Bacon Wrapped Pork Loin

Smoked pork loin is good. But bacon wrapped pork loin cooked on a smoker is damn good. Pork loin is a great cut of meat to smoke low and slow. Unlike a Boston Butt or Pork Shoulder a pork loin is extremely lean and should be cooked to an internal temperature of 145-160 degrees depending upon your preference.


Ready to create your smoked pork on pork BBQ creation? Here’s a great recipe for bacon wrapped pork loin recipe and instructional video. The bacon wrap is a little more elaborate in the video while the recipe below encourages “draping” bacon over the pork loin. Doesn’t that sound awesome, meat draped with bacon. You can’t lose!


For the injection sauce:

For the pork:

  • 1 3-pound center-cut pork loin Traeger Sweet Rub, or your favorite barbecue rub
  • 8 to 10 slices bacon

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Make the injection sauce: Combine the apple juice, water, salt, and Worcestershire in a water glass and stir to dissolve the salt crystals.

Plunge the injector into the sauce and retract the needle to draw up the liquid. Liberally inject the meat.

Season the meat all over with the Traeger Sweet Rub or rub of your choice.

At this point, you can wrap the meat tightly in plastic wrap and refrigerate until the next day, or you can smoke it right away. (Bring the meat to room temperature if it’s been refrigerated.)

When ready to cook, get your pit temperature to 225 degrees F. Remove the plastic wrap from the pork loin and drape the loin with the bacon slices.


Put the roast directly on a bradley rack or the grill grate and smoke for 3 to 4 hours, or until the internal temperature of the meat is at least 145 degrees F on an instant-read thermometer like the Maverick ET-733. If the bacon isn’t as crisp as you like it, simply throw it under your oven’s broiler for a few minutes and it will be nice and toasty. Transfer the pork to a cutting board and let rest for 10 minutes before carving and serving. (What you do with the bacon is up to you.) You should see a beautiful rim of pink, called a smoke ring, around the periphery of the meat.

For more recipes like this visit the  folks at the Team Traeger Blog:

Author: Staff

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