• 1 handful hickory or apple wood chips for smoking, soaked in water and drained,
  • 3 tbsp kosher salt ,
  • 2 tbsp brown sugar ,
  • 1 tsbp chili powder,
  • 2 tsp ground cumin,
  • 1 tsp fresh cracked black pepper ,
  • 1 tsp garlic powder,
  • 1 tsp onion powder,
  • 1/2 tsp cayenne pepper,
  • 1 Smithfield® Center Cut Boneless Pork Loin (about 3 lbs.),
  • 8 to 10 slices Smithfield® Hometown Original Bacon,
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MAIN DISH

Bacon Wrapped Smoked Pork Loin

1. Heat grill using Kingsford Charcoal for indirect cooking at 225°F to 250°F.
2. To make Dry Rub, combine all ingredients in small bowl; generously season all surfaces of pork loin. Wrap bacon slices around loin, securing with wooden picks. Bacon can also be woven into a mat using a basket weave and lay bacon over top of loin.
3. Add drained wood chips to grill. Place bacon-wrapped pork loin over indirect heat. Cook/smoke until internal temperature reaches 150°F, about 1 hour per pound. Let stand 15 minutes before slicing.
4. Meanwhile, make Ancho Chile Barbecue Sauce. Combine ketchup, sugar, vinegar, paprika, onion powder, garlic powder, salt, chili powder, cayenne, black pepper and ancho chile powder in medium saucepan; simmer 20 minutes. Whisk in honey and lemon juice. Serve over pork loin slices.

Ancho Chile Barbecue Sauce
1 cup ketchup
1/2 cup brown sugar
1/3 cup distilled white vinegar
1 1/2 teaspoons paprika
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon kosher salt
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 tablespoons ancho chile puree or powder
1/4 cup honey
1 tablespoon lemon juice

©2016 Smithfield Foods
Recipe by Tuffy Stone