Orange-Glazed Bacon-Wrapped Pork Loin
A tender, juicy pork loin wrapped in crispy bacon and infused with fresh orange juice. Marinated overnight for maximum flavor, this show-stopping roast is perfect for Sunday dinners and special gatherings.
🛒 Ingredients
6 servings
- 1 pork loin, approximately 2 kg (4.4 lbs)
- 2 garlic cloves, minced
- 1 medium onion, chopped
- 1/2 green bell pepper, chopped
- Salt and freshly ground black pepper, to taste
- Fresh parsley and chives, to taste
- 2 sprigs fresh rosemary
- About 500 g (1 lb) sliced bacon
- Juice of 2 fresh oranges (unsweetened)
- 3 tablespoons olive oil
- 2 to 4 tablespoons cornstarch
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Directions
- 1
Blend garlic, onion, green bell pepper, salt, pepper, fresh parsley, chives and rosemary into a smooth marinade.
- 2
Rub the pork loin all over with olive oil, then coat generously with the blended marinade, pressing it into the surface.
- 3
Wrap the loin tightly with bacon slices, overlapping them to cover the entire surface. Pour the fresh orange juice over the top.
- 4
Cover and refrigerate overnight so the flavors fully penetrate the meat.
- 5
The next day, preheat oven to 180 °C (350 °F). Cover with aluminum foil and roast for 20 to 25 minutes.
- 6
Remove the foil and continue roasting until the bacon is golden and crispy and the meat is cooked through.
- 7
Strain the cooking juices into a saucepan. Whisk cornstarch into a little cold water, stir into the juices and heat over medium until thickened into a glossy sauce.
- 8
Slice the pork loin and serve with the sauce drizzled on top. Pairs beautifully with roasted potatoes or seasonal vegetables.
💡 Chef's Tip
Add orange zest and a drizzle of honey to the marinade for extra depth. Use a meat thermometer to ensure the internal temperature reaches 70 °C (160 °F) before serving.
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