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Bacon-Draped Injected Pork Loin Roast

Posted by mmillet on March 7, 2014

Bacon-Draped Injected Pork Loin Roast

Why inject your meat? Um, because it makes some awesomely sumptuous eats! It's a technique that not only adds flavor, but also keeps the meat moist during long smokes. Some of the best competition barbecue teams use injectors, or basically really big food-grade syringes to inject flavorful liquids deep into the muscle fibers to keep the meat juicy and make sure every bite is equally as savory. Plus with a recipe like this one, we guarantee satisfaction by wrapping that injected loin with salty, smoked and cured pork belly, otherwise known as bacon.

We took this recipe straight from our From Pulled Pork to Peach Pie cookbook.


PELLETS: Hickory
PREP TIME: 15 min.
COOK TIME: 3 hours to 4 hours


For the injection sauce:
1 cup apple juice
1/4 cup water
1 tsp. salt
1 tsp. Worcestershire sauce

For the pork:
1 3-pound center-cut pork loin
Traeger Sweet Rub, or your favorite barbecue rub
8 to 10 slices bacon


Make the injection sauce: Combine the apple juice, water, salt, and Worcestershire in a water glass and stir to dissolve the salt crystals.

Plunge the injector into the sauce and retract the needle to draw up the liquid. Liberally inject the meat.

Season the meat all over with the Traeger Sweet Rub.

At this point, you can wrap the meat tightly in plastic wrap and refrigerate until the next day, or you can smoke it right away. (Bring the meat to room temperature if it’s been refrigerated.)

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225 degrees F and preheat, lid closed, for 10 to 15 minutes. If you own a 3-position controller, leave it on the Smoke setting. You may have to add 30 minutes to an hour to the cook time.

Remove the plastic wrap from the pork loin and drape the loin with the bacon slices.

Put the roast directly on the grill grate and smoke for 3 to 4 hours, or until the internal temperature of the meat is at least 145 degrees F on an instant-read thermometer.

If the bacon isn't as crisp as you like it, simply throw it under your oven's broiler for a few minutes and it will be nice and toasty.

Transfer the pork to a cutting board and let rest for 10 minutes before carving and serving. (What you do with the bacon is up to you.) You should see a beautiful rim of pink, called a smoke ring, around the periphery of the meat.

Bacon-Draped Injected Pork Loin Roast

Bacon-Draped Injected Pork Loin Roast


Bacon Draped Pork Recipe.docx (12.47 kb)