Sadly, Pork Month is coming to an end here at Machine Shed so we hope that you were able to stop in sometime this month to enjoy our Porktober features. If you missed them, you can check out our blogs from last year’s features for the Pork Pioneer recipe. This year we decided we wanted to share how to make our delicious Carmel Apple Bacon Pork Loin. You can also find this recipe, along with other Shed Pork favorites, in the Machine Shed Cookbook – available in the gift shop!
Ingredients:
- 4 pounds of boneless pork loin
Dry Rub Ingredients:
- 1 tablespoon onion salt
- 2 tablespoons paprika
- dash of nutmeg
- 1 tablespoon thyme
- 1 tablespoon brown sugar
- 1 tablespoon garlic powder
- Dash of ground clove
- 1 tablespoon ground cumin
- 1 tablespoon Montreal Seasoning
- 4 cloves of garlic, chopped
- 2 tablespoons olive oil
Apple Bacon Mixture:
- 1 cup fine diced Granny Smith apple
- 2 cups brown sugar
- 4 strips of bacon (cut in ½” pieces)
- ½ cup red diced onion
- 2 tablespoons soy sauce
- ½ cup Machine Shed BBQ
- 4 cloves of garlic, chopped
- 2 tablespoons stone ground mustard
Directions:
- Preheat the oven to 350°.
- Combine all of the dry rub ingredients in a bowl. Liberally season the pork loin with olive oil, chopped garlic and dry rub mix.
- Roast in the oven for 35-45 minutes or until it reaches an internal temperature of 145°.
- In a large skillet, cook the bacon until it is just about crisp. Drain about 80% of the grease then add the garlic and red onion.
- Sauté for about 4-5 minutes until the onion and bacon are cooked completely.
- Add the Granny Smith apple and brown sugar. Cook for about five minutes, and then add the remaining apple bacon mixture ingredients.
- After the pork loin has reached its desired temperature, let is rest for five minutes.
- Slice thin, then top with the apple bacon sauce and serve.