Bacon Pineapple Crusted Pork Loin
Created by Chef Alex Pugsley of Pugsley’s Creative Catering (alex@pugsleyscreativecatering.ca)
- ½ Johnston’s Pork Loin
- 1 cup Johnston’s Bacon cooked medium/soft, cooled and roughly chopped
- 1 cup crushed pineapple save drained juice for basting
- 15-30 ml favourite spice rub
- 100-150 ml Dijon or yellow mustard
Pre-heat oven or smoker to 325⁰F
Combine bacon, pineapple and spice rub in a bowl
Cover pork loin with mustard and evenly place bacon pineapple mix over entire surface except for the bottom
Place covered pork loin onto a greased cookie sheet and place into oven/smoker. Cook to an internal temperature of 145⁰F (63⁰C), basting with pineapple juice as needed
Remove from heat and rest for 10 minutes. Loin will continue to cook during this resting period and will help keep the juices in
Carefully slice with a sharp knife, serve, and enjoy!