Yes, Bacon with Pork
Pork loin is an easy to find cut and is quick to cook, making it suitable even for a weeknight. Pork, especially the kind many of us buy at the supermarket, can be very lean and overcooked pork is a main reason why some folks think they don’t like it. But pork at its succulent best is a thing of beauty and thankfully very easy to incorporate into your low FODMAP diet. This Bacon Wrapped Pork Loin with Brown Sugar and Marmalade is so easy, you can prep it in the time it takes for the oven to preheat.
Served with simple mashed potatoes, a green veggie and salad and you will have a meal special enough for guests but easy enough for a family of two – in which case you’ll have awesome leftovers for sandwiches.
The orange marmalade and mustard make a bit of sauce to drizzle over those mashed potatoes. This recipe is a FODMAP IT!™ version of this original from Kitchn.com. Note that we use Dijon mustard when we make this. Per the Monash app, we have listed the ingredient simply as “mustard” which is how Monash identified their mustard and for our certified recipe it is how we define it. But we have used Dijon without issue- perhaps you will too.
A Note From Robin: I made this recipe the other night- using a homemade orange marmalade and thick cut bacon. And can I just say…. OMG! It was so delicious that we (mostly me) ate the entire two pounds of it over 2 days. Dinner, breakfast, lunch and then dinner again. I’m not proud.. but I cannot tell a lie. This is one of my all time favorite recipes and if you have friends coming for dinner, make this. In fact, make two. Then you will have some left over for breakfast, lunch and dinner. And you’ll thank us.
Bacon Wrapped Pork Loin with Brown Sugar & Marmalade
“One serve of a meal made in accordance with this recipe is low in FODMAPs and can assist with following the Monash University Low FODMAP diet™."
Wrapping bacon around lean pork loin keeps it moist and accentuates the pork flavors. Brown sugar and orange marmalade caramelize and create a delectable crust.
Makes 4 servings
- 3 tablespoons firmly packed light brown sugar
- 1/4 teaspoon thyme
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
- 1 pork loin, about 1 1/2 pounds (680 g), patted dry
- 4 slices meaty bacon (use gluten-free if on a gluten-free diet)
- 1 tablespoons Garlic-Infused Oil, made with vegetable oil or purchased equivalent
- 1/4 cup (60 ml) orange marmalade
- 2 tablespoons mustard
- Position rack in hottest area of oven. Preheat oven to 350°F/180°C. Have a large cast-iron skillet ready or other ovenproof skillet that can hold the tenderloin; you can gently curve it to fit.
- Combine the brown sugar, thyme, salt, pepper and paprika and rub all over the pork loin. Wrap bacon all the way around pork loin, covering the meat. Tuck the bacon ends underneath the loin; use toothpicks if necessary to keep the bacon in place.
- Heat oil in cast-iron pan until shimmering over medium heat. Add bacon wrapped tenderloin and cook to sear, brown and begin to crisp bacon, about 5 to 6 minutes; flip over and sear other side, about 5 to 6 minutes more.
- Meanwhile whisk the marmalade and mustard together in a small bowl. Brush all over the tenderloin once the bacon is crisped. Place in oven and continue to cook until instant read thermometer reads 145°F/63°C inserted in the middle of the loin, about 12 to 20 minutes. Transfer to cutting board, drape loosely with foil and allow to rest for 5 minutes before slicing for juices to redistribute. Pork is ready to serve; simply slice into 1/2-inch (12 mm) pieces. Leftovers may be refrigerated wrapped well with plastic wrap for up to 3 days.