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Not everything that goes into a smoker needs to be covered in a 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.
To say that I love my smoker is an understatement, but ironically, it wasn’t until I moved out of Texas and out of the South, that I purchased one for my own use.
Fast-forward pounds and pounds of deliciously smoked meat, to this show-stoppingly flavorful hunk of meaty goodness.
How to Prepare Smoked Pork Loin
I like smoking pork loin because unlike some tougher cuts of meat, this one doesn’t take all day to smoke, and the pork picks up the smoke flavor fabulously.
I picked up a big long (whole) pork loin when they were on sale at Costco, and then cut it into about thirds. I froze the other two thirds for another day, and with this beautiful hunk near the sirloin end, I got busy.
First, I gave it a rinse to remove any bone shards. Good thing, too!
Then, I smeared about 1/4 cup of Dijon mustard over the top, sprinkled it liberally with salt and pepper, topped it with bacon (folding the bacon down over the sides) and put it on a sheet pan in the smoker.
I wanted to catch all those yummy juices for drizzling on top once sliced, so I used a sheet pan with raised sides. If you don’t have one yet, seriously, get one! I use mine for EVERYTHING!
I put it in my smoker at 225F and it took about 3 hours to come up to 145-150F on my trusty digital thermometer (add one to your wish list!) You don’t want to cook pork more than 150F, especially pork loin, or it’ll dry out.
We had Smoked Bacon-Wrapped Pork Loin for dinner, I had it for lunch, and we’ve got another meal or two. This is the perfect dish for meal prepping!
Oven-Roasted Pork Loin
If you don’t have a smoker, you can make this beauty in the oven.
Simply follow the preparation steps, then cook it at 350 for about 90 minutes or until your digital thermometer (don’t use those lousy and inaccurate analog ones) reads 145-150. Let it rest 10-15 minutes before serving.
How long it takes to cook depends on the size of pork loin you’re using, and how cold it was when it went into the oven.
What To Serve With Smoked Bacon-Wrapped POrk Loin
Does Pork Loin Freeze?
Yes, this dish will freeze once cooked. The best way to freeze this dish is to package the cut (or uncut) cooked meat wrapped tightly in plastic wrap, or shrink wrap it with a vacuum sealer.
It’ll stay fresh in the freezer for up to three months.
To reheat, thaw in the fridge overnight and warm it in a covered dish in the oven at 325-F until warmed through.
Juicy and tender with just a hint of smoke, this Smoked Bacon-Wrapped Pork Loin can also be done in the oven.
- 3 lbs pork loin roast
- 1/4 cup Dijon mustard
- 8 slices of bacon
- 1/2 tsp salt
- 1/2 tsp pepper
- 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.
Amount Per Serving: Calories: 257Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 98mgSodium: 413mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 33g
All recipes reflect approximate nutrition values for your convenience. Data is gathered via Nutrifox, when available, or other similar online calculators. Nutrition values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but readers should make their own calculations if exact calculations are required. Recipe authors are not nutritionists or dieticians and recipes are not to be considered as medical or nutritional advice. Please consult your primary doctor before making any changes to your diet.