We had this for dinner and it was freaking awesome. B changed the recipe up a bit and made up his own as usual and I made garlic mashed potatoes and it was really, really good.
Bacon Wrapped Pork Loin
4.39 lb pork loin
salt and pepper
garlic powder
Emerill's Original Essence
7 strips of thick cut bacon
Sunny D Brown Sugar Glaze
~ 1/2 cup brown sugar
~ 1/2 cup Sunny D
~ 1/3 tsp. of ground ginger
Sear the pork loin on the grill for 4 minutes on all sides, a couple of the sides may only need 2-3 minutes depending on how hot the grill is. Wrap the bacon around that sucka and tie it up with some kitchen twine to keep it on there. Shove it in the oven at 350 degrees for ~ 2 hrs. Best to use a meat thermometer to test when it is done. When the center is 160 degrees it's done. Pull it out and let it rest.
To prepare the glaze, add the brown sugar, Sunny D (or orange juice, maybe cranberry), and ginger to a sauce pan and heat it until the sugar is dissolved. No need to bring it to as boil. As a matter of fact, make sure you don't boil it. Once dissolved, the glaze is ready.
During the last 45-minutes of cooking, or once the internal temp reaches 90-100 degrees, begin basting the pork loin with your glaze about every 5-10 minutes until it is done. It is ok to use all of the glaze on your final basting because you'll get it back out soon.
Once the pork loin is finished pull it out and let it rest. Take the pan drippings and strain them back into your sauce pan. Add a little flour and water to make a sauce. This sauce is really only made to put over the pork when serving. You can add it to your potatos, but G recommends against, oops. She thought it was gravy. It looked like gravy. It was made like gravy. But, it wasn't gravy. It was sauce.
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