OK – this was the BOMB. The bacon will cook up sweet and crispy and it really helps keep the pork moist. Coat the top and sides of the roast with the Dijon mustard. Lay the bacon on top, with the strips touching, and tuck the ends in under the bottom of the roast. This results in a moist, nicely smoked piece of meat. This spiced bacon-wrapped pork loin is finished with a tangy, seasoned brown sugar glaze. Just check the temperature when it is cooking. Take it out of the smoker once the internal temperature reaches 165F. My roast is 2.3 lb. On top of that, bacon keeps the meat moist and juicy which is great, cause a lean cut of meat like pork tenderloin can be known to dry out. Spread the cheese and red pepper mixture evenly in the openings of the pork tenderloin. Wow.. recommend this recipe to everyone!!! This pork loin plays pinball on your taste buds, offering the sweetness of brown sugar, the tang of mustard, and the rich smoke flavor of bacon (the bacon also helps keep the meat moist). Pat dry the pork tenderloins with a paper towel and season with kosher salt and freshly ground pepper. This pork loin roast can be the centerpiece of a feast when you use a large boneless pork loin of 5 to 6 pounds. Made in an electric Bradley smoker. Thanks Steve! Great idea to spice up the norm. I am a foodie and a self taught cook who loves to prepare food for my family. Also use the indirect grilling method with the coals off to the side. That is the best way to gauge and monitor the smoking. Love your stuffing mixture. If using a gas grill, place … Awesome stuff! It’s a request of several now, especially around the holidays, but I’m wanting somethimg NEW this year. Kept that thing at about 270 for a couple of hours. This is delicious! We were big fans and super easy to prepare. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium. https://www.traegergrills.com/recipes/bacon-draped-injected-pork-roast If you are using a charcoal grill and the pork is not done after 1 hour, you’ll need to add 12 fresh coals to each side. Tie each piece of string together around the roast so that they hold the slices of bacon against it. Wrap the tenderloins with the bacon and place on smoker rack. Step 5: When ready to cook, place the pork roast on the hot grate, over the drip pan and away from the heat and cover the grill. Your email address will not be published. Sprinkle the inside of the roast with 1 tablespoon of the whiskey and let it marinate for 5 minutes. Smoke the pork until they reach an internal temperature of 165F and the bacon is rendered and starting to crisp, approximately 2 1/2 - 3 hours. Check out the pic below and you can see that just a little bit of cheese was bubbling out. Set the glaze aside. Open the roast up as you would a book. Oven-Roasted Pork Loin. If you don’t have a smoker, you can make this beauty in the oven. As such, I’ve been doing a stuffed pork tenderlion, using the biggest I can find, but flanking them, spreading a stuffing mixture of finely chopped fresh spinach, dried/sweetened cranberries, chopped pecans and orange zest atop a ‘bed/smear’ of goat cheese mixture(OJ, S&P, smoked Paprika & O. powder). This Bacon Wrapped Maple Glazed Pork Loin can easily be cut into thin slices and will feed a crowd. Jalapeno cream cheese and a roasted orange pepper, some grated parmesan and some kale.. Tips for making this on a charcoal grill? I love slow cooking a tenderloin, but I get tired of the same ol recipes. This look delicious. Thanks very much for sharing the recipe!! Trim the pork tenderloins of any fat and membrane. Sprinkle with the salt and pepper. I roasted my own sweet peppers the night before also. Wrapped in latticed, thick-cut bacon, so ked at °275 for 1.5-2hrs, to °160 internal, basting w/a sweet, vingar-based sauce the last 45 mins or so… A delicious recipe of bacon wrapped smoked pork tenderloin stuffed with roasted red peppers and cheese. Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. And just for polish, there’s a Tennessee whiskey glaze. As a Chef, I’m always trying to trying push myself to be more creative. https://www.traegergrills.com/recipes/bacon-stuffed-pork-loin Steven Raichlen, a national barbecue treasure and author of The Barbecue! I use peppered tenderloins to add a little bite and thy are amazing! For a stuffed pork tenderloin, wrapped in bacon, I like to smoke it at a higher heat. During the next couple weeks I will be sharing a lot of recipes with different types of stuffing that are all excellent. Repeat with … After being in the smoker for 1 hr and 30 min internal temp is 168. Sprinkle the remaining 2 tablespoons of whiskey on top of the brown sugar. With about 30 minutes left of smoking, brush the honey all over the bacon and then continue smoking until fully cooked. In a small bowl, mix together the roasted red pepper with the cream cheese and mozzarella cheese. Smoking a pork tenderloin is a wonderful thing. Hope that helps! The other reason I do this is because it is bacon! Remove the pork tenderloins from the smoker and let them rest for about 10 minutes. Variation: I’ve written this recipe for a pork loin roast, which is readily available, quick to prepare, and easy to serve. Close up the tenderloins ensuring that the cheese stays inside the pocket of the meat. Sign up and get a free ebook of Raichlen’s Burgers plus weekly recipes and tips straight from Steven Raichlen! Remove the Smoked Bacon-Wrapped Pork Loin when the internal temperature has reached 145-150F, and let it rest for 15 minutes before slicing. It is reasonably priced, super tender and has a wonderful flavour when it comes out of the smoker. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, […]. I love this recipe! Ingredients. Along with the cheeses, I also mixed in some minced roasted red peppers which provides a wonderful rich flavour to the stuffing. TX. You don’t want to cook pork more than 150F, especially pork loin, or it’ll dry out. But, my favourite way to prepare a smoked pork tenderloin is to stuff it. I wrap the stuffed meat in bacon. 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.