Smoked Bacon Wrapped Stuffed Pork

This recipe is just something that I made up because the pork loin was on sale for $8! My bacon weaving skills need some work – but it all tastes the same no matter how it looks.

Ingredients:

  • 1 pork loin, 3-4 lbs
  • 1 pkg frozen spinach, thawed
  • 2 tablespoon chopped garlic
  • ½ package of bacon, thin cut
  • 2 tablespoons of mayo
  • 2 tablespoon of Dijon mustard

Directions:

Prepare the stuffing – Take 1-2 pieces of the bacon (preserving the rest), cut it up and then sauté the pieces until fat begins to render and the bacon is almost done. Then toss in your drained and defrosted spinach, add the garlic and sauté another 3-4 minutes. Let cool completely.

To butterfly the pork loin – I lay the loin on the cutting board lengthwise and cut it north to south, one ½ inch from the edge, not all the way through. Then I lay it flat like a book and do the same cut, but from the middle – so now it’s effectively 3x as wide as it was before. I then covered it in plastic wrap and pounded it for even thickness.

Once the plastic wrap is removed, salt the pork generously. Once salted, spread on the mayo and Dijon in an even layer – going within 1 inch of the edge on all sides.

Then spread the cooled stuffing gin the same manner, within one inch of all sides. Roll the pork loin and top with the remaining bacon. Tie the pork to hold shape and then transfer to the grill.

Big Green Egg: Set the cook up for indirect heat with a drip tray (with water). Temp should be 350 for the pork – cooking 3-4 hours or until 145-150 inside. I used little Hickory chunks for the wood. (CLICK)

Wood Pellet Grill: Get you Pellet Grill up to temp 350 and set the pork tenderloin on grate and cook for 3-4 hours or until 145-150. I used Hickory wood pellets (CLICK)

Once pulled from the Egg or Pellet Grill, let the loin rest for 10-20 minutes before slicing. Enjoy!

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