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Test Kitchen Approved

Bacon-Wrapped Pork Loin with Whiskey Barbecue Sauce

Recipe By


6 to 8 servings

Prep Time

15 Minutes

Cooking Time

1 Hours 20 Minutes

Recipe By

Pork wrapped in pork? Yes, please! Smoky barbecue rubs, like our customer-favorite Red Rocks Hickory Smoke Seasoning, can add a smoky barbecue flavor to proteins and sauces when you don't have access to a smoker or a grill.

Recipe Notes

This is a delicious adaptation from the blog Cook The Story. We achieved a smoky-flavored sauce using our Red Rocks seasoning instead.


2 (1 to 1 ½ lb.) pieces pork loin

1 lb. bacon

Olive oil, for brushing

1/2 large red onion, minced

3/4 cup whiskey

2 cups ketchup

1/4 cup tomato paste

1/2 cup apple cider vinegar

1/2 cup packed brown sugar

Savory Spice ingredients in this recipe

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  • Whiskey Barrel Smoked Black Pepper

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  • Black Dust Cowboy Coffee Rub

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Preheat oven to 375 degrees. Generously sprinkle each pork loin with 1 tsp. Red Rocks Hickory Smoke Seasoning, rubbing 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 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.