"My spice shipment just arrived. Oh my gosh! Your spice blends are nuts! I could sit and eat them out of the jar with a spoon! I have been put on a extremely low sodium diet and am allergic to garlic, so my past enjoyment of cooking had disappeared into bland, boring, plain dishes. I had begun to dread mealtime. There just isn't much out there in the non-salt spice blend category to inspire me. Not anymore! Just WOW!"
This is a delicious adaptation from the blog Modern Mrs. Cleaver. She used liquid smoke to flavor her whiskey BBQ sauce but we achieved a smoky-flavored sauce using our Red Rocks seasoning instead.
Preheat oven to 375 degrees. Generously sprinkle each pork loin with 1 tsp. Red Rocks, rubbing seasoning on all sides of meat with your hands. Wrap each loin with strips of bacon so the whole loin is covered; 5 or 6 strips should fit around each loin. Place wrapped loins on in a roasting dish with a rack on the bottom, brush each lightly with olive oil and roast for 30 to 45 min. until internal temperature reaches 150 degrees. Meanwhile, simmer onion, garlic and whiskey together in a medium saucepan for 10 min. Whisk in remaining ingredients (including remaining 4 tsp. Red Rocks) and simmer over low heat for 20 min. or longer. When pork reaches 150 degrees, remove from oven and slather generously with some of the BBQ sauce. Return pork to oven and cook another 15 to 20 min. until pork reaches an internal temperature of 170 degrees. Remove from oven, tent the meat with foil and let it rest about 10 min. Slice and serve with remaining BBQ sauce.