Juicy bacon-wrapped pork loin marinated in bold garlic-citrus mojo. Easy oven-roasted weeknight or Sunday dinner, big flavor.
Need a dinner that feels fancy but cooks like a normal roast? This bacon-wrapped mojo pork loin gives you juicy slices, crispy edges, and that bright garlic-citrus flavor that makes the whole kitchen smell insane.
Protein Score
Protein per serving: 32g protein
???? Powerhouse: 25g+ protein per serving (meal-in-one)
This is a true protein-forward dinner. One serving gives you enough protein to anchor the entire plate without needing heavy sides.
Bacon-Wrapped Mojo Pork Loin (Garlic Citrus Marinade)
Ingredients
Pork
- 2 lb pork loin or pork tenderloin if that’s what you have
- Salt + black pepper
- Bacon strips about 10–12
- Kitchen twine or toothpicks
Mojo Marinade
- ½ cup lemon juice
- ½ cup sour orange juice or ¼ cup orange + ¼ cup lemon
- 5 garlic cloves mashed
- 3 tablespoon oregano leaves or 1 tablespoon dried oregano
- 2 bay leaves
- ½ cup red wine optional
- ½ cup olive oil
- 1 tablespoon cumin
- 1 tablespoon salt
- 1 tablespoon vinegar
Pan sauce
- 1 cup low-sodium chicken broth
- 1 tablespoon butter optional
- Black pepper to finish
Instructions
Marinate
- Combine mojo marinade ingredients in a large zip-top bag.
- Add pork, seal, and massage to coat.
- Refrigerate overnight (best) or at least 6 hours. (Optional)
Wrap in bacon
- Remove pork from marinade and pat dry.
- Season lightly with pepper (easy on salt).
- Wrap bacon strips around the pork, slightly overlapping.
- Secure with twine or toothpicks.
Roast
- Preheat oven to 425°F (220°C).
- Place pork on a rack over a roasting pan or sheet pan.
- Roast 15 minutes at 425°F.
- Reduce heat to 325°F (165°C) and roast until 145°F / 63°C in the thickest part (usually 35–55 minutes more).
- Broil 1–3 minutes at the end if needed for bacon crispness.
Rest
- Rest 10–15 minutes, tented with foil.
Quick pan sauce
- Place pan on the stove over medium heat.
- Add broth and scrape browned bits.
- Simmer 5–8 minutes until slightly reduced.
- Whisk in butter (optional). Pepper to taste.
Slice and serve.
Nutrition
Protein Boost
This is already protein-forward. If you want the plate to feel even more balanced without changing the vibe:
- Add a quick side like Greek yogurt garlic sauce or a crunchy salad
- Serve with beans (black beans or red beans) if you want a fuller dinner plate
- For lower-carb, go with cauliflower rice or roasted veggies
Why you will love this
- Mojo-style marinade (garlic + citrus + oregano + cumin) gets into the meat and makes pork taste slow-cooked without the wait.
- Bacon wrap keeps lean pork juicy and adds a crispy, salty finish.
- High-heat start + lower roast gives you better browning without drying out the center
Texture Guard
Pork loin can dry out fast, so this is how you keep it perfect:
- Pat dry before wrapping so the bacon actually crisps
- Pull at 145°F / 63°C, then rest
- Rest 10–15 minutes so slices stay juicy
- Broil 1–3 minutes at the end if bacon needs color (watch it)
Storage + Meal Prep
- Fridge: 4 days, airtight
- Freezer: 2–3 months (slice first)
- Reheat: 300°F / 150°C, covered with a splash of broth until warm
FAQ
Is this recipe Cuban?
It’s mojo-style (garlic-citrus inspired by Cuban mojo), but this is your own version: bacon-wrapped, no stuffing, dinner-friendly.
Pork loin vs pork tenderloin: which should I use?
Pork loin is bigger and slices well for a crowd. Tenderloin is smaller and cooks faster. Use either, but cook to temperature, not time.
What internal temperature should pork be?
Pull at 145°F / 63°C, then rest 10–15 minutes.
How do I keep pork loin from drying out?
Marinate, don’t overcook, and rest. The bacon wrap helps a lot too.
What can I use instead of sour orange juice?
Orange + lemon is the easiest swap. You can also do all lemon with a splash of vinegar.
Can I marinate this for 24 hours?
Yes, ideal. Try not to exceed 36 hours.
How do I make the bacon crisp?
Pat pork dry, roast on a rack, and broil briefly at the end if needed.
Can I make it ahead?
Yes. Roast, cool, slice, and store with pan juices. Reheat gently, covered with a splash of broth.
I don't often think about pork for Christmas as it's usually turkey in our house. But this year, we're mixing it up and doing a beef tenderloin roast. This pork roast sounds delicious, though, and I'm thinking I might need to work it into the menu sometime this winter. I would never have thought about stuffing it with prunes...fun!! Merry Christmas to you and your family, Gaila! 🙂
Oh David!! thanks for stopping by! this is one of my dad's favorite recipes, he always likes to add sweet to his savory dishes!! I am glad you liked it! Merry christmas for you, Laura and Robbie!! hugs my friend
Mojo flavored pork with prunes, yes please. It looks delicious.
Thanks again Karen!