Thursday, April 25, 2013
Maple Apple Bacon Pork roast
2-6 lb boneless pork roast, preferably a rib end roast
1 Tbsp of your favorite spice rub per lb
1 Tbsp brown sugar per lb
1 Tbsp maple syrup per lb
1 granny smith apple, thinly sliced
6-8 sliced hickory smoked bacon
Preheat the oven to 325
In a small bowl combine 1 Tbsp each of the spice rub, brown sugar and maple syrup for every pound of roast. Mash into a thick paste and spread over the entire roast. Place the apple slices on top of the coated roast in slightly overlapping layers.
Lay the bacon diagonally over the top, weaving into a lattice.