Bacon Wrapped Pork Loin

     My brother-in-law, Charlie Walker, has become quite a cook since he retired!  Here is one of his latest recipes.  Cris 


Bacon Wrapped Pork Loin

Shared by Charlie Walker


4 or 5 lb pork tenderloin
1 pkg low sodium bacon or regular, your choice
Honey
Apple cider vinegar and Apple juice

RUB:
1 cup light brown sugar
2 tbs chili powder
2 tbs mustard powder
2 tbs onion powder
2 tbs garlic powder
2 tbs lemon pepper
2 tbs cayenne pepper

Combine all ingredients for Rub together and mix well.

Rinse pork loin and dry as much as you can.  

Inject mixture of apple juice and apple cider vinegar throughout the meat.

Take your Rub and apply on top and bottom and the sides of the meat covering well. 

Then wrap your Bacon around the meat with each slice slightly overlapping the other. 

Then drizzle Honey over the top and spread with basting brush.

Cover and put in fridge at least 2 hr or better overnight. 

Take out and let set until it reaches room temp.

Pre-Heat oven to 400 and put in for 2 hr. 

Looking for internal meat temp of 145. 

Take out of the oven and let meat rest about 30 min before cutting to allow juices to absorb back into the meat.

free clipart by Dover Clip Arts