Smoked Bacon-Wrapped Pork Loin with Savory Sauerkraut Stuffing: The Ultimate Grill Master’s Recipe
Grilling season is synonymous with sunshine, good company, and delicious food. While classic burgers and hot dogs always have their place, why not elevate your outdoor cooking experience with something truly spectacular? This Bacon Wrapped Pork Loin with Sauerkraut Stuffing is a show-stopping dish that will undoubtedly capture everyone’s attention and leave a lasting impression. Imagine tender, juicy pork loin, brimming with a homemade, savory sauerkraut stuffing, all enveloped in crispy bacon and slowly smoked to perfection. It’s a culinary adventure that promises to transform your ordinary backyard barbecue into an extraordinary feast.
This recipe isn’t just another meal; it’s an experience. The blend of smoky pork, tangy sauerkraut, and rich bacon creates a symphony of flavors and textures that is truly irresistible. We believe that grilling should be exciting and inventive, and this recipe delivers on all fronts. It’s a guaranteed crowd-pleaser that combines the comforting essence of a home-cooked meal with the adventurous spirit of outdoor smoking.
This post is proudly sponsored by Frank’s Kraut. My unwavering affection and lifelong appreciation for their exceptional sauerkraut, however, are entirely my own.
Indeed, my fellow food enthusiasts, grilling season is here, offering the perfect opportunity to experiment and expand your culinary repertoire beyond the usual fare. Integrating the vibrant and distinctive flavor of Frank’s Kraut into your grilling recipes adds an unparalleled zest and depth. This Bacon Wrapped Pork Loin with Sauerkraut Stuffing is destined to become a staple in your recipe collection. I recently prepared this dish, and the results were nothing short of spectacular. The incredible aroma filled the air, and every bite was pure heaven!
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The Art of Smoking: Cooking on an Electric Smoker Grill
Whenever the opportunity arises, we eagerly fire up our Traeger grill. The versatility of being able to use it as both a smoker and a grill is truly a game-changer. One of its most remarkable features is its ability to cook food evenly without scorching, thanks to its electric heating element. It operates much like an oven, providing precise temperature control and consistent heat distribution. Simply load your preferred flavor of wood pellets, set the desired temperature, and let the smoker work its magic with minimal intervention. This “set it and practically forget it” approach makes outdoor cooking incredibly enjoyable and stress-free.
This gentle cooking method is particularly beneficial when preparing dishes with higher fat content, such as this bacon-wrapped pork loin. On a traditional grill, the melting fat from the bacon and pork can often lead to flare-ups, requiring constant vigilance and careful maneuvering to prevent burning. With an electric smoker, you bypass these challenges, allowing the bacon to crisp beautifully and the pork to remain incredibly moist and flavorful, infused with a subtle smoky essence. However, if a conventional grill is your only option, don’t despair! You can still achieve fantastic results by keeping a close eye on the temperature and managing any potential flare-ups. I’ve included tips for that as well, ensuring everyone can enjoy this delectable dish.
Before we delve into the exciting process of wrapping our succulent pork loin in savory bacon, let’s talk about the true star of the filling: the sauerkraut stuffing. Oh, my goodness, it was absolutely delectable! The beauty of this stuffing lies not only in its incredible flavor but also in its simplicity. It comes together with remarkable ease, making the preparation process a joy rather than a chore. The balance of tangy kraut with other aromatic ingredients creates a truly unforgettable filling that perfectly complements the rich pork and bacon.
Key Ingredients in Our Flavorful Sauerkraut Stuffing:
- Frank’s Kraut: The essential ingredient, providing that signature tangy and savory depth.
- Fresh onion and crisp celery: A classic aromatic base, adding fundamental flavor and texture.
- Hearty rye bread crumbs: Offering a robust and slightly tangy texture that pairs perfectly with sauerkraut.
- Fresh parsley, caraway seed, and ground sage: Aromatic herbs and spices that infuse the stuffing with earthy, warm, and distinctive flavors.
- Salt & pepper: Essential seasonings to enhance all the other flavors.
- Chicken stock: To moisten the stuffing and bind the ingredients together.
- Creamy Swiss cheese: Adding a delightful melt and a hint of nutty sweetness.
When conceiving this recipe, I carefully considered what elements would create the most harmonious and comforting stuffing. My mind immediately went to my beloved stuffing recipe, the one I consistently use when preparing a turkey: my Mom’s Sausage & Sage Stuffing. It’s my ultimate go-to, my absolute favorite. Drawing inspiration from its foundational components, I decided to incorporate some of my cherished elements from her dressing. I knew without a doubt that celery, onion, and sage were non-negotiables for their aromatic contributions.
Given that our pork loin would already be generously wrapped in bacon, I opted against adding any additional meat to the stuffing, allowing the pork and bacon to be the primary protein stars. While my mom’s recipe typically calls for seasoned croutons, rye bread crumbs felt like a more natural and complementary choice for this particular creation. The subtle tang and hearty texture of rye bread perfectly echo the flavors of the sauerkraut, creating a cohesive and delightful taste profile.
A stroke of genius struck me the day before! I had prepared my delicious Crockpot Reuben Dip for a party and found myself with a generous amount of leftover rye toasts. Instead of letting them go to waste, I saw an opportunity. I simply laid them out on my counter to air-dry slightly, then effortlessly chopped them into perfect cubes. These homemade rye breadcrumbs contributed an incredible depth of flavor and texture to the stuffing, far superior to store-bought options.
Once all the stuffing ingredients are thoroughly mixed to perfection, it’s time for the exciting next step: preparing the pork loin. For this recipe, I used a substantial pork loin, weighing in at just over 5 pounds. This quantity yielded approximately 8 cups of our delectable stuffing, of which I utilized about 6 cups to generously fill the loin. Don’t worry about any leftover stuffing; it’s too delicious to waste! I simply wrapped the excess in a foil pouch and placed it on the grill alongside the pork for about 30 minutes, allowing it to warm through and become a fantastic side dish.
When butterflied and opened up, the loin might initially appear a little uneven, with natural crevices and folds. Rest assured, these imperfections are actually advantageous, as they create perfect pockets to cradle the savory stuffing. Once filled and expertly rolled, the loin transforms into a beautifully uniform and impressive roast – truly “ta-da!” perfection. If you’re new to butterflying a pork loin, I highly recommend watching this incredibly helpful video on YouTube that demonstrates how to cut the pork loin for stuffing. It’s an excellent educational resource that will guide you through the process with confidence.
After butterflying, lightly season both sides of the pork loin with salt and pepper. Then, meticulously spread the prepared sauerkraut stuffing evenly across the entire surface of the loin, making sure to leave one edge clear by approximately an inch, as clearly depicted in the accompanying image. This small bare margin is crucial for achieving a neat and secure roll.
Now, with the stuffing in place, carefully and tightly roll the pork loin, ensuring that you finish with the side that has the one-inch bare edge. This technique helps to seal the stuffing securely within the loin, preventing it from escaping during the cooking process and creating a beautifully compact roast.
For the bacon wrapping, lay out a couple of overlapping pieces of plastic wrap on your counter. Then, arrange your thick-sliced bacon pieces edge-to-edge on the plastic wrap, creating a wide, even sheet. As you lay them, give each strip a gentle tug to slightly stretch them out; this helps in achieving a snug wrap. Carefully place your stuffed pork loin directly in the middle of the bacon sheet. Lift the plastic wrap from one side, folding it up and over the loin, pressing down gently to adhere the bacon. Repeat this process with the other side of the plastic wrap, ensuring the loin is fully encased in bacon. Once wrapped, carefully remove the plastic wrap and roll the loin so the bacon seam side is facing down, securing the wrap.
Next, to ensure all that delectable sauerkraut stuffing and crispy bacon stay perfectly in place, we will secure the bacon-wrapped pork loin with butcher’s twine. I’ve tried this recipe both with and without using a foil base, and both methods yield delicious results. However, if presentation is a key concern, opting out of the foil will allow the entire surface of the bacon to brown evenly. If using foil, the section underneath will not crisp as much.
The Optional Foil Method:
If you prefer the foil method for added security, simply fold a piece of heavy-duty aluminum foil a couple of times to create a strong, sturdy strip. Gently slip this strip underneath the loin, directly in the middle, and fold the edges up and around the bottom. This creates a helpful barrier that further ensures the stuffing remains intact.
Using Only Butcher’s Twine:
While the foil method offers extra protection, it is certainly not essential. Either way, double up your butcher’s twine for extra strength. Begin by tying one long piece of twine securely from one end of the loin to the other, running it lengthwise. Then, take another piece of doubled twine and tie it around the girth of the loin, approximately every 1 ½ inches or so. For my particular loin, I made about 7 more ties across its width. This meticulous tying ensures a compact, beautifully shaped roast that cooks evenly and retains all its delicious contents.
Now for the cooking! Preheat your smoker grill to 325 degrees Fahrenheit. Once the grill has reached temperature and is thoroughly preheated (typically about 10 minutes), carefully place the bacon-wrapped pork loin directly onto the grates of your smoker. Take note of the fresh drip pan positioned underneath—this will catch any rendered fat and keep your smoker clean. Close the lid and allow the magic of low and slow smoking to begin.
For our loin, the smoking process took approximately 3 hours to reach perfect doneness. The crucial factor is the internal temperature of the pork loin, which should register between 145 and 160 degrees Fahrenheit in the thickest part of the meat (avoiding the stuffing) when tested with a reliable meat thermometer. Always refer to a meat thermometer for accuracy, as cooking times can vary based on the size and thickness of your loin and the consistency of your smoker. Once it reaches the desired temperature, it’s ready for its grand reveal!
Just look at its magnificent appearance! The bacon is beautifully rendered and crisp, forming a gorgeous golden-brown crust, while the pork itself remains incredibly moist. And oh, can I adequately convey just how utterly amazing it smelled throughout the entire cooking process? The savory aroma of smoked pork mingling with the tangy notes of sauerkraut and the irresistible scent of sizzling bacon was absolutely intoxicating, a true feast for the senses even before the first bite.
After a brief resting period to allow the juices to redistribute, we carefully removed the twine and sliced the loin into generous portions, revealing the beautiful swirls of savory sauerkraut stuffing within. We proudly served it alongside perfectly steamed broccolini, which provided a fresh, vibrant contrast to the richness of the pork. The meal was met with enthusiastic approval and was devoured by everyone at the table, a testament to its incredible flavor and satisfying nature!
If you’re reading this recipe, it’s highly likely that you, like us, are a devoted fan of sauerkraut. However, if you’ve never had the pleasure of trying Frank’s Kraut, I implore you to rectify that oversight immediately. I can confidently state, without a shadow of a doubt, that it is the finest sauerkraut I have ever tasted. Its crisp texture and perfectly balanced tang are unmatched.
I always keep several cans readily available in my pantry for impromptu cravings or recipe inspiration. However, I must confess that their convenient 2-pound poly bags have become my preferred way to purchase it. I store these bags in the freezer until I’m ready to open them, and any unused portion is then transferred to a canning jar and kept fresh in the refrigerator. This ensures I always have Frank’s Kraut on hand for any culinary whim!
Frank’s Kraut and I have enjoyed a wonderful collaborative partnership for four years now, creating exciting and flavorful recipes together. I feel truly blessed to have partnered with them since the very beginning, and I consistently look forward to the creative challenge of developing new and innovative dishes that showcase their truly amazing sauerkraut. It’s a versatile ingredient that elevates so many meals.
Today, our focus has been on grilling recipes, and I wanted to take a moment to share some of the other fantastic creations I’ve developed that feature the incredible flavor of sauerkraut on the grill. These recipes are perfect for expanding your grilling horizons and impressing your guests with unique and delicious meals.
More Irresistible Grilling with Sauerkraut Recipes:
- Spicy Bacon Kraut Burger: A burger with a kick, elevated by bacon and kraut.
- Creamy Kraut and Mushroom Noodles: A comforting and unique side dish or light meal.
- Brat Burgers: The best of both worlds – a burger with bratwurst flair.
- Kraut Stuffed Bacon Wrapped Brats: A brilliant twist on a classic brat, wrapped in bacon.
- Reuben Burger: All the iconic flavors of a Reuben sandwich in a juicy burger.
- Grilling Out with Frank’s Kraut: A collection of ideas and inspiration for kraut-infused grilling.
You can discover a multitude of fantastic sauerkraut recipes right here on my blog, offering diverse culinary ideas for every occasion. Additionally, for an even wider selection, be sure to visit the Frank’s Kraut Website, which is brimming with innovative uses for their incredible product. For those who can’t get enough of this tangy delight, I even maintain a dedicated Pinterest Board exclusively for sauerkraut recipes! These platforms are excellent resources where you’ll consistently find new and creative recipes throughout the entire year. To stay truly connected and inspired, make sure to follow Frank’s Kraut on their vibrant social media channels: Facebook, Twitter, Instagram, and Pinterest.
Are you ready to create this incredible Smoked Bacon Wrapped Pork Loin with Sauerkraut Stuffing recipe for yourself? Let’s get to the detailed instructions and turn your grilling dreams into a delicious reality!
Fascinated by sauerkraut? Dive deeper into its rich history, traditional preparation methods, and a treasure trove of exciting recipes with our comprehensive Ultimate Guide to Sauerkraut. It’s everything you ever wanted to know about this wonderful fermented food!
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Print Recipe
Bacon Wrapped Pork Loin with Sauerkraut Stuffing
Ingredients
- For the Stuffing:
- 4 cups dry Rye bread cut in cubes
- 1 cup Frank’s Kraut
- ½ cup onion chopped
- ½ cup celery chopped
- 1 cup cubed Swiss cheese
- 1 Tablespoon fresh parsley chopped
- ½ teaspoon caraway seed
- ½ teaspoon ground sage
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup chicken stock
- For the loin:
- 5-5.5 pound pork loin
- Salt and pepper
- 1.5 pounds thick sliced bacon
Instructions
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To prepare the stuffing: Mix all ingredients together with your hands until well incorporated. Set Aside.
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To cut open the pork loin: find the tapered end of the loin, make a 1″ cut at about a 45 degree angle. Turn your knife and continue to make 1″ cuts as your loin unfolds.
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Salt and pepper both side of the loin. Spread the stuffing over the loin evenly, leaving one edge with a 1″ bare edge. Roll tightly, finishing with the bare edge.
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Place a couple of sheets of plastic wrap on the counter. Place bacon pieces edge to edge on the plastic wrap. Give them a little stretch as you’re laying them out.
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Place the loin directly in the center. Fold the one piece of plastic wrap around the loin, wrapping the bacon. Do the same with the other side. Remove the plastic wrap and carefully roll the loin over, seam side down.
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Using doubled up butcher’s twine, tie your loin from end to end. Then tie every 1 1/2 inches or so.
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Using hickory pellets turn smoker to 325 degrees. When it’s preheated for about 10 minutes, place loin directly on the grates. Cover and let smoke for 2 hours. Check temperature. Ours smoked for another hour, for 3 hours total. Pork should be 145-160 internally before eating.
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Remove twine and slice.
Notes
If you choose to make this on a regular grill, cook at the same temperature, but check it often as the bacon grease will cause it to fire up if you don’t watch it. Check internal temperature often.