This 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
- 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.
- 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.
- Cut the tenderloin lengthwise in the middle, but leave 1/2 inch at the bottom so the roast opens up like a butterfly chop.
- 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.
- 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.
- Roll the loin back together and then use cooking twine to tie up the loin so it doesn’t fall open.
- 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.
- 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.
- Remove from heat and let the loin cool for 5-10 minutes. Slice and enjoy!