Smoked Bacon, Parmesan and Basil Crusted Pork Loin with Kingsford® Signature Flavors PelletsWrite 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
- 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.
- 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.
- 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.
- Put the pan into the pellet grill, close the lid, and cook until the internal temperature reaches 145°F, about 50 minutes.
- Remove the pan from the grill, transfer the loin to a cutting board, and let it rest for 5 minutes before carving.
- Credit: Recipe created by world champion pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.