Ingredients

How to make it

  • In a large skillet (chicken fryer), cook the bacon until crisp. Scoot the pan off the heat and put the bacon out on paper toweling to absorb the fat; crumble when cool. Leave only about 2 to 3 tablespoons of dripping in the pan.
  • Meanwhile, use a boning knife to cut 10 randomly placed slits into the pork loin. Make the openings a little bigger with your finger and stuff a garlic clove in each. Salt and pepper the surface of the meat and rub hot sauce all over (USE gloves).
  • Put the pan with the bacon dripping back on the burner set between medium and medium-high. When the fat is hot but not quite smoking, place the pork loin in the pan and brown on all sides. Stand back a bit when placing the hot sauce covered meat into the hot fat, because the sauce initially gives off very strong vapors, and watch closely so the meat doesn’t burn and that you don't splatter yourself with the hot fat. Add the chicken broth, onions, and figs or apples; supplement the broth with enough water to come about 3 inches up the side of the pan. Bring to a boil and reduce the heat to just under medium. Set the timer for 1 hour, and cook UNcovered.
  • Check the liquid level and add water if needed to the original level; set the timer again for an hour.
  • Repeat in this manner, turning the loin occasionally, until the roast is falling apart tender and the internal temperature when checked with a meat probe is 160°F deg. Remove meat to a platter and tent with foil while making gravy.
  • Add some liquid if needed, in case the broth is too rich; bring to a boil. Make a slurry with corn starch and water, and slowly add to bubbling broth, stirring continually. Reduce heat to a simmer, add in the crumbled bacon, and continue to cook until thickened.
  • Adjust seasoning and serve.
  • SUGGESTED SIDES: Baked potatoes or yams, braised greens, and cornbread.
  • ROUND 2 MEAL DEAL: Make Hot Pork Sandwiches with leftover sliced pork loin and gravy, and serve with mashed potatoes.

Reviews & Comments 3

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  • sitbynellie 10 months ago
    I love a recipe that is great on day 1 and makes for good reheating/or cold on sammies later! Looks great - bookmarking now
    Thanks!
    Susan
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  • windy1950 10 months ago
    No kidding, Shawn!! ;-) hahaha
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    " It was excellent "
    bigcookiedude ate it and said...
    I'm going out on a limb to guess this one is not an adaptation from the Weight Watchers program booklet? haha! This sounds amazing, and yes, I can just imagine it as a sandwich. YUM!
    Was this review helpful? Yes Flag

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