I don't use the whole bottle because I've found that some friends and family members like to keep it extra saucy and want more to add on
top of the pork once its sandwiches between two hamburger buns.
Return the pork to the Dutch Oven, then pour the barbecue sauce over
the top of the pork.
Add the water if liquid does not come up to
the top of the pork.
Put the tenderloins on the baking sheet, gather up any remaining crumbs and spices, and pat them onto
the top of the pork.
When the pork is in the breadcrumbs, spoon the breadcrumbs over
the top of the pork and really press the breadcrumbs in so that you get a nice thick coating.
Starting on 1 side, lay a slice of bacon, crosswise, on
top of the pork, laying another slice to slightly overlap the first.
Sprinkle
the tops of the pork with an even amount of the sea salt, pepper, garlic powder, and ginger powder.
After the pork cooked in the oven, I spooned the sweet glaze over
the top of the pork.
At this point, the pork should be fully cooked, but check the temperature deep inside and near
the top of the pork to make sure it's over 145 degrees F. Remove from heat, and allow to stand for a few minutes before slicing and serving.
Sprinkle half of the spice mixture onto
the top of the pork loin.
Pork on
top of pork... doesn't get any better.
Use a spoon to add the left over cranberry mustard to
the top of each pork chop.