spicy apricot & bourbon pork roast wrapped in bacon

I know, I never wrap anything in bacon, so this is probably shocking...take a few moments to get a hold of yourself.  As I have said, Wiki is doing the whole "low carb diet" I love carbs and this really disrupts my dinner plans. How dare he decide to be healthy, humph.  Haha Anyways, this has led to my journey of foods that involve meat and cheese. And did I mention meat and cheese? This is a complicated thing to cook around. All.The.Time. It's slightly plausible that I may be getting bitter  better at it.

Anyways, H.T. had the pork roast on sale, ergo, I purchased it and immediately went to thinking how I could involve bacon into this meal. Porky needs more porky, right?! I looked through the fridge for a few items to make a sauce. and of course it had to be low sugar. UGH. I  forget where carbs hide. I decided to use some apricot butter, dijon mustard, red pepper flakes and two tablesppons of splenda brown sugar to make a paste to rub onto the pork, that I decided should just be wrapped in the bacon. Then bacon got the same sugar scrub. it needed a healthy glow;) and before I forget-bourbon. Come on now...why would I do something so incredulous as to forget my staple. I wouldn't...ever. I even put some in the meal. haha Y'all think I'm kidding....

Pork Roast 1-2 lbs
8-10 slices thinly sliced bacon(I prefer maple cured)
3 tbsp dijon mustard
1 1/2 tbsp apricot butter(you could use jam, but I prefer the butter)
2 tbsp splenda brown sugar
1 1/2 tbsp bourbon
dash of red pepper flakes

combine the mustard, apricot butter, brown sugar, bourbon and red pepper flakes to make a semi thick paste. Rub half on pork. Lay bacon slices in a shallow baking pan and place roast in the middle of slices. Wrap each slice tightly around the roast and brush on the remainder of the paste. 
Before his bath


Cook according to the directions of your roast, but normally it's 350 and half an hour to 45 minutes per pound. Then to get the top crispy, I broiled it for about 5 min. Just check on it every few minutes to make sure it doesn't burn.

I think this may be one of my favorites, it is really simple and extremely tasty. So be smart and make this. especially if you're a carnivore.

I'm sure someone else has come up with one similar to this. I think I may have even had something that resembles it a few years ago, but I can't remember specifics. So for now...this particular recipe is mine.

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