Glazed Bacon Wrapped Pork Loin with Spiced Cranberry Flavour Pearls

Not everyone does Turkey, Ham or Seafood for Christmas. Our recipe for Glazed Bacon Wrapped Pork Loin with Spiced Cranberry Flavour Pearls is a beauty if you’d like something a little different. I adore a sticky tasty glaze and it just looks so lovely too. Our Limited Edition Spiced Cranberry Flavour Pearls add a delicious festive look to the dish. Pork Loin is a nice lean cut and it slices beautifully. 

What you’ll need

• Pork Loin – Rind and fat removed
• Salt & Pepper
• Bacon rashers (rindless), enough to cover with a slight overlap – I used 8 whole rashers for this 1kg piece
• Butchers twine
• Glad wrap
• Thermometer 
• 1/4 cup Maple Syrup
• 1/4 cup Juice – Pineapple or Orange 
• 2 tbsp. Brown Sugar
• 1 tbsp. Dijon Mustard 
• Lemon Zest
• Thyme or Rosemary sprigs
• Spiced Cranberry Flavour Pearls

To do

To make tying up the Pork Loin a little easier I like to roll it up and pop it in the freezer to firm up a bit first. Lay some Glad Wrap onto your bench with the box in front of you but further away from you (still attached, don’t cut it off yet).

Lay the Bacon Rashers onto the Glad Wrap so that they slightly over lap. (you will be rolling towards the box) Season the Pork Loin well with Salt and Pepper. Place it onto the centre of the Bacon. Using the Glad Wrap to assist and keep it nice and neat, roll up the Bacon and Pork to get a nice tight ‘log’. If you continue to wrap the Pork a few more times to make it tighter it definitely helps keep the shape. Pop it into the freezer for an hour or so to firm up. I find this stops the Bacon Rashers from moving about too much when I’m tying the Twine before baking. 

Combine Maple, Juice, Sugar, Mustard, Lemon and Herbs and heat in a small pot. Reduce a little and set aside.

Next

Pre-heat your oven to 190C.

Cut the Twine into approx. 30cm lengths and lay them onto your bench 3cm apart for the length of the Pork Loin. Remove the Glad Wrap and place the Pork nice side down onto the middle of the Twine. Tie up the Twine. Trim the Twine ends a little if need be. Pop it onto a Baking Tray, nice side up. Brush with the Glaze. Pop it into the oven for a good 30 minutes or so depending on the thickness of your Pork Loin. Glaze it regularly throughout the cooking time. Once the internal temperature of the Pork gets to 71C, remove it from the oven and allow to rest for a good 10 or so minutes.

To serve

Using Scissors or a sharp knife snip the Twine and carefully remove it form your delicious Pork. Feel free to brush it with a little more glaze if you like too. You can have it ready to go to this point and pop it back into the oven just before serving if more convenient. Slice some or all of the Pork and place it on to a serving platter. Garnish with a generous serve of Spiced Cranberry Flavour Pearls. 

I hope you enjoy this as much as we did when we made it…Merry Christmas 🎄

Until next time

From the Peninsula Larder Team

“Christmas dinner was something of a success; it passed off, at any rate, without bloodshed.”

– Kingsley Amis, Ending Up