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Bacon Wrapped Apple Pork Loin

 

Bacon Wrapped Apple Pork Loin slow smoked for 4 hours, succulent and delicious. Thanks to Raider Red Meats for the best in boneless pork loin. We stuffed it with apple pie filling and wrapped it in a bacon weave and seasoned it to perfection with Butcher BBQ Honey Rub. With just a few ingredients we created a meal guests will love.

 Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Bacon Wrapped Apple Pork Loin
A Wood Pellet Grill Recipe

Prep Time: 20 minutes
Cook Time: 4 hours @ 225*(53c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain Grills Apple BBQ Pellets

Ingredients: Bacon Wrapped Apple Pork Loin

Bacon Wrapped Apple Pork Loin
A Wood Pellet Grill Recipe

Our Ingredients

Cooking Directions: Bacon Wrapped Apple Pork Loin

Preheat the grill to 225*(53c).

Cut a deep pocket in the top of your pork loin from end to end being careful not to cut all the way through.

Do your bacon weave on foil or wax paper so you can roll it easily over the pork loin. Placing the pork on the edge of your bacon weave and fill the pocket with the apple filling.

Do a nice dusting with your seasoning on the pork and bacon.

Using the foil lift and over the pork and then season the top. I placed it onto a small Bull Rack for easy handling on and off the grill.

Insert your meat probe and put it in the grill for 4 hours at 225* (53c) or until you have an I.T. around 140* (60c).

When your pork loin reaches an internal temperature around 140* (60c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 145* (63c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer  (Our Store) for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

Bacon Wrapped Apple Pork Loin
A Wood Pellet Grill Recipe

Start Your Bacon Weave

 

Done

 

Cut a Pocket in the Top

Bacon Wrapped Apple Pork Loin
A Wood Pellet Grill Recipe

A Big Pocket

 

Place the Pork on the Edge of the Bacon Weave

 

Season and Fill the Pocket with your Apples

Bacon Wrapped Apple Pork Loin
A Wood Pellet Grill Recipe
 

Lift the Bacon Over the Top

 

In the Smoke

 

Set Your Meat Probe

 

Bacon Wrapped Apple Pork Loin
A Wood Pellet Grill Recipe

Love My Mavericks

 

Time to Bring It In

 

Let’s Eat!!!

 

 About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

http://datenightdoins.com
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Date Night Butt Rub
Date Night Heat”, Add a Little Heat To Your Meat”
Date Night Gourmet Steak Seasoning

Our Thanks To:

Country Bob’s All Purpose Sauce www.countrybobs.com
Maverick Industries, Inc. 1-800-526-0954 help@maverickhousewares.com http://www.maverickhousewares.com/ 
Green Mountain Grills LLC 1 800 603 3398 Email: info@greenmountaingrills.com http://greenmountaingrills.com/contact/
Grill Grates http://www.grillgrate.com/
Q-Stoves Outdoor Wood Pellet Patio Heaters http://www.qstoves.com/  206-909-0397 vp@qstoves.com
Briggs True Texas Sauces & Seasoning https://briggstrue.com/
Bull Rack System EarthWorks Supply 503-678-7744 http://www.earthworkssupply.com/
Don Godke’s Downdraft http://dongodkesdowndraft.com/
Butcher BBQ http://www.butcherbbq.com/
Maverick ProTemp Instant Read Thermometer (Our Store)

https://www.chef-ofthefuture.com/ 973 780 5895 info@chef-ofthefuture.com
Meat Rake (360)-524-2087 Email: meatrakes@hotmail.com http://meatrake.com/
Grandville’s Gourmet BBQ Sauces Steve 360 943 2861 www.grandvillesbbqsauces.com
The Smoking Wedgie Our Store: http://datenightdoins.com/store/Smokin-Wedgie-and-Sample-Packs-
Duck Fat Our Store: http://datenightdoins.com/store/Gourmet-Duck-Fat-Spray-Can-7-Ounce-Free-Shipping-
Raider Red Meats  USDA Prime Beef is in a class by itself! http://www.depts.ttu.edu/meatscience/orders/index.html Portion of proceeds to benefit Texas Tech University
Our Cutlery Provided By:

 

 

http://datenightdoins.com

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