Name: Bacon-Wrapped Balsamic Pork Sirloin Roast
Prep time: 20 min
Cook time: 90 min
Total time: 115 min
Ingredients: 3-4 lbs Pork sirloin roast (boneless); 3 tbsp Balsamic vinegar; 2 tbsp Olive oil; 2 tbsp Steak seasoning; 6 sprigs Rosemary, fresh (chopped ); 6 sprigs Thyme, fresh (chopped); 6 cloves Garlic (crushed); 5-6 slices Bacon

In this recipe, you’ll learn how to create a fantastic bacon-wrapped Balsamic Pork Sirloin Roast with herbs. The pork is rubbed with garlic & herbs, then wrapped with bacon and smoked in the pellet grill or smoker for an easy, gluten-free, and keto-friendly meal.

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This bacon-wrapped pork sirloin roast is a delicious recipe that’s low carb and very easy to make. This meal is on your table with only 15 minutes of prep time and 90 minutes of cook time!

The boneless 3-4 pound sirloin pork roast is enough to serve 8, perfect for family dinners or Easter gatherings.

Are you going to have leftovers? This balsamic sirloin pork roast is a great leftover. You can slice the meat and turn it into sandwiches or dice it into a hash for your next breakfast.

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Is this Recipe Keto?

Yes, this bacon-wrapped balsamic pork roast is only about two carbs per serving. This means it’s low carb and great for those on the keto diet. It’s also gluten-free and dairy-free, making it the perfect dish for those with food sensitivities or allergies.

What is the Difference Between a Pork Roast and a Pork Loin?

You’ll find pork cuts have a range of terms designed to describe which part of the animal the meat is coming from, the size of the meat, and the type of cut. Pork loin specifies the cut of meat, while pork roast is about its size. You can purchase several different types of pork loin roasts.

Pork loin refers to the large section of meat that yields smaller retail cuts. All three loin sections, blade, shoulder, and sirloin, are used as roasts; the amount of meat being sold decides if pork is a roast. Therefore, a loin roast that’s cut from any of the three sections will weigh 2 to 4 pounds.

What is the Difference Between Pork Sirloin and Pork Tenderloin?

The bacon-wrapped balsamic pork roast can also be called a loin pork roast, pork hipbone roast, pork loin, or pork loin end roast. The pork sirloin roast is lean and less expensive meat than pork tenderloins. Pork sirloin and pork tenderloin come from different cuts of meat and look very different. The pork tenderloin looks long and thin, while the pork sirloin looks shorter and not as thin.

Why Do You Wrap it in Bacon?

Wrapping the pork roast in bacon lets the bacon fat drip onto the pork roast. This helps keep the roast moist during the cooking process.

How Much Pork Do You Need Per Person?

Plan on having a ½ pound of pork per person. For example, if you serve six people, you should cook a pork roast at least 3 pounds. Also, depending on the size of pork and bacon you’re using, plan on about 4-9 strips of bacon.

What Wood Should You Use to Smoke a Pork Roast?

Picking the best wood for this bacon-wrapped balsamic pork sirloin roast is akin to adding an additional ingredient for more flavor to your meat. Here are my top picks for this recipe.

Apple

Applewood is a flavorful option that goes well with pork along with a wide variety of other options. This includes applewood going great with pork ribs or a pork loin. This wood choice truly goes well with any pork product. Applewood has a mild yet subtly sweet and fruity aroma.

Cherry

Cherry is an excellent wood if you want to spice things up a bit. It pairs well with pork products. Cherry wood combines well with oak or hickory to bring additional aromas and flavors. Cherry has a light, sweet, and delicate taste.

Hickory

Hickory wood has a savory flavor that also resembles bacon. It works great for pork and can be used when smoking many types of meat. Hickory is suitable for larger pork cuts such as shoulders and pairs well with sweeter woodslikes apple or cherry. However, hickory still does well when used on its own.

Keeping in mind that hickory is a strong wood, too much can be a bad idea. It can turn the meat a little bitter. Because of this, I recommend combining it with a sweeter wood such as apple or cherry.

Pecan

Pecan Wood isan excellentt option for all types of pork. Similar to apple and cedar woods, pecan has a milder flavor. To get the most out of pecan wood, I recommend combining it with cherry wood. Pecan wood works well with pork ribs and chops. It’s a fantastic way to add a smoky flavor to anything bacon-wrapped.

If you aren’t a massive fan of the stronger smoky woods like oak and hickory, pecan wood is a wonderful alternative.

What Side Dishes Pair Well with Smoked Pork Loin Roast?

Various potatoes, classic mac, and cheese, assorted salads, or roasted veggies combine well with this balsamic pork sirloin roast.

Step By Step Instructions

Step 1 – Preheat your pellet grill or smoker to 375°F.

Step 2 – Combine olive oil, balsamic vinegar, fresh thyme, fresh rosemary, garlic, and steak seasoning in a small bowl.

Pork roast and herbs and steak seasoning

Tip: Pick any steak seasoning you prefer. I used a local favorite down in the south called Buc-ee’s Steak Seasoning in this recipeBuc-ee’s Steak Seasoning. However, this recipe will turn out great with just about any steak seasoning you choose.

Step 3 – Rub the mixture on all sides of the pork roast, making sure to do so evenly.

Step 4 – Wrap 5-6 slices of bacon around the pork. No need to warp the bacon underneath the roast.

Step 5 – Place the pork roast In a pan or on a rack that’s over a foiled baking sheet.

Meat covered in bacon and covered in foil

Step 6 – Place the pork roast in the preheated pellet grill or smoker for 25 minutes.

Step 7 – Optional to add foil at this point. It can help the bacon not burn, but it generally will be okay and perhaps not crispy enough if you cover.

Step 8 – Continue to smoke for an additional 60 minutes or until the pork’s internal temperature reaches 145°F. Leave a meat thermometer probe in the pork to keep track of the internal temperature.

Step 9 – Remove from smoker and rest for 5 minutes.

Step 10 – Slice and serve warm.