Prep Time: 20 mins | Cook Time: 2 hrs | Total Time: 2 hrs 20 mins | Servings: 6 people
Rock your next bbq with this nerve crushing Bacon Wrapped Pork tenderloin with Maple Glaze. A perfect backyard smoker star to excite everyone!
Ingredients
Pork Loin:
2 Pork Tenderloins trimmed
2 tablespoons of Dijon Mustard
2 pounds of Bacon
¼ c of Maple Syrup
Seasoning:
1 tablespoon of Sea Salt
1 tablespoon of Black Pepper
½ tablespoon of Garlic Powder
½ tablespoon of Onion Powder
½ tablespoon of Smoked Paprika
½ tablespoon of Brown Sugar
How to make Bacon Wrapped Pork Tenderloin with Maple Glaze
Step 1: Trim the excess fat or silver skin from the pork tenderloins. Smoother them with dijon mustard.
Step 2: Place the seasoning ingredients in a bowl. Mix to combine, then rub onto the pork loins. Place the pork loins in the fridge and rest for at least 15 minutes.
Step 3: To make the bacon weave. Layer 7 to 8 bacon strips on a parchment parallel to each other. Weave a single bacon slice at the end of the bacon strips, perpendicular to the other slices. And every other slice laying on top and underneath the strip. Do this until you made a full weave enough to cover the pork loin.
Step 4: At one end of the bacon weave, place the pork loin. Start rolling the parchment to wrap the bacon. Note to only begin with the parchment and to stop as it will become tangled in the weave.
Step 5: When done, using a butcher twine, truss the bacon-wrapped pork loin. This will keep everything in tack when on the grill. Place the tied pork loin in the fridge to set for at least 15 minutes.
Step 6: Prepare the smoker/indirect grill. Preheat it to 350 degrees F. For extra smoke, add a cherry or hickory wood chunks/chips to the smoker/grill.
Step 7: When ready, put the pork loin on the preheated smoker. Cook for about 2 hours or until the internal temperature of the pork loin reaches 145 degrees.
Step 8: Brush the heated maple syrup on top of the pork loin when it is almost close to done. But keep the pork loin on the smoker for a few minutes to caramelize.
Step 9: Pull the pork loin off the smoker and allow it to rest for at least 8 to 9 minutes before slicing. Serve and enjoy!
Ingredients
- Pork Loin:
- 2 Pork Tenderloins trimmed
- 2 tablespoons of Dijon Mustard
- 2 pounds of Bacon
- ¼ c of Maple Syrup
- Seasoning:
- 1 tablespoon of Sea Salt
- 1 tablespoon of Black Pepper
- ½ tablespoon of Garlic Powder
- ½ tablespoon of Onion Powder
- ½ tablespoon of Smoked Paprika
- ½ tablespoon of Brown Sugar
Instructions
Step 1: Trim the excess fat or silver skin from the pork tenderloins. Smoother them with dijon mustard.
Step 2: Place the seasoning ingredients in a bowl. Mix to combine, then rub onto the pork loins. Place the pork loins in the fridge and rest for at least 15 minutes.
Step 3: To make the bacon weave. Layer 7 to 8 bacon strips on a parchment parallel to each other. Weave a single bacon slice at the end of the bacon strips, perpendicular to the other slices. And every other slice laying on top and underneath the strip. Do this until you made a full weave enough to cover the pork loin.
Step 4: At one end of the bacon weave, place the pork loin. Start rolling the parchment to wrap the bacon. Note to only begin with the parchment and to stop as it will become tangled in the weave.
Step 5: When done, using a butcher twine, truss the bacon-wrapped pork loin. This will keep everything in tack when on the grill. Place the tied pork loin in the fridge to set for at least 15 minutes.
Step 6: Prepare the smoker/indirect grill. Preheat it to 350 degrees F. For extra smoke, add a cherry or hickory wood chunks/chips to the smoker/grill.
Step 7: When ready, put the pork loin on the preheated smoker. Cook for about 2 hours or until the internal temperature of the pork loin reaches 145 degrees.
Step 8: Brush the heated maple syrup on top of the pork loin when it is almost close to done. But keep the pork loin on the smoker for a few minutes to caramelize.
Step 9: Pull the pork loin off the smoker and allow it to rest for at least 8 to 9 minutes before slicing. Serve and enjoy!
