6 strips thick cut bacon (or 8 strips regular cut)
2 lb. pork loin roast
2 cloves garlic, chopped
0.3 cup panko breadcrumbs
0.3 cup parmesan cheese, fine grated powder
0.3 cup basil leaves, chopped
2 tbsp. spicy brown mustard
0.5 tsp. salt
0.25 tsp. black pepper
1 Food Prep
Put a large skillet over medium heat. Add your bacon and cook it for about 5 minutes, until it is blondish-brown but not crispy.
- Place your bacon in a food processor along with all of the bacon grease, bread crumbs, and garlic, and process until fine crumbles are formed. Transfer your crumbles to a small bowl and combine with your seasoning ingredients.
- Using your hands, spread and form your crumble paste evenly on all sides of your pork loin for good coverage. Then, place your pork loin into a small shallow pan or on a cookie sheet.
2 Grill Prep
- Fuel: Charcoaln
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- Method: Two-Zone Method
- Temp: Charcoal Temp: 350°F (Low Heat)n Pellets Temp: 350°
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
- If using a charcoal grill, when you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly
- If using a pellet grill, place the thermometer probe into the thickest part of your pork loin, and position it at the center of your grill.
- Place your pan on the cooler side of your grate, away from the coals (or place it on your pellet grill). Close the lid and cook your pork loin until it reaches an internal temperature of 145°F. This should take about 50 minutes.
- Remove your pan from the grill, transfer your pork loin to a cutting board and let it rest for 5 minutes before carving.
Recipe created by World Champion Pitmaster Chris Lilly on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
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