Prep Time: 20 mins | Cook Time: 2 hrs | Total Time: 2 hrs 20 mins | Servings: 6 people
This Bacon Wrapped Pork Tenderloin will pump up your game this summer. With the simple maple glaze, you’ll have that beautiful caramelization going on that will surely blow everyone’s mind!
Ingredients
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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 and discard the excess fat or silver skin of the pork tenderloins, then rub them down with Dijon mustard.
Step 2: Combine the seasoning ingredients in a bowl. With it cover the outside of the pork loins. Place in the fridge to rest for at least 15 minutes.
Step 3: To make the bacon weave, set down a strip of bacon on parchment. Parallel to each other, layer 7 to 8 bacon strips. Weave a single bacon slice at the end of the bacon strips perpendicular to each slice, laying the slices on top and the other going underneath the strip. Do this until you have created a full weave to cover the pork loin.
Step 4: At one end of the bacon weave, place the pork loin. Start wrapping the bacon in the weave with the parchment roll, making sure to only begin with the parchment. Do not continue or it will intertwine in the weave.
Step 5: To keep everything together, truss the bacon-wrapped pork loin using butcher twine. Then, place in the fridge to set for at least 15 minutes.
Step 6: Ready the smoker or indirect grill. Preheat to 250 degrees F. For extra smoke, add cherry or hickory wood chunks or chips.
Step 7: On the smoker, place the pork loin and cook for 2 hours until the internal temperature reached 145 degrees F.
Step 8: Heat the maple syrup once the pork loin is close to done. Brush the maple syrup on top of the pork loin and cook for a few minutes on the smoker to caramelized.
Step 9: Pull the pork loin off the smoker and allow to rest for at least 8 to 9 minutes before slicing.
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 and discard the excess fat or silver skin of the pork tenderloins, then rub them down with Dijon mustard.
Step 2: Combine the seasoning ingredients in a bowl. With it cover the outside of the pork loins. Place in the fridge to rest for at least 15 minutes.
Step 3: To make the bacon weave, set down a strip of bacon on parchment. Parallel to each other, layer 7 to 8 bacon strips. Weave a single bacon slice at the end of the bacon strips perpendicular to each slice, laying the slices on top and the other going underneath the strip. Do this until you have created a full weave to cover the pork loin.
Step 4: At one end of the bacon weave, place the pork loin. Start wrapping the bacon in the weave with the parchment roll, making sure to only begin with the parchment. Do not continue or it will intertwine in the weave.
Step 5: To keep everything together, truss the bacon-wrapped pork loin using butcher twine. Then, place in the fridge to set for at least 15 minutes.
Step 6: Ready the smoker or indirect grill. Preheat to 250 degrees F. For extra smoke, add cherry or hickory wood chunks or chips.
Step 7: On the smoker, place the pork loin and cook for 2 hours until the internal temperature reached 145 degrees F.
Step 8: Heat the maple syrup once the pork loin is close to done. Brush the maple syrup on top of the pork loin and cook for a few minutes on the smoker to caramelized.
Step 9: Pull the pork loin off the smoker and allow to rest for at least 8 to 9 minutes before slicing.
