Hickory Smoked Maple-glazed Bacon-wrapped Pork Loin
From possumqueen 16 years ago
- - to make
- Serves 0
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. <br> <br> What I came up with was <b>a whole lot of smoky mouth-watering goodness! Read more </b>The entire loin is gone - what my friends didn't eat they stole for their lunch the next day. <br> <br> This can also be done in the oven or on the grill - just check out alterations below. <br> <br> I didn't include the number of servings, cooking or prep time because that'll depend on what size pork loin you buy, how many beers you drink in between each step and how you plan to cook the thing. (Mine took about and hour and a half in the smoker and I smoked about 4lbs of meat) See less
Ingredients
- <b>Brine</b> shopping list
- <br> shopping list
- 2 quarts water (8 cups) shopping list
- 1 cup Dale’s seasoning shopping list
- 1 cup pure maple syrup shopping list
- 2/3 cup dark brown sugar, packed shopping list
- 1 tsp cracked pepper or coarse ground pepper shopping list
- 1 Tbsp rubbed sage shopping list
- 2-3 bay leaves shopping list
- 5 large garlic cloves, smashed shopping list
- <br> shopping list
- <b>Tenderloin</b> shopping list
- <br> shopping list
- pork tenderloin, 4-5# shopping list
- 2 -3# sliced bacon shopping list
- onion powder shopping list
- garlic powder shopping list
- cracked pepper or coarse ground pepper shopping list
- 2 cups pure maple syrup shopping list
How to make it
- <b>Brine</b>
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- 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.
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- <b>Bacon Prep</b>
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- 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.
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- <b>Pork Loin Prep</b>
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- 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.
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- 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.
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- ***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.
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- <b>Wood</b>
- I used Hickory to smoke with but Pecan or even Apple would be great.
BS - Before Smoker
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AS - After Smoker
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The Rating
Reviewed by 4 people-
I did NOT rate this recipe a 3. I rated it a 5. Does anybody know what is going on with these **** ratings.
jenniferbyrdez
in kenner loved it
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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.
notyourmomma
in South St. Petersburg loved it
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You'll notice my main pic has me with my smoker so I immediately took to this recipe and cannot wait to try. Reminded my of "The Bacon Explosion".
http://www.bbqaddicts.com/blog/recipes/bacon-explosion/
Next time the smoker gets fire...more
77mini
in Buffalo loved it
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