Smoked Bacon Wrapped Pork Loin Is an Easy and Delicious Dinner!
Seasonal flavors to include smoked bacon and sweet maple pack a one-two PUNCH OF YUM in this recipe for Smoked Bacon Wrapped Pork Loin!
But how is a delicious smoke flavor achieved in food without going through the process of a long smoke?
Smoke is its own flavor profile in foods.
There are a few tricks to achieving a smoky flavor to meat and fish and poultry without going through the process of a long smoke.
So, what do you do when you have to have smoke?? YOU CHEAT! Follow this seven-ingredient method for the best gosh darn smoked pork loin wrapped in bacon that you've ever tasted
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Ingredients for this fabulous pork tenderloin...
real maple syrup
Begin by greasing a baking dish liberally with butter. I use unsalted butter because there will be enough salt in the bacon to season the dish.
Prep Your Ingredients and Tools First
Roll a rinsed and dried tenderloin in chopped fresh rosemary leaves all over.
Always Purchase The Absolute Freshest Ingredients You Can Find As Fresh Equals Flavor
Combine simple pantry aromatics you likely have on hand with the maple syrup.
Do Not Confuse REAL Maple Syrup with the Sugary Breakfast Stuff
Whisk everything together to create a fabulous marinade. As it cooks, it will thicken and coat the meat.
The Sweet Sticky Sauce That This Method Produces Is Nothing Short of AMAZING!
"Wrap" the tenderloin in bacon by overlapping the slices one by one to cover the entire surface area.
I Like a 1.5-Pound Pork Tenderloin for This Recipe and Thick Cut Bacon
Pour the marinade all over the meat. Don't waste a drop! This is the golden elixer...
Everything Easily Comes Together in Mere Minutes
Pork is done when it registers 165°F. We'll roast halfway covered with foil to maintain moisture, and the rest of the way without to both crisp the bacon and reach our desired temperature.
After a while, remove the foil and baste the meat with the pan juices. By now, your kitchen should smell AMAZING!
The Home Stretch is In Sight with Only Another 25 Minutes To Go In The Oven
PLACE THE MEAT ON A CUTTING BOARD AND TENT IT WITH FOIL TO KEEP WARM WHILE YOU REDUCE THE PAN SAUCE BY HALF
Carve, then drizzle the reduced pan sauce over the meat slaces making sure to kiss each one with the sauce.
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