Pork Loin with Bacon and Brown Sugar Glaze
1 Boneless Pork Tender Loin (5-6 Lbs.)
1 Boneless Pork Tender Loin (5-6 Lbs.)
4 to 6 slices bacon
Rub Mixture:
Rub Mixture:
1 tsp. Chili Powder
½ tsp. Chili Powder
½ tsp. Chili Powder
½ tsp. Paprika
1 ½ tsp. Salt
1 ½ tsp. Salt
½ tsp. Black Pepper
½ tsp. Cumin
½ tsp. Cumin
1 tsp. Ground Cinnamon
Glaze:
Glaze:
1 C. Light Brown Sugar, Packed
2 Tbs. Flour
2 Tbs. Flour
2 Tbs. Cider Vinegar
½ tsp. Dry Mustard
Heat Oven to 350. Place pork loin in a roasting pan. Combine the rub ingredients and rub over the pork. Cut each strip of bacon in half crosswise and lay them over the pork loin. Roast for about 1 1/2 to 2 hours, or until the pork registers about 150. In the meantime, combine the brown sugar, flour, cider vinegar, and dry mustard in a saucepan. Bring to a simmer and simmer for about 1 minutes. Spoon over the pork and return to the oven. Roast for about 15 to 20 minutes longer or until pork registers 160 on a meat thermometer.
½ tsp. Dry Mustard
Heat Oven to 350. Place pork loin in a roasting pan. Combine the rub ingredients and rub over the pork. Cut each strip of bacon in half crosswise and lay them over the pork loin. Roast for about 1 1/2 to 2 hours, or until the pork registers about 150. In the meantime, combine the brown sugar, flour, cider vinegar, and dry mustard in a saucepan. Bring to a simmer and simmer for about 1 minutes. Spoon over the pork and return to the oven. Roast for about 15 to 20 minutes longer or until pork registers 160 on a meat thermometer.
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