Bacon Wrapped Pork Loin with a Whiskey Marmalade Glaze
I recently returned from a trip to Ireland. While on my trip my goal was to indulge, as much as possible, in the local cuisine…but of course. I also wanted to bring some flavors home with me for a bit of Irish inspiration in my wild game recipes. Among the few items I picked up was a lovely Whiskey Marmalade – the brightness of bitter Seville oranges tempered by the well-rounded, smooth intensity of Irish whiskey.
I decided to incorporate the whiskey marmalade into a pork loin from a recent hog hunt my husband came back from. You can either make your own whiskey marmalade or buy, like I did. I’ve found it on Amazon if you want to try this recipe. Once my husband tried this it became his favorite dish. In fact, he started to text his friends that he has a new favorite dish that Mrs. Angel will be making at the ranch. I’m happy to share this wonderful recipe inspired from my travels. I hope you enjoy this as much as my husband and family did. “What whiskey will not cure, there is no cure for. -Irish Proverb
- Makes: 4 servings
- Prep: 15 min
- Cook: 5 hrs
- 8 to 10 slices of streaky bacon, long enough to wrap around the pork 1½ times.
- 1lb pork tenderloin, at room temperature
- Salt and pepper
- Garlic salt
- 1 cup brown sugar
- 1 cup honey (or maple syrup – I prefer honey because it is thicker which creates a better glaze)
- 1 – 8oz jar of whiskey marmalade
- Turn crock pot on low and pour honey in bottom of pot.
- Lay the bacon next to each other on a cutting board. The width of the bacon should be enough to wrap the length of the pork.
- Season the pork with salt, garlic salt and pepper.
- Coat pork with one cup of brown sugar and wrap up in bacon.
- Place bacon wrapped pork in the crock pot and then pour 8 oz. jar of whiskey marmalade on top and spread evenly.
- Close lid and let cook for at least 5 hours. Bacon will be browned when done.
- After 5 hours pork should fall apart when cutting into. I served this dish on a bed of garlic smashed potatoes. Goes great paired with a Pinot Noir.
By: Angel Middleton, Cabela’s Pro Staff and Americana Outdoors Cooking Editor