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

Ingredients

For the pork loin:

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

For the candied bacon and Brussels Sprouts:

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

Directions

For the pork loin:

1. Inject the Swift Pork Loin with 2oz of whiskey before seasoning it with your favorite BBQ rub.
2. Place it on the smoker at 275ºF until the internal temperature is 135ºF .
3. In a food processor, combine peach jam with finely chopped jalapeños to form a glaze. Add water until you get the consistency you want.
4. Glaze the pork loin with the peach jalapeño glaze and let the pork loin come up to 145ºF before pulling it off to rest.

For the 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 and let that heat on the griddle.
2. Cook the bacon on your griddle or in a skillet and top with the monk fruit glaze until the bacon is at your desired doneness.
3. Remove the bacon from the griddle and dust with a powdered monk fruit.
4. Serve the candied bacon on top of a serving of Brussels sprouts, goat cheese, and a balsamic glaze.