Bacon Wrapped Pork Loin
with Cranberry-Orange Glaze

Give thanks to friends and family with this Bacon Wrapped Pork Loin with Cranberry-Orange Glaze.

Bacon Wrapped Pork Loin


  • 3 pounds New York (top loin) pork roast
  • 7 slices bacon
  • Salt
  • Pepper
  • 1 tablespoon olive oil
  • 1 1/2 cups fresh cranberries
  • 2 oranges
  • 1 sprig rosemary, chopped
  • 1/3 cup orange marmalade


  1. Heat oven to 350 degrees F and heat a nonstick skillet on the stove over medium high heat.
  2. Liberally sprinkle the pork loin with salt, pepper and oil.
  3. On the stove, sear the pork over medium heat until its light brown on all sides, 1 to 2 minutes per side.
  4. Remove the pork from the heat. Wrap the pork loin with bacon and place it in the oven.
  5. Meanwhile, cook the cranberry glaze: Place cranberries, orange juice and zest, rosemary and orange marmalade in a saucepan. Cook the sauce over medium heat for 10 minutes and set aside.
  6. After 20 minutes of cooking time, brush about 1/2 the glaze over the pork. Cook for an additional 15 minutes for a total cooking time of 35-40 minutes (20 minutes per pound), or until the internal temperature of the pork reaches between 145 to 160 degrees F, using a digital meat thermometer.
  7. Remove the pork from the oven and let it rest for three minutes.
  8. Brush the remaining glaze on the pork.


Recipe and photo used with permission from: National Pork Board