Not everything that goes into a smoker needs a brown sugar-loaded dry rub, tasty as those can be. Keto smoked bacon-wrapped pork loin gets big, bold flavor and juicy meat without any of it.
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Not everything that goes into a smoker needs to be covered in a brown sugar-loaded dry rub (as tasty as they may be), and with this Smoked Bacon-Wrapped Pork Loin, you can have big, bold flavors and juicy tender meat in a few hours. Alternatively, you can roast this in the oven. Those instructions are below.
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I did not own a smoker until after I moved away from Texas, which still feels a little backwards given how much BBQ culture is down there. These days I use mine constantly.
No smoker? No problem. This works just as well roasted in a regular oven, and both methods are included below.
Chef Jenn’s Take on Smoked Bacon-Wrapped Pork Loin
Pork loin is a lean cut, and pushing it past 150 degrees is the fastest way to dry it out completely. There is no fat marbling here to forgive extra time on the heat, so a meat thermometer matters more than the clock does.
Rinse the loin first to check for any stray bone shards, a step worth doing even though it feels unnecessary. Smear Dijon mustard over the top as a base for the seasoning, then layer the bacon on top, tucking the ends underneath so it stays put while cooking.
Wood pellet choice actually matters here. Applewood is my favorite with pork, hickory is a solid second choice, and oak or mesquite tend to overpower a cut this delicate. Whichever you use, do not walk away entirely even on a low and slow cook, pull it the moment it hits 145 to 150 degrees.
You do not need to brine this beforehand. The low, slow cook combined with the bacon wrap locks in plenty of juice and flavor on its own. For a paleo-friendly version, use nitrate-free bacon and a homemade mustard instead of store-bought.
What You’ll Love About Smoked Bacon-Wrapped Pork Loin
- Makes enough for dinner plus leftovers for lunch or another meal.
- Big, bold smoked flavor without a single grain of sugar in the rub.
- Works in a smoker or a regular oven, so no special equipment is required.
Ingredients
- Pork loin roast – Rinse first to check for stray bone shards.
- Dijon mustard – Used as a base for the seasoning, homemade if you want a paleo-friendly version.
- Bacon – Nitrate-free if you’re keeping this paleo. Regular sliced works otherwise.
- Salt and pepper – To taste.
How to Make Smoked Bacon-Wrapped Pork Loin
Scroll down for the full recipe card with exact measurements and printable instructions.
Rinse and pat the pork loin dry, checking for any stray bone shards.
Coat the top and sides of the roast with Dijon mustard, then sprinkle with salt and pepper.
Lay the bacon on top with the strips touching, tucking the ends underneath the roast.
Smoke at 250°F for about 3 hours, or bake in a 350°F oven for about 90 minutes, depending on size and starting temperature.
Remove when the internal temperature reaches 145 to 150°F, and let it rest for 15 minutes before slicing.
Make It A Meal
Pair this with Steakhouse Creamed Spinach or Cauliflower No-Mac ‘n Cheese for a heartier plate. Keep the bacon theme going and serve alongside Bacon-Wrapped Pork Tenderloin if you’re feeding a bigger group.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat covered in a 325°F oven until warmed through. This freezes well, sliced or whole, wrapped tightly, for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
No, you don’t. Cooking low and slow until it just comes to temperature AND wrapping it in bacon will help to keep all the juices and flavor locked inside.
It depends on the size of the pork loin, its starting temperature, and your smoker’s temperature. A 3-pound loin takes about 3 hours at 250°F.
No. Cooking low and slow until it just reaches temperature, combined with the bacon wrap, keeps the juices and flavor locked in without a separate brining step.
Yes, follow the same method, just plan on using more bacon to fully wrap the larger roast.
Add Preferred SourceSmoked Bacon-Wrapped Pork Loin
Ingredients
- 3 pounds pork loin roast
- 1/4 cup Dijon mustard
- 8 slices of bacon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Rinse and pat the roast dry. I used a 3-pounder, but any size will do. Just check the temperature when it is cooking.
- Coat the top and sides of the roast with the Dijon mustard. Sprinkle with the salt and pepper.
- Lay the bacon on top, with the strips touching, and tuck the ends in under the bottom of the roast.
- Smoke it at 250-F for about 3 hours, or bake it in a 350-F oven for about 90 minutes (depending on the size and how cold the meat was when you put it in the oven.
- Remove the Smoked Bacon-Wrapped Pork Loin when the internal temperature has reached 145-150F, and let it rest for 15 minutes before slicing.
Notes
Recipe Card Tips.
- Rinse the pork loin first and check for stray bone shards before seasoning it.
- Choose applewood or hickory pellets if smoking. Oak and mesquite tend to overpower a cut this delicate.
- Pull the roast at 145 to 150°F. Pork loin is lean and dries out fast if it goes even a little past that.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
This looks amazing. We have a smoker and it’s been taking up space in the garage. You have inspired me to haul it out and use it. Thank you.
I haven’t used my smoker is some time, this recipe looks like the perfect thing to try.
I just tried it and it was so good!! Everyone at my house loved it!
this is so tasty and juicy, it goes really well with a side of grilled vegetables.
Bacon makes everything better ;D I don’t have a smoker unfortunately but it’s something I’ve been wanting to get for a while now. This looks and sounds marvelous!
I’m glad you included oven instructions because I don’t have a smoker. This pork sure sounds delicious!
Such a genius idea to wrap it in bacon! My husband was raving about this meal and already asked when we could have it again.
This was sooooo juicy and flavorful!!!
Outstanding not only in flavor but tottally tenderizes this pork to be fork tender its a win win recipe!
Oh yum! This pork looks amazing wrapped with the bacon. Definitely big bold flavors with just a handful of ingredients.
I don’t have a smoker, but I do this all the time on the grill or in the oven. Always delicious.
Great idea! Thanks for stopping by to share it! ~Jenn
Cant use your recipes sine it shows 1/2 of ingredients and 1/2 instructions it’s like 1/2 of your web site giving recipes is not there.Im not the only one having this problems many of my friends have the same problem on your website site.Is there a reason for only showing 1/2od your ingeidents and instruction ?
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Did you scroll all the way down to the recipe card? I just checked and the whole recipe is there.
Jenn