If you’re on the hunt for a delicious winter grilling recipe, this stuffed pork loin is a great option. The cranberry apple bacon jam recipe is just the jam on the top! It creates a delicious, warm taste that’s just right for the winter months. Plus, who doesn’t think everything is better with bacon? Fortunately, our friends at Date Night Doins’ agree.
Boneless pork loin is as versatile as chicken breast and it’s just as lean. Much like chicken, pork loin can be stuffed so you can get some tasty, versatile flavor that’s still tender and juicy. And it’s far easier than you would think.
Cranberry Apple Bacon Jam Stuffing
The stuffing in this stuffed pork loin is a cranberry apple bacon jam. This delicious jam uses a pound of bacon that slow cooks with apples, cold smoked onions, and cranberries. Eventually, it stews long enough that it all comes together in a sweet and spicy jam. The flavor is rich and savory with just a bit of sweet and tart in the flavor profile that takes it over the top. It’s used here as a stuffing, but it can also be used as a terrific topping for some of your favorite recipes. And you could even use it for a delicious burger like this Greg Mrvich recipe!
Share this delicious, stuffed pork loin recipe at your next homegate or BBQ night. Your guests are going to fall in love with the rich and surprising flavors. Just don’t tell them how easy it is. They’ll never come over again; they’ll be too busy making it for themselves at home!
If you are looking for some sides to pair with this dish, try:
Stuffed Pork Loin w/ Cranberry Apple Bacon Jam
Cuisine: AmericanDifficulty: Easy4
servings3
hours5
minutesThis cranberry, apple, bacon jam stuffed pork loin recipe will score lots of points at your next tailgate or BBQ night.
Ingredients
1 lb. 1-5 lbs. boneless pork loin
1/2 cup Butcher BBQ Wyld Seasoning “Desert Dust” (to taste)
1/4 cup Butcher BBQ Grilling Oil
1-2 cups Cranberry Apple Bacon Jam
- Cranberry Apple Bacon Jam
1 lb. bacon, cut pieces
1 large sweet onion, diced and smoked
1 can whole-berry cranberry sauce
1 large apple, chopped
2 cups dried cranberries
COOKING Directions
- Cranberry Apple Bacon Jam
- Cut up your uncooked bacon and apple and set aside. (Ken notes that freezing the bacon for around 20 minutes firms it up nicely.)
- Place the bacon into a skillet and cook until crispy. Using a slotted spoon, place the bacon onto a paper towel, reserving about a tablespoon of bacon fat in the pan.
- Add onions, apples, and cranberries to the skillet and sauté in the bacon drippings, stirring often for 10-15 minutes until they start to caramelize.
- Stir in the entire can of cranberry sauce, along with the cooked bacon.
- Stir often, cooking until the liquid reduces and it thickens to taste (should take 10 to 15 minutes).
- Remove from heat, let cool and grab a spoon!
- Stuffed Pork Loin
- Preheat the grill to 250 degrees and light your wedgie.
- Lay your loin out on a cutting board. Then, use a sharp knife to trim the loin so that it rolls out flat. Finally, pound evenly with a meat tenderizer.
- Add a thick layer of cranberry apple bacon jam onto the pork loin and roll it up. Tie it with butcher’s cord and it’ll be ready for the rotisserie.
- Slide the rotisserie rod through the center of the pork loin. Try to position it on the rod so it will sit around “right center” on the grill. Tighten the meat claws with pliers. (Just tight.)
- Generously season pork on all sides with Butcher BBQ Grilling Oil and Wyld Seasoning “Desert Dust,” then insert a meat probe. (The oil acts as a binder for the seasoning and helps with browning.)
- Grill for two and a half hours at 250 degrees, checking occasionally to ensure nothing has come loose. (Cooking times vary by size.)
- Once the meat reaches an internal temperature of approximately 140 degrees Fahrenheit (60 degrees Celsius), remove from the grill, cover and let it sit for 5 to 10 minutes before serving. (U.S.D.A.-safe is 145 degrees Fahrenheit.) Keep in mind that the meat will continue cooking for another 5 to 10 degrees.
Notes
- Make the Cranberry Apple Bacon Jam the day before you want to use it and let the flavors blend. It will keep in the fridge just fine. It’s so good that it won’t last long.
What are you waiting for? Start on this mouthwatering stuffed pork loin recipe for your next party. Or even just for a Friday night dinner.
