Good job David! I usually prefer thick sliced bacon but choosing thin here allows the bacon to crisp up better. Using toothpicks to keep the bacon secure, wrap the entire pork tenderloin with bacon. If the bacon is larger at one end than the other, alternate the direction the bacon slices end to end can compensate for any curve so that the weave will be more square. However, you should have seen the look on David’s face when he came home from hunting to find there was a huge pork loin in the refrigerator. (Sometimes a quick plunge can cause the injector to squirt brine solution everywhere and the bag will keep you from having to wash your cabinets or even worse rinse your eye out! I keep the pork tenderloin on the grill rack over the baking sheet to reduce the mess. He was thrilled with the way it turned out and this will not be the last time we use a brine for smoking meat. Rinse the meat under cold running water, blot dry with paper towels. This is just plain beautiful. Ok, Y’all, of those of you who know me by now, I ain’t gonna lie to you. To do this, fill the charcoal bed with unlit coals and add only a few lit coals to the very top. Withdraw the needle gradually with each plunge. When the smoker or grill is the ideal temperature range, you are ready to smoke, place the bacon-wrapped pork loin seam side down onto the hot grate directly over the drip pan. Lay one strip of bacon perpendicular to those folded strips, flush up against the back of the folds. Scoring across in the opposite direction. Hope you had a nice visit with your grandpa. You’ll notice in the video, that I screwed the pattern up, but hey, I think it was a great effort for my first time. This Pork Tenderloin is wrapped in bacon, so you know it must be good. Let us show you how we smoked this pork loin…. He sure does love to grill! Lay one strip of bacon perpendicular to those strips, tightly up against the back of the folds. Subscription Options 1 package hickory wood chunks, soaked in water. Any thinner and the bacon tries to come off from around the slice. To compensate for the uncovered portion of the pork loin. Ingredients. If not already, lay the bacon weave out on a piece of parchment paper or butcher paper. On a snowy Saturday not too long ago, David fired up the smoker to smoke the pork loin. Its size and shape are uniformly about 5 inches across with a thin layer of fat that runs over the top (AKA: Fat Cap). Next, submerge the meat injector into the bowl and fill with the brine solution. See how I prep a pork tenderloin in this video: Start by laying 7 or 8 slices of bacon tight against each other, horizontally in rows on a sheet of parchment paper or butcher’s paper. The Mountain Kitchen is a participant in the ThermoWorks Affiliate Program, an affiliate advertising program designed to provide a means for sites to earn commission by advertising and linking to Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life. I bet it was so darn good! Not that I am speaking from experience or anything…) Plunge the needle deep inside the meat, while pushing the plunger with a slow and steady force. We hope that you find our process the best you’ve ever tried too! As a result, David was persuaded to do something he normally would not have done on the smoker. I have always wanted to make a bacon weave and used this pork loin as my golden opportunity to try it. David’s skepticism melted away like the succulent juices that dripped off the pork loin. What a lucky woman you are! Flip the pork loin over so that the fat cap is down and rub the “bottom” of the pork loin. When the smoker or grill is the ideal temperature range, you are ready to smoke, place the bacon wrapped pork loin seam side down onto the hot grate directly over the drip pan. Scoring makes little pockets that allow the bacon fat, rub and sauce to penetrate into the meat below the fat cap, making the meat flavorful and juicy.