Pork loin wrapped in bacon

Ingredients for 2 servings:

• 1 pork loin(s)
• 50 g mustard, hot
• 12 slice(s) ham, air-dried
• 1 tsp black pepper
• 2 tsp brown sugar
• 3 tbsp barbecue sauce

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

a BBQ loin that anyone can easily recreate.

Bring the smoker up to temperature. I always make sure it settles at 120–130°C. In the meantime, trim the loin (cut away tendons and large pieces of fat). You can also get it ready-made from the butcher. The seasoning for this version is the difference from a regular grilled pork loin. To do this, put the loin on a skewer and cut lengthwise at an angle of approximately 45° all the way down to the skewer. Now pull the loin apart slightly with your fingers and rub it all over with the mustard. Now lay the air-dried hams side by side so that you can place the loin on top and wrap it. Place the wrapped loin in an aluminum tray and place it in the smoker for 30 minutes. After 30 minutes, place the loin on the grill as usual and mix the meat juices with the sugar, pepper, and BBQ sauce. Brush the loin with the sauce. Brush again after another 15 minutes. The loin is done when it reaches an internal temperature of 67°C. Finally, let the loin rest in aluminum foil for 10 minutes.