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.
Make For A Weeknight – Or For Special Guests!
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.
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.
Looking for more low FODMAP pork recipes? Check these out! Maple Mustard Pork Loin, Juicy Brined Pork Chops, and of course our spectacular Crown Roast of Pork!
If you want to be prepared to make dinner quickly and easily – be prepared! Check out our article on 12 Essential Pantry Items, 10 Essential Low FODMAP Baking Items and 8 Essential Fridge & Freezer Items.
Bacon Wrapped Pork Loin with Brown Sugar & Marmalade
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.
- 3 tablespoons firmly packed light brown sugar
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon thyme
- 1, about 1 ½ pounds (680 g) pork tenderloin or loin (just go by weight) patted dry
- 4 slices meaty bacon; use gluten-free if on a gluten-free diet
- 1 tablespoon Garlic-Infused Oil, made with vegetable oil or purchased equivalent
- 1/4 cup (60 ml) orange marmalade
- 2 tablespoons Dijon 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, salt, pepper, paprika and thyme 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.
Dédé’s Quick Recipe Tips Video
- This dish looks – and tastes – so special, but it is truly quick and easy to prepare. As Robin said, make two! You will appreciate the leftovers for days to come, and so will anyone lucky enough to share this with you.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
Tell Us What You Think
12 comments for “FODMAP IT!™ Bacon Wrapped Pork Loin with Brown Sugar & Marmalade”
I made this tonight & my husband said that’s it’s not only one of his favorite FODMAP recipes, but one of his favorite recipes period. It was so delicious! I used horseradish brown mustard (checked the label to ensure FODMAP appropriate) & homemade orange marmalade. My only regret is that I didn’t make MORE!
Dede will definitely respond as it’s her amazing recipe but I had to chime in…. I LOVE this recipe. And I also made it with homemade marmalade! I have to confess that when I made it the first time I ate half of it myself that night. Then ate the rest the next day. I’m not proud…. it’s just that it was so juicy, flavorful and easy to make!. Next time I made two….. just so there would be leftovers. Your husband obviously has good taste… in food and in wives! Happy New Year – Robin
Hi Cynthia! LOVE your tweak! The horseradish is an excellent addition and one that I have used as well. When I developed the recipe, Monash hadn’t tested horseradish as of yet – but now they have and we can all enjoy it! Thank you for letting us know and enjoy – and make double it next time!
I made this last night and I have to say it has become one of our family favorites. I sent some home with my son for my daughter-in-law and she texted me this morning asking me for the recipe. She loved it!
Thank you De’De’ you hit it ” out of the park again ” !
So happy the hear. I mean, it is hard to go wrong with pork… with extra pork – and the sweet/salty approach!
Quick Question… Am I using a 1.5 lb pork loin or pork tenderloin? The images seem to suggest a tenderloin as the pork looks long and thin, as pork tenderloins tend to be; however, everywhere in the post it states “pork loin”. I’m not a very experienced cook and I’d like to make sure I purchase the correct cut of meat. Thanks so much!
You won’t go wrong either way.
Oh boy! Now I feel silly… I just read through the “Preparation” section of the recipe and it does state there in Step Three “add bacon wrapped tenderloin and cook to sear… Hm, but in step two it states “…rub all over pork loin”… My instinct is telling me to go with the tenderloin. I hope I make the right choice! 🙂
When in doubt go by the weight. Hope it worked out. It was a tenderloin in the image.
This looks sooooo yummy! I don’t have any orange marmalade. I have some orange juice (but that’s from a carton and thus maybe not low fodmap). I have one or two oranges (for fresh squeezed juice or orange zest). And I have strawberry jam. Would any of those work somehow? If not, I’ll make your maple mustard pork loin recipe and try this one another time. Thanks!
You could try! But I think you should wait until you get some orange marmalade. It is truly a lovely combo
Will add marmalade to my shopping list. Thanks! 🙂