Bacon-Wrapped Rotisserie Pork Loin on the Arteflame

Introduction

This recipe for bacon-wrapped pork loin cooked on the Arteflame rotisserie brings together the best of both worlds—juicy pork loin and crispy bacon. As the pork loin slowly rotates over the fire, the bacon bastes the meat, keeping it moist and infusing it with smoky, savory flavors. This dish is perfect for any special occasion or a memorable family dinner, combining simplicity with a show-stopping presentation.

Ingredients

1 (3-4 lbs) pork loin, trimmed
10-12 slices of bacon
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon smoked paprika
Butcher’s twine or toothpicks

Instructions

1. Prepare the Pork Loin

Trim any excess fat from the pork loin and pat it dry with paper towels. This will help the seasonings adhere better and allow the bacon to crisp up nicely.

2. Season the Pork Loin

In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, Dijon mustard, brown sugar, kosher salt, black pepper, and smoked paprika. Rub this mixture all over the pork loin, ensuring it is evenly coated with the flavorful seasoning.

3. Wrap the Pork Loin with Bacon

Lay the bacon slices out on a cutting board, slightly overlapping. Place the seasoned pork loin on top of the bacon. Carefully wrap the bacon around the pork loin, securing the ends with butcher’s twine or toothpicks to keep the bacon in place during cooking.

4. Prepare the Arteflame Grill

Set up your Arteflame grill with the rotisserie attachment. Start the fire by placing vegetable oil-soaked paper napkins in the grill, stacking firewood over them, and lighting the grill. Allow it to burn for about 20 minutes until the grill is hot and ready for cooking.

5. Set Up the Rotisserie

Skewer the bacon-wrapped pork loin onto the rotisserie spit, ensuring it is centered and secure. Attach the spit to the Arteflame rotisserie and start the motor, allowing the pork loin to rotate steadily above the heat.

6. Cook the Pork Loin

Cook the pork loin on the rotisserie for about 1.5 to 2 hours, or until the internal temperature reaches 145°F. The bacon should be crispy, and the pork loin should have a beautiful, golden-brown crust. If needed, baste the pork loin with any drippings during the last 30 minutes of cooking to enhance the flavor and keep the bacon moist.

7. Rest and Serve

Once the pork loin reaches the desired temperature, carefully remove it from the rotisserie and let it rest for 10-15 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring it stays tender and juicy. Slice the pork loin into thick medallions and serve with your favorite sides.

Tips

Crispy Bacon: If the bacon isn’t as crispy as you’d like, you can finish it over the direct heat of the grill for a few minutes, rotating it frequently to avoid burning.
Trussing: Ensure the bacon stays in place by securing it with butcher’s twine or toothpicks, which should be removed before serving.
Flavor Variations: Experiment with different herbs, such as sage or parsley, or add a layer of cheese under the bacon for extra richness.

Conclusion

Rotisserie bacon-wrapped pork loin is a flavorful, juicy dish that’s sure to impress. The combination of smoky bacon and tender pork, slowly roasted over an open flame, creates a mouthwatering experience that’s perfect for any occasion.

Recipe Variations

Maple-Glazed Bacon-Wrapped Pork Loin: Brush the bacon with maple syrup during the last 15 minutes of cooking for a sweet and savory glaze.
Garlic and Herb-Crusted Pork Loin: Increase the garlic and add parsley and oregano to the rub for an herbaceous twist.
BBQ Bacon-Wrapped Pork Loin: Use a BBQ rub and baste with your favorite BBQ sauce during the last 30 minutes for a smoky, sweet finish.
Apple-Stuffed Pork Loin: Add a layer of sautéed apples and onions under the bacon for a sweet, autumnal flavor.
Mustard-Maple Bacon-Wrapped Pork Loin: Mix Dijon mustard with maple syrup and brush it over the pork loin before wrapping it in bacon for a tangy, sweet glaze.

Pairings

Wine: A full-bodied red wine like Zinfandel or Pinot Noir complements the rich flavors of the pork and bacon.
Side Dish: Serve with roasted root vegetables, mashed potatoes, or a fresh green salad.
Dessert: A classic apple pie or caramel flan pairs beautifully with the savory pork.