This roasted pork loin is bursting with flavor thanks to the bacon, garlic, pearl onions, and several herbs. For a delicious lunch that the whole family will enjoy, serve with potatoes or any of your favorite vegetables.
| Prep Time: | 30 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 30 mins |
| Servings: | 10 |
Ingredients
- 1 (5 pound) pork loin roast
- 1 tablespoon olive oil
- 1 pound sliced bacon
- 3 cups chicken stock
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 6 fresh basil leaves
- 6 fresh sage leaves
- 4 cloves garlic, chopped
- 8 fresh pearl onions, peeled
Instructions
- Preheat the oven to 300 degrees F (150 degrees C).
- Rub pork loin with olive oil and place in a roasting pan. Drape slices of bacon over the top. Combine chicken stock, rosemary, thyme, basil, sage, and garlic; pour over roast. Place onions around the sides; cover with a lid or aluminum foil.
- Bake in the preheated oven for 1 hour and 30 minutes. Remove the lid or foil, and continue to bake for 30 minutes, or until bacon is browned. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts
| Calories | 437 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 128 mg |
| Dietary Fiber | 0 g |
| Protein | 42 g |
| Saturated Fat | 10 g |
| Sodium | 713 mg |
| Sugars | 1 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Normally I double spices and sauce ingredients cause I like it saucy! After reviews I doubled spices- but not liquids. Turned out juicy and VERY herbaceous. Next time I’ll cut my version and just use the original!
The best pork loin roast i have ever had!!!!!
A good way to cook inside! I still prefer grilled.
I reduced liquid by half and also broiled the roast for 10-15 min at the end. I give this 4 stars based on the modifications I had to make. My 2lb roast came pre-wrapped with bacon so I cooked it for 2-3 on each side on the range before putting it in the oven. I also did not pour the liquid over the top, instead put in the pan with some of the herbs but liberally covered the top in herbs and minced garlic. For a 2lb roast, I pan-seared, then baked at 300 for 50 min (basting it 1/2 way in between), then broiled the top and bottom for 5 min each. Pork came out with just a little pink and very tender. Made a nice gravy that I added a little white wine to. Will definitely make again!
Very flavorful and moist. I didn’t have raw bacon, so I sprinkled real bacon bits over the top. I didn’t measure the bacon bits, but probably around 1/2 cup. I only had 33% less sodium chicken broth, so I rubbed the pork with salt in addition to the oil. I used large-dice onion rather than pearl onions. Based on others’ comments, I only used half the rosemary that it calls for, and ground it with a mortar and pestle; that amount turned out to be just right to our taste. Because the bacon was already cooked, I left the lid on the whole time.
Smells really good, but at 300 degrees the bacon doesn’t brown, had to use the broiler for that.
I screwed up by forgetting to adjust the cooking time for the size loin I had. even so little skeptical the taste is really all there. will definitely try again though.
It was great. Just do not use the slab type of bacon. It doesn’t get crispy.
the spices were just right but there was too little bacon flavor for me
OMG! Awesome! I had 2.5lb porkloin & turkey bacon. I sliced holes in the loin and stuffed with minced garlic. cut amount of herbs in half and crushed the rosemary and added smoked paprika. mixed together and rubbed on loin. then sliced 1/2 onion and stuffed in holes and laid on top. draped 1/2lb of bacon on top. poured 2 cups chicken stock in pan, covered with aluminum foil and lid. baked at 325 for 60 minutes, tested temp and put back in at 350 for 30 minutes. Pulled out and let rest. I poured the broth in a sauce pan along with 1 TB butter and 1 Cup white wine. simmered 15 minutes then poured over roast. Very moist and leftovers were fantastic!
One of the best loins I’ve ever had and I forgot to add the garlic.
I made it for a neighbor and they loved it.
Seemed very bland, even though I added more herbs and seasonings than the recipe called for. Next time I’d definitely brine the pork loin overnight.
The flavor was good, but I don’t think it needed so much liquid in the pan. I didn’t cook it for as long as the recipe said and it was over cooked. The bacon wasn’t very crisp. Next time I would broil it for a few minutes or take the tinfoil off earlier. I would make it again with some tweeks. It was easy.
It was excellent. My grandchildren loved it.
Very good.
I added rosemary, as a personal preference knowing that there would likely be leftovers. My plan was to recycle into shredded or sliced pork for barbecue. Which turned out a new favorite of ours
Really like the flavor and the meat was moist. I used the broiler to make the bacon crisp. Like others have comented, use less stock, may be half of what is recomended
This was good. For the herbs, I didn’t have sage and don’t care for thyme. I reduced the rosemary to 1 tsp and did the same for basil. I put a very small pinch of thyme, but no sage. I also cut down the broth by half and still had enough to make gravy. The bacon didn’t crisp up so I turned up the heat to 500 after it reached temp and cooked for probably close to 15-20 minutes to get it a little crispier, but it was still quite limp.
Absolutely loved this! I followed the advice about cutting down the rosemary and liquid and was happy I did. This is definitely making a repeat appearance at our house.
I made this for dinner tonight and it turned out pretty moist and flavorful! I made a few changes though I used all fresh herbs because that’s what I had Available. Also I wrapped the bacon around it and fastened it with cooking twine then I seared the pork loin on all sides first then roasted for 1 1/2 hours at 325 then broiled for a few min to crisp up the bacon more. I may try to brine it next time just to add more flavor.