Smoked Bacon-Wrapped Pork Loin
Juicy and tender with just a hint of smoke, this Smoked Bacon-Wrapped Pork Loin can also be done in the oven.
Servings: 12 servings
Calories: 215kcal
Ingredients
- 3 lbs pork loin roast
- 1/4 cup Dijon mustard
- 8 slices of bacon
- 1/2 tsp salt
- 1/2 tsp 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.
Nutrition
Serving: 2slices | Calories: 215kcal | Carbohydrates: 1g | Protein: 27g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 81mg | Sodium: 308mg | Potassium: 460mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg