Let the meat rest like that for one hour undisturbed, letting it relax and reabsorb some of its juices. Toss the pork loin in a hot, dry pan and sear on all sides, removing the pork loin to a plate to cool down. You may also recognize pork loin when it’s cut into steaks, when it’s called pork chops. You can inject in other spots inside the loin, too, if you still have some of the solution left over after the first round. ​Once the bacon wrapped pork tenderloin has cooled slightly closer to a room temperature​, begin weaving together your bacon s​lices, knitting them together around the pork. Save this recipe in your Cave Tools BBQ app or download other recipes from the community recipes exchange! This category only includes cookies that ensures basic functionalities and security features of the website. sites to earn advertising fees by advertising and linking to amazon.com, © 2020 Smokin' Pete's BBQ - WordPress Theme by Kadence WP. As your meat warms up, now is a perfect time to preheat the grill. In the meantime, you can start on step 3. Direct heat will be used first to give the pork a nice char that locks in flavor and moisture. We trust this model from ThermoWorks ($99) in our Test Kitchen to record accurate temps for all our recipes. Seal bag or cover your sheet pan with plastic wrap; refrigerate 8 hours or overnight. As noted before, marbling is known to provide great flavor profiles. Suck it into your meat syringe and stab into the center of the pork through the side, injecting slowly to avoid spilling out. While some butchers fully trim their pork tenderloins, others will leave a bit of work for you to do once you bring your pork tenderloin home. Having been injected with seasoning and brined for two days, it won't take much to get things perfect. https://www.smokinpetebbq.com/wordpress/bacon-wrapped-roasted-pork-loin https://www.food.com/recipe/bacon-wrapped-pork-loin-chops-424407 Post was not sent - check your email addresses! Next, place the tenderloins into a resealable, gallon-size plastic bag or pan with deep sides. Mix up a brine consisting of 7 cups of cold water, 2 cups of apple cider, 1 cup of kosher salt, half a cup of maple syrup, a fourth of a cup of brown sugar, and 2 tablespoons red pepper flakes, onion powder, and garlic powder. This Blog is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, ​Pinch of salt and freshly ground black pepper. 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. In the meantime, you can start on step 3. It’s also great leftover for tasty pork tenderloin sandwiches. We'll answer these and many other questions as we take a look at a recipe for a smoked bacon wrapped pork loin. Don't worry if it doesn't look perfect, as it won't change how great it'll taste once you're done. Pork pairs well with a variety of herb, spices and flavors so the options are almost limitless. 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. You'll thank us later (and maybe send over your leftovers, assuming there are any). It’s easiest to bacon wrap a loin when the bacon is thin. The fat will render as the pork cooks, flavoring the meat and keeping everything nice and moist. Course, bacon makes EVERYTHING taste that much better and this recipe does not disappoint. Drooling? With your loin assembled, you can finally begin cooking it. A bacon weave is easy to create. When you've gotten all your supplies together, you'll be ready to cook your roast. Place your smoked pork loin on a fancy serving platter and carve it up, taking in every detail of that crispy crust and juicy inside as you do it. If you haven't tried this pork recipe yet, run out and grab yourself some pork loin right now and fix that. Pork tenderloin and pork loin are similar cuts of meat because they are both very lean, but they are cut from different parts of the pig. Leave it out to warm to room temperature for at least half an hour before proceeding further in prepping the roast. For the juiciest meat you’ll ever cut into, let the pork rest on a platter covered with foil for at least 10 minutes. For smokes like this, the ideal temperature is somewhere around 225 degrees Fahrenheit. 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. These cookies will be stored in your browser only with your consent. Help support this Blog by using the link below to Shop Amazon, Each of your purchases via our Amazon affiliation links supports our cause AT NO ADDITIONAL COST TO YOU, Subscribe to Blog