Barbecue Tennessee pork loin with bacon

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Bring butter, 4 tablespoons sugar, 4 tablespoons mustard and whiskey to the boil and simmer for about 3 minutes. Put pot in a cool place. Wash the meat, dab dry, cut horizontally to about 2 cm. Open the meat and cut each half lengthwise 2 x.

2. 2

   Spread butter whiskey on the meat, especially in the cuts. Place 12 slices of bacon side by side on the work surface. Place 12 more slices slightly overlapping on the narrow ends of the bacon slices. Place 3 slices of bacon in the middle of the resulting rectangle, slightly overlapping on each side. Place the roast in the middle and wrap tightly with prepared bacon. Tie round with kitchen twine. Put the roast meat in a cool place for about 2 hours.

3. 3

   For the barbecue sauce, wash the lime hot, grate dry, grate the peel thinly, halve the fruit and squeeze the juice. Mix lime juice, lime zest, ketchup, 2 tablespoons sugar, Worcestershire sauce, 2 tablespoons mustard and chili flakes, bring to the boil and simmer for about 3 minutes, stirring continuously.

4. 4

   Prepare a charcoal grill for indirect grilling. Place the roast on the grill grate over the charcoal-free area and grill for 1 1/2-2 hours with the lid closed. Turn over in between

5. 5

   The last 20 minutes or so, spread the roast with BBQ sauce thinly over and over again. Remove the finished roast from the grill, wrap it in aluminium foil and let it rest for about 5 minutes

Nutrition Facts

KCAL
500 kcal

CARBS
16 g

FATS
26 g

PROTEINS
48 g