BBQ & Apricot Preserves Marinated Pork Loin | Braum's

BBQ & Apricot Preserves Marinated Pork Loin


  • 1 (1-2 lb.) pork loin *
  • 4 to 6 Braum’s regular or center cut bacon strips-whatever your preference *

For the Marinade

  • 1 cup Head Country BBQ Sauce *
  • ½ cup Braum’s Apricot Preserves *
  • 1 Tbsp. A-1 Steak Sauce or Worcestershire sauce *
  • 1 tsp. minced garlic *
  • Pepper to taste


  1. Place the pork loin into a large storage bag.
  2. In a mixing bowl, whisk BBQ sauce, apricot preserves, steak sauce, garlic, and pepper together.
  3. Pour half of the mixture into the storage bag with the pork loin.
  4. Press out air from bag and zip the seal.
  5. Place the bag into the refrigerator and allow the pork loin to marinate for 1 to 24 hours.
  6. Cover the remaining sauce mixture and store in the refrigerator.
  7. Preheat oven to 400°.
  8. After the pork loin has marinated, place on a rack on top of a foil-lined baking sheet.
  9. Wrap the bacon strips around the pork loin and secure with butcher’s twine or toothpicks.
  10. You can also cut strips in half and only place on top of the pork loin.
  11. Throw away the storage bag and wash hands.
  12. Transfer the pork loin to oven and bake for 30 minutes.
  13. While the pork loin is baking, bring the remaining marinade to a simmer in a small saucepan over medium heat.
  14. Simmer the mixture until it becomes a glossy glaze.
  15. After 30 minutes, take the pork loin out of the oven.
  16. With a pastry or basting brush, generously baste the pork loin with the BBQ glaze.
  17. Return to oven and bake an additional 20-25 minutes or until the pork loin reaches an internal temperature of 145 degrees.
  18. Allow pork loin to rest 5 to 10 minutes before slicing.
  19. Serve with additional BBQ sauce.