Go Back
Print

Bacon-Wrapped Pork Loin with Cranberry Orange Glaze

This bacon-wrapped pork loin with an orange-cranberry glaze perfectly combines smokey and sweet. Don't skip adding Rosemary—it puts this meal over the top!

Ingredients

  • 2-4 pound pork loin roast
  • 7 slices bacon
  • salt to taste
  • pepper to taste
  • 1 clove minced garlic
  • 1 tbsp olive oil

Cranberry Orange Glaze

  • 1.5 cups Fresh cranberries
  • 1/2 cup Orange juice
  • 2 tsp Orange zest
  • 1/3 cup Orange marmalade
  • 1 sprig Rosemary

Instructions

Instant Pot Directions

  1. Prepare the Pork Loin: Season the pork loin with salt, pepper, garlic powder, onion powder, and smoked paprika. Lay out the bacon strips on a cutting board, slightly overlapping them. Place the pork loin on top of the bacon strips and carefully wrap the bacon around the pork, securing it with toothpicks if necessary.

  2. Sear the Bacon-Wrapped Pork Loin: Set the Instant Pot to the "Sauté" function and add one tablespoon of olive oil. Once hot, sear the bacon-wrapped pork loin for 2-3 minutes on each side until the bacon is golden and slightly crispy.

  3. Turn off the "Sauté" mode and remove the pork loin from the Instant Pot.

  4. Pour water into the pot, scraping up any browned bits from the bottom.

  5. Place the trivet inside the Instant Pot and the pork loin on top of the trivet.

  6. Close the lid, set the valve to "Sealing," and cook on High Pressure for 15-20 minutes depending on the size of your pork loin, 5 minutes per pound is a good rule.

  7. After the cooking time is up, allow the Instant Pot to release pressure for 10 minutes naturally, then quickly release any remaining pressure. Make sure your pork reaches an internal temperature of 145 degrees.

  8. To make the Cranberry Orange Glaze, Combine the glaze ingredients. Heat over medium-low until warm and slightly thickened. Set aside.

  9. Allow the pork loin to rest for 5-10 minutes before slicing.

  10. Drizzle the cranberry-orange glaze over the pork or serve on the side.

Oven Directions

  1. Prepare the pork loin the same as listed above

  2. If you seared the pork loin, leave it in the oven-safe skillet. If not, transfer the bacon-wrapped pork loin to a roasting pan or a baking sheet lined with parchment paper.

  3. Roast the pork loin in the preheated oven for 50-60 minutes or until the internal temperature reaches 145°F  when measured with a meat thermometer at the thickest part of the pork.

  4. If the bacon is browning too quickly, loosely tent the pork loin with aluminum foil after about 30 minutes of cooking to prevent it from burning.

  5. Make the Cranberry Orange Glaze: Combine the glaze ingredients in a saucepan. Heat over medium-low until warm and slightly thickened. Set aside.

  6. Allow the pork loin to rest for 5-10 minutes before slicing. 

  7. Drizzle the cranberry-orange glaze over the pork or serve on the side.