Habanero Pineapple Glazed Pork Loin


  • 1, 5-7lb. pork loin 
  • 1 pack Applewood smoked bacon
  • Rossarooski's Honey Rib Rub
  • Casanova's Competition Rub
  • Yellow mustard 
  • Habanero pineapple glaze


  • 1/2 cup apple juice 
  • 1/4 cup apple cider vinegar 
  • 1 tbsp of black pepper


  • Trim excess fat from pork loin.
  • Mix apple juice, apple cider vinegar, and pepper.
  • Inject the loin in different areas.
  • Rub entire loin with mustard.
  • Generously spread the Rossarooski's Honey Rib Rub and Casanova's Competition Rub over entire loin.
  • Wrap entire loin with Applewood smoked bacon.
  • Place on recteq at 225°F for 2 hours.
  • After 2 hours, carefully remove bacon.
  • Apply the habanero pineapple glaze with a mop or brush.
  • Place back on grill until internal temperature is 155°F.
  • Slice loin to preferred thickness.