BACON WRAPPED PORK SIRLOIN ROAST RECIPES

Steps:

• Preheat your oven to 300 degrees.
• Start with the bacon weave.
• To make the weave, lay out eight strips of bacon vertically on a piece of foil or plastic wrap.
• Then, fold over every other vertical piece of bacon in the middle. Next, place a strip horizontally across the vertical bacon.
• Then, unfold the folded strips and fold back the alternate row of bacon that you previously left flat. Place the next piece of bacon across the vertical strips directly adjacent to the first horizontal piece. Repeat this process two more times.
• Once you finish the first half, repeat with the other half.
• Season the top of the bacon with a little salt and pepper.
• Now it is time to prepare the turkey breast. You can do this with a bone-in turkey breast, but it will take a lot more bacon. I prefer the ease of a boneless turkey breast. If your turkey breast was packaged with a net around it, make sure to cut the net off and dispose of it. There really won't be a need for the net as the sweet bacon weave will take its place. Once you have the turkey breast unwrapped and de-netted, season with a little salt and pepper. Then, wrap in the bacon. The foil/plastic wrap that you assembled your weave on will help you encase the turkey with the bacon.
• Once you have the turkey wrapped, place it on a rack on foil lined sheet pan.
• Insert a probe thermometer and then place into the oven. Cook until the internal temperature of the turkey breast is 165 degrees Fahrenheit. This took about 1 hour and 45 minutes for my 2.5 lb turkey breast. This time will vary based on the size of your breast. As always, make sure to cook based on temperature and not on time.
• Once the breast has come to temperature, remove from the oven and let rest for 10 minutes before carving.
• Serve and enjoy!

Steps:

• To a medium pot add 1 quart of water, 1 TBS of course ground black pepper, 1 TBS of red pepper flakes, 2 long sprigs of thyme, 2 long sprigs of rosemary and 8-10 garlic cloves smashed with the side of a knife.
• Bring to a boil then remove it from the heat and let it steep covered for 20-30 minutes.
• Place the mixture in the fridge for several hours to cool.
• To make the brine, add 3 quarts of cold water to a gallon sized pitcher and 1 cup of kosher salt.
• Stir the mixture until the salt is dissolved.
• Add the cooled mixture from the fridge into the brine and stir to combine.
• Place the turkey tenderloins into a plastic bowl or zip top bag and pour the brine over them to cover.
• Place the container with the brining turkey into the fridge for at least 4 hours or overnight.
• When the brining is complete, rinse the turkey under cold water to remove any residual salt and discard the brine.
• Season the turkey with Jeff's original rub then wrap the entire tenderloin with bacon. This will take approximately 4-6 pieces of bacon.
• Season the outside of the bacon wrap with Jeff's original rub then place the wrapped tenderloins onto a Weber grill pan, Bradley rack or cooling rack and it is ready for the smoker.
• Setup your smoker for cooking at about 240°F using indirect heat and cherry wood for smoke.
• When the smoker is ready, place the meat into the smoker and close the lid or door.
• Let the turkey smoke cook until it has reached 165°F in the thickest part.
• Remove the turkey from the heat and allow it to rest under a loose piece of foil for about 10 minutes.
• Slice and serve.