SMOKED PORKLOIN DRAPED IN BACON

We LOVE to cook good food and especially meat. Over the years I have become a smoker.. why? The smoker leaves the meat with a rustic,woodsy flavor. If you don't have a smoker, you can do everything the same right in your own kitchen oven.

HERE IS HOW TO MAKE/PREPARE THE BEST PORK TENDERLOIN YOU HAVE EVER HAD.

STEP 1- 3 pound pork loin roast. Clean and dry your meat.

Step 2- The INJECTION.

Ingredients
1 stick unsalted butter
1 1/2 cup regular beer (1 beer)
1 Tsp. ground cayenne pepper
1 Tsp. garlic powder
1 Tsp. paprika
1 Tsp. salt

In a small saucepan, melt the butter over medium heat. Add the beer and spices and whisk together. Heat just to simmering, then remove from heat and let cool before injection. Using a flavor-injection syringe, inject the Beer and Butter sauce into the pork loin all over. I must have injected it in nearly 50 places. This is going to make your meat TENDER AND JUICY. Step 2-completeSTEP 3- INGREDIENTS
1/2 Cup your favorite BBQ sauce
1/3 Cup Dijon mustard
Mix and spread over the meat.
STEP 4-The SWEET AND SPICY BBQ RUB
Ingredients
1/4 cup brown sugar
1/2 cup white sugar
1/4 cup salt
2 TBSP chili powder
2 Tsp. ground cayenne pepper
1 TBSP garlic powder
1 Tsp ground cumin
Mix all ingredients well. This rub is universal and can be used on ribs, brisket, and pork roasts.The mixture should look uniform in color and texture.Coat the loin with the rub, using all of it.
Step 5- Wrap in saran wrap and refrigerate. This will give the flavors a chance to penetrate.

READY TO COOK? Remove the loin from the fridge and let rest for 30 minutes. Prepare your smoker for smoking with your choice of smoking wood. I used mesquite.If using an oven, follow the same instructions with out the wood.
Place the loin in the smoker/oven and drape with the bacon. This will help keep the loin moist and flavorful. Smoke/cook the loin for about 4 hours at around 200 degrees. Baste every half-hour with the apple juice.
Remove from the smoker/oven when the interior temperature of the loin reaches 145 degrees. Wrap tightly in foil and let rest for 30 minutes to an hour before slicing and serving.

ENJOY. IT IS THE BEST

TIP 1-Buy a pork tenderloin and have the butcher in the store fold it/tie it. They will gladly do this for you.

Tip 2- If you see a tenderloin on sale but it looks extremely large (the size scared me away at first), the butcher will cut it down into 3rds and package it. This CAN give you 2/3 separate pork tenderloin for future use.