Bacon-Wrapped Pork Loin with Maple and Brown Sugar

Bacon Wrapped Maple Glazed Pork Loin is smoky, so juicy, sweet and spicy. The pork loin gets coated in a maple and brown sugar glaze with Dijon mustard, soy sauce, Worcestershire sauce, and cayenne pepper. It is then wrapped in bacon and drizzled with more maple syrup.

1 (4-6 lb) pork loin, boneless
⅓ cup light brown sugar, packed
2 Tbsp. Dijon mustard
1 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce
½ tsp. cayenne pepper
½ cup pure maple syrup, divided
½ tsp. garlic powder
10 slices bacon

Preheat oven to 375°F (190°C, Gas Mark 5).

In a medium bowl, whisk together brown sugar, Dijon mustard, soy sauce, Worcestershire sauce, cayenne pepper and ¼ cup maple syrup.

Cut any excess fat off of pork loin. Place pork loin in a roasting pan. Season it with salt and pepper. Sprinkle with garlic powder.

Pour brown sugar mixture over pork loin. Wrap with bacon. Drizzle the remaining ¼ cup maple syrup over the bacon.

Cover roasting pan with foil and bake for 1 hour.

Remove from oven, baste with the accumulated juices, recover and cook for 30 more minutes.

Remove foil, baste again and cook uncovered until bacon is crispy, about 20 minutes.

Makes 8 servings.