I have a weakness for blackberries. Jam, syrup, cobbler, pickled, BBQ sauce, I love them all. With all the fresh berries at this time of year I decided to make one of my favorites. A bacon wrapped pork loin with blackberry bourbon glaze.
Start by making a bacon lattice to wrap your pork in. Be sure to use enough bacon to fully cover the pork. I had a three pound pork loin and used 12 slices of thick cut bacon to make the lattice.
Liberally apply your favorite dry rub to the lattice. I use Roadkill Rub.
Season the pork loin with the rub and place on the lattice.
Now the fun part. Gently roll the lattice around the pork loin being careful not to let it fall apart. You can secure the ends with toothpicks but if done correctly you can just tuck the ends into the weave of the lattice.
Season with dry rub and place on a rack in a shallow sided pan.
When the smoker has reached 225 to 250 degrees, place the pan on the rack and close the lid.
Now it is time to make the glaze. Combine 3/4 cup of Blackberry Pepper Jam with a 1/4 cup of your favorite bourbon. Heat until it boils, stirring frequently, them reduce the heat to a simmer. Let it simmer until it thickens enough to coat the back of a spoon. Divide the glaze into two containers.
After about two hours I spray the pork with a mixture of equal parts apple cider vinegar and bourbon. Do this every thirty minutes until the loin is finished. It will help keep the meat moist and adds a hint of bourbon to the bacon.
During the last 30 minutes of cook time, apply the glaze to the loin.
When the internal temperature of the loin reaches 145 degrees, remove it from the smoker and tent it with foil.
Let the loin rest for at least 15 minutes. This is an important step. If you slice the loin without resting you will see all the wonderful juices drain onto the cutting board leaving you with dry pork.
Slice the meat and drizzle the reserved glaze onto the pork.
This dish goes very well with mashed sweet potatoes and roasted brussel sprouts.