You know what’s good with pork???
I know, I know, I know……
For real though:
Lotsa napkin usin’
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
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)
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.
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.
Once both loins are wrapped, transfer them to a roasting dish with a rack in the bottom.
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.
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 taste. Whisk to combine.
Bring this to a slow boil, then reduce to low heat and simmer for 20 minutes.
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…..
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.
Modern Mrs. Cleaver