If you have an Instant Pot, this Pork Loin recipe is a great one to try. Love your stuffing mixture. Bacon wrapped oink? It’s easy, has great flavor and makes plenty. This spiced bacon-wrapped pork loin is finished with a tangy, seasoned brown sugar glaze. Set the smoker to 275F using wood of choice (hickory, apple or cherry work great). How do I adjust the smoke time? Awesome stuff! With about 30 minutes left of smoking, brush the honey all over the bacon and then continue smoking until fully cooked. Made in an electric Bradley smoker. If you like, serve barbecue sauce alongside. https://www.foodnetwork.com/.../bacon-wrapped-pork-tenderloin-4721167 Close up the tenderloins ensuring that the cheese stays inside the pocket of the meat. Check out the pic below and you can see that just a little bit of cheese was bubbling out. Stuffing meat is great, but there is always the fear of the stuffing spilling out. A temperature of 275F works very well and, when stuffed, I prefer to smoke till 165F. 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. Fold the roast back together (like closing a book) and sprinkle the remaining rub over the outside. I am a newbie and want to try this tomorrow. I used some peppered tenderloin I had and they worked great! Sprinkle with the salt and pepper. This website is filled with lots of recipes highlighting my culinary journey. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, […]. Open the roast up as you would a book. It may be wise to have the tenderloins with the cut open side facing up, so that any melted cheese will stay in the pocket and not ooze out. Lay down 2 large pieces of butcher’s twine on your work surface. And just for polish, there’s a Tennessee whiskey glaze. Thanks very much for sharing the recipe!! Extreme Smoking, Episode 208: Rise and Smoke: Breakfast Hits the Smoker, 1 center-cut piece of pork loin (2½ to 3 pounds), 3 tablespoons Tennessee whiskey, 2 tablespoons of your favorite barbecue rub, 3 tablespoons Dijon mustard, 3 tablespoons salted butter, 3 tablespoons brown sugar. Repeat with … Spread the cheese and red pepper mixture evenly in the openings of the pork tenderloin. This look delicious. Site by Being Wicked, Porchetta (Italian Garlic and Herb Stuffed Pork Loin), Episode 208: The Best BBQ You've Never Heard Of, Episode 105: How to Smoke When You Don't Have a Smoker, Episode 110: Yum Kippers—Fish Gets Smoked, Episode 111: Smoking the Competition—Our Tailgating Show, Episode 112: You Can Smoke What?! Thanks for the recipe. 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. Prep Time: 10 minutes. It is reasonably priced, super tender and has a wonderful flavour when it comes out of the smoker. I am a foodie and a self taught cook who loves to prepare food for my family. Press the remaining 2 slices against the long sides of the roast. Take it out of the smoker once the internal temperature reaches 165F. Terms & Policies | Privacy Policy Leftover Turkey Cranberry Sandwich – Chaffle Style! This smoked porchetta recipe is a pretty healthy alternative to the original, since it's made with a leaner pork loin and not a fatty pork belly. Plus it adds great flavor. https://leitesculinaria.com/220624/recipes-bacon-wrapped-pork-roast.html Rinse and pat the roast dry. It’s got easy, has great flavor and makes plenty. This Bacon Wrapped Maple Glazed Pork Loin can easily be cut into thin slices and will feed a crowd. After being in the smoker for 1 hr and 30 min internal temp is 168. 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. https://recipes.sparkpeople.com/recipe-detail.asp?recipe=2697055 Step 3: Make the glaze: Combine the butter, brown sugar, mustard, and whiskey in a saucepan and boil until syrupy, 4 to 6 minutes. My roast is 2.3 lb. TX. Sprinkle the inside of the roast with 1 tablespoon of the whiskey and let it marinate for 5 minutes. The bacon will cook up sweet and crispy and it really helps keep the pork moist. This pork loin roast can be the centerpiece of a feast when you use a large boneless pork loin of 5 to 6 pounds. If using a gas grill, place … Thank you very much. Coat the top and sides of the roast with the Dijon mustard. The result is a bacon that is perfectly cooked, pork that is still moist and a cheesy stuffing that is gooey and delicious! If you do, you’ll need to increase the cooking time by 1½ to 2 hours on a grill or 3 to 4 hours in a smoker. Smoke it at 250-F for about 3 hours, or bake it in a 350-F oven for about 90 minutes (depending on the size and how cold the meat was when you put it in the oven. Perfection. Set the roast on top of the bacon, positioning its long side parallel to the bacon. Wrap the tenderloins with the bacon and place on smoker rack. In a small bowl, mix together the roasted red pepper with the cream cheese and mozzarella cheese. Tie each piece of string together around the roast so that they hold the slices of bacon against it. Variation: I’ve written this recipe for a pork loin roast, which is readily available, quick to prepare, and easy to serve. This results in a moist, nicely smoked piece of meat. To test for doneness, insert an instant-read meat thermometer into the side of the roast: The internal temperature should be about 160°F. Tying a stuffed cut of meat with kitchen twine helps to keep the stuffing where it is supposed to be. If you don’t have a smoker, you can make this beauty in the oven. Cook the roast until cooked through, 1 to 1½ hours. This pork loin roast can be the centerpiece of a feast when you use a large boneless pork loin of 5 to 6 pounds. I roasted my own sweet peppers the night before also. This does multiple things to help the finished product. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium, then toss all of the wood chips or chunks on the coals. No bacon, don’t have time for a store run, next time. Bible. I stuffed a large tomato with the remaining cream cheese and cooked for 15- 20 min. I find the more uniform the loin, the easier it is to stuff and no one gets a medallion with less cheese. But you can certainly use a pork shoulder. Start basting the roast with some of the glaze after 30 minutes and continue basting every 15 minutes. Wrapped in bacon. Sign up and get a free ebook of Raichlen’s Burgers plus weekly recipes and tips straight from Steven Raichlen! That will help prevent the pork from overcooking. Wow… I made this on my camp chef smoker…wow it actually impressed me.. delicious.. tastes just exploded in my mouth. Holding knife horizontally, slice the pork tenderloin in half being careful not to pierce through the other end. That is the best way to gauge and monitor the smoking. Jalapeno cream cheese and a roasted orange pepper, some grated parmesan and some kale.. 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. Or, take a picture to share on Instagram and tag me @theblackpeppercorn. Kept that thing at about 270 for a couple of hours. Steven Raichlen, a national barbecue treasure and author of The Barbecue! 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). Step 4: Set up the grill for indirect grilling and preheat to medium. The bacon wouldn’t reach around this fatty so I used toothpicks to hold it in place and keep the tenderloin from losing all the yummy goodness packed in there. Slice the roast crosswise and drizzle any remaining glaze over it. All you need is a fresh pork tenderloin, some bacon, and some Cajun spice dry rub. 2 pork tenderloin; 1/3 cup roasted red peppers diced; 1 cup cream cheese softened; 1 cup grated mozzarella cheese; 10-12 bacon … Oven-Roasted Pork Loin. Try to keep the temperature steady and as close to the temp in the recipe as possible. This is the perfect dish for meal prepping! Ingredients. Lay out 5 strips of bacon and roll one pork tenderloin to fully wrap them. Set the glaze aside. Great idea to spice up the norm. OK – this was the BOMB. Step 6: Transfer the cooked roast to a cutting board and let it rest for 5 minutes, then remove and discard the strings. Just check the temperature when it is cooking. 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… Yummy. Also use the indirect grilling method with the coals off to the side. Trim the pork tenderloins of any fat and membrane. You don’t want to cook pork more than 150F, especially pork loin, or it’ll dry out. Cook Time: 2 hours 30 minutes. A delicious recipe of bacon wrapped smoked pork tenderloin stuffed with roasted red peppers and cheese.