Traeger Kitchen


Bacon-Draped Injected Pork Loin Roast

Prep Time

15 Minutes

Cook Time

3 Hours

Effort

Pellets

Hickory

Achieve moist & savory smoked pork by injecting juices & topping it with a bacon weave.

Ingredients

How many people are you serving?

4

Units of Measurement:

main
  • 1 Cup apple juice

  • 1 Teaspoon salt

  • 1 Teaspoon Worcestershire sauce

  • 1/4 Cup water

  • 1 (3 lb) center-cut pork loin

  • Traeger Pork & Poultry Rub

  • 10 Slices bacon

Steps

  • 1

    In a small bowl, combine apple juice, salt, Worcestershire sauce and 1/4 cup water, stir to dissolve the salt crystals.
    Ingredients
    • 1 Cup apple juice

    • 1 Teaspoon salt

    • 1 Teaspoon Worcestershire sauce

    • 1/4 Cup water

  • 2

    Plunge the injector into the sauce and retract the needle to draw up the liquid. Liberally inject the meat.
    Ingredients
    • 1 (3 lb) center-cut pork loin

  • 3

    Season the meat all over with the Traeger Pork & Poultry Rub.
    Ingredients
    • To Taste Traeger Pork & Poultry Rub

  • 4

    When ready to cook, set Traeger temperature to 225°F and preheat, lid closed for 15 minutes.
    Grill225 ˚F
  • 5

    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°F on an instant-read thermometer.
    Grill225 ˚F
    Probe145 ˚F
    Ingredients
    • 10 Slices bacon

  • 6

    Transfer the pork to a cutting board and let rest for 10 minutes before carving and serving. Enjoy!

Cooking Notes

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