Bacon and Honey Mustard Pork Loin with Savory Apple Compote

This is a recipe that I’ve made over and over for company and large parties. It is always a hit. I have doubled or tripled the recipe, always thinking that I’ll make too much and I have yet to do so. It always gets gobbled up, even to the extend that people almost make themselves sick from eating too much. I’m not sure that this makes for a successful party but it definitely makes for a successful recipe. While this isn’t the absolute healthiest recipe I’ve ever made, it isn’t bad. Most of the fat comes out of the bacon and the pork loin itself is very lean but gets the benefit of being protected by the bacon so it doesn’t dry out.

The one major thing I’ve improved on over the years of making this is by deciding to use the drippings. I discard most of the fat and then use the flavorful juices to make a savory apple compote. It has made this dish an even bigger success. I didn’t think it would have been possible to make people love this meal more, but there you have it.


  • 1/4 cup dijon mustard
  • 2 Tbs whole grain mustard
  • 2 Tbs honey
  • 3-4 garlic cloves – minced
  • 2 Tbs fresh rosemary leaves – chopped
  • 3.5 lb piece of boneless pork loin
  • 12 slices of Applewood Smoked Bacon
  • 2-3 Honeycrisp, gala, pink lady, or other sweet apple.
  • 2-3 Tbs flour
  • 2-3 Tbs water


  • Preheat your oven to 350 degrees. Combine the dijon through the rosemary in a bowl. Place the loin in a roasting pan and rub the pork loin with the sauce. Cover the loin with the bacon, letting the slices slightly overlap since they will shrink when cooked. You can use a piece of kitchen twine to tie it all in place, although I’m lazy and never do this.
  • Roast, uncovered, for 1 hour. Cover the pan with foil, loosely and roast for another 10-20 minutes or until a thermometer reads 160 degrees at the thickest part. Pour out the roasting liquid and set aside. Loosely cover the loin with foil and let rest for 15 minutes.

For the Compote:

  • 2-3 Honeycrisp, gala, pink lady, or other sweet apple.
  • 2-3 Tbs flour
  • 2-3 Tbs water
  • In the mean time, skim off most of the fat from the drippings. You can use these another time for cooking potatoes or other veggies, NOM! Place the cooking liquid, sans the fat, into a large skillet. Remove the apple skins and discard them. Using a large grater, shred the apples into the sauce. Place everything over medium high heat. Make a slurry with the flour and water (mix thoroughly) and add it to the sauce stirring constantly to avoid clumping. Cook the sauce down for several minutes until it thickens. Taste it, you may need to add a lot more salt depending on how salty your bacon was. You want this to be fairly salty since it is used sparingly on top of the roasted loin.


2 thoughts on “Bacon and Honey Mustard Pork Loin with Savory Apple Compote

  1. I love that you acknowledge the importance of really great bacon and awesome varieties of apples. It’s all about the details. I can’t wait to try this recipe with my wild pork! I’ll let you know how it turns out. Thanks for checking out The Deerslayer’s Wife.

  2. I’m so glad you liked the recipe. I have to say, the idea of wild pork. Just… wow. I hope this recipe tastes extra great in your hands! Good quality ingredients make all the difference in the world. If you take pictures of your meal, I’d love to see them.

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