Description
Serves
6-8
Prep Time
20 minutes
Cook Time
35–45 minutes
Rest Time
10 minutes
Ingredients
- 1 boneless pork loin (2½–3 lbs)
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- 1 tbsp lemon zest
- 2–4 tbsp finely chopped garlic
- Salt and cracked black pepper, to taste
- 2 tbsp lemon juice
- 1½ tbsp Dijon mustard
- ¼–⅓ cup olive oil
- 1½ lbs regular-cut bacon (not thick-cut)
Instructions
1.
Preheat your Traeger grill to 350°F.
2.
In a bowl, combine the parsley, rosemary, thyme, lemon zest, garlic, lemon juice, Dijon mustard, salt, pepper, and olive oil. Whisk together until it forms a loose herb paste. Adjust consistency with additional olive oil if needed.
3.
Trim any silverskin from the pork loin using a sharp knife.
4.
Starting about 2 inches from one end, cut lengthwise down the loin about 1 inch from the edge, continuing to the opposite end. Repeat the same cut 1 inch from the other side, creating three long sections connected at one end.
5.
Wrap each of the three sections with bacon, and wrap the connected end as well.
6.
Braid the pork by crossing the right section over the center, then the left section over the center, continuing until the loin is fully braided. Secure the end with a skewer or toothpicks if needed.
7.
Rub the herb mixture generously over the entire braided loin, working it into all the cracks and crevices.
8.
Place the pork loin on the grill and cook until the internal temperature reaches 140–145°F, about 35–45 minutes.
9.
Remove from the grill and allow the pork to rest for 10 minutes before slicing.
10.
Slice and serve.
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