Recipe

Hickory Smoked Maple-glazed Bacon-wrapped Pork Loin Recipe

Add Step-by-Step Photos	Possumqueen / All my dishes 6 months ago This recipe was inspired by Lunasea’s Bacon Wrapped Maple Pork Loin. I wanted to do a smoked version and damnnear changed the entire recipe. What I came up with was a whole lot of smoky mouth-watering goodness! The entire loin is gone ... More Servings:0	Possumqueen
	grilled grilled smoked smoked bacon bacon maple maple

BS - Before Smoker

AS - After Smoker

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notyourmom

Ingredients

Brine

2 quarts water (8 cups)

1 cup Dale’s Seasoning

1 cup pure maple syrup

2/3 cup dark brown sugar, packed

1 tsp cracked pepper or coarse ground pepper

1 Tbsp rubbed sage

2-3 bay leaves

5 large garlic cloves, smashed

Tenderloin

Pork tenderloin

2 -3# sliced bacon

Onion powder

Garlic powder

Cracked pepper or coarse ground pepper

2 cups pure maple syrup

Directions

Brine

Take all of your brine ingredients and bring to a boil on the stove, stirring to mix well.

Turn off heat and let cool.

When completely cooled pour into a plastic bowl with lid and submerge tenderloin.

Let these tenderloins soak overnight or longer.

Bacon Prep

Take the maple syrup and put in a bowl, add about 2 tsp or more of cracked pepper

Mix together well.

Separate your strips of bacon and submerge in maple syrup and pepper mix – stir it round a few times to make sure the bacon is evenly coated with the maple and pepper.

Pork Loin Prep

Remove loin from brine – DO NOT throw out the brine, set aside.

Pat loin dry with paper towel

Season loin with garlic powder, onion powder, and a little cracked pepper

Take the tapered end of the pork loin and fold it over, hold it together while you wrap it with a piece of bacon. Overlap your bacon and wrap tightly so you have no loose ends or sagging bacon pieces – and you won’t have to use toothpicks to keep the bacon in place.

Continue wrapping the entire loin. At the end of the last piece of bacon, tuck the end under a piece of bacon that has been tightly wrapped.

Take the leftover maple syrup that your bacon was soaking in and pour over the loin.

Sprinkle bacon wrapped loins with a little more pepper (if you haven’t already gone wild with the pepper in the maple syrup and on the pork loin). Place the loins in the smoker and smoke at 200 – 220 degrees until the meat reaches 165 degrees, remove, wrap in foil and let rest for at least 10 minutes before cutting and serving.

***Oh! The brine that you set aside… in your smoker, if you have a drip/steam pan, instead of using water fill it 1-inch from the top with the brine. If your smoker doesn’t have a steam/dip pan, you can use a foil pan and place it on a bottom rack.

Wood

I used Hickory to smoke with but Pecan or even Apple would be great.

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Comments

lunasea 6 months ago said:
Hey, looks absolutely delicious, PQ...great job and great photos! Thanks for the grill method for smoking. I'll try your version soon and report back. Yeah, baby....yummm.

I love the intro part about the beers...I laughed out loud. Thanks! =)

rosemaryblue 6 months ago said:
PQ, that's smoked pork loin with no pretenses! Dale's Seasoning paired with Maple Syrup...."ain't shabby"!! :)

mystic_river1 6 months ago said:
How creative and yummy!

jenniferbyrdez 6 months ago said:
I did NOT rate this recipe a 3. I rated it a 5. Does anybody know what is going on with these **** ratings.

mpierce 6 months ago said:
This sounds great going to keep this one.
Thanks, Mark

chriesi 5 months, 2 weeks ago said:
That is fantastic.

ntycupid 5 months ago said:
Omg...let's get married! Sounds like something worth dying for.

ntycupid 5 months ago said:
P.S. What is Dale's Seasoning? I haven't seen here in the great white north

notyourmomma 2 months, 3 weeks ago said:
Oh, a fellow smoker!! and I mean that in a good way, LOL I love smoked pork loin and have been known to smoke a mean mess of fish. Great post.

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Alterations

possumqueen 6 months ago said:
On the grill: You can do this on the grill using an indirect grilling method (meaning that you only have a heat source on one side of the grill and you cook/smoke the meat on the opposite side of the heat. You could even place the loins on a roasting rack/grate in sheet pan and cook at about 200 - 200 degrees. Don’t forget the wood chips…

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