Week 4 and MTSU returns home to face the Bulldogs. It’s going to be a bit toasty. Here’s a great recipe you can do at home or on the grill. Having personally done this recipe before, I suggest wrapping in aluminum foil , and after that last slather of BBQ sauce, open the foil and let crisp.
Ingredients
- 2 (1 to 1½ lb.) pieces pork loin
- 6 tsp. Red Rocks Hickory Smoke Seasoning, divided
- 1 lb. bacon
- olive oil, for brushing
- ½ large red onion, minced
- 1 tsp. dehydrated roasted granulated garlic
- 3/4 cup good whiskey
- 1 tsp. bourbon barrel smoked black pepper
- 2 cups ketchup
- 1/4 cup tomato paste
- 1/2 cup apple cider vinegar
- 1/2 cup packed brown sugar
- 4 tsp. Black Dust Coffee & Spice Rub
Notes
This is a delicious adaptation from the blog Modern Mrs. Cleaver. She used liquid smoke to flavor her whiskey BBQ sauce but we achieved a smoky-flavored sauce using our Red Rocks seasoning instead.
Directions
Preheat oven to 375 degrees. Generously sprinkle each pork loin with 1 tsp. Red Rocks, rubbing seasoning on all sides of meat with your hands. Wrap each loin with strips of bacon so the whole loin is covered; 5 or 6 strips should fit around each loin. Place wrapped loins on in a roasting dish with a rack on the bottom, brush each lightly with olive oil and roast for 30 to 45 min. until internal temperature reaches 150 degrees. Meanwhile, simmer onion, garlic and whiskey together in a medium saucepan for 10 min. Whisk in remaining ingredients (including remaining 4 tsp. Red Rocks) and simmer over low heat for 20 min. or longer. When pork reaches 150 degrees, remove from oven and slather generously with some of the BBQ sauce. Return pork to oven and cook another 15 to 20 min. until pork reaches an internal temperature of 170 degrees. Remove from oven, tent the meat with foil and let it rest about 10 min. Slice and serve with remaining BBQ sauce.
Yields
6 servings
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