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