How to Cook Pork Loin in the Dutch Oven Bacon Wrapped Pork Loin

Marinate the pork loin with salt, sugar, fresh pineapple, and rosemary for about five hours.

Poke a hole in the pork loin and stuff it with fresh pineapple.

Season the outside of the pork loin with Backwoods Gourmet rub.

Prepare the bacon by wrapping it around the pork loin using cellophane for easy handling.

Twist the ends of the cellophane to secure the bacon around the pork loin and refrigerate to help it keep its form.

Toss 4-5 small red potatoes in a bowl with olive oil and McCormick steak seasoning Montreal.

Squeeze lime juice over the potatoes and toss to coat.

Dump the seasoned potatoes into the Dutch oven, lime juice included.

Place a rack with wax paper in the Dutch oven and carefully roll the pork loin out of the cellophane onto the rack.

Set the Dutch oven to 350°F and put the lid on, adding coals on top.

After about 30 minutes, check the temperature of the pork loin, aiming for 145-150°F.

Add more coals on top to brown the bacon and finish cooking the pork loin and potatoes.

Once the pork loin reaches 157°F, cover it with aluminum foil and let it rest.

Reduce the liquid in the Dutch oven, then sprinkle flour to thicken it into gravy.

Add cold milk and water to the gravy, seasoning with fresh ground sea salt and black pepper, and stir until combined.

Plate the roasted potatoes, black-eyed peas, and sliced pork loin with gravy drizzled on top.

Equipment Needed

Spice Level:

Dietary

Allergens