Long time no new recipes to be shared I know. I had a pork roast in the freezer to use and Tim told me he didn't think I could work the Traeger grill so I had to prove him wrong, of course. This was a good recipe but I'd use a boneless roast next time. This original recipe came from The Smoke Ring website but I altered it a bit and didn't cook it in a pan as they did. My roast was also quite a bit smaller.
Bacon Wrapped Pork Loin
Cooking Time/Temp: @ 250 degrees, 45 min. per pound approx. ** Cook to an internal temperature of 160 degrees regardless of how much or little time the loin takes.
Meat:
7 lb. Pork loin
� lb. Bacon
Dry Ingredients:
4 tsp. Cajun Mix **( A Mix of Dehydrated Garlic, Spices, Salt, Paprika, Dehydrated Onion, and Red Pepper.)
Wet Mixture:
6oz. Honey **( 2 oz. for slather, 4 oz. for topping)
2 oz. Whiskey
2 oz. Olive Oil
Start by making up the mixture of 2 oz. honey, 2 oz. whiskey, and 2oz. olive oil. Set this mixture to the side for use after you have applied the dry rub.
Apply the � of the dry rub and cover the loin completely. Slather on 2 oz. of the honey making sure that you cover the entire lion.
Place the bacon over the pork loin to protect the skin and secure with tooth pics. The bacon will give the loin protection from the heat of the smoker while adding to the juiciness of the meat and a contrasting flavor within the dish.
Once the bacon is secured, drizzle the remaining honey over the entire dish.
Take the remaining dry rub and sprinkle over the loin and bacon. Place the loin in a preheated smoker set at high. Cook on high for 1 hour in order to allow the spices to �set�. After the initial hour, baste the loin with the juices from the pan every 30 minutes. Place a digital probe in the center of the loin and cook to an internal temperature of 160 degrees. You may pull the loin at 150 degrees if you allow it time to rest and reach the proper temperature while sitting on the table. It is important to note that altitude, cut of meat, and moisture in the cooker effects the actual cooking time of many meats. This is why cooking times are used as guidelines and actual internal temperature is used as identifying the correct level of doneness.
When the loin is done, remove it from the pan and allow it to sit for approximately 30 minutes before attempting to slice.