As noted before, marbling is known to provide great flavor profiles. Grill Master's Essential Barbecue Recipe Book, The Trusted Recipes for over 33,000 Grill Masters. https://www.food.com/recipe/bacon-wrapped-pork-loin-chops-424407 With your loin assembled, you can finally begin cooking it. You can make substitutions, but since the loin is much larger, it will take significantly longer to cook. Around the last hour of cooking, you'll want to begin monitoring the loin's temperature. Leave it out to warm to room temperature for at least half an hour before proceeding further in prepping the roast. Lightly salt and pepper the outside of the meat, using as little seasoning as possible while covering every side. Rest the tenderloin on a large platter covered with foil for 10 minutes and then cut into wide slices. Having been injected with seasoning and brined for two days, it won't take much to get things perfect. If you haven't tried this pork recipe yet, run out and grab yourself some pork loin right now and fix that. Great For Friends, Family, Anyone! sites to earn advertising fees by advertising and linking to amazon.com, © 2020 Smokin' Pete's BBQ - WordPress Theme by Kadence WP. For the juiciest meat you’ll ever cut into, let the pork rest on a platter covered with foil for at least 10 minutes. Searing your meat before wrapping it up in bacon slices introduces some new flavor depths you otherwise wouldn't be able to get, as the surface of the meat will be covered and unable to touch the grill grates during cooking. I created the bacon weave on parchment paper which was used to roll the bacon around the seasoned sirloin pork roast. We'll answer these and many other questions as we take a look at a recipe for a smoked bacon wrapped pork loin. Trim the fat cap and silver skin from the boneless pork loin. Drooling? For this recipe, in order to insure your pork loin stays moist, tender, and delicious throughout the long cooking process both inside and out, we'll be injecting the meat with a special solution to add extra flavor. After your loin gets to 145 degrees, remove it to a foil-lined baking pan and cover the top loosely with more foil. An instant-read digital meat thermometer takes the guesswork out of cooking large cuts of meat like pork tenderloin. Any tips on smoking pork loins or weaving together bacon strips? Step by Step Directions Even a Novice Cook Can Follow. We also use third-party cookies that help us analyze and understand how you use this website. Let the meat rest like that for one hour undisturbed, letting it relax and reabsorb some of its juices. If left on, the silver skin will be tough and unpleasant to chew through once cooked. Pour half of the marinade over the tenderloins and turn to coat them completely. Smoked Pork Belly – Signature Pork Recipe, Beef Jerky Recipe – Easy At Home Snack Recipe, Stuffed Burger Recipes – 15 Mouth Watering Video Tutorials For Grill Masters, Smoked Turkey – Simple & Delicious Recipe, BBQ Sauce Recipe – Everything You Need to Know, Smoked Pork Butt – Delicious Slow-Smoked Recipe, Filet Mignon Marinade – Best Way To Cook Perfect Meat. Marinades work by breaking down the muscle fibers and connective tissue in meat which tenderizes is and also allows it to better retain moisture. Look for thinly sliced bacon and weave it around the pork loin. In a small bowl mix together 2 cups of apple cider, half a cup of brown sugar, two tablespoons each garlic and onion powder, and a tablespoon of cayenne pepper into everything has dissolved. As the photo below shows, a 10 pound boneless pork loin from Costco, Sam's Club, your local butcher shop, or grocery store will provide you with two 3 pound roasts and six 2 inch center cut pork chops. Whisk together and set aside. Roast the pork loin roast at 350ºF until the internal temperature at the thickest part of the roast reaches 145ºF. Leave a comment down below, and remember to share this guide with a friend who tragically hasn't had the marvelous experience of eating a fresh bacon wrapped smoked pork loin before. Toss in some charcoal and light it, closing the lid to let the heat build up inside. Wrap the seasoned pork loin with plastic and refrigerate overnight. When you're close to cook time, you can begin final preparation on your pork loin. Get creative with your pork tenderloin marinades. Help support this Blog by using the link below to Shop Amazon, Each of your purchases via our Amazon affiliation links supports our cause AT NO ADDITIONAL COST TO YOU, Subscribe to Blog By the time it's ready to eat, the carryover heat should have raised the internal temperature to a full 155 degrees or so. If you’re new to working with pork tenderloin, there are a few things you should know to set yourself up for success. When finished, place seem-side down on a plate before proceeding to the next step. For pork tenderloin, mix up your favorite marinade recipe and pour it over the meat and then let it hang out, covered, in the fridge for at least 4 hours or up to 24 hours. Rather than using twine or toothpicks to hold the bacon weave in place I like to use silicone cooking bands to keep the bacon weave tightly wrapped to the pork loin. Intrigued? However, its lean nature also raises concerns about dryness. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Each of your purchases via our Amazon affiliation links supports our cause, Smokin' Pete's BBQ Blog is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for. Additionally, if the outside is starting to get too crispy, you can tent the pork loin in aluminum foil. This website uses cookies to improve your experience while you navigate through the website. Then move the tenderloins over indirect medium heat for 20-30 minutes. To check, stick an instant-read thermometer into the center of the pork loin, being careful not to overshoot and hit the grate. Outdoor-friendly prep trays are great for any serious griller as food needs a way to travel from kitchen to patio. Boneless pork loins are mildly favored, are relatively lean, and best cooked using low-and-slow method, moderate heat, or a combination of both. When you remove the meat from the grill or oven, you want to give those juices a moment to sink back into the meat and redistribute. A bacon weave is easy to create. Cover and refrigerate remaining marinade. Put the pork loin seem-side down on the smoker grate, close the lid, and let it cook. After the two days are up, take your pork loin out, rinse it in cold water, then pat dry thoroughly. It is mandatory to procure user consent prior to running these cookies on your website. Smoked Bacon Wrapped Pork Loin (387 downloads). It's a good idea to start ​the pork tenderloin recipe​ two days in advance, so make sure you've got the prep time to commit to everything before you plan to eat, especially if it's for a party or other event. To check, stick an instant-read thermometer into the center of the pork loin, being careful not to overshoot and hit the grate. Lightly salt and pepper the outside of the meat, using as little seasoning as possible while covering every side. The Sirloin portion of a pork loin is pictured above on the left while the Ribeye portion of a pork loin is on the right. Your email address will not be published. When you're close to cook time, you can begin final preparation on your pork loin. With both tenderness and flavor, there's just as many ways to cook it and cuts of pork to use as beef all while being leaner and easier to cook with. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. The tenderloin comes from just below the pig’s back fat and is the most tender cut of meat on a pig. For best results, you’ll want to carefully trim the silver skin off of the meat using a sharp knife. Resting the meat is a practice you should follow for just about any cut. Two, of course. Grill, covered, over direct heat for 2-3 minutes on all sides to char the meat’s exterior. Post was not sent - check your email addresses!