Bacon Wrapped Roasted Pork Loin - Man-oh-man ... it doesn't get any better than this!! Course, bacon makes EVERYTHING taste that much better and this recipe does not disappoint. Boneless pork loins are mildly favored, are relatively lean, and best cooked using low-and-slow method, moderate heat, or a combination of both. I prefer to infuse a touch of Hickory smoke before increasing the pit temperature and cooking the roast to an internal temperature of 145ºF. Yesterday I decided to take the roast over the top by wrapping it in Hickory smoked bacon and am I glad I did ...
Preheat your wood pellet smoker-grill (I prefer using a MAK 2 Star General) to 180º-190ºF with Hickory barbecue pellets and smoke the bacon wrapped pork loin for 45 minutes before increasing the pit temperature to 350ºF. Roast the pork loin roast at 350ºF until the internal temperature at the thickest part of the roast reaches 145ºF. Rest the pork loin loosely under a foil tent for 15 minutes before carving against the grain and serving.
With the rising costs of meat prices it's easy to save yourself $2+ a pound by carving up your next pork loin yourself. 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. Vary the size of the roasts and/or thickness of the boneless chops depending on your family needs and preferences.
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. Note the marbling in the ribeye roast. As noted before, marbling is known to provide great flavor profiles. If you don't own a vacuum sealer I highly recommend you purchase one so that you can preserve meats, poultry, and seafood in properly sized portions. I've used items properly vacuum sealed and frozen 6+ months later with no problems.
Trim the fat cap and silver skin from the boneless pork loin. Rub the roast with roasted garlic extra virgin olive oil and season with a liberal amount of Plowboy's BBQ Bovine Bold rub. Wrap the seasoned pork loin with plastic and refrigerate overnight.
A bacon weave is easy to create. Note in the photos above how the bacon slices are easily interwoven. I created the bacon weave on parchment paper which was used to roll the bacon around the seasoned sirloin pork roast. 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.
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