If you are looking for a winter grilling recipe, this Cranberry Apple Bacon Stuffed Pork Loin is a great option. Most would agree, everything is better with bacon and this pork loin recipe from our friend’s at Date Night Doins has just that. Boneless pork loin is as versatile as chicken breast and just as lean. This recipe is an easy entrée that everyone will love, a little sweet and a lot of tender and juicy.
The pork loin stuffing is a Cranberry Apple Bacon Jam that made with a pound of bacon slow cooked with apples, cold smoked onions, and cranberries that is cooked in to a sweet and spicy bacon jam. Rich and savory with a little sweet and tart at the same time. A great stuffing for pork or topping for anything else!
This stuffed pork loin recipe will score lots of points at your next homegate or BBQ night, but don’t tell anyone how easy it is to do…
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
Directions
- Preheat the grill to 250 degrees and light your wedgie.
- 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.
Cranberry Apple Bacon Recipe:
– 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 carmelize.
– 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! - 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 Celcius), 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.
