Smoked bacon wrapped pork loin is a classic dish that combines the savory richness of bacon with the tender juiciness of pork. This culinary masterpiece is a favorite for both casual gatherings and special occasions. The smoky aroma and irresistible flavor profile make it a standout dish that will leave your guests wanting more.
Ready to dive into the kitchen and create this yummy treat? We’ll show you how. From selecting the perfect cuts of meat to mastering the smoking techniques, we’ll ensure you have all the tools you need to achieve a flavor-packed smoked bacon wrapped pork loin that is both tender and smoky. So, let’s embark on this culinary adventure and discover the art of smoking smoked bacon wrapped pork loin.
Smoked Bacon Wrapped Pork Loin 
Smoked bacon wrapped pork loin is a delectable dish that combines the savory flavors of smoked bacon with the tender juiciness of pork loin. The bacon provides a crispy, smoky exterior while the pork loin remains moist and flavorful. It’s a popular choice for barbecues, potlucks, and special occasions.
Preparation Time:
1hr 15min
Ingredients:
- 1.5 kg of pork loin
- 200g (about 7.05 oz) of smoked bacon
- 2 tbsp of Dijon mustard
- 1 tbsp of honey
- 2 cloves of garlic, minced
- 1 tsp of smoked paprika
- Salt and pepper to taste
- Fresh rosemary for garnish
Kitchen Tools Needed:
- Grill
- Meat thermometer
- Cutting board
- Knife
- Baking sheet
Instructions:
- Set the grill’s temperature to medium-high.
- Let’s whip up a delicious marinade. Add Dijon mustard, honey, smoked paprika, minced garlic, salt, and pepper to a small bowl.
- Make sure the pork loin is evenly coated by rubbing it with the marinade.
- Arrange the strips of smoked bacon on a chopping board, slightly overlapping.
- Lay the marinated pork loin on the bacon, then gently roll it up so the bacon encircles the pork.
- To ensure the bacon stays in place, firmly tie the pork loin wrapped in bacon with kitchen twine.
- After wrapping the pig loin in bacon, move it to a baking sheet and put it on the grill.
- After the pork loin has reached an internal temperature of 70°C (160°F), grill it for 45 to 60 minutes. For accuracy, use a meat thermometer.
- Before slicing, take it from the grill and give it ten minutes to rest.
- Serve with fresh rosemary as a garnish.
Macros:
- Total Calories: 500kcal
- Carbs: 8g
- Proteins: 35g
- Fats: 45g
Tips:
- Temperature is Key: Monitor the internal temperature of the pork loin closely to ensure it reaches 145°F for food safety.
- Smoke Flavor: Experiment with different smoking woods to add unique flavors to your pork loin.
- Glazing: If you choose to glaze the pork loin, be careful not to overcook it.
- Resting is Important: Allow the pork loin to rest for a few minutes before slicing to let the juices redistribute.
Smoked Bacon Wrapped Pork Loin
Equipment
- grill
- Meat thermometer
- cutting board
- knife
- Baking sheet
Ingredients
- 1.5 kg of pork loin
- 200 g about 7.05 oz of smoked bacon
- 2 tbsp of Dijon mustard
- 1 tbsp of honey
- 2 cloves of garlic minced
- 1 tsp of smoked paprika
- Salt and pepper to taste
- Fresh rosemary for garnish
Instructions
- Set the grill's temperature to medium-high.
- Let's whip up a delicious marinade. Add Dijon mustard, honey, smoked paprika, minced garlic, salt, and pepper to a small bowl.
- Make sure the pork loin is evenly coated by rubbing it with the marinade.
- Arrange the strips of smoked bacon on a chopping board, slightly overlapping.
- Lay the marinated pork loin on the bacon, then gently roll it up so the bacon encircles the pork.
- To ensure the bacon stays in place, firmly tie the pork loin wrapped in bacon with kitchen twine.
- After wrapping the pig loin in bacon, move it to a baking sheet and put it on the grill.
- After the pork loin has reached an internal temperature of 70°C (160°F), grill it for 45 to 60 minutes. For accuracy, use a meat thermometer.
- Before slicing, take it from the grill and give it ten minutes to rest.
- Serve with fresh rosemary as a garnish.
Notes
Tips:
- Temperature is Key: Monitor the internal temperature of the pork loin closely to ensure it reaches 145°F for food safety.
- Smoke Flavor: Experiment with different smoking woods to add unique flavors to your pork loin.
- Glazing: If you choose to glaze the pork loin, be careful not to overcook it.
- Resting is Important: Allow the pork loin to rest for a few minutes before slicing to let the juices redistribute.
Conclusion
Smoked bacon wrapped pork loin is a delicious and satisfying dish that is perfect for any occasion. With its combination of savory bacon and tender pork, it offers a delightful flavor profile that will leave your guests wanting more. By following the step-by-step instructions provided in this guide, you can easily create this culinary masterpiece in your own kitchen. Let’s get grilling and savor the smoky goodness of this bacon-wrapped pork loin masterpiece.
FAQs
-
What is the best wood to use for smoking bacon-wrapped pork loin?
Hickory, apple, or cherry wood are popular choices for smoking pork loin. These woods add a smoky flavor that complements the savory richness of the bacon.
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How long should I smoke the pork loin?
The smoking time will vary depending on the size of the pork loin and your desired level of doneness. Generally, a 2–3-pound pork loin will take around 2-2.5 hours to smoke at a temperature of 250°F (121°C). Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).
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Can I use a grill instead of a smoker?
Yes, you can use a grill to smoke bacon-wrapped pork loin. Set up your grill for indirect heat by turning off one side of the burners. Place a pan of water on the unheated side to help maintain humidity.
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What can I serve with smoked bacon-wrapped pork loin?
Smoked bacon-wrapped pork loin pairs well with a variety of sides, such as mashed potatoes, roasted vegetables, or coleslaw. For a complete meal, consider serving it with a barbecue sauce or a tangy glaze.
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Can I make this dish ahead of time?
Yes, you can make this dish ahead of time. Prepare the pork loin, wrap it in bacon, and then refrigerate it until ready to cook. This will allow the flavors to meld together.
