Bacon-Wrapped Pork Loin
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- Pecan wood chips
- ¼ cup firmly packed light brown sugar
- 2 tablespoons kosher salt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground red pepper
- 1 (5-pound) pork loin, trimmed
- 1 (16-ounce) package bacon
- Soak wood chips in water for at least 30 minutes.
- Preheat smoker to 225° to 250°. Sprinkle soaked pecan chips over coals.
- In a small bowl, combine brown sugar, salt, onion powder, garlic powder, chili powder, cinnamon, nutmeg, and red pepper. Spread mixture over all sides of pork loin. Wrap pork with bacon, one strip at a time. Let stand at room temperature for 30 minutes.
- Place pork in smoker. Cook, with smoker lid closed, until a meat thermometer inserted in the thickest portion registers 145°, approximately 2 hours. Remove from smoker, and let stand for 10 minutes before slicing. Serve with the sauce of your choice.
Taste of the South https://www.tasteofthesouthmagazine.com/