Smoked Bacon Wrapped Pork Loin

Smoked Bacon Wrapped Pork Loin Is an Easy and Delicious Dinner!

But how is a delicious smoke flavor achieved in food without going through the process of a long smoke?

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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

Ingredients for this fabulous pork tenderloin...

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.

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Roll a rinsed and dried tenderloin in chopped fresh rosemary leaves all over.

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Combine simple pantry aromatics you likely have on hand with the maple syrup.

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Whisk everything together to create a fabulous marinade. As it cooks, it will thicken and coat the meat.

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"Wrap" the tenderloin in bacon by overlapping the slices one by one to cover the entire surface area.

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Pour the marinade all over the meat. Don't waste a drop! This is the golden elixer...

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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!

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