Bacon Wrapped Pork Loin w/ Whiskey BBQ Sauce

You know what’s good with pork???

BACON!

I know, I know, I know……

For real though:

Finger lickin’

Lip smackin’

Lotsa napkin usin’

GOODNESS!!

You can eat healthy for the rest of the week, but plan one day and splurge.

So here’s the deal with this….You can make my whiskey BBQ sauce, you can make your own, or you can buy it at the store. The only one I can vouch for is mine….I know about it :)

I also highly recommend the use of a meat thermometer so there’s no overcooked pork. That kind of thing shant happen, it’s terribly sad and avoidable!

As for the BBQ sauce, my version has some kick to it that I personally love. The kick comes from a wonderful “Black Dust Coffee & Spice Rub” from the Savory Spice Shop Raleigh. If you like flavor and find yourself playing with herbs and spices…you will find their store and website a little piece of heaven.

I realize that most of you won’t have this spice blend on hand, however you are welcome to utilize another coffee rub or search through the many recipes online for creating your own. Just make sure the blend contains an item of heat. You can also utilize a store bought BBQ sauce if you have one on hand.

Let’s get started with the ingredient list:

2 (1 lb.) pork loin fillets

cajun seasoning

garlic salt

1 pound bacon

olive oil for brushing

1/2 a large red onion, minced

4 cloves garlic, minced

3/4 cup good whiskey

1 teaspoon cracked black pepper

1 teaspoon kosher salt

2 cups ketchup

1/4 cup tomato paste

1/3 cup cider vinegar

1 1/2 tablespoons liquid smoke

1/2 cup packed brown sugar

3-4 teaspoons Black Dust Coffee & Spice Rub (or coffee rub of your choice)

Directions:

Preheat the oven to 375 degrees.

Lay the pork loins out and generously sprinkle with cajun seasoning and garlic salt on all sides. Rub the seasonings into the meat with your hands.

IMG_3285-1You can do this early in the day and keep them in the fridge until you’re ready to cook, or you can do it about 30 minutes before you plan to use them.

Next, begin wrapping the loins with the strips of bacon. This works best if you drape the bacon over the top, then wrap one end under the loin then wrap the other end under and overlap the first. That way both ends are underneath, leaving the top looking nice and pretty.

IMG_3290-1

Once both loins are wrapped, transfer them to a roasting dish with a rack in the bottom.

IMG_3291-1Brush the top and sides of the bacon wrapped pork with olive oil. This will help it crisp up.

IMG_3302-1If you have a meat thermometer that stays in while you cook, insert that into the thickest part of the meat, leaving it as near the center as possible.

Let the meat cook at 375 for 30-45 minutes. The time will depend on the size of your pork loins, however you are looking for an internal temperature around 150 degrees. NO that’s not where we’re stopping :)

While the pork cooks, we’re going to start the BBQ sauce….

Place the minced onion and garlic in a saute pan and add in the whiskey.

IMG_3293-1Simmer this mixture for 10 minutes, stirring occasionally. Smells good right?

Next, add in the black pepper, kosher salt, ketchup, tomato paste, cider vinegar, liquid smoke, brown sugar, and the coffee rub to taste. I’m unsure how spicy your coffee rub will or will not be, so add a little and then┬átaste. Whisk to combine.

Bring this to a slow boil, then reduce to low heat and simmer for 20 minutes.

IMG_3304-1When the pork temperature is at 150 degrees, remove from the oven.

IMG_3309-1Looking pretty good……

I’m hoping you’ve tasted the BBQ sauce as it has been bubbling away! Think about THAT on top of THIS…..

Now DO IT!!

Slather the pork with the BBQ sauce, making sure to get all the sides, cracks, and crannies. You won’t need all of the sauce, the rest will be used for dipping and dunking!

Return to the oven for about 20 minutes. You’ll want an internal temp between 170-175.

Remove from the oven and tent the meat with foil. Let it set for about ten minutes, or until the temperature is 180 which also allows all the juices to redistribute.

Grab a bib and a mop…..

IMG_3321-1Ridiculously good!

Here’s a little tip….If you don’t look up while you eat, nobody will see the sauce all over your face…and you won’t see theirs! Just devour and then get cleaned up.

Signing Off,

Modern Mrs. Cleaver

Print Friendly

6 Comments

Filed under Uncategorized

6 Responses to Bacon Wrapped Pork Loin w/ Whiskey BBQ Sauce

  1. Well, this is currently my new Favorite Thing Ever. You have combined pork and whiskey. Surely there is a Nobel Prize for this sort of thing! Beautiful recipe!

  2. Wow, I can just about taste and smell this from your post. It’s a must try for us this weekend. Thanks for bringing the Black Dust Coffee & Spice Rub to a whole new level!

  3. Diane from CT

    I don’t use whiskey (anything alcoholic) any suggestions for a substitute?

  4. You are the smartest, MMC! And you know I love my buddies at Savory Spice Shop Raleigh–I love that you featured their Black Dust. I have some and most recently used it on lamb. Highly recommended. Your pork, though, is a masterpiece!

    And if you’ve not tried their Baker’s Brew, you need some. It’s my favorite spice blend ever. For baking and cooking. Magic!

Leave a Reply