Prep Time: 20 mins | Cook Time: 2 hrs | Total Time: 2 hrs 20 minutes | Servings: 6 people
Grilling season has begun, and I cannot wait for you to try this Bacon Wrapped Pork Tenderloin with Maple Glaze. It’s bursting with flavor, sweet, and savory all at the same time!
Ingredients
Pork Loin:
2 pounds Bacon
2 Pork Tenderloins trimmed
¼ c. Maple Syrup
2 tablespoons Dijon Mustard
Seasoning:
½ tablespoon Brown Sugar
½ tablespoon Garlic Powder
½ tablespoon Onion Powder
½ tablespoon Smoked Paprika
1 tablespoon Sea Salt
1 tablespoon Black Pepper
How to make Bacon Wrapped Pork Tenderloin with Maple Glaze
Step 1: Trim any excess fat or silver skin off the pork tenderloins. Lather the pork tenderloins with Dijon mustard. Place the seasoning ingredients in a bowl and mix well. With the seasoning, cover the outside of the pork loins. Keep in the fridge for about 15 minutes.
Step 2: To make the bacon weave, layer 7 to 8 bacon strips down a strip of parchment parallel to each other. Weave a single bacon slice at the end of the bacon strips perpendicular to the other slices with the other slice laying over and every other slice going under the strip. Do this until you have created a complete weave that will cover your pork loin.
Step 3: At one end of the bacon weave, place the pork loin. Wrap the bacon in the weave using the parchment roll, making sure to only begin with the parchment and not continue as it will be intertwined in the weave.
Step 4: Using butcher twine, truss the bacon wrapper pork loin to make sure to keep everything in place. Let the pork loins sit in the fridge for about 15 minutes.
Step 5: Prepare the smoker/indirect grill. Preheat to 250 degrees F. For additional smoke, add cherry or hickory wood chunks/chips.
Step 6: On the smoker, place the pork loin and cook for about 2 hours or until the internal temperature of the pork loin reaches 145 degrees F.
Step 7: Heat the maple syrup once the pork loin is close to done and brush this over the pork loin. To caramelize the maple syrup, keep the pork loin on the smoker for a few minutes.
Step 8: Pull the pork loin off the smoker when done and allow it to rest for about 8 to 9 minutes before slicing. Enjoy!
Nutrition Facts:
Serving: 0.33 Pork Tenderloin | Calories: 1408 kcal | Carbohydrates: 14g | Protein: 145g | Fat: 82g | Saturated Fat: 27g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 35g | Trans Fat: 1g | Cholesterol: 493mg | Sodium: 2538mg | Potassium: 2755mg | Fiber: 1g | Sugar: 9g | Vitamin A: 364IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 7mg
Bacon Wrapped Pork Tenderloin with Maple Glaze
Ingredients
- Pork Loin:
- 2 pounds Bacon
- 2 Pork Tenderloins trimmed
- ¼ c. Maple Syrup
- 2 tablespoons Dijon Mustard
- Seasoning:
- ½ tablespoon Brown Sugar
- ½ tablespoon Garlic Powder
- ½ tablespoon Onion Powder
- ½ tablespoon Smoked Paprika
- 1 tablespoon Sea Salt
- 1 tablespoon Black Pepper
Instructions
- Trim any excess fat or silver skin off the pork tenderloins. Lather the pork tenderloins with Dijon mustard. Place the seasoning ingredients in a bowl and mix well. With the seasoning, cover the outside of the pork loins. Keep in the fridge for about 15 minutes.
- To make the bacon weave, layer 7 to 8 bacon strips down a strip of parchment parallel to each other. Weave a single bacon slice at the end of the bacon strips perpendicular to the other slices with the other slice laying over and every other slice going under the strip. Do this until you have created a complete weave that will cover your pork loin.
- At one end of the bacon weave, place the pork loin. Wrap the bacon in the weave using the parchment roll, making sure to only begin with the parchment and not continue as it will be intertwined in the weave.
- Using butcher twine, truss the bacon wrapper pork loin to make sure to keep everything in place. Let the pork loins sit in the fridge for about 15 minutes.
- Prepare the smoker/indirect grill. Preheat to 250 degrees F. For additional smoke, add cherry or hickory wood chunks/chips.
- On the smoker, place the pork loin and cook for about 2 hours or until the internal temperature of the pork loin reaches 145 degrees F.
- Heat the maple syrup once the pork loin is close to done and brush this over the pork loin. To caramelize the maple syrup, keep the pork loin on the smoker for a few minutes.
- Pull the pork loin off the smoker when done and allow it to rest for about 8 to 9 minutes before slicing. Enjoy!
