Bacon wrapped pork loin - how would you cook it?
- Thread starter Brian_D
- Start date
Timothy F. Lewis
TVWBB 1-Star Olympian
Indirect, not too hot or the bacon will burn before the pork has cooked.
When She Who Must Be Obeyed picks out something it’s always up to me to figure out how to make something edible out of it!
Good luck, I have always found those things to be way too salty for me.
When She Who Must Be Obeyed picks out something it’s always up to me to figure out how to make something edible out of it!
Good luck, I have always found those things to be way too salty for me.
Chris in Louisiana
TVWBB All-Star
I'd be tempted to remove the bacon. I like bacon, but not wrapped around other meats.
My best luck with a hunk of pork loin was to dry brine it overnight, add a little more seasoning and then cook slowly on the kettle rotisserie. Try to avoid drying it out.
My best luck with a hunk of pork loin was to dry brine it overnight, add a little more seasoning and then cook slowly on the kettle rotisserie. Try to avoid drying it out.
MikeS in Alaska
TVWBB Fan
I like to wrap pork tenderloin in bacon then grill with indirect heat.
A pork loin is a different matter, I would look at unwrapping it then do a wet brine or injection of some sort and loosely drape the bacon over it. Then indirect heat until center is desired temp. It's easy to end up with a dry chunk of pork. Don't ask.
A pork loin is a different matter, I would look at unwrapping it then do a wet brine or injection of some sort and loosely drape the bacon over it. Then indirect heat until center is desired temp. It's easy to end up with a dry chunk of pork. Don't ask.
Brad Olson
TVWBB Diamond Member
Brian, you could always slice it before cooking and then wrap a piece of bacon around the edge of each steak.
Timothy F. Lewis
TVWBB 1-Star Olympian
The thing is a lot of those things that are “factory marinated” (hence, the “Too salty” comment.
I’d still go indirect slowly and slice as best possible.
I’d still go indirect slowly and slice as best possible.
Jerry N.
TVWBB Emerald Member
I agree with the others who say to remove the bacon. I’ve just never been able to make it work. The bacon doesn’t cook well, it doesn’t improve the moisture of the loin and everyone just removes the half cooked bacon when you put a slice on their plate.
Personally, I’d remove the bacon, brine it, cut it into nice size pork chops and then smoke them.
Personally, I’d remove the bacon, brine it, cut it into nice size pork chops and then smoke them.
D Livingston
TVWBB Fan
I actually cooked up a packaged, pre-marinated, bacon wrapped pork tenderloin for last evening's dinner. I set up the kettle for two zones, and seared the tenderloin (with bacon still on it) over direct heat for a couple of minutes all the way around to firm up the bacon. Then I moved it over to the indirect side, added corn on the cob on a raised rack, covered it, and pulled it off at 147 degrees. The bacon wasn't nice and crisp like at breakfast, but it wasn't rubbery either. The pork was delicious and very tender.
