Bacon-Draped Injected Pork Loin Roast
By Traeger Kitchen
Get moist & savory smoked pork by injecting juices & topping it with a bacon weave.
Prep Time
15 Minutes
Cook Time
3 Hours
Pellets
Hickory
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 1 Cup | apple juice |
| 1/4 Cup | water |
| 1 Teaspoon | salt |
| 1 Teaspoon | Worcestershire sauce |
| 3 Pound | Pork Loin, boneless, center cut |
| As Needed | Traeger Sweet Rub |
| 10 Slices | bacon |
Step
1
In a small bowl combine apple juice, water, salt, and Worcestershire; 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.
2
Season the meat all over with the Traeger Sweet Rub.
3
Set the temperature to 225 degrees F and preheat for 10 to 15 minutes.
4
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.
225 ˚F / 107 ˚C
145 ˚F / 63 ˚C
5
Transfer the pork to a cutting board and let rest for 10 minutes before carving and serving. Enjoy!
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