Honey Mustard Pork Roast with Bacon
Indulge in the irresistible flavors of this Honey Mustard Pork Roast with Bacon, a stunning centerpiece that’s as delicious as it is impressive. This recipe combines the rich, smoky appeal of thick-cut bacon with a tangy-sweet glaze made from honey, Dijon mustard, whole grain mustard, garlic, and fresh rosemary. The pork loin is wrapped in a crispy bacon blanket, locking in flavor and moisture as it roasts to juicy perfection. The whole process is surprisingly easy, with just 20 minutes of prep time and a short stint in the oven until it reaches that perfect, tender doneness. Ideal for family dinners or special occasions, this show-stopping roast pairs beautifully with roasted vegetables or creamy mashed potatoes. Perfect your entertaining game with the ultimate combination of sweet, savory, and smoky goodness in every bite!
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Recipe Information
Ingredients
- 3 lbs Pork loin roast
- 12 Thick-cut bacon strips
- 0.25 cup Honey
- 0.25 cup Dijon mustard
- 2 tbsp Whole grain mustard
- 2 cloves Garlic, minced
- 1 tbsp Olive oil
- 2 tsp Fresh rosemary, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, whisk together the honey, Dijon mustard, whole grain mustard, minced garlic, olive oil, chopped rosemary, salt, and pepper to create the glaze.
Pat the pork loin roast dry with paper towels. Place it on a cutting board and brush it generously with the prepared honey mustard glaze, ensuring all sides are evenly coated.
Lay the bacon strips out on a flat surface, slightly overlapping each strip to form a bacon 'blanket.' Place the glazed pork roast on top of the bacon and carefully wrap the bacon around the roast. Use kitchen twine to secure the bacon in place if necessary.
Place the bacon-wrapped pork roast seam-side down on a roasting pan fitted with a rack.
Insert a meat thermometer into the thickest part of the pork roast (avoid touching the bone if your roast includes one).
Roast the pork in the preheated oven for 60-75 minutes, or until the internal temperature reaches 145°F (63°C). Rotate the pan halfway through cooking to ensure even browning.
Optional: If the bacon isn’t fully crisped by the time the roast is done, switch the oven to broil and cook for an additional 2-3 minutes, keeping a close eye to prevent burning.
Remove the pork roast from the oven, tent it loosely with aluminum foil, and let it rest for 10-15 minutes to allow the juices to redistribute.
Slice the roast into thick medallions and serve warm. Pair with roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
4767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 295.1 g | 378% | |
| Saturated Fat | 95.4 g | 477% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1273 mg | 424% | |
| Sodium | 667679 mg | 29030% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 48.9 g | ||
| Protein | 434.8 g | 870% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 6846 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
