Sunday, August 15, 2010

Bacon-wrapped Smoked Pork Loin

Best. Pork. Ever.
As one knows, I love Bacon. And as much as I enjoy a good Pork Loin, unless you butterfly it and fill it with a horde of unnatural ingredients, it is a dry treat at best. Here is where our good friends bacon & butter help us out.

Here is how:

3 1/2-4 lb. Boneless Pork Loin
1/4 cup Mortons TenderQuick
1 lb Crimini Mushrooms
3 Tbs Dijon Mustard
2 Sprigs Fresh Rosemary
2 Sprigs Fresh Thyme
4 Cloves Garlic
8 Tbs. Melted butter
1 1/2 lbs. Thick cut bacon

Dry Pork loin well and rub with TenderQuick. Wrap in a few layers of Plastic wrap and refrigerate for 24 hours.

Remove Pork and rinse WELL. Let dry on rack.

In food processor, combine mushrooms, mustard, rosemary, thyme, garlic and 2 Tbs of the melted butter. Pulse to a course 'paste'. Season.

Using Meat injector, randomly inject pork with remaining melted butter into centers.

Pat mushroom/herb 'paste' onto all sides of pork loin

Lay down plastic wrap and weave bacon into a 'sheet' and set pork on top. Pull up on sides, and then flip over so seam is on bottom as shown.

Transfer to rack and let sit for an hour to 'pellicle'

Smoke @225 degrees for 3.5-4 hours until you reach 150 internal temp. I use Mesquite and Hickory, as it can stand up to some pretty strong flavor.

1 comment:

  1. Welcome to my blog and to the blogosphere. Looks like you're doing stuff I'm sure going to read about.