Smoked Bacon Pork Loin

Updated: Oct 31, 2020

Whether you're just beginning smoking or you're grill master status, this easy to make "Sweet Heat" smoked bacon wrapped pork loin is a delicious recipe to try for dinner! Here's how to make it happen! Customized cutting boards make great gifts by the way!

If you're in the market for an electric smoker, I highly recommend the Masterbuilt Electric Smoker. It is a set the temp and let it cook type of smoker. I'm using my electric smoker for this cook because it is easiest for my schedule today - I didn’t have time between running around today to monitor a charcoal cook.

STEP 1: You can use any size pork loin (the one pictured was 4lbs).

STEP 2: Trim the layer of fat off. Here's why - We are wrapping this loin in bacon before we smoke it, so we want the bacon flavor and bacon fat to saturate into the loin. This is much easier to achieve with the fat removed from the loin. Victorinox Knives are awesome if you're looking for a reliable one.

STEP 3: You can use regular yellow mustard or spicy brown mustard, depending on your taste preferences. Rub the mustard all over the pork loin. This serves two purposes - 1. Flavor and 2. It acts as a binder for the rub in step #4. A BBQ Mop can be used for this process

STEP 5: Make a dry rub – You can buy one at the store or make your own. I made one today using onion powder, garlic powder, mustard powder, brown sugar, cayenne pepper, chili powder, paprika, ground sea salt, and black pepper

Mix all of these together in a bowl, then sprinkle on the entire pork loin

STEP 6: The bacon weave! Not only does the bacon weave add flavor and taste delicious, but it also makes the presentation of your cook look fantastic. Make a checkerboard pattern and weave the bacon together. Tuck the ends under the pork loin. Cooking racks

STEP 7: Use more of the dry rub you mixed up and put over top of the bacon. You can make this layer about half the amount of the last time. You want just a light dusting to add flavor and the brown sugar melts and caramelizes the bacon.

STEP 8: Now its time to fire up the smoker. You will smoke at a temperature of 225 degrees F and smoke for 30 minutes per 1 lb. In this case I smoked the 4 lb pork loin for 2 hours. You will want to have a probe thermometer to check the internal temperature- When it reaches 145 degrees F, it is done!

When it comes to the question of "What type of wood do I use to smoke with?" That is really up to you. I regularly use the Jack Daniels Whiskey Barrel Smoking Chips when smoking chicken and pork. Apple and cherry are also two popular ones for pork products, but there are many others available to try!

Remember, lay the smoke on thick from the beginning - Smoke absorption into the meat happens up to an internal temperature of 140 degrees F (Typically the first 4-6 hours of a cook, but in this case we are only cooking for 2 hours so you want to lay the smoke on thick the first half of the cook)

STEP 8: once the internal temp of 145 degrees is reached, take the pork loin out and let it rest for 10-15 minutes before slicing and serving. Enjoy!!

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