Chef Brandon's Bacon-Wrapped Pork Loin Roast


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Chef Brandon's Bacon-Wrapped Pork Loin Roast

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    Chef Brandon shared his go-to recipe for bacon-wrapped pork roast. His secret: A mustard-maple glaze and fresh apple relish. 

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    Servings and Ingredients

    Serves 6
    1 (8.5-oz.) bottle Culinary Tours bourbon barrel-aged Vermont maple syrup, divided
    ⅓ c. Boetje's stone-ground mustard
    ⅓ c. Hy-Vee apple cider vinegar
    6 green onions, thinly sliced; greens and white separated
    1 (2-lbs.) Midwest Pork boneless pork top loin roast
    Hy-Vee Mediterranean sea salt, to taste
    8 slice(s) Hy-Vee Country Smokehouse thick-sliced applewood-smoked bacon
    1 medium Granny Smith apple, corred and chopped
    1 medium Pink Lady apple, cored and chopped
    1 (5-oz.) pkg. Hy-Vee dried cherries
    2 tbsp. Gustare Vita olive oil
    Italian parsley, chopped, for garnish

    Things To Grab

    • Shallow roasting pan
    • Aluminum foil
    • Hy-Vee nonstick cooking spray
    • Small saucepan
    • Paper towels
    • Wooden toothpicks
    • Silicone pastry brush
    • Meat thermometer
    • Small bowl
    • Cutting board


    1. Preheat oven to 400 degrees. Line a shallow roasting pan with foil. Place a rack in pan. Spray rack with nonstick spray; set aside. 

    2. Combine 1/2 cup maple syrup, mustard, vinegar, and white portions of onions in a small saucepan. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until reduced to 1/2 cup, stirring occasionally. Remove from heat; stir in remaining 1/2 cup maple syrup. Remove 1/2 cup for brushing; set aside remaining glaze.

    3. Meanwhile, pat pork loin dry; sprinkle with salt and pepper. Lay bacon slices side by side on a work surface, overlapping slightly. Place pork loin crosswise on bacon; roll up, wrapping bacon around loin. Secure with wooden toothpicks. Place roast on prepared rack in pan. Roast, uncovered, for 50 to 60 minutes, brushing with 1/4 cup glaze every 25 minutes or until pork is cooked through (145 degrees).

    4. Meanwhile, for relish, combine apples, dried cherries, and green portions of onions in a bowl. Stir in reserved glaze and olive oil. Season to taste with salt and pepper; set aside. 

    5. Transfer roast to a cutting board. Loosely cover with foil and let stand 15 minutes to allow juices to redistribute. 

    6. To serve, remove toothpicks. Cut roast into 1/4-inch slices and serve with apple relish. Garnish with parsley, if desired. 

    Nutrition facts


    540 Calories per serving

    Amounts Per Serving

    • Total Fat: 17g
    • Cholesterol: 110mg
    • Sodium: 590mg
    • Total Carbohydrates: 55g
    • Protein: 39g

    Daily Values

    Iron 6%
    Calcium 6%
    Vitamin D 6%
    Potassium 15%