Cajun classic: Grill up a bacon-wrapped pork loin
Fire Chief James Stanley and Captain Seth Cappen show Al Roker how to make bacon-wrapped pork loin, a classic Cajun dish that they sometimes cook for the firefighters of the Carlyss Fire Department in Louisiana.
- 1 1/2 to 2 lb pork loin
- 1 1/2 lbs thick cut bacon
- 16 oz jar Creole butter injection marinade
- 1 8 oz block cream cheese
- 4 oz feta cheese w/basil and sundried tomato
- 4 whole jalapenos
- 1 tsp onion powder
- 1 tsp garlic powder
- Southwest mesquite chipotle seasoning
- 20 lb charcoal
- 2 lb hickory chips
- BBQ pit
Get charcoal burning in BBQ pit fire box with hickory chips.Trim excess fat from pork loin.Weave bacon into a square to go around the pork loin.Cut jalapenos and clean out seeds and white rind.Mix cream cheese, feta cheese, onion powder, and garlic powder.Make a slice lengthwise down pork loin.Line the inside of pork loin with peppers, then stuff with cheese mix.Sprinkle outside of pork loin with southwest mesquite chipotle seasoning.Wrap pork loin with bacon and secure with toothpicks.Once BBQ pit reaches 250 degrees, place pork loin on the BBQ pit (indirect heat side) cook for 1 ½ hours or until internal temperature reaches 165 degrees.