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
- 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.
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