Best 9 Grilled Pork Loin With Bacon Recipes

GRILLED BACON-WRAPPED PORK TENDERLOIN

Steps:

• Gather the ingredients. Prepare a medium-low (300°F to 325°F) gas or charcoal grill fire.
• Combine the ketchup, sugar, onion and mustard powders, black pepper, oregano, and garlic powder in a small bowl.
• Using a brush, coat each tenderloin with an even amount of sauce.
• Wrap the bacon slices around the pork to cover completely. Secure each end with sturdy toothpicks or halved wooden skewers .
• Place the tenderloin on the grill and cook for 20 to 25 minutes, making a 1/4 turn every 4 to 5 minutes. Once the internal temperature of the tenderloins reaches 145 F, and the bacon is nicely cooked, remove from the heat.
• Let the meat rest for 5 minutes, then carefully remove the toothpicks or skewers.
• Carve the tenderloin into 1 1/4-inch slices and serve with your favorite sides. Enjoy.

GRILLED BACON-WRAPPED PORK TENDERLOIN

Steps:

• Light grill for INDIRECT grilling. Front/back burners. Trim silverskin tendon from each tenderloin. Lightly sprinkle each with a half tsp of seasoning.
• Starting at one end, spiral wrap the bacon around each tenderloin, securing each piece with a toothpick. Lightly sprinkle each with remaining 1/2 tsp seasoning.
• Place on center of grill off of direct heat, reduce heat to medium. Turn each tenderloin a quarter turn every 15 minutes. Grill for one hour or until bacon is crispy and done. Move to direct heat the last 15 minutes if necessary. Remove toothpicks before slicing.
• Slice into 1/4" medallions and serve with baked beans and grilled potatoes.

GRILLED PORK LOIN WITH BACON

Steps:

• Chop bacon. Mince garlic.
• Crush rosemary and combine with bacon and garlic.
• Cut pork loin lengthwise almost all the way through middle, leaving 1/4 inch uncut meat along one side.
• Open and sprinkle with salt and pepper.
• Spread the bacon mixture over the cut surface of meat; close and tie.
• Sprinkle outside of pork loin with salt and pepper.
• Prepare coals for indirect heat with drip pan in center.
• Sear meat at edge of grill directly over coals.
• Move to center, over drip pan.
• Cover the grill.
• Cook meat until cooked through (160°F) (45-60 minutes).
• Let stand 5 minutes before slicing.
• Watch temperature and be sure not to overcook.
• (Those new remote thermometers for the grill are great for this!) You could also roast in oven, but not as flavorful.

GRILLED PORK TENDERLOIN

Steps:

• Trim the pork tenderloin of any excess fat and silver skin.
• Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.
• Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.
• Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.
• Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.
• Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.

BACON-WRAPPED PORK LOIN WITH BROWN SUGAR GLAZE

Steps:

• Gather the ingredients.
• Heat oven to 350 F.
• Place the pork loin in a roasting pan.
• In a small bowl, combine the rub ingredients: chili powder, paprika, salt, black pepper, cumin, and cinnamon. Rub this mixture over all surfaces of the pork loin.
• Cut each strip of bacon in half crosswise and lay them over the pork loin. You can secure the bacon with toothpicks if desired.
• Roast for about 1 1/2 to 2 hours, or until the pork registers about 150 F.
• Near the end of the roasting time, prepare the glaze. In a saucepan, combine the brown sugar, flour, cider vinegar, and dry mustard. Bring to a simmer and simmer for about 1 minute.
• Spoon the glaze over the pork and return the roast to the oven.
• Roast for about 15 to 20 minutes longer, or until pork registers 160 F.
• Remove from the oven and tent the roast with foil. Allow it to rest for 5 to 15 minutes before carving. This time allows the juices to be reabsorbed and distributed rather than run out when you cut into the roast.
• Carve into slices of 1/4 inch to 1/2 inch.
• Serve and enjoy. Store any leftovers , wrapped in plastic or aluminum foil, in the refrigerator. This recipe was developed at the time when the recommended minimum internal temperature for pork roasts was 160 F. This has changed. The United States Department of Agriculture (USDA) updated safety recommendations for pork in 2011 to lower the target temperature to 145 F. At this temperature the pork loin might be a little pink in the middle, but it is safe. As a bonus, it won't be overcooked and dried out. If you choose to use the new target temperature, you may be able to shorten the roasting time. Aim for 140 F before you put on the glaze.

ROASTED PORK TENDERLOIN WITH BACON JAM

Steps:

• Preheat the oven to 375 degrees F.
• Cook the bacon in a saucepan over medium heat until crisp, 10 to 12 minutes. Remove to a paper towel-lined plate.
• Drain all but 1 to 2 tablespoons of the bacon grease. Add the lager, vinegar, brown sugar, mustard seeds, red pepper flakes and rosemary to the skillet and bring to a boil. Reduce to a simmer until the mixture becomes a very thick syrup, 25 to 30 minutes.
• Meanwhile, heat a large, heavy-bottomed skillet over a medium-high heat and add 2 tablespoons of the olive oil. Sprinkle the pork with the garlic pepper seasoning and add to the skillet. Cook, turning as needed, until the pork is browned all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest, about 5 minutes.
• Finish the bacon jam by stirring the bacon into the reduced beer mixture.
• Toss the arugula with the lemon juice and remaining 2 tablespoons olive oil, then transfer to a platter. Slice the tenderloin and shingle it around the arugula. Top with the bacon jam and serve.

GRILLED PORK TENDERLOIN

Steps:

• Prepare grill for indirect heat.
• Season meat with garlic powder, salt, and pepper.
• Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.
• Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C). Allow pork to rest for 10 minutes. Slice pork, and serve with additional barbeque sauce for dipping.

HERB, GARLIC AND BACON PORK LOIN

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Rub the pork loin with olive oil and place in a roasting pan. Drape slices of bacon over the top. Combine the chicken stock, rosemary, thyme, basil, sage and garlic. Pour over the roast. Place onions around the sides. Cover with a lid or aluminum foil.
• Bake for 1 hour and 30 minutes. Remove the lid or foil, and continue to bake for 30 minutes, or until the bacon is browned. Cook to at least 145 degrees F (63 degrees C).

BACON-WRAPPED BARBECUE PORK TENDERLOIN

Steps:

• Heat oven to 425°F. Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray.
• Microwave bacon between layers of microwavable paper towels on microwavable plate 3 to 4 minutes or just until edges begin to brown but are still soft and pliable. Cut each piece in half crosswise.
• Season tenderloins with salt and pepper; place in pan. Arrange bacon pieces diagonally over top of pork, pressing bacon over sides.
• In small bowl, mix barbecue sauce, chipotle chile and cumin. Brush tops of each tenderloin with glaze. Bake tenderloins 30 to 35 minutes or until meat thermometer inserted in center of pork reads 145°F. Let stand 10 minutes before slicing.