Throwndown Cook: Bacon

[Swine Spectator]

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

 

[peeps]

That sure looks terrific! Nicely done!

 

[landarc]

Oh man, that looks great.

I want to note however, that there is no shame in being a member of the Zero's Club

 

[mikemci]

That is awesome!! I Like all the ingredients separately and can imagine how good they would combined. Good luck!

 

[IamMadMan]

Looks awesome.... Good Luck in the Throwdown.

 

[Smoke Dawg]

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

 

[Swine Spectator]

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

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]

Nice job!

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

 

[Swine Spectator]

Nice job!

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

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

 

[Happy Hapgood]

Fantastic Sir. The Vidalia onion can't be beat! I used to do some work down that way.