As many of y'all know, I get a ton of inspiration from pinterest for cooking or baking. Some recipes are flops and others are amazing. Chris hates when I use pinterest recipes, because he automatically thinks they are going to be nasty. Chris says that all pinterest recipes just look good in a picture, but don't taste good. It is funny that he says that, because it was quite the opposite with this recipe. It actually doesn't look to appealing in my photos, but it was damn near amazing.
I had picked up a pork tenderloin from trader joes, a while back and froze it, and we just picked it up on a whim, not really knowing what we were going to do with it, or prepare it rather. I stumbled across this recipe here for a bacon wrapped maple pork loin and it looked absolutely amazing. I mean really, what is better than pork, wrapped in crispy pork, with sugar on top? Right? Well this is definitely not your weight watchers meal. I also prepared mashed potatoes with this, just some good 'ole fashion home comfort food, right y'all?
I must say check out where I got this recipe in the link above for prettier photos, again I know this may not look the best but just read over this recipe, and give it a shot, I don't think you'll be disappointed.
My pork loin was smaller, so it only cooked for 40 minutes with the foil on, and about 15 uncovered. I also had larger/thicker cuts of bacon, so I zigzagged it, only using about 3 to 4 pieces. The glaze is what makes this recipe, it is the magic.
I had picked up a pork tenderloin from trader joes, a while back and froze it, and we just picked it up on a whim, not really knowing what we were going to do with it, or prepare it rather. I stumbled across this recipe here for a bacon wrapped maple pork loin and it looked absolutely amazing. I mean really, what is better than pork, wrapped in crispy pork, with sugar on top? Right? Well this is definitely not your weight watchers meal. I also prepared mashed potatoes with this, just some good 'ole fashion home comfort food, right y'all?
I must say check out where I got this recipe in the link above for prettier photos, again I know this may not look the best but just read over this recipe, and give it a shot, I don't think you'll be disappointed.
Ingredients:
1 whole boneless pork loin 4-6 lbs.
2 Tbs. spicy brown mustard
1 Tbs. soy sauce
1 Tbs. Worcestershire
1/2 cup pure maple syrup plus some or drizzling when basting.
10-12 bacon slices
salt, pepper and garlic salt to taste
Mix 1 cup brown sugar, 2 Tbs. spicy brown mustard, 1Tbs. soy sauce, 1 Tbs. Worcestershire, 1/4 cup maple syrup. Remove the layer of fat on top of the pork with a sharp knife or most of it. Sprinkle it with salt, pepper and garlic salt. Pour the brown sugar glaze over the top.
Wrap the pork with bacon slices covering it all. Drizzle the top with the maple syrup.Cover with foil and bake for 1 hour at 375 degrees. Remove foil and with a spoon re glaze the top with the dripping in the pan. Recover and cook for 30 more minutes. Uncover and re glaze again with the pan juices, you can drizzle with more syrup if you like now also. Cook uncovered until bacon is brown and crispy... about 20 more minutes.
1 whole boneless pork loin 4-6 lbs.
2 Tbs. spicy brown mustard
1 Tbs. soy sauce
1 Tbs. Worcestershire
1/2 cup pure maple syrup plus some or drizzling when basting.
10-12 bacon slices
salt, pepper and garlic salt to taste
Mix 1 cup brown sugar, 2 Tbs. spicy brown mustard, 1Tbs. soy sauce, 1 Tbs. Worcestershire, 1/4 cup maple syrup. Remove the layer of fat on top of the pork with a sharp knife or most of it. Sprinkle it with salt, pepper and garlic salt. Pour the brown sugar glaze over the top.
Wrap the pork with bacon slices covering it all. Drizzle the top with the maple syrup.Cover with foil and bake for 1 hour at 375 degrees. Remove foil and with a spoon re glaze the top with the dripping in the pan. Recover and cook for 30 more minutes. Uncover and re glaze again with the pan juices, you can drizzle with more syrup if you like now also. Cook uncovered until bacon is brown and crispy... about 20 more minutes.
My pork loin was smaller, so it only cooked for 40 minutes with the foil on, and about 15 uncovered. I also had larger/thicker cuts of bacon, so I zigzagged it, only using about 3 to 4 pieces. The glaze is what makes this recipe, it is the magic.
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