Bacon-Draped Injected Pork Loin Roast
4 – 6
Get moist & savory smoked pork by injecting juices & topping it with a bacon weave.
1 Cup apple juice
1/4 Cup water
1 Teaspoon salt
1 Teaspoon Worcestershire sauce
3 Pound Pork Loin, boneless, center cut
As Needed Traeger Sweet Rub
10 Slices bacon
1In a small bowl combine apple juice, water, salt, and Worcestershire; stir to dissolve the salt crystals.Plunge the injector into the sauce and retract the needle to draw up the liquid. Liberally inject the meat.
2Season the meat all over with the Traeger Sweet Rub.
3Set the temperature to 225 degrees F and preheat for 10 to 15 minutes.
4Drape the loin with the bacon slices. Put the roast directly on the grill grate and smoke for 3 to 4 hours, or until the internal temperature of the meat is at least 145 degrees F on an instant-read thermometer.
5Transfer the pork to a cutting board and let rest for 10 minutes before carving and serving. Enjoy!