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bacon wrapped smoked pork loin

What a lucky woman you are! Place bacon-wrapped pork loin over indirect heat. <3, Your smoked pork loin looks absolutely delicious. … 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 dry gives a quick intense smoke and brings the heat up. . It’s important to minimize the number of holes you put into the meat. As soon as you slice into this tenderloin, the creamy cheese mixture will spill out. Send Me Everything! I found a great instructional video on Youtube and I found this method to be the easiest way to make a bacon weave. Trim your pork loins of any excess fat or silver skin. One Saturday before hunting season went out, I went and did some grocery shopping. . Thank you, Mimi! Bring the temperature up to 225 degrees F, using the vents to regulate the temperature. Then tuck any loose edges of the bacon weave into itself or the twine. https://www.theblackpeppercorn.com/smoked-pork-tenderloin-wrapped-in-bacon To compensate for the uncovered portion of the pork loin. Great job. Use butcher’s twine to help hold the bacon weave securely in place around the meat. Remove the pork tenderloins from the smoker and let them rest for about 10 minutes. Bacon. Heat adjustments can be made using this technique. (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! Its weight was close to 6 pounds, so it took it twice the amount of time! 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! Set up your smoker for what is called the burn-down method. 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. If you love to smoke meat you have to try this! He kept saying they can be very dry because there isn’t enough fat in them. Good job David! When the smoked pork loin is done, carefully remove it from the smoker or grill and place it onto a platter or cutting board. He’s already talking about using the brine on something else. Your email address will not be published. Join our mailing list to receive the latest recipes! As a result, the rolling helps to expand the dimensions of the weave slightly. We cut some beautiful boneless loin chops from a huge pork loin roast we got last week. We live on the side of the Blue Ridge Mountains, in Virginia. 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 … Any thinner and the bacon tries to come off from around the slice. Bacon Wrapped Stuffed Pork Loin. Carefully remove the plastic wrap and place the tenderloin seam side down in the pan. Hope you had a nice visit with your grandpa. Remove the meat from the grill and cover while it rests for 10 minutes . He was very skeptical about the idea. Bacon-Wrapped Pork Loin. Hi Joshua! Continue to inject the meat cannot hold any more liquid and the brine solution begins to leak from the holes. I would say at least 2-pounds to be sure you have enough. Step 2. Home » Grilling and Smoking Recipes » Bacon-Wrapped Hickory-Smoked Pork Loin, As an Amazon Associate I earn from qualifying purchases. 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. Very amateur, but we all start somewhere. Start with a pork loin that is in the 5-pound range, which is just the right size … Rinse the meat under cold running water, blot dry with paper towels. Our pork loin was an overachiever. Good luck! Bake until the bacon has rendered some of its fat but is still completely flexible and hasn't begun to brown, about 15 minutes. Its size and shape are uniformly about 5 inches across with a thin layer of fat that runs over the top (AKA: Fat Cap). He sure does love to grill! smoked venison back straps wrapped in bacon, Easy Lentil Soup {A Meatless Monday Recipe. 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. Only open the charcoal door or the lid if you need to add more charcoal or soaked wood chips to maintain temperature and smoke. Required fields are marked *. This particular model was designed for competition BBQ teams and professional chefs. I know what you’re thinking… Is David ok? Set up the grill for indirect grilling and preheat to medium. David took the leftover portion to work for his coworkers to try. oh that delights me! Big Green Egg Setup: Set the cook up for indirect heat with a drip tray (with water). https://bbqpitboys.com/blogs/recipes/bacon-smoked-pork-tenderloin If using a gas grill, place … Although you wouldn’t get the smoked flavor, this would work pretty well in the oven also… Just a thought! In summary, making bacon wrapped smoked pork loin starts with In conclusion, my perseverance and optimism paid off. That may take a bit of bacon. Patti wrapped them with maple bacon, seasoned generously with Big Dick’s Dry Rub and off to our Green Mountain Grill/Smoker. Fill the drip pan with half water and half apple juice (About 32-ounces of each, but doesn’t have to be exact.) 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. Resist the temptation to open the lid. Bacon Wrapped Smoked Pork Tenderloin Stuffed with Pineapple and Cheese – This tenderloin is filled with a Hawaiian style cheesy stuffing. Chef Tom fires up the Yoder Smokers YS640s Pellet Grill to smoke up an incredibly delicious, simply executed Bacon Wrapped Barbecue Pork Loin! Missed your face! Roast the pork loin roast at 350ºF until the internal temperature at the thickest part of the roast reaches 145ºF. Lay the bacon slices side by side on the counter. Then slice the pork loin into slices about ½ to 1 inch thick. I found a beautiful slab of meat for only $9.99! We had Smoked Bacon-Wrapped Pork Loin for dinner, I had it for lunch, and we’ve got another meal or two. #mountainlife Repeat … 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. Tie the twine around the meat is 2 to 3-inch sections. 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. If your weave doesn’t completely cover the pork loin, finish covering it with extra strips laying across the gap horizontally. 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. (A half chimney-full.). Using a clean, sharp knife, trim the fat cap so as to leave at least a ¼-inch of fat. Place the meat inside the zip-top bag to inject the pork loin. The pork loin in this recipe was removed at an internal temperature of 145 and rested for about 15 minutes. 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. Learn how to make tender slightly spicy bacon wrapped hickory-smoked pork loin smothered in tangy barbecue sauce. This will allow the red crushed pepper to float to the top, which will keep the meat injector from clogging up. Remove from the refrigerator. Any thinner and the bacon tries to come off from around the slice. 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. Tent with foil and allow it to rest as you would with grilled or roasted meats. This should take approximately 2 – 2½ hours. He wasn’t all that excited about it, to say the least. Ok, Y’all, of those of you who know me by now, I ain’t gonna lie to you. Pork Loin. Check the temperature of the grill every hour, staying as close to 225 degrees F as possible. This will help keep the … Step 3. https://www.tasteofthesouthmagazine.com/bacon-wrapped-pork-loin-recipe Your email address will not be published. , Thank you, Karen! My name is Debbie Spivey and this is my husband David. 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. But bacon wrapped pork loin cooked on a smoker is damn good. Any less and the pork will be drier and anymore, the fat will prevent the brine solution and rub from seasoning the meat. Roll the pork tenderloin so that the bacon wraps and covers the pork entirely. Using tongs, lift the pork loin out of the brine solution inside the zip-lock bag. 2 tablespoons olive oil. We wanted unbiased opinions about how this smoked pork loin turned out. Jalapeño Popper Stuffed Smoked Pork … Let us show you how we smoked this pork loin…. Next, fold back every other strip that wasn’t folded back before. 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. You may want to just wrap individual strips around the loin until it is covered completely with bacon. Withdraw the needle gradually with each plunge. 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. Whisk well until the salt has dissolved completely. 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. Cook/smoke until internal temperature reaches 150°F, about 1 hour per pound. The dry gives a quick intense smoke and brings the heat up. We can’t wait to see them! Raise the oven temperature to 450 degrees F. 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! Use a combination of dry and wet wood chunks, alternating between the two. 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! How To Make Bacon Wrapped 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. Did you try this recipe? The top of the loin is usually where a loin roast is cut from. After this was all said and done, I learned from reading. Your article convinced me to try the tenderloin. He said that everyone that tried it, loved it too! https://www.recipetineats.com/bacon-wrapped-pork-tenderloin Thanks Ronit. In CLE visiting grandpa. Oven-Roasted Pork Loin… A pork loin is a cut of meat that runs along either side of the backbone, just below the shoulder and down the leg. It has a two-channel alarm uses probes to accurately read the temperature of the meat and the pit. This is the perfect dish for meal prepping! Allow the brine solution to sit for 2 to 3 minutes to settle. Then slice the pork loin into slices about ½ to 1 inch thick. Cook on the grill for 1-2 hours or until the pork reaches an internal temperature of 140°F. pork loin typically takes about 2 ½ to 3 hours to reach 145 degrees smoking at 250 degrees. Knowing the temperature inside your smoker or grill is crucial. 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. Scoring across in the opposite direction. Lay the bacon onto a rimmed baking sheet lined with a baking rack. Smoke comes with a digital receiver that beeps and vibrates at alarm, taking all the guesswork out of smoking meat. Wrap bacon around loin, connecting ends. https://grilled.net/unbelievable-smoked-bacon-wrapped-pork-tenderloin-recipe Brown Sugar. Toothpicks are your secret weapon when it comes to wrapping the bacon on the pork tenderloin. As a result, David was persuaded to do something he normally would not have done on the smoker. Love to you <3333, So good to hear from you, Dana! Thanks for your support! Tell us what you think! No way was I leaving it at the store. I love your bacon weaving video! Next, submerge the meat injector into the bowl and fill with the brine solution. Place butterflied … Rested meat holds on to more of its natural juices. https://www.traegergrills.com/recipes/bacon-draped-injected-pork-roast Scoring across in the opposite direction. Serve drizzled in sauce or with sauce on the side. Then unfold the folded strips back over the perpendicular strip of bacon. It’s a labor of love for sure. Scoring meat is a culinary term that means cutting slits on the surface of the food. 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 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. Is it possible to use a whole pork loin for this? You won’t have to keep letting cold air come in the house running in and out to check the smoker so often. Doing so ((MAY)) have helped to cover the pork loin a little better. 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. This pork loin looks so succulent and juicy in the pic! This may be the best pork recipe ever! David likes to use a combination of dry and wet wood chunks, alternating between the two. 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. I bet it was so darn good! It is pretty apparent that people are into smoked delicacies. We will definitely try this next time to see how it does. Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! You can inject in other spots inside the loin, too, if you still have some of the solution left over after … Turn loin over so the bacon … , Oh Debbie! Combine 6 tablespoons of brown sugar with 2 tablespoons of Chicken rub. A 3 to. 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. There is no extra cost to you for clicking! Turn the meat 90 degrees to add a crosshatch. Wrap the pork in bacon, overlapping to help the bacon stay on. Repeat the process, continuing to weave the bacon, alternately folding and unfolding the horizontal over the perpendicular strips of bacon. Don’t forget to mention. Once it is stuffed, we wrap the bacon around the whole pork tenderloin and toss … 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. I noticed snowflakes, David gets an extra “good job” for smoking on such a cold day. The wet wood chunks provide a lower, slower smoke and bring the heat down. To do this, fill the charcoal bed with unlit coals and add only a few lit coals to the very top. We hope that you find our process the best you’ve ever tried too! Heat adjustments can be made using this technique. Unfold the folded row of strips back over the perpendicular slice of bacon. Bacon Wrapped Smoked Pork Loin Chops. Pork loins are known to be very lean, and they can dry out if they aren’t cooked right. Sprinkle with more chicken rub, place in a zip lock bag and refrigerate overnight. Turn the meat 90 degrees to add a crosshatch. This site uses Akismet to reduce spam. Remove from the oven and let cool 5 minutes. Our bacon weave was too small to fit all the way around the pork loin. Combine all the brine solution ingredients together in a large bowl. As you wrap every now and again secure a toothpick into the bacon. How often and how much sauce you put on is up to you. 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. This is our best effort on how to smoke a pork loin. Smoking is a form of indirect cooking and usually takes place over a period of hours over low temperatures. 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. 1 tablespoon coarse ground black pepper. 8 ounces jalapeño cream cheese dip Traeger Smoked Stuffed Pork Tenderloin A pork tenderloin that is packed full of cheese, bacon, and spinach! Rub the pork rub mixture onto the meat, making sure to cover each end. 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. Thanks Matt Jadin for sharing this great recipe! The coals on top slowly light the ones underneath and burn down slowly over time. REALLY digging all the pictures Debbie, they (and you guys) look sooo good!! Ultimately, we sat down to tender slightly spicy bacon wrapped hickory-smoked pork loin smothered in tangy barbecue sauce. If using a charcoal grill, set it up for an indirect heat technique with a drip pan. directly underneath the meat to stabilize the temperature. Rub onto the wrapped pork. After a long week we wanted a simple date night dinner, but it had to be as good as it as easy. Hey! Put your pork tenderloin on the grill rack and lightly season all sides of the pork tenderloin. Smoke the pork until they reach an internal temperature of 155°F and the bacon is rendered and starting to crisp. 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. Soft succulent meat with full-bodied hickory smoked flavor. A nearly 6-pound pork loin for under $10.00! Toss a hand full of the soaked wood chunks and some dry wood chunks onto the coals and cover the grill. Lay down 2 large pieces of butcher’s twine on your work surface. Roast for approximately 30 minutes or until an instant read … This is something I will think about now and do when it’s summertime! Notify me of follow-up comments by email. 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 should be completely covered in rub with the fat cap side down in the center of the bacon weave. Thermoworks thermometers are some of the most accurate thermometers money can buy. 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. During the last ½ to 1 hour of smoking, baste the pork loin with barbecue sauce using a brush or mop. Individually vacuum sealed for freshness and convenience. Lay one strip of bacon perpendicular to those strips, tightly up against the back of the folds. On a cookie sheet, place strips of bacon, side by side, touching. Compared to a pork tenderloin, the meat is lighter in color and the flavor tends to be a bit milder. You don’t want to cook pork more than 150F, especially pork loin, or it’ll dry out. Temp should be 350 for the pork – cooking 3-4 hours or until 145-150 inside. On a snowy Saturday not too long ago, David fired up the smoker to smoke the pork loin. Lather them down with dijon mustard. Refrigerate for at least 8 hours or overnight. Meanwhile, soak a few handfuls hickory wood chunks for about 30 minutes in warm water before placing atop the coals. The lay the pork loin fat cap side up in the center of the bacon weave. A 3 to 4-pound pork loin typically takes about 2 ½ to 3 hours to reach 145 degrees smoking at 250 degrees. Directions: Preheat oven to 350°. It just helps us afford to do what we do here at TheMountainKitchen.com. Once you finish trimming the meat, rinse it off and pat dry with a paper towel. We lined strips across the naked portion and used the butcher’s twine to help secure it. 2 (1 ½-pound) pork loins. The width of the bacon slices should match the length of the strips. I was craving Adult Mac and Cheese for months and months! Each pork tenderloin is hand-trimmed, cut into 1.5-inch slices and then wrapped in applewood-smoked bacon. Preheat the grill from 225 to 250 degrees F. To maintain this low temperature, use only half as much charcoal as usual. 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. Blot dry with paper towels. 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. Roll the pork loin and top with the remaining bacon. So I made a half batch macaroni and cheese and steamed broccoli on the side. Lay pork loin on top of bacon and season with salt and pepper. 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. This also keeps your platter or cutting board from flooding with meat juices when you slice it into the pork. Brined Applewood Smoked Chicken Wings {Naked Wings! Begin to build the weave by folding back every other strip half onto itself. meateatingmilitaryman.com. You could throw those three ingredients in a blender and the result would taste good. , Your email address will not be published. Tie the pork to hold shape and then transfer to the grill. Flip the pork loin over so that the fat cap is down and rub the “bottom” of the pork loin. When the weave is complete, there should be the same number of strips going down as there are going across. You could, but I’m not sure the bacon weave would be large enough to cover it. 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. I hope this helps answer your question. , Ahhhhh what a life!! This is just plain beautiful. Monthly Newsletters Only! Pork loin is a great cut of meat to smoke low and slow. A good 10 to 15-minute rest should do. First, remove cut and remove the butcher’s twine from around the smoked pork loin. 8 slices bacon. 4. If not already, lay the bacon weave out on a piece of parchment paper or butcher paper. Lay one strip of bacon perpendicular to those folded strips, flush up against the back of the folds. Roughly 9 pounds. 1 Brine The Pork Loin. Next, using a sharp knife, score the fat cap and set aside. The pork loin roast is cut from the center of the loin. 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. 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.

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