1 whole pork loin (about 10 lbs)

8 oz. Dijon mustard

3 tablespoons garlic powder

3 tablespoons onion powder

2 tablespoons black pepper

1/2 jar Blenheim Apricot jam

2 lbs strip bacon

8 oz. honey

Preheat oven to 325 degrees.
Dry loin well.
Then cover complete loin with mustard. Mix spices in a plastic baggie and then pat onto the loin.
Cover the loin with Blenheim apricot jam.
Wrap with bacon (slightly overlap the strips of bacon) and place onto a long baking or roasting sheet.
Drizzle with honey and roast at 325 for 3 hours.

Let cool before slicing. Wow wee!

I made this recipe for the first time last year. I wanted to create something sweet yet smoky, and something beautiful to present on the table at my dinner party. The results were FABULOUS! This recipe is very easy to make and so pretty to present! It is sweet yet savory and goes perfect with tons of different side dishes.