1 pound thick sliced bacon, apple smoked, if possible
Instructions
First trim the larger areas of fat of the pork loin. To a bowl, add 1/2 jar of the Cajun butter to the injector, 1 t. of olive oil, 1 t. of Cachere's seasoning, dash of salt, black and cayenne pepper. Stir well. Inject the pork Loin with the mixture, being careful to not over inject. Over injected spots will not taste good when cooked
Rub a little olive oil on the outside of the pork loin and season to your taste with the cajun salt, black and cayenne peppers, and garlic powder. If possible, place in a large zip bag and refrigerate overnight.
Place over a hot grill, 350-450 degrees, to sear the outside of the loin, being careful to not burn it. Once a good sear is achieved, approximately 4 minutes per side, put your grill at a lower temp, about 250. Place strips of bacon on top of the loin and cook until the internal temperature is 160, 40-45 minutes.
Remove from grill and let sit for 3-5 minutes. Slice to serve.
Originally Submitted
1/31/2009
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