Apple and Bacon Grilled Pork Loin with Bourbon Brown Sugar Glaze
Glaze
- 1 cup bourbon
- 1 cup packed brown sugar
- 1 teaspoon ginger puree*
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon cayenne pepper
- 4 tablespoons cold unsalted butter
- 1/2 teaspoon kosher salt
- 1 3 to 5 pound boneless pork loin
- 6-8 slices bacon (depends on size of pork loin)
- 1 Granny Smith apple, peeled, cored and sliced thin
- 1 tablespoon Creole seasoning
- Salt and pepper to taste
FOR GLAZE: Place bourbon and brown sugar in a small, heavy-bottom saucepan over medium-low heat. Stir until all the sugar has dissolved. Add ginger, cinnamon, chile flakes and cayenne; simmer until sauce has thickened to a syrupy consistency, about 15 minutes. Whisk in butter, one tablespoon at a time. When the butter has melted, remove pan from heat; add salt. Glaze can be made up to a week in advance and stored in an airtight container in the refrigerator. Makes 1 cup.
FOR PORK: Prepare grill for indirect cooking over medium heat. Remove excess fat from pork roast and pat dry. Season roast on both sides with Creole seasoning, salt and pepper; set aside. Place a long sheet of parchment paper or waxed paper on work surface. Line bacon slices vertically on parchment paper, about 1/4-inch apart. Place half of the apple slices in a single row across the center of the bacon slices. Place pork roast on top of the apple slices. Put the rest of the apple slices on the top of the pork roast. Grab each end of a bacon slice and tightly wrap it around the pork roast; secure with kitchen twine. Place pork on cooler side of grill, cover and cook until internal temperature reaches 150 degrees F, about 18-20 minutes per pound. There is no need to turn the roast during grilling time. During last 10 minutes of cooking, baste roast with Bourbon Brown Sugar Glaze. Transfer to a carving board, tent loosely with foil and let rest 15 minutes before slicing. Serve with extra glaze. Makes 6-8 servings.
*Ginger puree comes in a convenient tube that can be found in the produce section of most grocery stores (and it will keep for months in the fridge, unlike fresh ginger).