed up, put the spices together and get ready to rub!

Place the steak seasoning, black pepper, 4 sprigs chopped rosemary and 4 sprigs chopped thyme in a small bowl together. Rub the spice mixture on to the loins, making sure to cover both sides evenly. Place 2 sprigs of rosemary and 2 sprigs of thyme on the loin.

Wrap the loin in bacon, making sure to wrap up those sprigs of rosemary and thyme. Place in the oven to roast. After 40-45 minutes, place a meat thermometer into the center of the pork. The pork will register at 165° F when ready.



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