BACON WRAPPED PORK LOIN SMOKED RECIPES

Steps:

• Combine onion powder, garlic powder, smoked paprika, salt, and pepper in a small bowl. Rub spice mixture all over the pork tenderloin and let sit at room temperature for 20 to 25 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Spray foil with cooking spray.
• On a clean work surface, lay bacon slices side by side, overlapping them slightly. Brush fig preserves on one side of the bacon. Place pork tenderloin on bottom end of the bacon slices and roll up so that tenderloin is wrapped in bacon. Place tenderloin, seam side down, on the prepared baking sheet.
• Roast in the preheated oven for 15 minutes and remove pork tenderloin from oven.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Brush balsamic glaze all over the pork and return to the oven to broil until pork is slightly pink in the center, 5 to 7 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let rest for 5 minutes before slicing and serving

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Meanwhile, preheat a smoker, according to manufacturer's instructions, until temperature is a steady 220 degrees F (104 degrees F).
• Remove silver skin and fat from pork loin, then slice into the center and "unroll" it until flat. Season both sides with pork rub. Spread one side with cream cheese, then layer jalapenos and cooked sausage evenly over top. Carefully roll loin up into a fairly tight log and secure with cooking twine.
• Smoke in the preheated smoker until an instant-read thermometer inserted into the center reads 140 to 145 degrees F (60 to 63 degrees C), about 2 hours. Remove loin and wrap tightly in aluminum foil. Let rest for at least 20 minutes before serving.