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Home » Recipes » Entrees

Whole Smoked Pork Loin

Published: Aug 3, 2014 · Modified: Jan 27, 2023 by Bowl Me Over · 5 Comments

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I have one recipe left to share from our visit in South Dakota. It isn't my recipe, but shared by my Cuzn Kyle. Cuzn Kyle (that's how we spell cousin in our family) is kind of the unsung hero in South Dakota. He works really hard when he's at the lake cooking for the family. In the mornings, he's up early cooking everyone breakfast.

Cuzn Kyle making breakfast.

Cuzn Kyle making breakfast.

That morning, it was blueberry pancakes topped with fruit, scrambled eggs, sausage and bacon. It's safe to say we certainly didn't starve!

Breakfast at the lake.

Breakfast at the lake.

Kyle is always in charge of the pig for the big family gathering. As mentioned in a previous blog, we weren't able to get a full pig to roast, so instead they purchased a whole pork loin at Costco.

Pork on the grill.

Pork on the grill.

And if barbecuing a whole pork loin wasn't enough.....he topped it completely with bacon that he weaved together!

Close up of the grilled pork loin.

Close up of the grilled pork loin.

Instructions

  1. He started by trimming all of the silver and fat from the loin. Next he rubbed a spicy brown mustard all over the loin.
Bacon weave on top of the loin.

Bacon weave on top of the loin.

2. Next, combine a mixture of minced garlic, Lawry's seasoning salt, thyme, and sweet rib rub and a little water was mixed together. Then he rubbed that mixture on the loin.

3. Then cover it with bacon that was weaved together (like a basket weave....but with bacon!). Before putting it on the grill, he lightly dusted the top of loin with rib rub and seasoning salt, using a couple of toothpicks to hold the weave in place.

Another view of the AMAZING pork loin!

Another view of the AMAZING pork loin!

4. Kyle smoked the loin at 225 for 2 hrs and then finished with no smoke for 3 ish hours till temp was 150.

If you don't have a remote digital meat thermometer, I'd recommend making the investment. They are relatively inexpensive and make it so much easier when grilling)  When the temperature reached 150 he pulled it from heat and wrapped it in foil and allowed it to rest for 20 minutes or so. After that it was time to slice & serve!

Barbecued Pork Loin

Barbecued Pork Loin

Words do not describe how delicious this was! Cuzn Kyle has mad skills on the grill and each year he does an amazing job! He puts a lot of time and effort into this meal each year and never disappoints!

Related recipes

  • Learn how to make tender ribs on the grill - so easy and tender every time!

For more of our South Dakota adventure please visit this blog!

Barbecued Pork Loin
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5 from 1 vote

Whole Smoked Pork Loin

Servings a crowd? Pork loin on the Grill - Words can't describe how delicious this was! Cuzn Kyle is the unsung King of the Grill!
Prevent your screen from going dark
Prep Time30 minutes mins
Cook Time6 hours hrs
Total Time6 hours hrs 30 minutes mins
Course: Pork
Cuisine: American
Servings: 25
Calories: 396kcal
Author: Deb Clark
As an Amazon Associate I earn from qualifying purchases.

Ingredients

  • 10-12 lb pork loin boneless
  • 2 pounds bacon thick cut
  • ¼ cup spicy brown mustard
  • ¼ cup garlic minced
  • 2 tablespoon thyme
  • 4 tablespoon seasoning salt we used Lawry's
  • 3 tablespoon sweet rib rub divided
  • 3 tablespoon water

I earn a commission from Instacart from qualifying purchases.

Instructions

  • Remove the fat & silver from the pork loin
  • Weave the bacon together (similar to a basket weave or pie crust).
  • Combine the garlic, thyme, seasoning salt and rub with 3-4 tablespoons water to form a paste.
  • Rub the entire pork loin with the mustard. Follow with the garlic/spice paste mixture.
  • Cover the top of the loin with the bacon, lightly dust the remaining tablespoon of rib rub over the top of the pork loin. Secure the bacon in place with a couple of toothpicks.
  • Smoked at 225 for 2 hrs and then finished with no smoke for 3 ish hours or until internal meat temp is 150 degrees.
  • Remove from grill, loosely wrap in foil & allow to rest for about 20 minutes.
  • Slice & serve!
  • This serves quite a crowd - we had 35 for dinner that day and had plenty of leftovers! The bacon kept the meat moist & gave it great flavor.

Nutrition

Calories: 396kcal | Carbohydrates: 1g | Protein: 46g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 153mg | Sodium: 1499mg | Potassium: 880mg | Vitamin A: 235IU | Vitamin C: 1.3mg | Calcium: 23mg | Iron: 2.4mg
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About Bowl Me Over

Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties. In the summer I help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Let's stay connected, you can email me at [email protected] and find me on Facebook, Pinterest, Instagram, Twitter and YouTube.

Reader Interactions

Comments

  1. Lois

    December 11, 2017 at 5:25 pm

    5 stars
    This tenderloin was fixed to perfection. I was there and was a great meal. Loved it I fixed a smaller one at home later and it was also great. Loved it.

    Reply
    • Bowl Me Over

      December 14, 2017 at 10:53 am

      So easy and so much flavor, right Lois? Great recipe from Cousin Kyle.

      Reply
  2. Stephanie Stuart

    August 05, 2014 at 1:38 pm

    wow that's a very impressive hunk o' meat you got there! I gotta try this! thanks!

    Reply
    • Bowl Me Over

      August 07, 2014 at 9:51 am

      It was really yummy Stephanie! What a great meal to bbq for a crowd!

      Reply

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