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!
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
2 tablespoons Cornstarch
¼ cup Cold Water
2 envelopes Pork Gravy Mix prepared according to package directions
¼ cup Calvados (Apple Liquor)
1 can Comstock ® More Fruit Apple Pie Filling
Rosemary and Parsley for Garnish
Bring meat to room temp for 1 hour
Peel, core and slice apples and cut onion, and garlic and then place in slow cooker.
Add ½ cup unsalted chicken stock
Spoon ¼ cup of Apple butter on top.
If your rub does not contain salt and pepper, shake salt and pepper, brown sugar and paprika, onion powder onto all sides of meat. (Bacon is salty so you do not need much salt.)
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 set aside while you make gravy.
Prepare 2 envelopes of McCormick® Pork Gravy according to directions.
Optional: Add canned apples, if you would like a sweeter sauce with more apples
Add Apple Pork Gravy to juices and Pour into Gravy Boat
Brown Top of Pork in Broiler for about 2 minutes, watch carefully.
Place meat on platter and garnish with rosemary and parsley.