Bacon Wrapped Smoked Pork Loin is loaded with flavor and easy to make. The smoker cooks the pork loin perfectly with simple ingredients.
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Bacon Wrapped Smoked Pork Loin Recipe:
Wrapping the slices of bacon around the pork loin locks in the flavor and keeps it juicy. The seasoning that we used is easy and is mixed with ketchup. You can also use BBQ sauce instead.
The smoke flavor and juicy pork loin makes this recipe a family favorite. We love to add a side dishes of roasted greens beans and potatoes for a complete meal idea. If you love this recipe, you are going to love this bacon wrapped pork chop recipe or Smoked Stuffed Pork Loin.
What is the Best Bacon to use?
Strips of bacon are wrapped around this pork loin for added flavor. Feel free to use different flavors of bacon. You can choose from smoked bacon or peppered bacon. We like to use the regular cut bacon but you can use the thicker cut.
- Pork Loin Roast
- Slices Bacon
- Brown Sugar
- Onion Powder
- Black Pepper
- Dried Oregano
- Garlic Powder
- Kosher Salt
How to Make Bacon Wrapped Pork Loin in the Smoker:
- Step 1 – Prepare the Smoker – Preheat your smoker to 275 degrees Fahrenheit. Rub the smoker grill gates with oil to keep the bacon wrapped pork loin from sticking to the grates.
- Step 2 – Add the Wood Chips – Load the smoker with apple, maple or hickory wood chips (whichever you prefer).
- Step 2 – Mix the Seasoning – In a small mixing bowl stir together the ketchup, brown sugar, and onion powder. Add in pepper, oregano, garlic powder and salt.
- Step 3 – Add seasoning to pork loin – Brush this sauce all over the pork loin. Wrap the seasoned pork loin with the bacon slices making sure that each slice overlaps the previous slice. Secure the bacon to the pork loin roast with toothpicks.
- Step 4 – Place pork loin in smoker – Place the roast directly on the grill grates in the smoker.
- Step 5 – Smoke Pork Loin – Close the lid and smoke for 2-2 ½ hour. Smoke until the pork reaches an internal temperature of 145 degrees Fahrenheit.
- Step 6 – Remove Pork Loin – Remove the pork loin from the smoke and place it on a plate. Cover the pan with aluminum foil and let the pork rest for 20-30 minutes.
- Step 7 – Broil Bacon – If the bacon is not fully browned. Broil for 2-3 minutes rotating the pork loin halfway through the cook time.
- Step 8 – Serve and Enjoy – Then the pork is ready to slice, serve and enjoy.
How Long to Smoke a Bacon Wrapped Pork Loin:
This pork loin recipe is smoked for about 2 ½ hours. Make sure to preheat the smoker to 275 degrees and oil the grill grates.
This recipe is made with a pork loin and not a pork tenderloin recipe.
How do you know when Pork Loin is Cooked?
When grilling pork tenderloin I use an instant read meat thermometer. This make sure that the pork is cooked to the right temperature before serving.
A fully cooked pork loin will be done when the internal temperature reaches 145 degrees. Make sure to allow it to rest for about 30 minutes.
Smoke Pork Loin Recipe Tips:
- Smoked Pork Tenderloin – Make sure to use a pork loin not a pork tenderloin for this recipe.
- Prepare Smoker – Make sure to preheat the smoker and oil the grill grates befor adding the pork loin. You will place the bacon wrapped pork loin directly on the grill grates. There is no need to wrap in foil.
- Seasoning – Fully cover the pork loin with the ketchup seasoning blend. This gives the pork loin so much flavor.
- Bacon – Add the bacon weave to the pork to ensure it is fully covered. Use a toothpick to secure the bacon.
- Allow to Rest – After removing the pork loin from the smoker, allow it to rest. Rest for 30 minutes before slicing.
- Crispy Bacon – To make the bacon crispy. Place the pork loin in the oven to broil for a few minutes.
- Silver Skin – If you pork loin has a silver skin, you will want to remove with a sharp knife.
- Cut of Meat – We have used different cuts of meat in the smoker. You can also smoke bacon wrapped chicken breast.
- Seasoning – Feel free to change the seasoning for your pork loin. Add in paprika or red pepper flakes for added flavor. Feel free to mix in maple syrup for a sweet and savory flavor.
- Cheese – Feel free to add a layer of cheese before wrapping the bacon around the pork loin.
How to Store Leftovers:
- Storing your Leftovers – Refrigerate any leftovers in an air tight container for up to 5 days.
- Reheating your Leftovers – You can either microwave your leftovers or place them on a baking sheet and heat. Place in a preheated oven of 350 degrees.
- Freezing your Leftovers – Pork loin can be frozen if placed in a air tight freezer safe container. It will stay good for up to 3 months. Thaw in the refrigerator when you are ready to serve.
What to Serve with Bacon Wrapped Smoke Pork Loin:
This is a great recipe to serve for a weekend BBQ with friends and family. You can easily serve with roasted sides or make some on the grill.
Frequently Asked Questions:
Pork Tenderloin is long and thin and you can make smoked bacon-wrapped pork tenderloin cooking times may change. Pork Loin is twice as wide but both come from the back of the pig.
You can use any type of wood chips that you prefer. You can use hickory wood chunks, cherry or apple wood chips.
Take the bacon out of the package and begin wrapping the bacon around the pork loin. Make sure to allow the bacon to overlap which helps to lock in the flavor and moisture. Secure the ends of the bacon with toothpicks.
Print Recipe for Bacon Wrapped Smoked Pork Loin:
Bacon Wrapped Smoked Pork Loin
- Preheat your smoker to 275 degrees Fahrenheit and rub the smoker grill gates with oil to keep the bacon wrapped pork loin from sticking to the grates.
- Load the smoker with apple, maple or hickory wood chips (whichever you prefer).
- In a small mixing bowl stir together the ketchup, brown sugar, onion powder, pepper, oregano, garlic powder and salt.
- Brush this sauce all over the pork loin and wrap the seasoned pork loin with the bacon slices making sure that each slice overlaps the previous slice. Secure the bacon to the pork loin roast with toothpicks.
- Place the roast directly on the grill grates in the smoker.
- Close the lid and smoke for 2-2 ½ hour until the pork reaches an internal temperature of 145 degrees Fahrenheit.
- Remove the pork loin from the smoke and place it on a plate. Cover the pan with foil and let the pork rest for 20-30 minutes.
- If the bacon is not fully browned, broil for 2-3 minutes rotating the pork loin halfway through the cook time.
- Then the pork is ready to slice, serve and enjoy!
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