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. 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. Once you finish trimming the meat, rinse it off and pat dry with a paper towel. You can do this by angling the needle in 2 or 3 different directions using the same entry point. 1 tablespoon kosher salt. If you love to smoke meat you have to try this! David likes to use a combination of dry and wet wood chunks, alternating between the two. First, remove cut and remove the butcher’s twine from around the smoked pork loin. 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. After a long week we wanted a simple date night dinner, but it had to be as good as it as easy. Bake until the bacon has rendered some of its fat but is still completely flexible and hasn't begun to brown, about 15 minutes. Use butcher’s twine to help hold the bacon weave securely in place around the meat. The wet wood chunks provide a lower, slower smoke and bring the heat down. Allow the brine solution to sit for 2 to 3 minutes to settle. Turn the meat 90 degrees to add a crosshatch. Jalapeño Popper Stuffed Smoked Pork … In summary, making bacon wrapped smoked pork loin starts with Toothpicks are your secret weapon when it comes to wrapping the bacon on the pork tenderloin. Lay the bacon onto a rimmed baking sheet lined with a baking rack. Temp should be 350 for the pork – cooking 3-4 hours or until 145-150 inside. Subscription Options https://www.tasteofthesouthmagazine.com/bacon-wrapped-pork-loin-recipe A good 10 to 15-minute rest should do. https://www.recipetineats.com/bacon-wrapped-pork-tenderloin <3, Your smoked pork loin looks absolutely delicious. It is pretty apparent that people are into smoked delicacies. 2 (1 ½-pound) pork loins. During the last ½ to 1 hour of smoking, baste the pork loin with barbecue sauce using a brush or mop. Thanks Matt Jadin for sharing this great recipe! Thanks for your support! He wasn’t all that excited about it, to say the least. Wrap the pork in bacon, overlapping to help the bacon stay on. We hope that you find our process the best you’ve ever tried too! Thermoworks thermometers are some of the most accurate thermometers money can buy. 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. Bacon-Wrapped Pork Loin. Roast the pork loin roast at 350ºF until the internal temperature at the thickest part of the roast reaches 145ºF. Our bacon weave was too small to fit all the way around the pork loin. 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. Tent with foil and allow it to rest as you would with grilled or roasted meats. Big Green Egg Setup: Set the cook up for indirect heat with a drip tray (with water). (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! On a snowy Saturday not too long ago, David fired up the smoker to smoke the pork loin. Your email address will not be published. Knowing the temperature inside your smoker or grill is crucial. Bacon. My name is Debbie Spivey and this is my husband David. There is no extra cost to you for clicking! The dry gives a quick intense smoke and brings the heat up. Any thinner and the bacon tries to come off from around the slice. We cut some beautiful boneless loin chops from a huge pork loin roast we got last week. Smoke comes with a digital receiver that beeps and vibrates at alarm, taking all the guesswork out of smoking meat. 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. The pork loin roast is cut from the center of the loin. Next, fold back every other strip that wasn’t folded back before. 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. In a bowl, … Flip the pork loin over so that the fat cap is down and rub the “bottom” of the pork loin. Lay pork loin on top of bacon and season with salt and pepper. Scoring across in the opposite direction. Pork loin is a great cut of meat to smoke low and slow. I bet it was so darn good! I would say at least 2-pounds to be sure you have enough. Our Signature™ Pork Tenderloins are wrapped with applewood-smoked bacon for superior flavor and tenderness. David took the leftover portion to work for his coworkers to try. On a cookie sheet, place strips of bacon, side by side, touching. He said that everyone that tried it, loved it too! Is it possible to use a whole pork loin for this? 8 ounces jalapeño cream cheese dip I have always wanted to make a bacon weave and used this pork loin as my golden opportunity to try it. Allowing the pork to rest before slicing lets the meat fibers relax, moisture that was driven out is redistributed and reabsorbed by some of the dissolved proteins. Our pork loin was an overachiever. Then slice the pork loin into slices about ½ to 1 inch thick. Good luck! Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! Thank you, Mimi! Did you try this recipe? If your weave doesn’t completely cover the pork loin, finish covering it with extra strips laying across the gap horizontally. Using tongs, lift the pork loin out of the brine solution inside the zip-lock bag. Roughly 9 pounds. Chef Tom fires up the Yoder Smokers YS640s Pellet Grill to smoke up an incredibly delicious, simply executed Bacon Wrapped Barbecue Pork Loin! 2 tablespoons olive oil. Lather them down with dijon mustard. In conclusion, my perseverance and optimism paid off. Slice into 1 … Smoke the pork until they reach an internal temperature of 155°F and the bacon is rendered and starting to crisp. https://www.traegergrills.com/recipes/bacon-draped-injected-pork-roast This particular model was designed for competition BBQ teams and professional chefs. #mountainlife To do this, fill the charcoal bed with unlit coals and add only a few lit coals to the very top. Good job David! Oven-Roasted Pork Loin… Withdraw the needle gradually with each plunge. Any less and the pork will be drier and anymore, the fat will prevent the brine solution and rub from seasoning the meat. Wrap bacon around loin, connecting ends. 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. Serve drizzled in sauce or with sauce on the side. 1 tablespoon coarse ground black pepper. 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. Tie the pork to hold shape and then transfer to the grill. Repeat the process, continuing to weave the bacon, alternately folding and unfolding the horizontal over the perpendicular strips of bacon. https://grilled.net/unbelievable-smoked-bacon-wrapped-pork-tenderloin-recipe 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. Roll the pork loin and top with the remaining bacon. Whisk well until the salt has dissolved completely. What a lucky woman you are! Start with a pork loin that is in the 5-pound range, which is just the right size … Remove the pork tenderloins from the smoker and let them rest for about 10 minutes. I found a great instructional video on Youtube and I found this method to be the easiest way to make a bacon weave. Lay the bacon slices side by side on the counter. Rub the pork rub mixture onto the meat, making sure to cover each end. He was thrilled with the way it turned out and this will not be the last time we use a brine for smoking meat. This will allow the red crushed pepper to float to the top, which will keep the meat injector from clogging up. Individually vacuum sealed for freshness and convenience. You don’t want to cook pork more than 150F, especially pork loin, or it’ll dry out. meateatingmilitaryman.com. Compared to a pork tenderloin, the meat is lighter in color and the flavor tends to be a bit milder. , Ahhhhh what a life!! I know what you’re thinking… Is David ok? 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! This may be the best pork recipe ever! Smoked pork loin is good. You could, but I’m not sure the bacon weave would be large enough to cover it. Bacon Wrapped Stuffed Pork Loin. You could throw those three ingredients in a blender and the result would taste good. 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. Missed your face! Roll the pork tenderloin so that the bacon wraps and covers the pork entirely. https://www.theblackpeppercorn.com/smoked-pork-tenderloin-wrapped-in-bacon 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. I hope this helps answer your question. This also keeps your platter or cutting board from flooding with meat juices when you slice it into the pork. If not already, lay the bacon weave out on a piece of parchment paper or butcher paper. It just helps us afford to do what we do here at TheMountainKitchen.com. (A half chimney-full.). Send Me Everything! directly underneath the meat to stabilize the temperature. Begin to build the weave by folding back every other strip half onto itself. Rinse the meat under cold running water, blot dry with paper towels. I love your bacon weaving video! 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. We live on the side of the Blue Ridge Mountains, in Virginia. We can’t wait to see them! Remove from the refrigerator. Bacon Wrapped Smoked Pork Loin Chops. Set up your smoker for what is called the burn-down method. We will definitely try this next time to see how it does. Meanwhile, soak a few handfuls hickory wood chunks for about 30 minutes in warm water before placing atop the coals. 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! 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. Preheat the grill from 225 to 250 degrees F. To maintain this low temperature, use only half as much charcoal as usual. 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. 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. Use a combination of dry and wet wood chunks, alternating between the two. Scoring meat is a culinary term that means cutting slits on the surface of the food. A pork loin is a cut of meat that runs along either side of the backbone, just below the shoulder and down the leg. Repeat … Pork Loin. Then tuck any loose edges of the bacon weave into itself or the twine. Lay down 2 large pieces of butcher’s twine on your work surface. Brown Sugar. Doing so ((MAY)) have helped to cover the pork loin a little better. 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. 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. The pork loin should be completely covered in rub with the fat cap side down in the center of the bacon weave. The coals on top slowly light the ones underneath and burn down slowly over time. Don’t forget to mention. Refrigerate for at least 8 hours or overnight. Next, submerge the meat injector into the bowl and fill with the brine solution. He’s already talking about using the brine on something else. We wanted unbiased opinions about how this smoked pork loin turned out. 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. Using a clean, sharp knife, trim the fat cap so as to leave at least a ¼-inch of fat. REALLY digging all the pictures Debbie, they (and you guys) look sooo good!! Place the meat inside the zip-top bag to inject the pork loin. Hey! Raise the oven temperature to 450 degrees F. Turn the meat 90 degrees to add a crosshatch. I made an instructional video to help demonstrate the bacon weave below. You can inject in other spots inside the loin, too, if you still have some of the solution left over after … He kept saying they can be very dry because there isn’t enough fat in them. Rub onto the wrapped pork. 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. 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. Blot dry with paper towels. Traeger Smoked Stuffed Pork Tenderloin A pork tenderloin that is packed full of cheese, bacon, and spinach! pork loin typically takes about 2 ½ to 3 hours to reach 145 degrees smoking at 250 degrees. 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. Soft succulent meat with full-bodied hickory smoked flavor. This is our best effort on how to smoke a pork loin. One Saturday before hunting season went out, I went and did some grocery shopping. 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. Place bacon-wrapped pork loin over indirect heat. A 3 to. 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. Learn how your comment data is processed. A nearly 6-pound pork loin for under $10.00! You may want to just wrap individual strips around the loin until it is covered completely with bacon. Next, using a sharp knife, score the fat cap and set aside. Start by laying 7 or 8 slices of bacon tight against each other, horizontally in rows on a sheet of parchment paper or butcher’s paper. Trim your pork loins of any excess fat or silver skin. How often and how much sauce you put on is up to you. No way was I leaving it at the store. 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. 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. But bacon wrapped pork loin cooked on a smoker is damn good. . . You won’t have to keep letting cold air come in the house running in and out to check the smoker so often. In CLE visiting grandpa. If using a gas grill, place … Resist the temptation to open the lid. Remove from the oven and let cool 5 minutes. smoked venison back straps wrapped in bacon, Easy Lentil Soup {A Meatless Monday Recipe. We also decided to wrap it in bacon for smoking for extra juiciness. Let us show you how we smoked this pork loin…. Notify me of follow-up comments by email. That may take a bit of bacon. Continue to inject the meat cannot hold any more liquid and the brine solution begins to leak from the holes. Unfold the folded row of strips back over the perpendicular slice of bacon. He sure does love to grill! As a result, David was persuaded to do something he normally would not have done on the smoker. Scoring across in the opposite direction. It has a two-channel alarm uses probes to accurately read the temperature of the meat and the pit. Heat adjustments can be made using this technique. Learn how to make tender slightly spicy bacon wrapped hickory-smoked pork loin smothered in tangy barbecue sauce. We had Smoked Bacon-Wrapped Pork Loin for dinner, I had it for lunch, and we’ve got another meal or two. It’s important to minimize the number of holes you put into the meat. Remove the meat from the grill and cover while it rests for 10 minutes Fill the drip pan with half water and half apple juice (About 32-ounces of each, but doesn’t have to be exact.) Ultimately, we sat down to tender slightly spicy bacon wrapped hickory-smoked pork loin smothered in tangy barbecue sauce. Then slice the pork loin into slices about ½ to 1 inch thick. Toss a hand full of the soaked wood chunks and some dry wood chunks onto the coals and cover the grill. 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! Your article convinced me to try the tenderloin. 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. Debbie, Ronit, I understand where you are coming from. , Your email address will not be published. So I made a half batch macaroni and cheese and steamed broccoli on the side. Set up the grill for indirect grilling and preheat to medium. Tell us what you think! 1 package hickory wood chunks, soaked in water. Tie the twine around the meat is 2 to 3-inch sections. Thanks Ronit. … 4. Patti wrapped them with maple bacon, seasoned generously with Big Dick’s Dry Rub and off to our Green Mountain Grill/Smoker. 1 Brine The Pork Loin. This site uses Akismet to reduce spam. 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. https://bbqpitboys.com/blogs/recipes/bacon-smoked-pork-tenderloin This pork loin looks so succulent and juicy in the pic! This is something I will think about now and do when it’s summertime! , Thank you, Karen! Lay one strip of bacon perpendicular to those folded strips, flush up against the back of the folds. How often and how much sauce you put on is up to you. 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. Any thinner and the bacon tries to come off from around the slice. I found a beautiful slab of meat for only $9.99! The lay the pork loin fat cap side up in the center of the bacon weave. This is the perfect dish for meal prepping! Ok, Y’all, of those of you who know me by now, I ain’t gonna lie to you. 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. oh that delights me! Toss a hand full of the soaked wood chunks and some dry wood chunks onto the coals and cover the grill. Lay out 5 strips of bacon and roll one pork tenderloin to fully wrap them. Great job. Brined Applewood Smoked Chicken Wings {Naked Wings! Check the temperature of the grill every hour, staying as close to 225 degrees F as possible. 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. With a brown sugar and pineapple glaze. How To Make Bacon Wrapped Smoked Pork Loin. If using a charcoal grill, set it up for an indirect heat technique with a drip pan. Its size and shape are uniformly about 5 inches across with a thin layer of fat that runs over the top (AKA: Fat Cap). This is just plain beautiful. David’s skepticism melted away like the succulent juices that dripped off the pork loin. We lined strips across the naked portion and used the butcher’s twine to help secure it. Directions: Preheat oven to 350°. Only open the charcoal door or the lid if you need to add more charcoal or soaked wood chips to maintain temperature and smoke. This will help keep the … Smoking is a form of indirect cooking and usually takes place over a period of hours over low temperatures. The wet wood chunks provide a lower, slower smoke and bring the heat down. The receiver displays temperatures and alarm settings on a large LCD screen, which comes in handy when it is cold outside. Cook on the grill for 1-2 hours or until the pork reaches an internal temperature of 140°F. He was very skeptical about the idea. 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. 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