Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[just4fn]

Cooked this on my Davy Crockett tonight.  Came out wonderful.  Wife loves pork.

[yorkdude]

Very nice, did the bacon help with keeping some moisture in it?
Sometimes we struggle with that.

[urnmor]

Looks great

[Canadian John]

 Something that looks that good has to be mouth watering.

[02ebz06]

Looks great...
How can you go wrong, pork on pork...

[cookingjnj]

Very nice looking cook.  Can almost taste it through the monitor.  Did you tie with string length wise to keep the bacon on?

[hughver]

What a great way to cook a tenderloin. Did the bacon turn out crisp? Could you provide some of the details of the preparation/cook?

[Bar-B-Lew]

Did you wrap the bacon on your own or was it one of the one's from Sam's Club?  I ask because I have made a few from Sam's Club with the bacon already wrapped that I have enjoyed.

https://www.samsclub.com/p/pork-loin-filet-member-s-mark/prod21263026?xid=plp_product_1_6

[pmillen]

What a great way to cook a tenderloin. Did the bacon turn out crisp? Could you provide some of the details of the preparation/cook?

+1!

I'd love to see the details in the Recipe section.

[just4fn]

I started with a pork loin from QFC.  I had extra thick bacon at home so that is what I used.  I tied it one time length wise to hold the ends and 4 times around the middle.  When I do it again,  I think thin bacon would be better because it didn't crisp up at all.  I basted it with Yoshida teriyaki sauce reduced with orange marmalade. and brown sugar. I cooked it at 325 and it took about an hour and 15 minutes. I pulled it at 130 internal temp. It came out great.

[hughver]

Thanks for the details. I will try to duplicate in the near future using thin bacon and pulling at an IT closer to 140°. I think that the 325° pit temperature should be perfect to crisp up the thin bacon.

[just4fn]

Thanks for the details. I will try to duplicate in the near future using thin bacon and pulling at an IT closer to 140°. I think that the 325° pit temperature should be perfect to crisp up the thin bacon.

Let us know how it turns out! Other recipe's call  for searing the loin before wrapping in bacon.  I will do that next time also but I don't know if it will make that much of a difference.

[urnmor]

I started with a pork loin from QFC.  I had extra thick bacon at home so that is what I used.  I tied it one time length wise to hold the ends and 4 times around the middle.  When I do it again,  I think thin bacon would be better because it didn't crisp up at all.  I basted it with Yoshida teriyaki sauce reduced with orange marmalade. and brown sugar. I cooked it at 325 and it took about an hour and 15 minutes. I pulled it at 130 internal temp. It came out great.

Have you thought about cooking the bacon partially way through and then wrap the loin with the bacon.

[just4fn]

I started with a pork loin from QFC.  I had extra thick bacon at home so that is what I used.  I tied it one time length wise to hold the ends and 4 times around the middle.  When I do it again,  I think thin bacon would be better because it didn't crisp up at all.  I basted it with Yoshida teriyaki sauce reduced with orange marmalade. and brown sugar. I cooked it at 325 and it took about an hour and 15 minutes. I pulled it at 130 internal temp. It came out great.

Have you thought about cooking the bacon partially way through and then wrap the loin with the bacon.

Yes I did but I think using thin bacon might do the trick. The thick bacon wasn't bad it just wasn't crispy at all.  It could have been because of the moisture from the loin.

[pmillen]

For me, 350° is the sweet spot for cooking bacon alone on a pellet pit.  I'd be tempted to try that on the bacon wrapped pork loin.