Roast Pork Loin with Bacon and Brown Sugar Glaze

Pork Loin copy

I don’t cook pork very often, and I think it’s because I tend to run out of ideas for “the other white meat.” Also, my favorite kind of pork cuts, like tenderloins and roasts, are usually on the expensive side and so they’re not something I keep on hand.

However, I scouted out a sale recently, snatched up this loin, and scoured my cookbooks and favorite websites for ideas. Well, it turns out I found one in the unlikeliest place – a YouTube video from a chef for Lights, Camera, Cook!

The fun thing about finding recipes on Youtube is that you can see the process in action and read reviews of what others thought of the dish. Even before I made this, I realized how very simple it would be!

All it takes a handful of basic ingredients and about 10 minutes of prep work. After rubbing the pork with an aromatic mixture of chili powder, cumin, paprika, salt, pepper and cinnamon, it is topped with a few strips of bacon and placed into a hot oven. Meanwhile, brown sugar, flour, cider vinegar and a little dry mustard are combined in a small saucepot, simmered into a syrupy glaze and poured over the pork. Another 15 minutes in the oven allows the glaze to saturate the meat and give it a very subtle, sweet flavor that I know you would absolutely love! Served with roasted potatoes and some steamed vegetables, you have a delicious dinner in under an hour and a new source for finding easy and tasty recipes!

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PrintPrint Recipe

Roast Pork Loin with Bacon and Brown Sugar Glaze

Yield: Serves 3


Pork Loin:

1 boneless pork loin

1 1/2 to 2 pounds

2 slices bacon

1/2 teaspoon chili powder

1/4 teaspoon paprika

1 teaspoon salt

1/4 teaspoon coarse ground black pepper

1/4 teaspoon ground cumin

1/2 teaspoon ground cinnamon


1/2 cup light brown sugar, packed

1 tablespoon flour

1 tablespoon cider vinegar

1/4 teaspoon dry mustard


Heat oven to 350° F. Place pork loin in a roasting pan or deep casserole dish lined with aluminum foil. Combine the rub ingredients in a small bowl and rub over the pork. Cut each strip of bacon in half and lay strips over the pork loin. Roast for about 40 minutes.

Combine the brown sugar, flour, cider vinegar, and dry mustard in a saucepan. Simmer for 1 minute. Spoon over the pork and return to the oven. Roast for about 15 minutes longer, or until pork registers 160°. Let sit for 2 minutes after removing from oven. Slice and serve.


Adapted from Lights Camera Cook


56 Responses to “Roast Pork Loin with Bacon and Brown Sugar Glaze”

  1. #
    Jennifurla — January 17, 2011 @ 7:16 pm

    If I could make this my husband would worship me. We are going on a vacation in march to Wyoming for skiing…I might suprise him with this as an evening dinner.

  2. #
    Blog is the New Black — January 17, 2011 @ 7:28 pm

    I love pork. This looks amazing. Bacon makes everything better, no? ;)

  3. #
    Stephanie @ Per l'Amore del Cibo — January 17, 2011 @ 10:10 pm

    I’m not usually a fan of food wrapped in bacon, but for some reason this pork sounds really appealing right now! I love the sauce.

  4. #
    baking.serendipity — January 17, 2011 @ 10:52 pm

    I’ve never used a recipe video from You Tube before, but it does sound like a fantastic idea! This pork loin looks delicious. I have trouble coming up with pork recipes too, but love this one :)

  5. #
    Angie's Recipes — January 18, 2011 @ 5:22 am

    This roasted pork loin looks so darn delicious! I will have to try it!

  6. #
    druidaccountforsale — January 18, 2011 @ 6:29 am

    Goodness it sure makes my mouth water at the sight of it. I can imagine the taste of bacon and meat in my mouth, superb.

  7. #
    warmvanillasugar — January 18, 2011 @ 12:08 pm

    My whole family would love this. The brown sugar glaze sounds heavenly.

  8. #
    Jenn — January 18, 2011 @ 1:17 pm

    So what you did here was take a wonderful piece of pork..put some yummy spices around it.. wrapped it in BACON and …… well, I get lost after the bacon, sorry!! OMG this sounds so delicious, I even want a piece right now with my coffee!!

  9. #
    Stephanie — January 18, 2011 @ 2:12 pm

    Wow. That pork looks so succulent and rich and delicious. I want to sop up all those juices right now. :-p And the bacon of course, makes it a real winner.

  10. #
    BakingWithoutaBox — January 18, 2011 @ 4:58 pm

    This pork loin looks so tasty. Just love that combination of ingredients. I’m totally stealing this.

  11. #
    oneordinaryday — January 18, 2011 @ 5:53 pm

    This looks delicious. I was just wondering what to make for dinner. I really wish I had some pork!

  12. #
    UrMomCooks — January 18, 2011 @ 7:57 pm

    Ur photography skills are making me swoon!!! This looks absolutely delicious! I don’t make much pork either, but that obviously needs to change! Lovely post!

  13. #
    Medifast Coupon — January 18, 2011 @ 9:39 pm

    Glazes don’t get much better that this! Bacon and brown sugar are a great pairing, the flavours go so well together. Beautiful pictures , this looks great!

  14. #
    blackbookkitchendiaries — January 18, 2011 @ 11:46 pm

    your photos are so beautiful! i really love the rub for this pork..cumin, paprika and cinnamon sounds just yummy! thanks for sharing this.

  15. #
    Christina — January 19, 2011 @ 1:08 am

    That is one mouth-watering picture! I’m bookmarking this :)

  16. #
    marla — January 19, 2011 @ 2:10 am

    Georgia, you cooked up this pork perfectly. I bet every bite was amazing! The sugar in the glaze caramelized so nicely. xo

  17. #
    Pam — January 19, 2011 @ 4:12 pm

    Wow! That recipe is SCREAMING my name! It looks so beautiful and delicious.

  18. #
    Emily — January 19, 2011 @ 8:45 pm

    Michael has been begging me to make something like this! I’m going to have to give this a try. BEAUTIFUL photo Georgia!

  19. #
    Annie — January 20, 2011 @ 1:53 am

    My husband was peaking over my shoulder as I was looking at this and said “mmmm that looks good.” I guess I have another one for the recipe box. Thanks!

  20. #
    foodies at home — January 20, 2011 @ 5:10 am

    Seriously this recipe is a keeper! I am totally making this one!

  21. #
    briarrose — January 20, 2011 @ 11:03 pm

    I’m pretty sure I drooled. This looks fantastic…and that glaze….heaven.

  22. #
    Magic of Spice — January 21, 2011 @ 8:26 pm

    That is one perfect looking roast :)

  23. #
    scrambledhenfruit — January 23, 2011 @ 3:40 am

    We’re not eating much meat right now, so when I serve it hubby is ever so grateful. I think he would be ecstatic to see this on the dinner table! :)

  24. #
    BakingWithoutaBox — January 25, 2011 @ 6:21 pm

    Two comments on the same – I know, overload. But we made this using your recipe on Sunday. Sweet with a bit of tang. And so moist. Definitely a keeper in our recipe rotation.

  25. #
    Anonymous — March 20, 2011 @ 2:56 pm

    i’m making this tonight for my parents. it sounds delightful! and i’m excited to see a recipe for 3 instead of 6 or 8. i love to have parties, but usually i’m only cooking for a couple of people. sounds delicious!!!

  26. #
    Carole — June 1, 2011 @ 4:34 pm

    Hi Georgia!

    We had this delicious pork recipe for dinner last night. It was amazing! We grilled it outside instead of roasting it in the oven. It was such a hit that there were no leftovers. Great recipe – thank you!

  27. #
    pork loin recipes fan — July 12, 2011 @ 9:11 pm

    I would think the pan drippings can be used to make a nice gravy and served over mashed potatoes. Something about mashed potatoes and pork roast that just combines well…

  28. #
    Sara — August 13, 2011 @ 3:31 pm

    Hi there! Just wanted to let you know that I made this dish tonight and we loved it! I overcooked it a little (I didn’t have an oven thermometer so I had to sort of guess), but the meat was still fairly moist due to the bacon, and the flavors were spot on! Thanks for sharing this fantastic recipe!

  29. #
    Amanda — November 11, 2011 @ 6:49 pm

    This looks so delicious! The brown sugar and bacon go so well together and really perfects this recipe! If you like pork, please try out my roasted pork tenderloin with herb mustard crust. Check it out here:


  30. #
    Anonymous — December 1, 2011 @ 4:58 pm

    did you add more sauce after you sliced the pic looks like you did?

  31. #
    Georgia | The Comfort of Cooking — December 1, 2011 @ 5:42 pm

    I spooned the drippings from the pan over the sliced loin.

  32. #
    Anonymous — December 9, 2011 @ 3:05 am

    I just made this for dinner, it was delicious. Thank you for the recipe

  33. #
    Anonymous — December 20, 2011 @ 11:40 pm

    I have made this a bunch of times, my family loves it.

  34. #
    Courtney @ Bake. Eat. Repeat. — December 29, 2011 @ 5:29 pm

    We made this for Christmas day and it was SO good! I plan to blog about it soon and link to your site!

  35. #
    Ashley — March 4, 2012 @ 3:03 am

    This was SO delicious! I was skeptical of the cinnamon, but it was super good. I will pre-cook the bacon next time, it was kind of floppy. But this one is 100% a keeper!

  36. #
    Anonymous — March 13, 2012 @ 4:13 pm

    Made this last night for supper! And it was delicous!! Thank you for the recipe!! :)

  37. #
    Georgia | The Comfort of Cooking — March 13, 2012 @ 4:14 pm

    I’m so glad you all enjoyed this so much. Thank you for stopping by to let me know!

  38. #
    SArah — April 15, 2012 @ 10:55 pm

    Do you think you can make this in a crockpot??

  39. #
    Georgia | The Comfort of Cooking — April 16, 2012 @ 1:29 pm

    I wouldn’t recommend making this in the CrockPot, but I do have a delicious slow-cooked pulled pork recipe here:

  40. #
    missamh12777 — April 22, 2012 @ 4:58 am

    I tried this and my husband and son LOVED it…they are already asking me to make it again and it hasn’t even been a week. 5 star recipe by far! Thank you for sharing it!

  41. #
    The Captain's Wife — April 24, 2012 @ 11:23 pm

    just made this after pinning it on pinterest… OMG! Not only was this a super simple recipe, but the directions were right on. The flavor balance was perfect as well. My husband, 3 yr old and cat all agreed that this needs to be added to our rotation!

  42. #
    Anonymous — April 27, 2012 @ 12:26 am

    Ok I tried this tonight and my family really liked it, but my glaze was not a glaze. It was a clump. Is there really just 1 Tablespoon of liquid in the glaze? Thanks for your help!

  43. #
    Georgia | The Comfort of Cooking — April 27, 2012 @ 2:16 am

    Yes, you only need one tablespoon of cider vinegar. Could you have possibly added too much flour or simmered for too long?

  44. #
    Anonymous — May 5, 2012 @ 6:18 pm

    This is one of the best pork loin recipes I have tried! The bacon and glaze are wonderful. I have already made this 3 times and it gets better each time. Thanks for sharing it.

  45. #
    Anonymous — June 12, 2012 @ 8:35 pm

    LOVE LOVE LOVE THIS RECIPE!! It almost melts in your mouth! I’m not always a fan of bacon wrapped food, but this actually cooks the bacon crisp. The only change I would make is to actually double (at least) the amount of bacon. The glaze is perfection. It works in a way that almost candies the bacon. It makes the whole dish the most amazing recipe I’ve tried that hasn’t been handed down through my family.

  46. #
    Anonymous — June 26, 2012 @ 11:59 pm

    Made it this evening while visting my daughter and future son-in-law….BIG HIT!! It does just melt in your mouth. Didn’t have all the ingred., so used regular mustard and Jerk seasoning (didn’t have cumin or dry mustard}

  47. #
    Anonymous — July 3, 2012 @ 5:27 pm

    I want to make this very soon, but I’m a little confused as to how long to cook the roast. The written directions say 40 minutes plus another 15. The VIDEO guy said to cook the roast for 1 1/2 – 2 HOURS or when it reaches 150 degrees and then glaze and return for 15-20 minutes. The written directions say 160 degrees. Which is correct??

  48. #
    Georgia | The Comfort of Cooking — July 3, 2012 @ 5:29 pm

    Just go by my recipe. The degrees and time of cooking are all laid out clearly. The temp of the inside of the roast should measure 160 degrees.

  49. #
    Anonymous — August 30, 2012 @ 7:39 am

    Made this for dinner tonight and it was excellent! Tastes great, looks good, and there were no leftovers. My husband said this one is definitely a ‘keeper’.

  50. #
    Raven J. — November 17, 2012 @ 2:09 am

    Made this tonight and it turned out moist and delicious. It was a huge hit with my family and the dogs too. TYVM for such a wonderful recipe that will be a keeper for me!!

  51. #
    Heather Linn — July 28, 2013 @ 7:21 pm

    I made this tonight and it was delicious! This was my first time with Pork Tenderloin and the directions were simple enough for a first timer to make an excellent meal! Make sure you wait to make the glaze until right before you take the pork out of the oven or else it solidifies. I added a little more cider and it worked okay but im sure the drizzle will be better next time since I know better! It falls apart in your mouth :)

    THANK YOU FOR THIS RECIPE! Cant wait for the leftovers tomorrow!

  52. #
    Amy — August 27, 2013 @ 10:03 pm

    I made this tonight. It was so delicious! The kids said it was really delicious. Thank you!

  53. #
    Farrah — November 11, 2013 @ 1:23 pm

    I made this last night. It was fantastic! My whole family loved it. Don’t be afraid of the cinnamon. I will definitely make again! Thank you for a great recipe!

  54. #
    Tisha — February 16, 2014 @ 9:27 pm

    So great. I hope you don’t mind, but I referenced this recipe on my blog based on my great-grandmother’s diary. She made a roast pork dinner & I needed an image & recipe. This one, though not necessarily what she would have made, sounds so amazing!

  55. #
    Kim — September 19, 2014 @ 3:03 pm

    Making this AGAIN tonight. My son absolutely lives this recipe. Even my husband who doesn’t usually care for spices or glaze enjoys it. This recipe inspired me about two years ago to perfect a roast and the recipe was spot on. Made me look like a pro and huge confidence boost.

    Tonight I am brining in apple cider brine. I am sure it will take this amazing recipe even further. Not that it needs it.
    Thank you so much for such a wonderful and easy recipe.

  56. #
    Susan — November 18, 2014 @ 1:23 pm

    This recipe is AMAZING. I follow a somewhat strict Paleo diet and with a few minor substitutions – coconut sugar instead of brown sugar and tapioca starch instead of regular flour you can adapt it seamlessly Thank you for publishing this, my husband, myself and my very finicky 3 year old were in heaven!

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