Pork Loin. Bacon-Wrapped Pork Loin. Rub onto the wrapped pork. Good luck! Send Me Everything! Your article convinced me to try the tenderloin. 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. oh that delights me! . Compared to a pork tenderloin, the meat is lighter in color and the flavor tends to be a bit milder. Great job. It is pretty apparent that people are into smoked delicacies. Refrigerate for at least 8 hours or overnight. . Repeat the process, continuing to weave the bacon, alternately folding and unfolding the horizontal over the perpendicular strips of bacon. Individually vacuum sealed for freshness and convenience. Hey! Bacon Wrapped Smoked Pork Loin Chops. Then unfold the folded strips back over the perpendicular strip of bacon. 4. I was craving Adult Mac and Cheese for months and months! directly underneath the meat to stabilize the temperature. The width of the bacon slices should match the length of the strips. 2 (1 ½-pound) pork loins. Roast for approximately 30 minutes or until an instant read … 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. If using a charcoal grill, set it up for an indirect heat technique with a drip pan. Fill the drip pan with half water and half apple juice (About 32-ounces of each, but doesn’t have to be exact.) 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. Set up the grill for indirect grilling and preheat to medium. So I made a half batch macaroni and cheese and steamed broccoli on the side. The top of the loin is usually where a loin roast is cut from. Smoke comes with a digital receiver that beeps and vibrates at alarm, taking all the guesswork out of smoking meat. Required fields are marked *. Meanwhile, soak a few handfuls hickory wood chunks for about 30 minutes in warm water before placing atop the coals. You may want to just wrap individual strips around the loin until it is covered completely with bacon. In conclusion, my perseverance and optimism paid off. A 3 to. Remove the meat from the grill and cover while it rests for 10 minutes Whisk well until the salt has dissolved completely. That may take a bit of bacon. Remove from the refrigerator. Soft succulent meat with full-bodied hickory smoked flavor. It just helps us afford to do what we do here at TheMountainKitchen.com. This is just plain beautiful. 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. Using tongs, lift the pork loin out of the brine solution inside the zip-lock bag. He said that everyone that tried it, loved it too! Preheat the grill from 225 to 250 degrees F. To maintain this low temperature, use only half as much charcoal as usual. Thanks Matt Jadin for sharing this great 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. If not already, lay the bacon weave out on a piece of parchment paper or butcher paper. 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. Only open the charcoal door or the lid if you need to add more charcoal or soaked wood chips to maintain temperature and smoke. Heat adjustments can be made using this technique. Roll the pork tenderloin so that the bacon wraps and covers the pork entirely. https://www.recipetineats.com/bacon-wrapped-pork-tenderloin Did you try this recipe? Directions: Preheat oven to 350°. Roughly 9 pounds. Bring the temperature up to 225 degrees F, using the vents to regulate the temperature. 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. Lay the bacon onto a rimmed baking sheet lined with a baking rack. Jalapeño Popper Stuffed Smoked Pork … Then slice the pork loin into slices about ½ to 1 inch thick. 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. Blot dry with paper towels. Rinse the meat under cold running water, blot dry with paper towels. If your weave doesn’t completely cover the pork loin, finish covering it with extra strips laying across the gap horizontally. David took the leftover portion to work for his coworkers to try. Lay pork loin on top of bacon and season with salt and pepper. … This is something I will think about now and do when it’s summertime! It has a two-channel alarm uses probes to accurately read the temperature of the meat and the pit. Serve drizzled in sauce or with sauce on the side. Combine 6 tablespoons of brown sugar with 2 tablespoons of Chicken rub. (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! David’s skepticism melted away like the succulent juices that dripped off the pork loin. The pork loin roast is cut from the center of the loin. On a cookie sheet, place strips of bacon, side by side, touching. Check the temperature of the grill every hour, staying as close to 225 degrees F as possible. The dry gives a quick intense smoke and brings the heat up. 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. Smoke the pork until they reach an internal temperature of 155°F and the bacon is rendered and starting to crisp. We can’t wait to see them! This also keeps your platter or cutting board from flooding with meat juices when you slice it into the pork. Turn loin over so the bacon … (A half chimney-full.). 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! Start with a pork loin that is in the 5-pound range, which is just the right size … Chef Tom fires up the Yoder Smokers YS640s Pellet Grill to smoke up an incredibly delicious, simply executed Bacon Wrapped Barbecue Pork Loin! Lay the bacon slices side by side on the counter. Let us show you how we smoked this pork loin…. The pork loin in this recipe was removed at an internal temperature of 145 and rested for about 15 minutes. Remove the pork tenderloins from the smoker and let them rest for about 10 minutes. 1 Brine The Pork Loin. Hope you had a nice visit with your grandpa. Combine all the brine solution ingredients together in a large bowl. Scoring across in the opposite direction. We hope that you find our process the best you’ve ever tried too! Slice into 1 … The wet wood chunks provide a lower, slower smoke and bring the heat down. He was thrilled with the way it turned out and this will not be the last time we use a brine for smoking meat. I have always wanted to make a bacon weave and used this pork loin as my golden opportunity to try it. Your email address will not be published. Thanks Ronit. It’s a labor of love for sure. This will help keep the … Is it possible to use a whole pork loin for this? Our bacon weave was too small to fit all the way around the pork loin. Remove from the oven and let cool 5 minutes. Use butcher’s twine to help hold the bacon weave securely in place around the meat. Next, fold back every other strip that wasn’t folded back before. Doing so ((MAY)) have helped to cover the pork loin a little better. A 3 to 4-pound pork loin typically takes about 2 ½ to 3 hours to reach 145 degrees smoking at 250 degrees. Continue to inject the meat cannot hold any more liquid and the brine solution begins to leak from the holes. 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. I found a great instructional video on Youtube and I found this method to be the easiest way to make a bacon weave. Very amateur, but we all start somewhere. After a long week we wanted a simple date night dinner, but it had to be as good as it as easy. This site uses Akismet to reduce spam. 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 lay the pork loin fat cap side up in the center of the bacon weave. The dry gives a quick intense smoke and brings the heat up. The coals on top slowly light the ones underneath and burn down slowly over time. Our Signature™ Pork Tenderloins are wrapped with applewood-smoked bacon for superior flavor and tenderness. 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. Scoring meat is a culinary term that means cutting slits on the surface of the food. I found a beautiful slab of meat for only $9.99! The receiver displays temperatures and alarm settings on a large LCD screen, which comes in handy when it is cold outside. Lather them down with dijon mustard. Don’t forget to mention. Thermoworks thermometers are some of the most accurate thermometers money can buy.