COOK | BACON & BROWN SUGAR GLAZED PORK LOIN

I've never cooked a whole pork loin before. Usually I just rub some seasoning onto a pork chop and pan fry it. But since this was a much bigger piece of meat I needed some help. I searched Pinterest to get some ideas and naturally I was drawn to the one wrapped in bacon. #ilovebacon
The original recipe said to bake until the thermometer reached 160 degrees, but thankfully my dad came home from work just in time to tell me that the new regulations says to cook it to 145 degrees instead. I ended up with a perfectly baked pork loin. The flavors are just right for the upcoming holidays with the cinnamon rub and brown sugar glaze. The crispy, crackling bacon on top makes it that much better. A successful first attempt I'd say!
xoxo, allison

Recipe adapted from The Comfort of Cooking

Ingredients
PORK LOIN

• 1 boneless pork loin (4 lb)
• 4 slices bacon, sliced in half
• 1 tsp chili powder
• 1/2 tsp paprika
• 1 tsp salt
• 1/2 tsp coarse ground black pepper
• 1/2 tsp ground cumin
• 1 tsp ground cinnamon

GLAZE

• 1 cup light brown sugar, lightly packed
• 2 TBS flour
• 2 TBS apple cider vinegar
• 1 tsp honey mustard

1. Preheat oven to 350° F. 
2. Place pork loin in a roasting pan or deep casserole dish lined with aluminum foil. 
3. Combine the rub ingredients in a small bowl and rub over the pork. 
4. Cut each strip of bacon in half and lay strips over the pork loin. 
5. Roast for 40-45 minutes.
6. To make the glaze: combine the brown sugar, flour, apple cider vinegar, and mustard in a saucepan. Bring to a boil, then simmer for 1 minute. 
7. Pour glaze over the pork and return to the oven. Roast for about 15 minutes longer, or until pork registers 145°*.
8. Let sit for 10 minutes after removing from oven. Slice and serve.

*The new USDA guidelines recommend cooking pork to 145° instead of the previous 160°