Cranberry Apple Bacon Jam Pork Loin! We were wanting a Stuffed Pork Loin for Christmas. Not the Ho-Hum, same old, same old stuffing. But something different. I can say that Patti and I knocked it out of the park with this one! So good, but Everything is Better with Bacon!!!

Our stuffing was a Cranberry Apple Bacon Jam that we made with a pound of bacon slow cooked with apples, cold smoked onions, cranberries cooked in to a sweet and spicy bacon jam. Rich and savory with a little sweet and tart at the same time. A great stuffing for pork or topping for anything else!

We cold smoked the onions and pork loin a few days ahead of time for a deep smokey flavor. You can skip this part but if you have the time it is well worth it. Then onto the Green Mountain’s Rotisserie. Beautiful and self-basting with a “Kiss of Apple Smoke”.

Boneless pork loin is as versatile as chicken breast and just as lean. It’s an easy entrée that everyone will love, a little sweet and a lot of tender and juicy.

This was a fun one and will score lots of points both tailgating and camping, but don’t tell anyone how easy it is to do…

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns, and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Backyard BBQ
A Wood Pellet Grill Recipe

Prep Time: 15 minutes (2 hrs. cold smoke)
Cook Time: 2 hours at 250* (120*c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Premium Apple Blend

Ingredients: Maple Bourbon Glazed Pork Loin

• 1-5lb. boneless pork loin
• Butchers BBQ Wyld Seasoning “Desert Dust”, to taste
• Butchers BBQ Grilling Oil
• Cranberry Apple Bacon Jam, (See Recipe) 

Backyard BBQ
A Wood Pellet Grill Recipe

 

Cooking Directions: Maple Bourbon Glazed Pork Loin

This was a fun one to do cold smoking a chub of baloney with my “Smoke Daddy” cold smoke generator. I had a lot of space on the grill left. I knew I was going to do a pork loin and some bacon jam later in the week so I thought I would cold smoke them also. The outside temp here was in the 30’s so it was perfect for cold smoking.

After 2 hours in the smoke, I put the pork loin into a bread bag and the baloney in a separate bag and just let it get happy in the fridge for a few days. Same with the onion.

Make the Cranberry Apple Bacon Jam the day before you want to use it and let the flavors blend. It will keep in the fridge just fine. It’s so good that it won’t last long.

Preheat the grill to 250* (120c) and light your wedgie.  We are doing pork at a low temp and I wanted to do a “Smoke Blend”, loaded GMG’s Apple into the hopper and in my wedgie.

Lay your loin out on a cutting board, using sharp knife trim it so that it rolls out flat. I took a meat tenderizer and pounded it a bit to even it out some.

Do a nice thick layer of your Cranberry Apple Bacon Jam onto your pork loin and roll it up. Tie it off with butcher’s cord and you are ready for the  Rotisserie.

Slide the Rotisserie rod through the center of your pork loin. Try to position it on the rod so it will sit around “Right Center” on the grill.  Tighten the meat claws with pliers. (Just Tight)

I found it easier to season the pork after it’s mounted onto the Rotisserie rod.

Generously season pork on all sides with Butchers BBQ Grilling oil and then the Wyld Seasoning “Desert Dust” and insert your meat probe. The oil acts as a binder for your seasoning and helps with browning. I just discovered the “Desert Dust”, this is Really Good you have to try it…

Onto the grill for 2 ½ hours @ 250* (120c), check it every so often to be sure nothing comes loose.

Our Maverick Stake made this easy to monitor our temps.

Your cooking times will vary by the size of your pork loin, so use time here as a “Rule of Thumb”.

NOTE: We placed our pork loin on one of our “Bull Rack” trays for easy handling to and from the grill and clean up.

When the meat reaches an internal temperature around 140* (60c). Remove it from the grill, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 145* (63c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250* (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood, and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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They are “How To BBQ Picture Books

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