Bacon Wrapped Pork Recipe and Bourbon & Bacon Cookbook Review

September 2, 2014 1:33 am Published by Leave your thoughts


Bacon Wrapped Pork Recipe and Bourbon & Bacon Cookbook Review

Do you love bourbon? Do you love bacon? Southern Living’s “Bourbon & Bacon: The Ultimate Guide to the South’s Favorite Food Groups” was written by Morgan Murphy with you in mind. If ever there was a “handsome” cookbook, this sleek, sturdy volume would epitomize it. It’s masculine, gorgeously photographed and features 115 recipes for a wide variety of bourbon cocktails and recipes that feature both bacon AND bourbon.

“Bourbon & Bacon” differentiates itself from other bacon cookbooks by including a substantial amount of cocktail recipes for serving not just by the glass, but by the pitcher. It manages to be both compact, and yet substantial. Despite being expertly written and the apparent reverence the author holds for bourbon and bacon, it still retains a sense of fun. It’s a stunning addition to a cookbook or cocktail book collection and would make the perfect Father’s Day or Christmas gift for any bourbon-swilling gent or bacon aficionado.


Best-selling author Morgan Murphy is a bona fide Southern gentleman, and “Bourbon & Bacon” is his love letter to two of the smokiest and most American flavors known to man. It includes substantial information on bourbon and bacon including differences between the various bourbons, the differences between bourbon and whiskey, how to cook bacon, and preferred bacon brands. There’s an ideal mix of classic recipes and innovative recipes to keep you from ever growing bored. You’ll find yourself reaching for this cookbook again and again. Examples of recipes include:

-Hot Buttered Bourbon
-Bourbon Pecan Butter
-Georgia Grits Waffles
-Pulled Pork Belly Sandwiches
-Bourbon Cream Cheese Brownies

“Bourbon & Bacon” comes with the following “warning”: “This book contains an improbable amount of drinking, smoking, and lard consumption.” Don’t say you haven’t been forewarned. Here’s our favorite recipe from the cookbook: a bacon-wrapped pork tenderloin with apples and sauerkraut. It’s the perfect recipe for autumn and Oktoberfest celebrations. The cookbook will be available on September 2nd here. You can follow Morgan Murphy on Twitter.

Want to win a copy of this gorgeous cookbook? Click here for a chance to enter!


Pork with Apples, Bacon, and Sauerkraut

1 (3-lb.) boneless pork loin
1/2 tsp. kosher salt
1/2 tsp. ground black pepper
6 oz. sliced pancetta or bacon
2 Tbsp. olive oil
2 small onions, quartered (root end intact)
1 (12-oz.) package frozen pearl onions (about 2 cups)
2 garlic cloves, thinly sliced
3 fresh thyme sprigs
2 bay leaves
1 (12-oz.) bottle stout or porter beer
2 Tbsp. Dijon mustard
3 firm apples, divided
2 cups jarred sauerkraut, drained and rinsed
2 cups finely shredded green cabbage
1 Tbsp. chopped fresh flat-leaf parsley
1 tsp. fresh lemon juice
1/2 cup apricot preserves
1/4 cup chicken broth


hands-on: 50 min.
total: 3 hr., 50 min.

1. Trim fat and silver skin from pork. Sprinkle pork with salt and pepper. Wrap top and sides of pork with ?pancetta. Tie with kitchen string, securing at 1-inch intervals.

2. Cook pork in hot oil in a large skillet over medium heat, turning occasionally, 15 minutes or until deep golden brown. Remove from skillet, reserving drippings in skillet.

3. Place quartered onions and next 4 ingredients in a 6-qt. slow cooker; top with pork.

4. Add beer to reserved drippings in skillet, and cook over medium heat 8 minutes or until liquid is reduced by half, stirring to loosen browned bits from bottom of skillet. Stir in mustard, and pour over pork. Cover and cook on HIGH 2 hours in slow cooker.

5. Peel 2 apples, and cut into large wedges. Add apple wedges, sauerkraut, and cabbage to slow cooker; cover and cook 1 to 2 more hours or until a meat thermometer inserted into thickest portion of pork registers 150° and apples are tender.

6. Cut remaining unpeeled apple into thin strips, and toss with parsley and lemon juice. Season with salt and pepper.

7. Combine preserves and broth in a small saucepan, and cook over medium heat, stirring often, 4 to 5
å8. Brush pork with apricot mixture. Cut pork into slices, and serve with onion mixture, apple-parsley mixture, and additional Dijon mustard.

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