Throwndown Cook: Bacon

So I wanted to enter the Bacon Throwdown, but needed an idea...

What could I do to stay out of Club Zero and hopefully lead me to Throwdown Glory?

Here's what I came up with for yo0u, my gentle reader:

Maple-smoked Pork Loin with Vidalia-Bacon Jam

Started with Bacon and Onions:


Diced everything:


Start rendering bacon:


Did I mention that I was smoking a pork loin?


Bacon Rendered:


I added the diced onion, 1/4 cup of brown sugar, a 1/4 cup of dark coffee, and a table spoon of balsamic vinegar and let it all reduce while the pork loin rested:


Here's the final product:


Thanks for looking. Fell free to vote for me in the Throwdown.

David
The Swine Spectator

Smoke Dawg said:

Looks Great. Did you drain off the oil after rendering the bacon?

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I drained off about half of the grease and then reduced down the coffee and vinegar until it was "spoonable".

I now have a Weck Jar full of the jam in the fridge awaiting other uses.

Ron_L said:

Nice job!

The loin looks nice and moist. What internal temp did you cook it to?

Click to expand...

It was. I pulled it at #155 and then let it rest. It topped right around #160.