, remove cut and remove the butcher’s twine from around the smoked pork loin. 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. It just helps us afford to do what we do here at TheMountainKitchen.com. Your article convinced me to try the tenderloin. Tie the pork to hold shape and then transfer to the grill. Fill the drip pan with half water and half apple juice (About 32-ounces of each, but doesn’t have to be exact.) He said that everyone that tried it, loved it too! 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. 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. Lay one strip of bacon perpendicular to those strips, tightly up against the back of the folds. 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. Lay down 2 large pieces of butcher’s twine on your work surface. 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. Then tuck any loose edges of the bacon weave into itself or the twine. This is our best effort on how to smoke a pork loin. Tie the twine around the meat is 2 to 3-inch sections. I hope this helps answer your question. A nearly 6-pound pork loin for under $10.00! Allow the brine solution to sit for 2 to 3 minutes to settle. Lay the bacon slices side by side on the counter. This is just plain beautiful. 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. One Saturday before hunting season went out, I went and did some grocery shopping. On a snowy Saturday not too long ago, David fired up the smoker to smoke the pork loin. Flip the pork loin over so that the fat cap is down and rub the “bottom” of the pork loin. 1 Brine The Pork Loin. , Your email address will not be published. Smoking is a form of indirect cooking and usually takes place over a period of hours over low temperatures. Next, submerge the meat injector into the bowl and fill with the brine solution. Pork Loin. Your email address will not be published. How often and how much sauce you put on is up to you. Bake until the bacon has rendered some of its fat but is still completely flexible and hasn't begun to brown, about 15 minutes. Hi Joshua! When the weave is complete, there should be the same number of strips going down as there are going across. It is pretty apparent that people are into smoked delicacies. Send Me Everything! Very amateur, but we all start somewhere. We can’t wait to see them! How often and how much sauce you put on is up to you. He wasn’t all that excited about it, to say the least. With a brown sugar and pineapple glaze. The coals on top slowly light the ones underneath and burn down slowly over time. Remove from the oven and let cool 5 minutes. Using a clean, sharp knife, trim the fat cap so as to leave at least a ¼-inch of fat. Squeeze as much air out of the zip-top bag and seal tightly so that the pork loin is completely submerged in the brine solution. Let stand 15 minutes before slicing. Smoke the pork until they reach an internal temperature of 155°F and the bacon is rendered and starting to crisp. The pork loin should be completely covered in rub with the fat cap side down in the center of the bacon weave. 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. 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. Brined Applewood Smoked Chicken Wings {Naked Wings! 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. Roast for approximately 30 minutes or until an instant read … Any thinner and the bacon tries to come off from around the slice. First, remove cut and remove the butcher’s twine from around the smoked pork loin. 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. Use a combination of dry and wet wood chunks, alternating between the two. Scoring across in the opposite direction. Heat adjustments can be made using this technique. You could, but I’m not sure the bacon weave would be large enough to cover it. Raise the oven temperature to 450 degrees F. Big Green Egg Setup: Set the cook up for indirect heat with a drip tray (with water). We lined strips across the naked portion and used the butcher’s twine to help secure it. Any thinner and the bacon tries to come off from around the slice. David’s skepticism melted away like the succulent juices that dripped off the pork loin. As a result, David was persuaded to do something he normally would not have done on the smoker. This site uses Akismet to reduce spam. oh that delights me! directly underneath the meat to stabilize the temperature. Our Signature™ Pork Tenderloins are wrapped with applewood-smoked bacon for superior flavor and tenderness. 8 slices bacon. To compensate for the uncovered portion of the pork loin. I have always wanted to make a bacon weave and used this pork loin as my golden opportunity to try it. 8 ounces jalapeño cream cheese dip The pork loin roast is cut from the center of the loin. If your weave doesn’t completely cover the pork loin, finish covering it with extra strips laying across the gap horizontally. https://www.traegergrills.com/recipes/bacon-draped-injected-pork-roast 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. To do this, fill the charcoal bed with unlit coals and add only a few lit coals to the very top. Preheat the grill from 225 to 250 degrees F. To maintain this low temperature, use only half as much charcoal as usual. This pork loin looks so succulent and juicy in the pic! What a lucky woman you are! <3, Your smoked pork loin looks absolutely delicious. Withdraw the needle gradually with each plunge. Then slice the pork loin into slices about ½ to 1 inch thick. Each pork tenderloin is hand-trimmed, cut into 1.5-inch slices and then wrapped in applewood-smoked bacon. This will help keep the … Debbie, Ronit, I understand where you are coming from. Sprinkle with more chicken rub, place in a zip lock bag and refrigerate overnight. Step 2. Lay one strip of bacon perpendicular to those folded strips, flush up against the back of the folds. REALLY digging all the pictures Debbie, they (and you guys) look sooo good!! Only open the charcoal door or the lid if you need to add more charcoal or soaked wood chips to maintain temperature and smoke. You can inject in other spots inside the loin, too, if you still have some of the solution left over after … Pork loin is a great cut of meat to smoke low and slow. Turn loin over so the bacon … There is no extra cost to you for clicking! Join our mailing list to receive the latest recipes! Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! 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! You may want to just wrap individual strips around the loin until it is covered completely with bacon. I noticed snowflakes, David gets an extra “good job” for smoking on such a cold day. A 3 to. I would say at least 2-pounds to be sure you have enough. 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 Is it possible to use a whole pork loin for this? Required fields are marked *. Brown Sugar. https://bbqpitboys.com/blogs/recipes/bacon-smoked-pork-tenderloin Bacon Wrapped Stuffed Pork Loin. Thanks for your support! If using a charcoal grill, set it up for an indirect heat technique with a drip pan. A pork loin is a cut of meat that runs along either side of the backbone, just below the shoulder and down the leg. Ok, Y’all, of those of you who know me by now, I ain’t gonna lie to you. Notify me of follow-up comments by email. Repeat the process, continuing to weave the bacon, alternately folding and unfolding the horizontal over the perpendicular strips of bacon. Serve drizzled in sauce or with sauce on the side. Rested meat holds on to more of its natural juices. If using a gas grill, place … He’s already talking about using the brine on something else. bacon wrapped, barbecue sauce, bbq, Brine, Hickory-Smoked, Pork Loin, smoked, Scoring meat is a culinary term that means cutting slits on the surface of. Learn how your comment data is processed. Put your pork tenderloin on the grill rack and lightly season all sides of the pork tenderloin. 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. Place butterflied … This also keeps your platter or cutting board from flooding with meat juices when you slice it into the pork. The top of the loin is usually where a loin roast is cut from. Wrap the pork in bacon, overlapping to help the bacon stay on. Cook/smoke until internal temperature reaches 150°F, about 1 hour per pound. This is the perfect dish for meal prepping! . Any less and the pork will be drier and anymore, the fat will prevent the brine solution and rub from seasoning the meat. Not that I am speaking from experience or anything…) Plunge the needle deep inside the meat, while pushing the plunger with a slow and steady force. Rub the pork rub mixture onto the meat, making sure to cover each end. meateatingmilitaryman.com. How To Make Bacon Wrapped Smoked Pork Loin. You won’t have to keep letting cold air come in the house running in and out to check the smoker so often. Meanwhile, soak a few handfuls hickory wood chunks for about 30 minutes in warm water before placing atop the coals. Hey! Doing so ((MAY)) have helped to cover the pork loin a little better. 1 package hickory wood chunks, soaked in water. Resist the temptation to open the lid. During the last ½ to 1 hour of smoking, baste the pork loin with barbecue sauce using a brush or mop. The pork loin in this recipe was removed at an internal temperature of 145 and rested for about 15 minutes. My name is Debbie Spivey and this is my husband David. Pork loins are known to be very lean, and they can dry out if they aren’t cooked right. https://www.recipetineats.com/bacon-wrapped-pork-tenderloin smoked venison back straps wrapped in bacon, Easy Lentil Soup {A Meatless Monday Recipe. On a cookie sheet, place strips of bacon, side by side, touching. No way was I leaving it at the store. Thermoworks thermometers are some of the most accurate thermometers money can buy. I love your bacon weaving video! Set up the grill for indirect grilling and preheat to medium. Don’t forget to mention. #mountainlife The receiver displays temperatures and alarm settings on a large LCD screen, which comes in handy when it is cold outside. Love to you <3333, So good to hear from you, Dana! After this was all said and done, I learned from reading. Whisk well until the salt has dissolved completely. Let us show you how we smoked this pork loin…. 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. 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. He sure does love to grill! 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. Bacon. Did you try this recipe? Preheat your wood pellet smoker-grill (I prefer using a MAK 2 Star General) to 180º-190ºF with Hickory barbecue pellets and smoke the bacon wrapped pork loin for 45 minutes before increasing the pit temperature to 350ºF. Unfold the folded row of strips back over the perpendicular slice of bacon. Check the temperature of the grill every hour, staying as close to 225 degrees F as possible. Bacon Wrapped Smoked Pork Tenderloin Stuffed with Pineapple and Cheese – This tenderloin is filled with a Hawaiian style cheesy stuffing. Refrigerate for at least 8 hours or overnight. Lay the bacon onto a rimmed baking sheet lined with a baking rack. But bacon wrapped pork loin cooked on a smoker is damn good. We had Smoked Bacon-Wrapped Pork Loin for dinner, I had it for lunch, and we’ve got another meal or two. 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. This is something I will think about now and do when it’s summertime! Roll the pork tenderloin so that the bacon wraps and covers the pork entirely. Directions: Preheat oven to 350°. In CLE visiting grandpa. Hope you had a nice visit with your grandpa. Temp should be 350 for the pork – cooking 3-4 hours or until 145-150 inside. Smoke comes with a digital receiver that beeps and vibrates at alarm, taking all the guesswork out of smoking meat. Toss a hand full of the soaked wood chunks and some dry wood chunks onto the coals and cover the grill. Combine all the brine solution ingredients together in a large bowl. Bring the temperature up to 225 degrees F, using the vents to regulate the temperature. Slice into 1 … This will allow the red crushed pepper to float to the top, which will keep the meat injector from clogging up. Good luck! Repeat … This should take approximately 2 – 2½ hours. Bacon Wrapped Smoked Pork Loin Chops. Scoring meat is a culinary term that means cutting slits on the surface of the food. 2 tablespoons olive oil. Trim your pork loins of any excess fat or silver skin. You don’t want to cook pork more than 150F, especially pork loin, or it’ll dry out. 1 tablespoon coarse ground black pepper. 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. It has a two-channel alarm uses probes to accurately read the temperature of the meat and the pit. Jalapeño Popper Stuffed Smoked Pork … After a long week we wanted a simple date night dinner, but it had to be as good as it as easy. Monthly Newsletters Only! Tell us what you think! That may take a bit of bacon. We will definitely try this next time to see how it does. I bet it was so darn good! Thanks Ronit. Place bacon-wrapped pork loin over indirect heat. The dry gives a quick intense smoke and brings the heat up. 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. , Oh Debbie! I was craving Adult Mac and Cheese for months and months! We wanted unbiased opinions about how this smoked pork loin turned out. Home » Grilling and Smoking Recipes » Bacon-Wrapped Hickory-Smoked Pork Loin, As an Amazon Associate I earn from qualifying purchases. 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. 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. 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. Oven-Roasted Pork Loin… Wrap bacon around loin, connecting ends. Patti wrapped them with maple bacon, seasoned generously with Big Dick’s Dry Rub and off to our Green Mountain Grill/Smoker. I know what you’re thinking… Is David ok? As a result, the rolling helps to expand the dimensions of the weave slightly. The wet wood chunks provide a lower, slower smoke and bring the heat down. You’ll notice in the video, that I screwed the pattern up, but hey, I think it was a great effort for my first time. 2 (1 ½-pound) pork loins. This particular model was designed for competition BBQ teams and professional chefs. I found a beautiful slab of meat for only $9.99! , Ahhhhh what a life!! pork loin typically takes about 2 ½ to 3 hours to reach 145 degrees smoking at 250 degrees. Start with a pork loin that is in the 5-pound range, which is just the right size … Traeger Smoked Stuffed Pork Tenderloin A pork tenderloin that is packed full of cheese, bacon, and spinach! You could throw those three ingredients in a blender and the result would taste good. The wet wood chunks provide a lower, slower smoke and bring the heat down. If you love to smoke meat you have to try this! Lay out 5 strips of bacon and roll one pork tenderloin to fully wrap them. When the smoked pork loin is done, carefully remove it from the smoker or grill and place it onto a platter or cutting board. https://www.tasteofthesouthmagazine.com/bacon-wrapped-pork-loin-recipe Set up your smoker for what is called the burn-down method. 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. Ultimately, we sat down to tender slightly spicy bacon wrapped hickory-smoked pork loin smothered in tangy barbecue sauce. Once it is stuffed, we wrap the bacon around the whole pork tenderloin and toss … Its size and shape are uniformly about 5 inches across with a thin layer of fat that runs over the top (AKA: Fat Cap). Continue to inject the meat cannot hold any more liquid and the brine solution begins to leak from the holes. 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! Begin to build the weave by folding back every other strip half onto itself. Our bacon weave was too small to fit all the way around the pork loin. I am the author and photographer here at The Mountain Kitchen, where I share delicious homemade recipes using clean food ingredients, and stories about mountain life. Next, using a sharp knife, score the fat cap and set aside. The dry gives a quick intense smoke and brings the heat up. 1 tablespoon kosher salt. Place the meat inside the zip-top bag to inject the pork loin. We also decided to wrap it in bacon for smoking for extra juiciness. Toothpicks are your secret weapon when it comes to wrapping the bacon on the pork tenderloin.