Cooking for 4 people
Ingredients
- 6 strips
thick cut bacon (or 8 strips regular cut)
- 2 lb.
pork loin roast
- 2 cloves
garlic, chopped
- 1/3 cup
panko breadcrumbs
- 1/3 cup
parmesan cheese, fine grated powder
- 1/3 cup
basil leaves, chopped
- 2 tbsp.
spicy brown mustard
- 1/2 tsp.
salt
- 1/3 tsp.
black pepper
1Food 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.
2Grill Prep
Fuel: Charcoal: We recommend Kingsford® Original Charcoal Briquets.
Pellets: We recommend Kingsford® Grillmaster’s Choice Hardwood Pellets.
Method: Two-Zone Method
Temp: Charcoal Temp: 350°F (Low Heat)nPellets Temp: 350°
3The 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.
