Chef Tom fires up the Yoder Smokers YS640s Pellet Grill to smoke up an incredibly delicious, simply executed Bacon Wrapped Barbecue Pork Loin!
WHAT YOU'LL LOVE
- Trimmed and injected loin: Removing the fat cap and silver skin and injecting marinade seasons the lean loin from the inside and adds moisture before it ever hits the grill.
- Bacon wrapped and tied: Wrapping each slice around the loin and tying it with twine bastes the pork in rendered bacon fat as it cooks and keeps the wrap in place.
- Smoke low, finish hot: Smoking at 250°F to 135°F builds flavor, and a 500°F direct-flame finish crisps the bacon.
- Bourbon mustard glaze: Mustard, brown sugar, bourbon, hot sauce, and butter simmered for about three minutes make a sticky glaze brushed on as the loin finishes.
Bacon Wrapped Barbecue Pork Loin
Tom Jackson
Rated 5.0 stars by 2 users
Category
Entree
Cuisine
American
Servings
6-8
Prep Time
30 minutes
Cook Time
3 hours 15 minutes
Calories
689
Tantalize your taste buds with Chef Tom's Bacon Wrapped Barbecue Pork Loin! Our recipe gives you succulent pork loin smoked to perfection and wrapped in bacon, creating a heavenly flavor combination. Try this simple, yet irresistibly delicious recipe today!
Ingredients
-
1 (3 lb) Cheshire Pork Boneless Center Cut Pork Loin
-
Smoke on Wheels Pork Marinade & Injection
-
R Butts R Smokin’ Cherry Habanero Seasoning
- 1 lb bacon, sliced
-
1/2 cup Holmes Made Smoky Cowboy Mustard
- 1/2 cup brown sugar
- 1/4 cup bourbon
-
2 tbsp Killer Hogs Hot Sauce
- 2 tbsp butter
For the bourbon glaze:
Directions
Preheat your Yoder Smokers YS640s Pellet Grill to 250ºF, set up for smoking.
Trim the fat cap and silver skin from the surface of the loin. Using a marinade injector, inject the loin with Smoke on Wheels Pork Marinade & Injection.
Season with R Butts R Smokin’ Cherry Habanero Seasoning.
- Lay out enough slices of bacon to cover the surface of the loin.
Lay the loin on the bacon slices, perpendicular to the slices. One by one, wrap each slice around the loin. Using kitchen twine, tie the roast to secure the bacon.
- Smoke the Bacon Wrapped BBQ Pork Loin on the second shelf of the pellet grill until the internal temperature reaches 135ºF.
While the loin is smoking, prepare the bourbon glaze. Combine all ingredients in a Lodge 8” Cast Iron Skillet and bring to a simmer. Reduce heat and cook until the brown sugar is dissolved and the sauce is slightly thickened, about 3 minutes.
- When the loin reaches 135ºF, remove it from the grill. Remove the second shelf from the grill. Increase the grill temperature to 500ºF and set up for direct grilling.
- Grill the loin over direct flame until the bacon begins to crisp, then move to the indirect side of the grill (away from the flame) and baste with the bourbon glaze.
- Continue cooking until the internal temperature reaches 145ºF.
- Remove the loin from the grill and immediately brush again with the bourbon glaze.
Recipe Note
Recipe FAQ
Why trim the fat cap and silver skin before injecting?
Removing them lets the seasoning sit directly on the meat, and the silver skin doesn't soften as it cooks. The bacon supplies the fat, so the loin doesn't need its own cap.
Why inject a pork loin with marinade?
Pork loin is lean and can dry out. Injecting puts seasoned moisture deep into the meat so it stays juicier through the smoke and the hot finish.
Why lay the bacon perpendicular to the loin and tie it with twine?
Slices that wrap around the loin cover it evenly, and the twine holds the bacon in place so it doesn't unravel or shrink away from the meat as it renders.
Why smoke at 250°F and then switch to 500°F direct heat?
The low temperature builds smoke flavor and brings the loin gently up to 135°F. The hot, direct-flame stage then crisps the bacon quickly, without overcooking the pork inside.
Why wait until the end to baste with the glaze?
The glaze contains brown sugar, which burns easily over high heat. Basting on the indirect side near the end of the cook lets it set into a sticky coating instead of scorching.
What internal temperature should the pork loin reach?
Cook it until the center reaches 145°F, the USDA minimum for whole-muscle pork, followed by a rest of at least 3 minutes. A rest of about 10 minutes before slicing keeps more juice in the meat.
How do I know the bacon is done?
The bacon is done once it has rendered and turned crisp over the direct flame, and the pork has reached 145°F.
How indoor-friendly is this recipe?
3 out of 5. A 250°F oven followed by a hot broiler or skillet sear can cook the loin and crisp the bacon, and the glaze comes together on the stovetop, but you'd lose the smoke flavor.
Recipe Highlights
Injected, trimmed loin: Seasons and moistens lean pork from inside.
Twine-tied bacon wrap: Bastes the loin and holds its shape.
Smoke low, sear hot: Builds flavor, then crisps the bacon.
Late bourbon glaze: Sets into a sticky coat without burning.
Recommended Recipes
Nutrition
Nutrition
- Nutrition Serving Size
- 6.29 oz
- per serving
- Calories
- 689
- Carbs
- 25 grams
- Protein
- 50 grams
- Fat
- 42 grams
- Sodium
- 1157 milligrams
