Bacon Pork Loin
Bacon Pork Loin - Another opportunity to test drive my Nephew's new Green Mountain Grills Daniel Boone wood pellet smoker-grill. As I've said many times ... you can cook/smoke great meals on any pellet smoker-grill as long as you take the time to learn your grill. Having said that, I must confess that not all wood pellet smoker-grills are created equal - some are just better than others when it comes to controllers and overall design but once you've mastered your particular pit the results will be scrumptious. For their price range, Green Mountain Grills are a great value, their technology is first rate, and their support is very responsive and helpful.
Picked up an 8 pound Swift Premium Boneless Pork Loin at Costco and decided to roast the pork loin two ways. Half the old fashioned way and the other half wrapped in bacon. Let's face it, bacon always makes everything taste just that much better!!
- Cut 8 pound pork loin into two 4 pound roasts
- Trim excess fat and silver skin from both roasts
- Rub roasts on all sides with extra virgin olive oil and season with Head Country All Purpose Championship Seasoning
- Create a bacon weave using 1 pound of thin bacon
- Wrap one of the roasts with the bacon weave
- Wrap both pork loins in plastic and refrigerate overnight
- Preheat your wood pellet smoker-grill to 350ºF
- Use toothpicks to keep the bacon weave in place
- Roast the pork loins for about 2 hours until the internal temperature reaches 145ºF
- Rest roasts loosely under a foil tent for 15 minutes before slicing again the grain
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