This came out great! Okay, I'm a sci-fi fan, so I had to make it into a "roast sand-worm" as you can see from the photo, but everyone loved it. Pear butter makes a good substitute for apple butter, too.
So yummy and easy. Like another reviewer said, I had to increase cook time and temp but that just depends on the size of your pork loin. I will be making this again!
Being slightly inept at cooking I probably didn't manage this quite right (in terms of arranging the bacon) but overall it came out great. Seems to be a pretty forgiving recipe! I did increase the temp and cooking time. The bacon becomes almost "candied" and was a really nice addition.
I've cooked this recipe on the grill, indirect heat. It's great! Brush the apple mixture, then wrap with bacon, but save the final brushing of the apple mixture for the last ten minutes of cooking, otherwise the sugars will darken too much. I used applesauce, didn't have apple butter. This goes well with a side dish of fried apples and onions. Core and slice thin an apple or two, mix varieties if you can. Slice an onion or two. Save a piece of fatty bacon, fry it up, then fry the apples and onions in the remaining bacon fat. Add a half teaspoon (total) of your favorite blend of allspice, clove, cinnamon, ginger, nutmeg. If you like things sweet, drizzle a teaspoon or two of honey or maple syrup at the last minute or two of frying.
Tried this tonight, the flavour was awesome. I had 2 smaller tenderloin pieces that were 3lbs together, but they were partially frozen still, so time to cook was longer than recipe stated (but understandable). The flavour was fabulous! I didn't have maple bacon, but the apple butter and honey were very thick, so I added some pure maple syrup to the glaze which gave a nice hit of maple flavour. Will definitely do this one again!
This was incredible! I added some cut up granny apples and saved some of the bacon grease to fry some green beans and onions.
Yummy! Had to really adjust the cooking time. I had a 3.5lb roast and it took 1 1/2 hours on 350 degrees. The glaze got a little dark (probably because of the cooking time) so I would cover it next time for the first half of cooking but will definitely make again!!
Absolutely loved it. Rave reviews from the family. The apple butter compliments the meat very well... did have to increase bake time and adjust oven temp but will deffinately make again. Very easy prep for a luscious meal. Thanks!
Tonight will be my second time cooking this in the past 30 days, it is that good! I did not have apple butter either time, so I substituted squeezable applesauce. Also, I am using pre-cooked bacon this time (another user suggestion). The taste the first night is fabulous, but the flavor when you heat up the leftovers (if there are any) is amazing! Oh, I did not cook on 325 degrees. My tenderloin had cooking directions of 425 for 25-30 minutes. I believe that the original author of this recipe might have meant that, because at 425 degrees for 27 minutes my pork is perfect temp and texture. Making this a fantastic week night quick fix.
Was good but I will use about 1/3 of the bacon the next time.
