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How to make it

  • <b>Brine</b>
  • <br>
  • 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.
  • <br>
  • <b>Bacon Prep</b>
  • <br>
  • 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.
  • <br>
  • <b>Pork Loin Prep</b>
  • <br>
  • 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.
  • <br>
  • 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.
  • <br>
  • ***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.
  • <br>
  • <b>Wood</b>
  • I used Hickory to smoke with but Pecan or even Apple would be great.
BS - Before Smoker   Close
AS - After Smoker   Close

Reviews & Comments 11

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  • smoke 6 years ago
    Was this review helpful? Yes Flag
    " It was excellent "
    77mini ate it and said...
    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".

    Next time the smoker gets fires up, a few of these will be in there. Thanks! 5 Forks.
    Was this review helpful? Yes Flag
    " It was excellent "
    notyourmomma ate it and 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.
    Was this review helpful? Yes Flag
  • ntycupid 10 years ago
    P.S. What is Dale's Seasoning? I haven't seen here in the great white north
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  • ntycupid 10 years ago
    omg...let's get married! Sounds like something worth dying for.
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  • chriesi 10 years ago
    That is fantastic.
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  • mpierce 10 years ago
    This sounds great going to keep this one.
    Thanks, Mark
    Was this review helpful? Yes Flag
    " It was excellent "
    jenniferbyrdez ate it and said...
    I did NOT rate this recipe a 3. I rated it a 5. Does anybody know what is going on with these **** ratings.
    Was this review helpful? Yes Flag
    " It was not good "
    mystic_river1 ate it and said...
    How creative and yummy!
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  • rosemaryblue 10 years ago
    PQ, that's smoked pork loin with no pretenses! Dale's Seasoning paired with Maple Syrup...."ain't shabby"!! :)
    Was this review helpful? Yes Flag
  • lunasea 10 years ago
    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! =)
    Was this review helpful? Yes Flag

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