The Bacon-Apple-Maple (BAM) Pork Loin

Pork_SlicedThis new creation is a spin on similar creations I have seen on the web. The primary difference is I’m trying to simplify it for everyone and add my own special ingredients to make it even better. I mean, have you ever tried to wrap a pork tenderloin that is bigger then the strip of Bacon you have on hand?

1 Pork Tenderloin, Size Varies
Rub This! Pork Rub
1 Apple (whatever you prefer. Gala, Honeycrisp, etc.), Sliced
1/8-1/4 Cup of Raisins
1 Small Onion, Diced
1-2 Cloves of Garlic, Diced
2 Tablespoons of Butter
1 Tablespoon of Molasses
2 Teaspoons of Cinnamon Sugar
1 Teaspoon of All Spice Powder
6-8 pieces of bacon
Maple and Apple Wood Chunks for Smoking

Glaze: 1/2 Cup of Real Maple Syrup to 3 Tablespoons of Water


  1. In a small pan on medium, heat the butter and then add the onion and 4-6 strips of bacon. Cook for 2-3 minutes and then add the garlic. Keep cooking until the onion is translucent.
  2. Add the apples, raisins, all spice, molasses and cinnamon/sugar. Cook for 2-3 minutes, depending on the apple variety. You don’t want the apple to become mushy in the pan. Remove from heat.Pork_Mix_Pan
  3. Cut the tenderloin lengthwise in the middle, but leave 1/2 inch at the bottom so the roast opens up like a butterfly chop.
  4. Make two more lengthwise cuts at the 1/3 and 2/3 mark so that the entire loin folds open flat and is approximately 1/2 inch thick all around. You can also do this to 3/4 inch and adjust the cooking length accordingly.
  5. Spoon the apple mixture in the middle so it creates a narrow row of sweet goodness. Don’t worry if you have leftovers in the pan. Just consider it the chef’s cut instead of trying to cram it in.Pork_Open
  6. Roll the loin back together and then use cooking twine to tie up the loin so it doesn’t fall open.Pork_Wrap
  7. Chop the remaining two pieces of bacon and stuff into the opening of the loin. This will protect the inside from burning and create a wonderful bacon bark for later.
  8. Cook at 250° until the internal temp reaches 145°. Typically this is 2-3 hours depending on the size of the loin. In the last 30 minutes, spread the glaze on the loin. Repeat this process every 10 minutes until done.
  9. Remove from heat and let the loin cool for 5-10 minutes. Slice and enjoy!Pork_Roast

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