Honey Lavender Pork Loin

This has easily become a favorite way to make a wild pork loin.  The buttery, sweet sauce paired with some honey crisp apples and lavender really kick off the flavor of the bacon wrapped Pork Loin.  Lavender can be used in many dishes in place of Rosemary.  This dish is good with either version. 

We use RecTec pellet smokers/grills for all of our outdoor cooking and all of our wild game is processed using Made With Meat equipment.

Recipe by Margie Nelson


  • Pork loin 
  • One pound good bacon 
  • Salt, pepper, sugar 
  • 4 honey crisp apples cored and peeled 
  • 1 Cup of honey 
  • 1 stick butter 
  • 3 tsp Lavender buds 
  • Fresh sage 



Use a mixture of 4 Tbsp Kosher salt, 2 Tbsp white pepper and 1 Tbsp sugar and rub your pork loin with this.  Then wrap the loin in your favorite bacon, be sure to use a good quality bacon for this.  Place the pork loin on the smoker at 350F for about one hour, or until internal is 145F  The bacon should be crispy on the edges. 

While the loin is cooking peel and core your apples.  Melt the butter and places the apples into the pan with the butter and fry them until they start to crisp up.  Lower the heat and add a 4 sage leaves, let that infuse for about 5 minutes and add the honey and let the sauce meld on low until the loin is out of the smoker.  While the Loin rests add the lavender buds to the sauce and stir them in. 

Slice the pork loin and place on the plate and serve with a spoonful of sauce and apples.  Garnish with more fresh sage and sprinkles of lavender. 

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