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Smoked Bacon, Parmesan and Basil Crusted Pork Loin with Kingsford® Signature Flavors Pellets

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  • 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. Prepare a pellet grill for cooking by filling the hopper with Kingsford® Signature Flavors Wood Pellets with Basil, Sage and Thyme, and setting the temperature to 350°F.
  2. Put a large skillet over medium heat. Add the bacon and cook until it is blondish-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 into the pellet grill, 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.

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