Bacon, Parmesan & Basil Crusted Pork Loin with Kingsford® Signature Flavors
Let's get grilling
If using Kingsford® Signature Flavors Briquets
Build a charcoal fire for indirect cooking using Kingsford® Signature Flavors 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.
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, bread crumbs, 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 over indirect heat (or on 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.
If using Kingsford® Signature Flavors Charcoal Flavor Boosters
Build a charcoal fire for indirect cooking using Kingsford® Original Charcoal (sold separately) by situating the coals on only one side of the grill, leaving the other side empty. Preheat the grill to 350°F and allow coals to ash over. Add 6 or more Kingsford® Signature Flavors Flavor Boosters with Basil, Sage and Thyme.
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, bread crumbs, 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 over indirect heat (or on 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.
If using Kingsford® Signature Flavors Wood Pellets
Prepare a pellet grill for cooking by filling the hopper with Kingsford® Signature Flavors 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, bread crumbs, 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 over indirect heat (or on 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.
Ingredients
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thick cut bacon (or 8 strips regular cut)
6 strips
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panko breadcrumbs
0.3 cup
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garlic, chopped
2 cloves
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parmesan cheese, fine grated powder
0.3 cup
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basil leaves, chopped
0.3 cup
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spicy brown mustard
2 tbsp.
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salt
0.5 tsp.
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black pepper
0.25 tsp.
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pork loin roast
2 lb.
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.
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