Fingerling Potatoes with Fresh Parsley and Chives, Easy Grilled Corn with Chipotle-Lime Butter, Grilled Sweet Potatoes with Gorgonzola Spread, Do Not Sell My Personal Information – CA Residents. Rub the roast with roasted garlic extra virgin olive oil and season with a liberal amount of Plowboy's BBQ Bovine Bold rub. Is there any special equipment required? In this recipe, the salt content is relatively low so you can brine it for an extended period of time. It is mandatory to procure user consent prior to running these cookies on your website. As your meat warms up, now is a perfect time to preheat the grill. To check, stick an instant-read thermometer into the center of the pork loin, being careful not to overshoot and hit the grate. Keep reading to learn how to grill pork tenderloin step-by-step. For the juiciest meat you’ll ever cut into, let the pork rest on a platter covered with foil for at least 10 minutes. Smoked Bacon Wrapped Pork Loin (387 downloads). Searing your meat before wrapping it up in bacon slices introduces some new flavor depths you otherwise wouldn't be able to get, as the surface of the meat will be covered and unable to touch the grill grates during cooking. Toss in some charcoal and light it, closing the lid to let the heat build up inside. Pork loin does very well when brined, and especially well when the brine is injected. Next, place the tenderloins into a resealable, gallon-size plastic bag or pan with deep sides. When selecting a pork tenderloin, look for a piece of meat that is roughly one pound and contains some marbling throughout the meat. When the temperature is where you want it, add on your wood and fill the water tank of your smoker, working quickly and placing on the grates before closing the lid when you're done to let smoke and steam work their magic. If fact, it’s considered to be just as lean as a chicken breast. Save this recipe in your Cave Tools BBQ app or download other recipes from the community recipes exchange! Look for thinly sliced bacon and weave it around the pork loin. Turn the pork occasionally to ensure all sides of the pork have a chance to soak submerged in the marinade. For best results, you’ll want to carefully trim the silver skin off of the meat using a sharp knife. The fat will render as the pork cooks, flavoring the meat and keeping everything nice and moist. These cookies will be stored in your browser only with your consent. You can inject in other spots inside the loin, too, if you still have some of the solution left over after the first round. You can use toothpicks to keep the bacon in place, if you like. Here are a few ideas to get you started: Lauren Habermehl is a recipe developer, food photographer and creator of the blog, Frydae. I've used items properly vacuum sealed and frozen 6+ months later with no problems. After your loin gets to 145 degrees, remove it to a foil-lined baking pan and cover the top loosely with more foil. This category only includes cookies that ensures basic functionalities and security features of the website. Mix up a brine consisting of 7 cups of cold water, 2 cups of apple cider, 1 cup of kosher salt, half … The main way to tell them apart is by size. Let the meat rest like that for one hour undisturbed, letting it relax and reabsorb some of its juices. It’s easiest to bacon wrap a loin when the bacon is thin. Sorry, your blog cannot share posts by email. Pork tenderloin often has a thin, shiny layer of tough connective tissue on it that’s called silver skin. As noted before, marbling is known to provide great flavor profiles. Leave a comment down below, and remember to share this guide with a friend who tragically hasn't had the marvelous experience of eating a fresh bacon wrapped smoked pork loin before. Now all your hard work is about to pay off. Toss the pork loin in a hot, dry pan and sear on all sides, removing the pork loin to a plate to cool down. In a small bowl mix together 2 cups of apple cider, half a cup of brown sugar, two tablespoons each garlic and onion powder, and a tablespoon of cayenne pepper into everything has dissolved. Necessary cookies are absolutely essential for the website to function properly. In order to make your own smoked bacon wrapped pork loin, you'll have to gather a few ingredients. You say you’ve never grilled pork tenderloin before? 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. While they’re both cut from the same loin region of the pig, they have very different textures, taste and preferred cooking methods. Turn the meat occasionally and bast with the reserved marinade. The tenderloin is very small and is cut from the backbone. With your loin assembled, you can finally begin cooking it. The loin is a very large cut from the back of the animal. Let's get started. Lightly salt and pepper the outside of the meat, using as little seasoning as possible while covering every side. A whole pork loin can brine from 2 to 3 hours if the mixture is very salty, or up to two days if the solution has less salt.