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Bacon-Wrapped Roasted Pork Loin with Cream-Caper Pan Sauce and Sautéed Asparagus–Zucchini

4 servings · 4.1 g net carbs

4.1g Net carbs 49.4g Fat 62.6g Protein 707.8 kcal

4.1g Net carbs · 49.4g Fat · 62.6g Protein · 707.8 kcal

Bacon-Wrapped Roasted Pork Loin with Cream-Caper Pan Sauce and Sautéed Asparagus–Zucchini

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings  ·  prep 20 min  ·  cook 35 min  ·  total 55 min  ·  difficulty medium

Seared and oven-roasted pork loin is wrapped in bacon and finished with a pan cream sauce made from heavy cream, capers and lemon juice. Roasting renders the bacon fat and browns the pork while the pan sauce reduces to coat the meat. Asparagus and zucchini are sautéed in olive oil until just tender and finished with unsalted butter. The cream-caper pan sauce reduces on the stovetop to a spoon-coating consistency and carries bright lemon juice against the rich pork.

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Ingredients

  • pork loinPork, Loin, boneless, raw
    900 g
  • baconBacon, For use on a sandwich
    120 g
  • unsalted butterButter, Without salt
    40 g
  • heavy creamCream, Heavy
    60 ml
  • lemon juiceLemon juice, Raw
    20 ml
  • asparagusAsparagus, Raw
    280 g
  • zucchiniBaby, Squash, zucchini, raw
    160 g
  • saltSalt, Table
    8 g
  • black pepperSpices, Pepper, black
    4 g
  • capersCapers, Canned
    30 g
  • olive oil
    15 ml

Equipment

  • 12-inch skillet
  • roasting pan
  • meat thermometer

Method

  1. Preheat the oven to 180°C (350°F).
  2. Pat the pork loin dry and season it evenly with salt and black pepper.
  3. Lay the bacon strips overlapping on the work surface, place the pork loin on top, wrap the bacon around the loin and secure with kitchen twine.
  4. Heat the 12-inch skillet over medium-high heat, add a little olive oil and some unsalted butter, then sear the bacon-wrapped pork on all sides until the exterior is well browned.
  5. Transfer the skillet or move the pork to a roasting pan and roast in the oven until the internal temperature reaches 63°C (145°F), then remove and tent the pork to rest.
  6. While the pork roasts, trim the asparagus and cut the zucchini into batons; heat olive oil in a clean skillet and sauté the asparagus and zucchini until just tender, season with salt and black pepper and finish with a small amount of unsalted butter.
  7. After removing the pork, return the searing skillet to medium heat, add the capers, heavy cream and lemon juice, bring to a gentle simmer and reduce until the sauce coats the back of a spoon, then swirl in a knob of unsalted butter off the heat to finish.
  8. Slice the rested pork loin, arrange slices with the sautéed asparagus and zucchini, and spoon the cream-caper pan sauce over the pork before serving.
Preheat the oven to 180°C (350°F).

Tips

Pro tip

  • Rest the pork before slicing so the juices redistribute and slices stay moist.
  • Use a meat thermometer to confirm doneness rather than relying on time alone.
  • Dry vegetables thoroughly before sautéing to promote browning instead of steaming.

Frequently asked questions

Can I replace bacon with prosciutto?
Yes, you can replace bacon with prosciutto. Prosciutto is leaner and will render less fat during roasting, so sear the wrapped loin in a little olive oil or finish the sauce with extra butter to compensate for the reduced pan fat.
What can I use instead of heavy cream for the pan sauce?
Use unsweetened almond milk as a lighter substitute, but it will yield a thinner sauce and less body. Reduce the almond milk more slowly and finish with a knob of unsalted butter to add richness and help the sauce coat the meat.
The pork came out too dry—how can I fix that when serving?
Slice the pork thinner and spoon generous pan sauce over each slice to add moisture. For future roasts, remove the pork from the oven at the target internal temperature and allow it to rest before slicing to prevent overcooking.
My sauce didn't thicken enough—what should I do?
Continue simmering the sauce gently until it reduces to a spoon-coating consistency, and finish by whisking in a little unsalted butter off the heat to help emulsify and thicken it.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

4.1g Net carbs 4% 43% 54%
Net carbs Fat Protein
4.1 gNet carbs
62.6 gProtein
49.4 gFat
2.4 gFiber
707.8Calories

Electrolytes

Na1588 mgSodium
K1340 mgPotassium
Mg89 mgMagnesium

Minerals

Calcium
58 mg
Iron
3.44 mg
Magnesium
89 mg
Phosphorus
653 mg
Potassium
1340 mg
Zinc
5.36 mg
Copper
0.344 mg
Selenium
—

Vitamins

Vitamin A
—
Vitamin C
—
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
—
Riboflavin (B2)
—
Niacin (B3)
—
Pantothenic acid (B5)
—
Vitamin B6
—
Folate
—
Vitamin B12
—

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

409.2 g per serving

14 figures are unavailable. Nothing was estimated in its place.

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Published 2 September 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.