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

Astronomy Conferences 2021, Toggler Snaptoggle 1/4, School Climate Survey For Students, Quietcool Ga Es-1500 Garage Ventilation Fan Model, Uses Of Silk, National Burger Day 2019 Uk, La Roche-posay Retinol B3 Serum Ingredients,