by Doughboy

Created on: February 08, 2007   Last Updated: May 29, 2012

Apple Bacon Pork Loin

I made this myself for the first time ever on Christmas, it's my own recipe and it's very easy to make.

Ingredients:

1 Pork Loin
1 quart of your favorite Apple Juice
4-5 slices Hickory smoked bacon
Kosher Salt (as needed)
Garlic Powder (as needed)
Pepper (as needed)
Cayenne Pepper (optional)

Any other seasoning you really like.
Sometimes if you buy pork loin in a plastic packaging like I did there will be 2 pork loins inside, if cooking for lots of people like I did use a bit more of apple juice and 10 slices of bacon.

Ok this is the day before you cook it.

1. Take the pork loin and trim any excess fat and silverskin off. Silverskin is the tough looking silvery skin on the pork loin it's tough and you don't want that.
2. Set aside about 8 oz of the apple juice in a container.
3. Get a meat injector and inject the apple juice you set aside into the meat maybe about 5 times through the loin, it'll plump up when injected correctly.
4. Toss the pork loin in a ziploc bag and pour in enough apple juice that it will cover the meat in the ziploc also use any leftover apple juice that was set aside to inject with. Make sure you have at least a cup of apple juice left.
5. Marinate overnight.

The next day:

Preheat oven to 350
1. Take the pork loin out of the apple juice solution and pat dry
2. Take the kosher salt, garlic powder and pepper and mix them together.
3. Rub the pork with the mixture, don't rub too hard or else you will squeeze out some of the juices you injected. Not too much salt either cause you are going to have the bacon.
4. Get 4-5 slices of bacon and wrap it around the pork so both ends of the bacon are at the bottom of the pork loin.
5. Put the pork loin into the pan and pour in enough apple juice to at least cover the bottom of the pan good.
6. Bake in oven until tender.

Now I didn't give a time because depending on the size it may cook faster or slower, same with the type of pan you use. A dark pan faster, a glass one like I used slower and better. You may need more apple juice if using a dark pan. Start checking on it after an hour, but not longer than an hour and a half, basically when it's nice and golden brown it will most likely be ready or when the bacon looks fully cooked. Cook it maybe about 15-20 min per pound.

Make sure you don't poke any holes in it and let it rest about 8-10 min after its out of the oven it will be more tender that way.

I love apple juice alot and I chose my favorite brand Everfresh but choose whatever you like most. The combination of the apple the pork the hickory bacon is awesome, as long as you got your favorite apple juice and you don't overcook it it's going to be good.

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