There’s nothing quite like the aroma of hickory smoke mingling with sizzling bacon on the grill. This method delivers juicy pork loin with a crisp, smoky exterior, thanks to a simple yet precise wrapping technique.
I’ve perfected this approach over years of backyard cookouts, blending my pitmaster roots with French precision. The bacon not only adds depth but also locks in moisture, ensuring every bite stays tender and flavorful.
The key is maintaining even heat and timing the wrap just right. By the time it comes off the grill, you’ll have a centerpiece worthy of any competition—crispy on the outside, perfectly juicy inside.
Serve it sliced, with the bacon forming a flavorful crust. This is grilling at its finest.
Ingredients for Grilled Bacon Wrapped Pork Loin
Simple list, serious flavor. Pork, bacon, and smoke make magic happen.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Loin 🥩 | 2 lb | Boneless, center-cut preferred |
| Thick-Cut Bacon 🥓 | 1 lb | Hickory-smoked for depth |
| Hickory Wood Chips 🌲 | 1 cup | Soaked in water 30 minutes |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal brand preferred |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Coarse grind for texture |
| Garlic Powder 🧄 | 1 tsp | Not garlic salt |
| Onion Powder 🧅 | 1 tsp | Balances smoky flavors |
| Smoked Paprika 🌶️ | 1 tsp | Adds depth to rub |
| Brown Sugar 🍚 | 2 tbsp | Light or dark works |
| Dijon Mustard 🟡 | 2 tbsp | For bacon adhesion |
| Olive Oil 🫒 | 1 tbsp | For searing pork |
[recipe_ingredient_scaler]
The pork loin is the star here—center-cut, boneless stays juicy through the cook. Costco has great pre-trimmed options, but any butcher can get you a nice piece. The bacon? Thick-cut hickory-smoked won’t shrink up as much on the grill. I grab Wright Brand when I can find it—consistent quality, good fat-to-meat ratio. Don’t skimp on the wood chips; hickory is non-negotiable for that competition-level smoke.
No hickory chips? Apple or cherry wood gives a sweeter smoke that still works. Short on time? Skip the soaking if using a smoker box—just expect a lighter smoke flavor. The Dijon can be swapped for regular yellow mustard (less tang), but avoid honey mustard—too sweet. Pre-made BBQ rub works in a pinch, though the homemade mix here is worth the two minutes.
Pork keeps 3-4 days wrapped in the fridge, or freeze for 3 months. Bacon? Freeze it flat in portions for easy slicing later. The wood chips dry out after opening—store them in a sealed bag with a damp paper towel to extend their life.
Why You’ll Love This Recipe
- Set It and Forget: I just season, wrap, and let the grill do the work with hickory smoke handling the flavor.
- Smoky Bacon Bliss: That thick-cut bacon crisps up while the pork stays juicy—hickory adds this deep, woodsy note that’s honestly ridiculous.
- Weekend Crowd Pleaser: It’s my go-to for summer cookouts, but I’ll be real: I’ve made it for a random Sunday dinner too.
- Leftovers for Days: One pork loin feeds us twice—shred the extras for tacos or sandwiches, no extra cooking.
Step-by-Step Instructions for Grilled Bacon Wrapped Pork Loin
Here is the method for achieving juicy centers and smoky depth with every bite.
Step 1: Prepare the Rub and Season the Pork Loin
In a small bowl, combine the 1.5 tsp Kosher Salt, 1 tsp Freshly Ground Black Pepper, 1 tsp Garlic Powder, 1 tsp Onion Powder, 1 tsp Smoked Paprika, and 2 tbsp Brown Sugar. Stir until evenly blended—this creates a balanced rub that enhances the natural pork flavor.
Pat the 2 lb Pork Loin dry with paper towels, then rub it all over with the 1 tbsp Olive Oil. This helps the dry rub adhere and promotes even browning. Apply the spice mixture generously to all sides of the pork loin, pressing it in so it forms a crust. Let it sit at room temperature for 20 minutes while you prepare the grill.
Step 2: Wrap the Pork Loin with Thick-Cut Bacon
Lay out slices of the 1 lb Thick-Cut Bacon on a clean work surface, slightly overlapping each piece to create a flat, even layer. The bacon should be long enough to wrap around the entire pork loin with minimal overlap.
Spread the 2 tbsp Dijon Mustard evenly over the surface of the seasoned pork loin. This acts as a glue for the bacon and adds a subtle tang. Place the pork loin at one end of the bacon layer, then roll it tightly, securing the edges with toothpicks if needed. The bacon should fully encase the pork loin, creating a protective, flavorful barrier.
Step 3: Set Up the Grill for Indirect Heat with Smoke
Prepare your grill for indirect cooking. If using a charcoal grill, bank the coals to one side. For a gas grill, preheat all burners to medium-high, then turn off one side to create a cooler zone. Add the 1 cup Hickory Wood Chips (pre-soaked in water for 30 minutes) directly to the coals or into a smoker box for gas grills.
Close the lid and let the grill come to 325°F. You want a steady, moderate heat with clean smoke. The wood chips will begin to smolder, infusing the pork loin with a rich, hickory aroma. Once the temperature stabilizes, you’re ready to start cooking.
Step 4: Grill to Juicy Perfection
Place the bacon-wrapped pork loin on the grill grates over the indirect heat side. Close the lid and cook for 1.5 to 2 hours, maintaining the grill temperature at 325°F. Resist the urge to flip it too often—just rotate it 90 degrees every 30 minutes for even browning.
Use a meat thermometer to check for doneness. The pork loin is ready when the internal temperature reaches 145°F in the thickest part. The bacon should be crispy and deeply browned, and the pork loin should feel firm but still yield slightly to the touch. If the bacon starts to char before the pork is done, tent the loin loosely with aluminum foil.
Step 5: Rest and Slice for Serving
Remove the pork loin from the grill and transfer it to a cutting board. Tent it loosely with foil and let it rest for 10 to 15 minutes. This allows the juices to redistribute, ensuring every slice is moist and flavorful.
Remove the toothpicks, if used, before slicing. Using a sharp knife, cut the pork loin into ½-inch thick slices, revealing the juicy centers and crispy bacon exterior. Serve immediately while warm, with any accumulated juices spooned over the top.
Pro Tips For Making Grilled Bacon Wrapped Pork Loin
- Preheat the Wood Chips: Soak hickory chips for 30 minutes before grilling—dry wood burns too fast and gives bitter smoke. I learned this the hard way after ruining a perfectly good loin with acrid flavor.
- Secure the Bacon Tightly: Use toothpicks every 2 inches to hold thick-cut bacon in place, or it’ll shrink and slide off while cooking. Sounds tedious, but it’s the only way to guarantee even coverage.
- Skip the High Heat: Start with indirect medium heat (around 325°F) to cook the pork through without charring the bacon before it’s done. My first attempt at high heat left the outside burnt and the inside raw.
- Rest Before Slicing: Let the pork loin rest under foil for 10 minutes after grilling—it keeps the juices from running all over the cutting board. I skip this when I’m hungry, but the slices are noticeably drier.
Dietary Considerations for This grilled bacon wrapped pork loin
Gluten-Free Friendly
This recipe is naturally gluten-free as written, with no flour or bread-based ingredients. The rub uses simple spices and brown sugar—just double-check your brands to avoid hidden gluten in pre-mixed seasonings. I always grab my spices from the bulk section at the local co-op to be safe. 💪
Low-Carb Option
To reduce carbs, simply omit the 2 tbsp brown sugar from the rub. The smoked paprika and other spices still deliver bold flavor. The bacon wrap adds minimal carbs, making this a keto-friendly main course with about 5g net carbs per serving without the sugar.
Dairy-Free and Nut-Free
This dish contains no dairy or nuts in its base recipe. The only potential concern is cross-contamination if you use shared grilling tools. For extra caution, clean your grill grates thoroughly before cooking and use fresh aluminum foil under the pork loin.
Sodium Considerations
The recipe uses 1.5 tsp Kosher Salt plus salty bacon, so it’s not low-sodium. To cut back, reduce the rub salt to 1 tsp and choose low-sodium bacon. I’ve had good luck with Applegate Naturals for a lower-salt option that still packs flavor.
Pork Allergies
This dish is pork-centric, so it’s not suitable for anyone with a pork allergy. The pork loin and bacon are both pork products, and there’s no easy substitution that maintains the same texture and flavor profile. 🌱
Sugar Alternatives
For a sugar-free version, swap the brown sugar for 1 tbsp monk fruit sweetener or erythritol. These alternatives caramelize similarly and won’t affect the rub’s texture. I’ve tested both with great results—just avoid liquid sweeteners like honey, which can make the rub too wet.
Nutrition Facts
Frequently Asked Questions
What’s the best way to keep the bacon from sliding off?
Secure the bacon with toothpicks every 2 inches before grilling. This holds it in place while the bacon crisps and adheres to the pork. Remove toothpicks before serving.
Can I use regular bacon instead of thick-cut?
Regular bacon works but shrinks more and may burn before the pork finishes. If using it, pre-cook slightly for 5 minutes to render some fat first.
How do I prevent the pork from drying out?
Cook to exactly 145°F internal temperature and rest for 10-15 minutes. The bacon wrap helps retain moisture, but overcooking is the main culprit.
Should I sear the pork before wrapping?
No need! The bacon creates its own crispy exterior. Searing first can make the bacon wrap slide off and risks uneven cooking.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
- Recipe for Boneless Pork Chops in Cast Iron Skillet: Sear and Baste to Juicy Perfection - October 3, 2026
- Recipe for Boneless Cross Rib Roast: Slow-Roasted Beef with Herb Crust - October 3, 2026
- Hamburgers in Sauce Recipe Crock Pot: Slow-Cooked Savory Delight - October 3, 2026