<3, Your smoked pork loin looks absolutely delicious. If not already, lay the bacon weave out on a piece of parchment paper or butcher paper. Hi Joshua! This will allow the red crushed pepper to float to the top, which will keep the meat injector from clogging up. So over the next couple of weeks, we both researched how to smoke pork loins and put our heads together to try to figure out how the best method for smoking a pork loin. Individually vacuum sealed for freshness and convenience. Combine all the brine solution ingredients together in a large bowl. Bacon. Place the meat inside the zip-top bag to inject the pork loin. When the smoked pork loin is done, carefully remove it from the smoker or grill and place it onto a platter or cutting board. Knowing the temperature inside your smoker or grill is crucial. If using a gas grill, place … Next, fold back every other strip that wasn’t folded back before. Join our mailing list to receive the latest recipes! Fill the drip pan with half water and half apple juice (About 32-ounces of each, but doesn’t have to be exact.) Only open the charcoal door or the lid if you need to add more charcoal or soaked wood chips to maintain temperature and smoke. Turn the meat 90 degrees to add a crosshatch. Our Signature™ Pork Tenderloins are wrapped with applewood-smoked bacon for superior flavor and tenderness. Meanwhile, soak a few handfuls hickory wood chunks for about 30 minutes in warm water before placing atop the coals. https://www.recipetineats.com/bacon-wrapped-pork-tenderloin The dry gives a quick intense smoke and brings the heat up. Since this was a combined attempt at smoking pork, David wasn’t as generous with the saucing as he usually does since he knows I’m not a huge fan of grilled on the sauce. Bacon Wrapped Smoked Pork Tenderloin Stuffed with Pineapple and Cheese – This tenderloin is filled with a Hawaiian style cheesy stuffing. The lay the pork loin fat cap side up in the center of the bacon weave. I made an instructional video to help demonstrate the bacon weave below. Bacon-Wrapped Pork Loin. Remove the pork tenderloins from the smoker and let them rest for about 10 minutes. Cook/smoke until internal temperature reaches 150°F, about 1 hour per pound. You don’t want to cook pork more than 150F, especially pork loin, or it’ll dry out. , remove cut and remove the butcher’s twine from around the smoked pork loin. Toss a hand full of the soaked wood chunks and some dry wood chunks onto the coals and cover the grill. A 3 to 4-pound pork loin typically takes about 2 ½ to 3 hours to reach 145 degrees smoking at 250 degrees. Roll the pork loin and top with the remaining bacon. Wrap the bacon weave around the pork loin as if it were a bacon blanket, using the parchment paper to help roll the bacon weave around the meat. Next, using a sharp knife, score the fat cap and set aside. Lay out 5 strips of bacon and roll one pork tenderloin to fully wrap them. Trim your pork loins of any excess fat or silver skin. Why doesn’t he want pork?!?! Start with a pork loin that is in the 5-pound range, which is just the right size … Scoring makes little pockets that allow the bacon fat, rub and sauce to penetrate into the meat below the fat cap, making the meat flavorful and juicy. This particular model was designed for competition BBQ teams and professional chefs. No way was I leaving it at the store. Home » Grilling and Smoking Recipes » Bacon-Wrapped Hickory-Smoked Pork Loin, As an Amazon Associate I earn from qualifying purchases. That may take a bit of bacon. Lather them down with dijon mustard. Even if your smoker or grill has a temperature gauge, we still highly recommend that you purchase a digital BBQ thermometer such as Smoke™ from Thermoworks. Add a crosshatch pattern, starting with diagonal cuts approximately 1 inch apart across the surface of the fat cap, only allowing the knife to penetrate about ⅛ to ¼ inch deep. Then unfold the folded strips back over the perpendicular strip of bacon. The pork loin roast is cut from the center of the loin. This site uses Akismet to reduce spam. I found a beautiful slab of meat for only $9.99! #mountainlife Thermoworks thermometers are some of the most accurate thermometers money can buy. If using a charcoal grill, set it up for an indirect heat technique with a drip pan. Check the temperature of the grill every hour, staying as close to 225 degrees F as possible. On a cookie sheet, place strips of bacon, side by side, touching. Your article convinced me to try the tenderloin. The pork loin in this recipe was removed at an internal temperature of 145 and rested for about 15 minutes. Then slice the pork loin into slices about ½ to 1 inch thick. I know what you’re thinking… Is David ok? Learn how to make tender slightly spicy bacon wrapped hickory-smoked pork loin smothered in tangy barbecue sauce. Scoring makes little pockets that allow the bacon fat, rub and sauce to penetrate into the meat below the fat cap, making the meat flavorful and juicy. David put the pork loin on the grill around 12:30 p.m. and it was taken off about 6:00 p.m. We also like our pork well done, so we like the internal temperature somewhere around 150 degrees F. During the last ½ to 1 hour of smoking, baste the pork loin with barbecue sauce using a brush or mop. Lay one strip of bacon perpendicular to those folded strips, flush up against the back of the folds. Lay the bacon slices side by side on the counter. Then tuck any loose edges of the bacon weave into itself or the twine. , Oh Debbie! After this was all said and done, I learned from reading BarbecueBible.com that you can cover the bacon weave with plastic wrap and gently roll it with a rolling pin to tighten the weave. Rub onto the wrapped pork. 2 tablespoons olive oil. This is our best effort on how to smoke a pork loin. The wet wood chunks provide a lower, slower smoke and bring the heat down. First, remove cut and remove the butcher’s twine from around the smoked pork loin. Patti wrapped them with maple bacon, seasoned generously with Big Dick’s Dry Rub and off to our Green Mountain Grill/Smoker. This will help keep the … You will need to add fresh coals and more wood chunks to each side of the grill every hour for at least the first 4 hours. smoked venison back straps wrapped in bacon, Easy Lentil Soup {A Meatless Monday Recipe. Remove from the refrigerator. 1 package hickory wood chunks, soaked in water. In summary, making bacon wrapped smoked pork loin starts with You want to smoke the pork loin until the internal temperature of the pork is at least 145 degrees F (medium rare) at a minimum. Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! Roughly 9 pounds. Wrap the pork in bacon, overlapping to help the bacon stay on. Good job David! I love your bacon weaving video! Brined Applewood Smoked Chicken Wings {Naked Wings! This also keeps your platter or cutting board from flooding with meat juices when you slice it into the pork. How often and how much sauce you put on is up to you. Jalapeño Popper Stuffed Smoked Pork … Start with a pork loin that is in the 5-pound range, which is just the right size to fit on any smoker or grill. Use butcher’s twine to help hold the bacon weave securely in place around the meat. Send Me Everything! As a result, David was persuaded to do something he normally would not have done on the smoker. The receiver displays temperatures and alarm settings on a large LCD screen, which comes in handy when it is cold outside. David’s skepticism melted away like the succulent juices that dripped off the pork loin. Any thinner and the bacon tries to come off from around the slice. Once it is stuffed, we wrap the bacon around the whole pork tenderloin and toss … Learn how your comment data is processed. Refrigerate for at least 8 hours or overnight. So I made a half batch macaroni and cheese and steamed broccoli on the side. Roast for approximately 30 minutes or until an instant read … Very amateur, but we all start somewhere. Doing so ((MAY)) have helped to cover the pork loin a little better. We can’t wait to see them! Put your pork tenderloin on the grill rack and lightly season all sides of the pork tenderloin. What a lucky woman you are! Cook on the grill for 1-2 hours or until the pork reaches an internal temperature of 140°F. After at least 4 hours, check the temperature of the meat to see where it is and get an idea of how much more time it will need to smoke. https://grilled.net/unbelievable-smoked-bacon-wrapped-pork-tenderloin-recipe You may want to just wrap individual strips around the loin until it is covered completely with bacon. The Mountain Kitchen is a participant in the ThermoWorks Affiliate Program, an affiliate advertising program designed to provide a means for sites to earn commission by advertising and linking to ThermoWorks.com. Place bacon-wrapped pork loin over indirect heat. Debbie, Ronit, I understand where you are coming from. I bet it was so darn good! Ultimately, we sat down to tender slightly spicy bacon wrapped hickory-smoked pork loin smothered in tangy barbecue sauce. Soft succulent meat with full-bodied hickory smoked flavor. Let stand 15 minutes before slicing. Did you try this recipe? Smoking is a form of indirect cooking and usually takes place over a period of hours over low temperatures. Good luck! Missed your face! After applying the rub, you can easily wrap the pork loin in bacon strips by wrapping individual strips around the pork loin using butcher’s twine to secure it to the meat. 2 (1 ½-pound) pork loins. . I found a great instructional video on Youtube and I found this method to be the easiest way to make a bacon weave. If you love to smoke meat you have to try this! The top of the loin is usually where a loin roast is cut from. 1 tablespoon coarse ground black pepper. This is just plain beautiful. Flip the pork loin over so that the fat cap is down and rub the “bottom” of the pork loin. You could, but I’m not sure the bacon weave would be large enough to cover it. In CLE visiting grandpa. The Mountain Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. I don’t have the equipment, nor the dedication for making such a dish, but I can definitely admire the mouthwatering result and great tutorial! It just helps us afford to do what we do here at TheMountainKitchen.com. Is it possible to use a whole pork loin for this? (Sometimes a quick plunge can cause the injector to squirt brine solution everywhere and the bag will keep you from having to wash your cabinets or even worse rinse your eye out! Notify me of follow-up comments by email. Allow the brine solution to sit for 2 to 3 minutes to settle. Combine 6 tablespoons of brown sugar with 2 tablespoons of Chicken rub. Our bacon weave was too small to fit all the way around the pork loin. Let us show you how we smoked this pork loin…. Continue to inject the meat cannot hold any more liquid and the brine solution begins to leak from the holes. We decided the best approach to smoking the pork loin would be to start by soaking the pork loin in a brine solution, making this our very first attempt at using a brine for any smoked meat. Slice into 1 … Unlike a Boston Butt or Pork Shoulder a pork loin is extremely lean and should be cooked to an internal temperature of 145-160 degrees depending upon your preference. Chef Tom fires up the Yoder Smokers YS640s Pellet Grill to smoke up an incredibly delicious, simply executed Bacon Wrapped Barbecue Pork Loin! After this was all said and done, I learned from reading. After a long week we wanted a simple date night dinner, but it had to be as good as it as easy. Bacon Wrapped Stuffed Pork Loin. However, you should have seen the look on David’s face when he came home from hunting to find there was a huge pork loin in the refrigerator. Love to you <3333, So good to hear from you, Dana! We cut some beautiful boneless loin chops from a huge pork loin roast we got last week. As soon as you slice into this tenderloin, the creamy cheese mixture will spill out. (A half chimney-full.). Place butterflied … It’s important to minimize the number of holes you put into the meat. , Ahhhhh what a life!! You want to smoke the pork loin until the internal temperature of the pork is at least 145 degrees F (medium rare) at a minimum. You won’t have to keep letting cold air come in the house running in and out to check the smoker so often. Rinse the meat under cold running water, blot dry with paper towels. Next, submerge the meat injector into the bowl and fill with the brine solution. My name is Debbie Spivey and this is my husband David. I noticed snowflakes, David gets an extra “good job” for smoking on such a cold day. Add a crosshatch pattern, starting with diagonal cuts approximately 1 inch apart across the surface of the fat cap, only allowing the knife to penetrate about ⅛ to ¼ inch deep. Ok, Y’all, of those of you who know me by now, I ain’t gonna lie to you. Each pork tenderloin is hand-trimmed, cut into 1.5-inch slices and then wrapped in applewood-smoked bacon. David likes to use a combination of dry and wet wood chunks, alternating between the two. REALLY digging all the pictures Debbie, they (and you guys) look sooo good!! https://www.traegergrills.com/recipes/bacon-draped-injected-pork-roast oh that delights me! , Your email address will not be published. Hey! Toss a hand full of the soaked wood chunks and some dry wood chunks onto the coals and cover the grill. This should take approximately 2 – 2½ hours. Using a clean, sharp knife, trim the fat cap so as to leave at least a ¼-inch of fat. Smoked pork loin is good. You can do this by angling the needle in 2 or 3 different directions using the same entry point. Step 3. In a bowl, … Lay down 2 large pieces of butcher’s twine on your work surface. The width of the bacon slices should match the length of the strips. Bring the temperature up to 225 degrees F, using the vents to regulate the temperature. Monthly Newsletters Only! Our pork loin was an overachiever. Smoke the pork until they reach an internal temperature of 155°F and the bacon is rendered and starting to crisp. Unfold the folded row of strips back over the perpendicular slice of bacon. Smoke comes with a digital receiver that beeps and vibrates at alarm, taking all the guesswork out of smoking meat. Your email address will not be published. . It is pretty apparent that people are into smoked delicacies. Its weight was close to 6 pounds, so it took it twice the amount of time! Remove the meat from the grill and cover while it rests for 10 minutes Tie the pork to hold shape and then transfer to the grill. When the weave is complete, there should be the same number of strips going down as there are going across. Brown Sugar. . Your email address will not be published. 8 slices bacon. When the smoker or grill is the ideal temperature range, you are ready to smoke, place the bacon wrapped pork loin seam side down onto the hot grate directly over the drip pan. Scoring across in the opposite direction. Whisk well until the salt has dissolved completely. During the last ½ to 1 hour of smoking, baste the pork loin with barbecue sauce using a brush or mop. https://www.tasteofthesouthmagazine.com/bacon-wrapped-pork-loin-recipe He sure does love to grill! Turn loin over so the bacon … If your weave doesn’t completely cover the pork loin, finish covering it with extra strips laying across the gap horizontally. https://bbqpitboys.com/blogs/recipes/bacon-smoked-pork-tenderloin … Any less and the pork will be drier and anymore, the fat will prevent the brine solution and rub from seasoning the meat. Pork loin is a great cut of meat to smoke low and slow. Hope you had a nice visit with your grandpa. The wet wood chunks provide a lower, slower smoke and bring the heat down. The smoky pork loin paired well with a nice glass of Rose from a local winery not too far down the road from the mountain. Tie the twine around the meat is 2 to 3-inch sections. Raise the oven temperature to 450 degrees F. Rested meat holds on to more of its natural juices. Toothpicks are your secret weapon when it comes to wrapping the bacon on the pork tenderloin. 1 tablespoon kosher salt. 8 ounces jalapeño cream cheese dip Its size and shape are uniformly about 5 inches across with a thin layer of fat that runs over the top (AKA: Fat Cap). We also decided to wrap it in bacon for smoking for extra juiciness. Oven-Roasted Pork Loin… May 26, 2020; bryanna; 0 Comments; Stuffed with cream cheese and green chilies, then wrapped in bacon and smoked, this pork loin is incredibly flavorful! A good 10 to 15-minute rest should do. A 3 to. Lay the bacon onto a rimmed baking sheet lined with a baking rack. If the bacon is larger at one end than the other, alternate the direction the bacon slices end to end can compensate for any curve so that the weave will be more square. Thank you, Mimi! Rub the pork rub mixture onto the meat, making sure to cover each end. Directions: Preheat oven to 350°. Remove from the oven and let cool 5 minutes. As a result, the rolling helps to expand the dimensions of the weave slightly. Using tongs, lift the pork loin out of the brine solution inside the zip-lock bag. The coals on top slowly light the ones underneath and burn down slowly over time. When he got home I proceeded to tell him that I wanted him to break out the smoker within the next few weeks (the meat was vacuumed sealed) for smoked pork loin. We had Smoked Bacon-Wrapped Pork Loin for dinner, I had it for lunch, and we’ve got another meal or two. If the meat injector clogs, simply push the plunger to release some brine solution and then start pulling it again to fill with brine solution. Thanks Ronit. He was very skeptical about the idea. directly underneath the meat to stabilize the temperature. Bake until the bacon has rendered some of its fat but is still completely flexible and hasn't begun to brown, about 15 minutes. Traeger Smoked Stuffed Pork Tenderloin Our bacon-wrapped Stuffed Pork Tenderloin has a bacon weave and is filled with spinach, smoked cheddar cheese, and provolone. Then slice the pork loin into slices about ½ to 1 inch thick. Temp should be 350 for the pork – cooking 3-4 hours or until 145-150 inside. Don’t forget to mention. Required fields are marked *. Big Green Egg Setup: Set the cook up for indirect heat with a drip tray (with water). One Saturday before hunting season went out, I went and did some grocery shopping. Begin to build the weave by folding back every other strip half onto itself. We live on the side of the Blue Ridge Mountains, in Virginia. Set up your smoker for what is called the burn-down method. Thanks Matt Jadin for sharing this great recipe! Use a combination of dry and wet wood chunks, alternating between the two. I have always wanted to make a bacon weave and used this pork loin as my golden opportunity to try it. I put it in my cart took it home and waited to deliver the news to David when he got home from the day’s hunt. This is something I will think about now and do when it’s summertime! Lay one strip of bacon perpendicular to those strips, tightly up against the back of the folds. There is no extra cost to you for clicking! If the meat injector clogs, simply push the plunger to release some brine solution and then start pulling it again to fill with the brine solution. Tent with foil and allow it to rest as you would with grilled or roasted meats. The pork loin should be completely covered in rub with the fat cap side down in the center of the bacon weave. meateatingmilitaryman.com. To compensate for the uncovered portion of the pork loin. Once you finish trimming the meat, rinse it off and pat dry with a paper towel. Preheat the grill from 225 to 250 degrees F. To maintain this low temperature, use only half as much charcoal as usual. But bacon wrapped pork loin cooked on a smoker is damn good. He’s already talking about using the brine on something else. You can inject in other spots inside the loin, too, if you still have some of the solution left over after … On a snowy Saturday not too long ago, David fired up the smoker to smoke the pork loin. So you can believe me when I say this bacon-wrapped hickory-smoked pork loin may be the best slice of pork I have ever put into my mouth! Traeger Smoked Stuffed Pork Tenderloin A pork tenderloin that is packed full of cheese, bacon, and spinach! Withdraw the needle gradually with each plunge. Wrap bacon around loin, connecting ends. You may not use all of the two pounds of bacon, but some of the leftover bacon may be needed if the weave doesn’t completely wrap the pork loin. Turn the meat 90 degrees to add a crosshatch. As you wrap every now and again secure a toothpick into the bacon. Resist the temptation to open the lid. pork loin typically takes about 2 ½ to 3 hours to reach 145 degrees smoking at 250 degrees. Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.