Bacon Wrapped Pork Loin With Maple Apple Butter Glaze
And Calvados Sauce
Slow Cooker Method
The Gourmet Goddess tries hard to please everyone’s taste buds. There are just some people who are turkey naysayers. I can’t have them sitting at the table playing with their peas on Thanksgiving day and have discovered an easy culinary solution to avoid pea play at the table – bacon wrapped pork with a maple apple butter glaze. The Gourmet Goddess and Goddess on the Go collaborated this is the absolutely perfect solution for Thanksgiving when there isn’t room in the oven for anything else. This bacon wrapped pork loin is made in the slow cooker and simply browned for a minute or two before serving to crisp up the bacon.
It is moist, juicy, tender, and flavorful. The pork roast, adorned with bacon and posed with some parsley and rosemary, presents an exceedingly festive appearance. Even those who do like turkey won’t be able to resist a slice of this succulent roast. Let’s be honest, everything tastes better with bacon.
Pork is high in nutrient rich with lots of protein, vitamins and minerals. The boneless pork roast should be trimmed of all fat - the bacon lends enough fat to keep it moist and infuses it with sensational flavor. This is a boneless pork roast, not a small tenderloin, and should weigh 4 pounds when trimmed of its fat. The Gourmet Goddess chooses lean bacon because it that has enough fat to tenderize the roast.
Always Stay in Touch with Your Inner Goddess!
Pork Roast Ingredients
4 pound Boneless Pork Loin, trimmed of fat
Maple Brown Sugar Rub
2 Large Honey Crisp Apples
4 Cloves Garlic
½ Large Sweet Onion cut into wedges
¼ cup plus 2 tablespoons Apple Butter divided
7 slices Lean Bacon
1 tablespoon Spicy Brown Mustard
½ cup Maple Syrup
½ cup Unsalted Chicken Stock
Pork Gravy Ingredients
2 envelopes Pork Gravy Mix prepared according to package directions
1/4 cup Cold Water
2 tablespoons Cornstarch
¼ cup Calvados (Apple Liquor)
1 can Comstock ® More Fruit Apple Pie Filling
Rosemary and Parsley for Garnish
Pork Roast Instructions
Bring meat to room temp for 1 hour before preparing.
Peel, core and slice apples and cut onion, and garlic and then place in slow cooker.
Add ½ cup unsalted chicken stock
Spoon in apple butter.
Apply maple brown sugar rub to all sides of pork.
Wrap meat with bacon.
Place meat on top of apples and onions.
Mix maple syrup, mustard and remaining 2 tablespoons apple butter and pour on top of bacon.
Cook on low 4 hours or until thermometer registers 145 for medium well or 160 for no pink.
Remove pork from slow cooker and drain juices, apples, onions and garlic into measuring cup.
Set aside while you make gravy.
Prepare 2 envelopes of McCormick Pork Gravy according to directions in medium sized pot.
Add reserved pork juices, apples, onion and garlic, and apple pie filling to prepared gravy and heat thoroughly.
If gravy is not thick enough, mix cornstarch with water and add to gravy. Simmer until thick. Pour I into gravy boat.
Add canned apples and Calvados. Set aside.
Brown pork with bacon s in broiler for about 2 minutes watching carefully.
Place meat on platter and garnish with rosemary and parsley.