Epic dinner tonight, ya’ll! Well the title of this post pretty much sums it all. I found this End Boneless Pork Loin on sale and bought it figuring there was something I could do with it. I searched the Internet and my cookbooks and came up with this concoction. There is a little thing I have about pork. I am so scared of overcooking it. I actually would rather undercook it and then throw it back on the grill/oven/stove if needed. There is almost nothing sadder than overcooked protein. People are SO scared of undercooking that they go the opposite.
Have no fear! A cooking thermometer is here! I am still trying to get used to these devices. Digital is best, but just a regular one is fine to. Stick it in at an angle at the thickest part of your meat. I always want to stick it in straight, and that is a mistake. You want to make sure it goes through the entire thick part of the meat, just not straight to the bottom. You will not get a clear reading.
So here is my recipe for an amazing dinner. I served with mashed potatoes and peas. So good! I hope you give this recipe a try!
Spiced Rubbed Bacon Wrapped Brown Sugar Pork Loin
Ingredients and Directions
Pork Loin Roast
Spice Rub- 1 heaping teaspoon of chili powder, paprika, and cumin- 1/2 teaspoon each dried herb; oregano, thyme, marjoram, etc. use what you have. Add plenty of salt and pepper. Seasoning is a must, this is you chance for all the flavors to seep into the meat. Do not skimp. Spread on your pork.
Roast in oven for about 25 minutes or until 115 degrees. Take out and add your glaze.
Brown Sugar Glaze- 1/2 cup brown sugar, 1 tablespoon flour, 1 tablespoon apple cider vinegar, 1 tablespoon mustard powder, 1 1/2 tablespoon honey. Use a pastry brush to slather all over your pork.
Put back in the oven until it reaches 135. Take out and let rest for 10-15 minutes. Should be about 145-150. Perfection for pork. In general, you would cook pork 20-30 per pound of pork. Mine was a smallish boneless loin, so it took about just under an hour.