Joe’s Smoked Pork Loin with Candied Bacon Brussels Sprouts and Balsamic Glaze

Ingredients

Pork Loin:

• 1 Swift Pork Loin
• 2 oz whiskey
• 1/2 cup dry BBQ rub
• 1/2 cup sugar-free peach jam
• 2 Tbsp jalapeño chiles, finely chopped

Candied Bacon and Brussels Sprouts:

• 1 lb. Swift Bacon
• 2 lbs. Brussels sprouts
• 1/4 cup diced goat cheese
• 1/2 cup monk fruit sweetener
• 2 Tbsp butter
• 1/2 cup water
• 1/2 Tbsp powdered monk fruit

Directions

Pork Loin:

1. Inject Swift Pork Loin with 2oz of whiskey, then rub with your favorite dry BBQ rub.
2. Place on smoker set at 275ºF. Smoke until the internal temperature reaches 135ºF .
3. In a food processor, combine peach jam with finely chopped jalapeños to form a glaze. Add water to desired consistency.
4. Glaze the pork loin with the peach jalapeño glaze. Smoke until the pork loin reaches 145ºF, then pull from smoker and let rest.

Candied Bacon and Brussels Sprouts:

1. Begin making the monk fruit glaze. Mix the monk fruit, butter, and water and place in a small saucepan. Heat on the griddle.
2. Cook bacon on griddle or in a skillet, and top with the monk fruit glaze until the bacon reaches desired doneness.
3. Remove bacon from griddle and dust with powdered monk fruit.
4. Serve the candied bacon on top of Brussels sprouts. Top with goat cheese and a balsamic glaze. Serve with the pork loin.