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Grilled Bacon Wrapped Pork Loin with Jalapeno Chimichurri

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There’s nothing quite like the combination of juicy pork loin and crispy bacon. Add in the smoky flavor from the grill, and you have a show-stopping dish that’s sure to impress.

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3 pounds HORMEL® ALWAYS TENDER® Center Cut Pork Loin
Salt and pepper
1 (12-ounce) package HORMEL®BLACK LABEL® Jalapeno Bacon
¼ cup hot pepper jelly
Jalapeno Chimichurri; recipe follows
Jalapeno Chimichurri
2 jalapenos
2 cups cilantro leaves and sprigs
2 cups Italian parsley, leaves and sprigs
2 cloves garlic
3 tablespoons lime juice
3 tablespoons red wine vinegar
½ cup olive oil
Salt and pepper, to taste


  1. Prepare grill for medium indirect heat.

  2. Season pork with salt and pepper. Wrap bacon slices around pork, securing with toothpicks.

  3. Place on prepared grill. Cover and grill over medium indirect heat 1 to 1¼ hours or until internal temperature reaches 145°F. During last 10 minutes of cooking, brush hot pepper jelly over top and sides. Let rest 15 minutes. Remove toothpicks. Slice and serve with Jalapeno Chimichurri.

For the Jalapeno Chimichurri

  1. Prepare grill for medium heat. Grill jalapenos 4 to 5 minutes, or until softened and blackened on all sides. Peel, stem and seed.

  2. In food processor, combine all ingredients. Process to a coarse puree.