bacon wrapped smoked pork loin

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

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