Bacon-Wrapped Pork Loin With Brown Sugar Glaze

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Heat oven to 350 F.

3. Step 3

   Place the pork loin in a roasting pan.

4. Step 4

   In a small bowl, combine the rub ingredients: chili powder, paprika, salt, black pepper, cumin, and cinnamon. Rub this mixture over all surfaces of the pork loin.

5. Step 5

   Cut each strip of bacon in half crosswise and lay them over the pork loin. You can secure the bacon with toothpicks if desired.

6. Step 6

   Roast for about 1 1/2 to 2 hours, or until the pork registers about 150 F.

7. Step 7

   Near the end of the roasting time, prepare the glaze. In a saucepan, combine the brown sugar, flour, cider vinegar, and dry mustard. Bring to a simmer and simmer for about 1 minute.

8. Step 8

   Spoon the glaze over the pork and return the roast to the oven.

9. Step 9

   Roast for about 15 to 20 minutes longer, or until pork registers 160 F.

10. Step 10

    Remove from the oven and tent the roast with foil. Allow it to rest for 5 to 15 minutes before carving. This time allows the juices to be reabsorbed and distributed rather than run out when you cut into the roast.

11. Step 11

    Carve into slices of 1/4 inch to 1/2 inch.

12. Step 12

    Serve and enjoy. Store any leftovers , wrapped in plastic or aluminum foil, in the refrigerator. This recipe was developed at the time when the recommended minimum internal temperature for pork roasts was 160 F. This has changed. The United States Department of Agriculture (USDA) updated safety recommendations for pork in 2011 to lower the target temperature to 145 F. At this temperature the pork loin might be a little pink in the middle, but it is safe. As a bonus, it won't be overcooked and dried out. If you choose to use the new target temperature, you may be able to shorten the roasting time. Aim for 140 F before you put on the glaze.