How to Cook Pork Loin in the Dutch Oven Bacon Wrapped Pork Loin
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- čas přidán 29. 08. 2024
- How to make a bacon wrapped pork loin in the Dutch Oven. Dutch Oven Cooking at it;s finest. We stuffed the loin with fresh pineapple to make it really tasty and moist.
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Pork loin and bacon, bkack eyed peas and roasted potatoes. Just missing cornbread. I get inspired to cook outside every time I watch you cook. It's 25 degrees out today, warm enough to do it.
Looks good I'm going to have to try this when the weather gets a little warmer.
I am going to have to cook this one for my friends
I'm have to try that bacon weaved wrap. What a great idea. Thanks.
Ever since I saw this video I’ve wanted to try it. Fixed it tonight minus the pineapple (I forgot). DELICIOUS!!!
Bring it on! 10 seconds in and I got me a 12" camp dutch and 1 mean pork loin. Show me whats for dinner
Looks So Good!
I only thought that I had watched it before. I'm not a big pineapple person but it sure looked good.
Stack one oven on top of the other. The one on the bottom should be the one that takes longer to cook. Works great.
Bam!
Ohh man you know that's good.
You should throw a half a stick of butter in that gravy and some ranch seasoning.
Try the frozen with snaps and you will never want dried again!
Good food, great video and handy skills to know how to use the Dutch oven. I like how you recap the video at the end with still photos of the process. How do you decide which paper to use? Parchment vs. wax?
Parchment can take more heat. What he did with the grate to keep the wax paper off the bottom of the dutch oven kept it from getting too hot. Brilliant!
You got some better utensils since this video -still looks good
Stack one oven on top of the other, putting the one that takes longer to cook on the bottom. Not a big deal to shift things around to check 'em.
This meal looks great! I liked the idea of placing the wax paper on top of the grate so that the meat doesn't stick to it. New sub here! Thanks for sharing. :-)
Scott it looks good man. cheers buddy
-Blake
Haven't heard from you for quite a while. Hope everything is well. Thanks for your continuing support. Be on the look out for the smoked salmon video that I'm filming today.
Well Dang! Another one out of the park!! All that looks amazing! I really have never had black eyes peas before Last year on our drive to Florida, I had purple peas?? Purple eyed peas/beans??? I dunno. Purple something... They were pretty good. Do you have a recipe/video for your peas? Again! great job! Another thing I have to put on the list to try yo make.
Thanks. Generally in the South, folks refer to the fresh variety as purple hulls or pink eyes, and the dried variety as black eye since the eye turns black when dried. They are both the same animal but are very different in texture. Both taste great. I will do a video on preparing black eyed peas in the future.
MMMmmmmm Baaconn! Man oh man, that looks scrumdilly-iscious. Another nice one my brother!
It was really good. The pork loin was good too!
The music rocks
I live in an Apt:, they frown if i want to fire up a grill, at what temp should i cook this, and for how long
He said 350 degrees Fahrenheit for indoor cooking several times.
Looks good although I think I would try some greased aluminum foil under the meat instead of waxed paper.
Why? The waxed paper is a brilliant move--putting it on the trivet means it won't burn. No need to spend extra money on foil that adds a nasty metallic aftertaste.
Just needed a hunk of carnbread
Is there a reason that you are using waxed paper instead of parchment for the meat?
It was what I had on hand at the time. Both should work fine.
@@BackwoodsGourmetChannel thank you for your response and your videos. I look forward to next spring when I can get out and start cooking meat outside again.
What material is that board you cook on?
This is a piece of scrap aluminum. Thanks for watching.
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I damn near ate the screen.
Those are not good for you! Thanks for watching and give it a try for yourself.
Backwoods Gourmet
I literally just got back from Kroger, in Brazil, Indiana, where I bought two packages of thick cut bacon (already had the pork loin) to try this out. Also, I called my brother, from work to tell him about your recipe (were hanging at his place this weekend.) I got the bacon, a huge pork loin, a huge chuck roast, coleslaw, four big cans of Bush's baked beans, 5lbs of potatoes, Liquid Smoke, a lot of different types of dry rubs/spices, a peach pudding cake, and a 30 pack of cheap domestic beer. We're gonna camp, drink beer, mimic your recipe, play horseshoes, shoot the guns, build a fire, and let all the kids run around like wild animals. I hope your weekend is as good as mine! Thanks.
I already bought a black angus choice brisket to smoke yesterday. Been storming for 2 days due to the Hurricane, suppose to clear out here today. Planning a snapper fishing trip to Tampa Bay this weekend, but depends on the weather.