Print Friendly, PDF & Email
Peppered Bacon Pork Loin
Peppered Bacon Pork Loin

Peppered Bacon Pork Loin, this is one of our 1st. recipes, still one of my favorites. I enjoy looking at the old recipes and seeing our growth, 5 cameras, a forest of lights, over a dozen grills and smokers and a 1000 published  recipes and videos. Thank you for your years of support.

This week Patti picked up a nice big pork loin for me. Nice. I have been thinking for a week of slicing a pork loin into 1 ½ – 2 inch thick chops and wrapping it with pepper bacon and topping with an onion garlic sauce. Some people dream of money and fame. Patti and I dream about recipes. That is exactly what we did. The chops were smoked in pecan for about 45 minutes and finished off in 20 minutes at 300 degrees.

The combined flavors of pecan smoke, bacon, pepper and tender juicy pork topped with our garlicky onion sauce was heaven on a plate. Our dear friends and crash test dummies aka Bob & Cheryl Devon were happily impressed. Patti made a nice cheesy rice side along with a garlic skillet and we all were styling.

Peppered Bacon Pork Loin
A Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 45 minutes smoke, 20 minutes cook @ 300*
Grill: Royall 3000 Wood Pellet Grill
Pellets: Pacific Pellet Gourmet BBQ Pellet Pecan Pellets

Ingredients: Peppered Bacon Pork Loin

  • Pork loin
  • Pepper bacon
  • Monterey Steak seasoning
  • Black pepper, coarse ground
  • Garlic, dried coarse ground
Peppered Bacon Pork Loin
Ready For The Grill

Peppered Bacon Pork Loin
A Pellet Grill Recipe

Directions: Peppered Bacon Pork Loin

Slice the loin into 1 ½ to 2 inch rounds, wrap with pepper bacon and secure with a toothpick. Sprinkle your seasoning on both sides working it into the meat with your fingers and you are ready for the grill. Easy…

See my Maverick remote temperature probe? Love this wireless BBQ thermometer set, takes all the guess work out of grilling. I also use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Peppered Bacon Pork Loin
The Garlic Onion Sauce

Peppered Bacon Pork Loin
A Pellet Grill Recipe

The Garlic Onion Sauce:

Prep Time: 10 minutes
Cook Time: 10 minutes
Stove Top

Ingredients: Garlic Onion Sauce

  • 2 cups of water
  • 3 Tbsp. onion soup mix
  • 2 Tbsp. dried chopped onion
  • 1 Tbsp. dried chopped garlic
  • ½ tsp. coarse black pepper
  • 1 Tbsp. corn starch

Peppered Bacon Pork Loin
A Pellet Grill Recipe

Cooking Directions: Onion Garlic Sauce

I used a Lodge cast iron skillet for this. You can use your favorite. Bring 2 cups of water to a boil. Turn heat down and whisk in the soup mix, onions and garlic. Let simmer for a few minutes for the onion and garlic to get soft. Mix the corn starch with a little water and whisk that into you soup mix stirring until it thickens, a minute or 2. If you want the sauce a little thinner use less corn starch.  Patti suggested a tablespoon or two of wine, one of her favorite liquids. Serve immediately.

Cooking Directions: Royall Wood Pellet Grill/Smoker

Open the lid and set the dial to “225”. After about five minutes you can shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up.

Place everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is around 225 degrees. 30 minutes of smoking is not enough to have any cooking effect on your meat, but it is enough to open the pores up so that the meat can pick up all the flavor of the smoke

After 30 minutes, turn the digital control up to 300 degrees and pull the meat off the grill. When the grill comes up to temperature add your meat back onto the grill. I did this for 20 minutes. When the meat reaches an internal temp around 130 – 140 pull it off, cover it and let it rest for 10 minutes before serving. This will be medium for pork. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. I pulled it at 140 degrees; the new USDA says 145 for pork. I use a Maverick ProTemp Instant Read Thermometer for checking meat temperatures.

Peppered Bacon Pork Loin
On The Grill

Peppered Bacon Pork Loin
A Pellet Grill Recipe

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 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, 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.

Peppered Bacon Pork Loin
A Pellet Grill Recipe

Cooking In the Oven:

We have been getting requests for recipe conversions for the oven. I tell folks all the time that cooking on a Royall wood pellet grill is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.

It is the same thing, time and temperature is what it is all about. The Royall is just like your oven except it uses wood pellets and has wheels.

Peppered Bacon Pork Loin
Let’s Eat!!!

Peppered Bacon Pork Loin
A Pellet Grill Recipe

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
Become a Follower on Facebook 
Become a Follower on Twitter
Subscribe to my channel on YouTube
Become a Follower on Pintrest

If you enjoy our recipes you can help support us by Subscribing to us on YouTube.

And Checking Out Our Store…
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
Maverick Industries, Inc. 1-800-526-0954 
Green Mountain Grills LLC 1 800 603 3398 Email:
Grill Grates
Q-Stoves Outdoor Wood Pellet Patio Heaters  206-909-0397

Briggs True Texas Sauces & Seasoning
Bull Rack System EarthWorks Supply 503-678-7744
Don Godke’s Downdraft
Butcher BBQ
Maverick ProTemp Instant Read Thermometer (Our Store)
Wood Fired Pizza Oven

Chef of the Future 973 780 5895
Meat Rake (360)-524-2087 Email:
Grandville’s Gourmet BBQ Sauces Steve 360 943 2861
The Smoking Wedgie Our Store:
Duck Fat Our Store:

Our Cutlery Provided By:

Leave a Reply

Close Menu