Skip to content

Grilled Bacon, Parmesan & Basil Crusted Pork Loin with Kingsford® Signature Flavor Briquets

Write a Review Read Reviews
  • Yields: 4–6 Servings
  • Cook time: 50 minutes
  • Prep time: 15 minutes


  • 6 strips thick cut bacon (or 8 strips regular cut)
  • ⅓ cup panko breadcrumbs
  • 2 cloves garlic, chopped
  • ⅓ cup parmesan cheese, fine grated powder
  • ⅓ cup basil leaves, chopped
  • 2 tablespoons spicy brown mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 (2-pound) pork loin roast


  1. Build a charcoal fire for indirect cooking using Kingsford® Signature Flavors Charcoal Briquets with Basil, Sage and Thyme by situating the coals on only one side of the grill, leaving the other side empty. Preheat the grill to 350°F.
  2. Put a large skillet over medium heat. Add the bacon and cook until it is golden brown, but not crispy, 5 minutes. Put the bacon in a food processor, along with all of the bacon grease, breadcrumbs, and garlic. Process until fine crumbles are formed. Transfer the crumbles to a small bowl and combine with the parmesan cheese, basil, mustard, salt, and black pepper.
  3. Using your hands, spread and form the crumble paste evenly to all sides of the pork loin. Put the pork loin into a small shallow pan or on a cookie sheet.
  4. Put the pan over indirect heat, close the lid, and cook until the internal temperature reaches 145°F, about 50 minutes.
  5. Remove the pan from the grill, transfer the loin to a cutting board, and let it rest for 5 minutes before carving.

For safe meat preparation, reference the USDA website.

Ratings & Reviews

  • bvseo_sdk, p_sdk, 3.2.1
  • CLOUD, getReviews, 101.4ms
  • bvseo-msg: HTTP status code of 404 was returned;

You look like someone who loves to grill

Sign up for our mailing list and we’ll send you “show-stopper” grilling ideas and recipes to make your cookouts the talk of the town.

We’ll also share exclusive offers and other great info from Kingsford Charcoal.

Sign up now