Bacon wrapped Pork tenderloin with Q-picts

Discussion in 'Pork' started by caspian, Oct 28, 2013.

  1. caspian

    caspian Newbie

    No rub or injection.  I put the tenderloins fat side down, lined the top with pine apple slices, covered the top with thick cut applewood smoked bacon.


    Put it in the smoker using ash and cherry wood for the fuel.  Since I've been doing a varity of meats at various times and temps, i used an easy to remember smoke/internal temp combo. It was 240 for smoking, 140 internal temp.

    It took about 3 hours and I let it rest wrapped in foil for 30 minutes.


    It ws super juicy and had a great smoke ring.  Very successful.  Next time, I will probably add brown sugar to the top above pineapple but below the bacon.

     
  2. wow this got me hungry ! i have to try this out, looks awesome.
     
  3. very nice looks amazingim doing mine friday and am starving now
     
  4. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Awesome looking pork loins!

    Great job.

    Bill
     
  5. venture

    venture Smoking Guru OTBS Member

    Not a tenderloin!

    But a good looking smoked loin!

    Good luck and good smoking.
     
  6. caspian

    caspian Newbie

    LOL, shows what a nubie I am.  I always thought "loin" was short for tenderloin.  Thanks for pointing that out.
     
  7. wow. looks great! but cant see pineapple rings sitting on a pork fillet! but still a great idea!!!!!!!!

    Sent from my GT-I9305T using Tapatalk 2
     
  8. millerk0486

    millerk0486 Meat Mopper

    Looks awesome. My wife has been asking me to do a Pork Loin. Now I have to wrap it in bacon, after seeing your post!
     
  9. Looks awesome!
    So the only time it was wrapped in foil was when you were done cooking and letting it sit?
     
  10. caspian

    caspian Newbie

    Yes, only wrapped in the end while resting.  They were such a hit that this weekend I made 6 for different families.  We went in on a case of loins from Sams Club and got them for $1.95/lb.  this is about 60 lbs.  (no bacon this time)

     
  11. Thanks Caspian for the idea! The loin came out great.!





     

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