Elevate Your Grilling Game: Discover the Ultimate Bacon-Wrapped Pork Loin with Savory Sauerkraut Stuffing, Masterfully Smoked to Perfection.
Tired of the same old grilling routine? While classic burgers and brats are always a hit, sometimes you crave something truly extraordinary that will captivate your guests and ignite your taste buds. Get ready to transform your backyard barbecue with this show-stopping Bacon-Wrapped Pork Loin, generously filled with a delectable homemade Sauerkraut Stuffing and slow-smoked on a Traeger grill. This recipe promises a moist, flavorful pork loin wrapped in crispy bacon, boasting a unique savory-tangy stuffing that’s simply unforgettable. It’s an experience that moves beyond mere grilling into the realm of gourmet outdoor cooking.
This post is proudly sponsored by Frank’s Kraut, a brand I’ve cherished for years. My deep appreciation for their exceptional sauerkraut is entirely my own.
Grilling season is officially here, and with it comes the perfect opportunity to experiment and infuse your meals with exciting new flavors. Forget boring; it’s time to add that irresistible “zip” that only premium ingredients can provide. That’s precisely where Frank’s Kraut shines, turning a great recipe into an absolutely phenomenal one. This Bacon-Wrapped Pork Loin with Sauerkraut Stuffing is destined to become a staple in your recipe collection. The first time I prepared this dish a few Sundays ago, the results were nothing short of spectacular. The rich aroma alone was enough to make mouths water, and the taste? Pure perfection. It’s a culinary masterpiece that truly stands out from the crowd, making it an ideal choice for special gatherings or simply when you want to treat your family to something truly special.
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Mastering the Art of Smoking on an Electric Smoker Grill
Our Traeger grill is an invaluable asset in our kitchen, and we seize every opportunity to put it to good use. What makes it so versatile is its dual functionality: it serves as both a high-performance smoker and a conventional grill. The primary advantage of an electric smoker like the Traeger lies in its precise temperature control, eliminating the common pitfalls of direct flame grilling. Unlike traditional charcoal or gas grills, an electric smoker gently cooks your food without the risk of scorching, operating more akin to an outdoor oven. This allows for low and slow cooking, infusing your dishes with incredible smoky flavors without the constant need for vigilant monitoring. Simply choose your preferred wood pellets for flavor, set your desired temperature, and let the smoker work its magic.
This gentle cooking method is particularly beneficial when preparing fattier cuts of meat or dishes generously wrapped in bacon, like our stuffed pork loin. The consistent heat and indirect cooking prevent flare-ups that can occur when bacon grease drips onto open flames on a standard grill. While an electric smoker offers unparalleled ease and safety for this recipe, you can certainly adapt it for a conventional grill. However, if using a traditional grill, extreme caution and continuous supervision are crucial to manage potential grease fires. We’ll provide tips for both methods to ensure your Bacon-Wrapped Pork Loin turns out perfectly, regardless of your equipment.
Before we delve into the art of wrapping our succulent pork loin in crispy bacon, let’s turn our attention to the star of the show: the homemade sauerkraut stuffing. This isn’t just any stuffing; it’s a meticulously crafted blend of flavors and textures that complements the pork and bacon beautifully. Its rich, savory profile with a hint of tanginess truly elevates the entire dish. And the best part? It’s incredibly straightforward to prepare, coming together with minimal effort but maximum flavor impact. Get ready to be amazed by its deliciousness!
Essential Ingredients for a Flavorful Sauerkraut Stuffing:
- Frank’s Kraut: The foundation of our tangy and savory stuffing, providing authentic flavor.
- Freshly chopped onion and celery: These aromatic vegetables form the classic flavor base, adding depth and a pleasant crunch.
- Rye bread crumbs: A unique choice that perfectly complements the sauerkraut, offering a hearty texture and robust flavor.
- A blend of fresh parsley, caraway seed, and ground sage: These herbs and spices are carefully selected to enhance the overall taste, bringing a warm, earthy, and aromatic quality to the stuffing.
- Salt & pepper: Essential seasonings to balance and amplify all the flavors.
- Rich chicken stock: Used to moisten the stuffing, ensuring it remains tender and flavorful throughout the smoking process.
- Creamy Swiss cheese: Adds a wonderful richness and melty texture, tying all the ingredients together with a delightful savory note.
When I first envisioned this recipe, I spent considerable time contemplating the ideal components for the stuffing. My mind naturally gravitated towards a cherished family favorite: my Mom’s Sausage & Sage Stuffing, a recipe I consistently turn to when preparing a festive turkey. It’s truly my go-to, my absolute favorite. Drawing inspiration from its unparalleled success, I meticulously selected elements that would resonate beautifully with the pork loin and sauerkraut. The inclusion of crisp celery, pungent onion, and aromatic sage was non-negotiable, forming the foundational flavors for this new creation.
Given that our pork loin would be generously wrapped in bacon, I decided against adding any additional meat to the stuffing. This ensured the pork and bacon remained the stars, without overpowering the delicate balance of the kraut. While Mom’s recipe traditionally calls for seasoned croutons, I instinctively knew that rye bread crumbs would be a far more harmonious choice for this particular dish. The distinctive flavor of rye bread pairs exceptionally well with sauerkraut, creating a more cohesive and authentic taste profile that perfectly encapsulates the spirit of this unique meal.
A stroke of culinary serendipity occurred the day before I planned this dish. I had prepared my incredibly popular Crockpot Reuben Dip for a party, which left me with a delightful abundance of leftover rye toasts. A brilliant idea sparked! Instead of letting them go to waste, I laid them out on my kitchen counter to air-dry slightly, then meticulously chopped them into perfect little cubes. These homemade rye bread cubes proved to be the ideal base for my sauerkraut stuffing, lending an authentic depth of flavor and a wonderfully firm texture that store-bought crumbs simply cannot replicate. This simple, resourceful step truly elevated the stuffing, making it all the more special and delicious.
Once all the stuffing ingredients are perfectly combined and mixed thoroughly – a task best accomplished with your hands to ensure every component is evenly distributed – it’s time for the exciting next step: preparing the pork loin for stuffing. I opted for a substantial pork loin, weighing in at a little over five pounds, which yielded approximately eight cups of our mouth-watering stuffing. For this particular loin, I utilized about six cups, ensuring a generous filling without overpacking. Don’t worry about any leftover stuffing; absolutely no deliciousness goes to waste! I simply wrapped the excess in a foil pouch and placed it on the smoker alongside the pork loin for about 30 minutes. It emerged as a fantastic, flavorful side dish, perfectly complementing the main course.
From this perspective, the butterflied pork loin might appear a little uneven or bumpy after being cut open, but rest assured, this is perfectly normal and even desirable! Those natural crevices and folds created by the cut are precisely what we need to cradle the rich and savory stuffing. The goal is to create as much surface area as possible to maximize the stuffing capacity. Once filled, the loin is simply rolled back into its original shape, and like magic, it transforms into a beautifully symmetrical, stuffed masterpiece. If you’re new to butterflying a pork loin, it can seem daunting, but it’s surprisingly simple. I highly recommend watching this helpful video on YouTube that demonstrates how to cut a pork loin for stuffing. It’s an excellent visual guide that will boost your confidence and ensure a perfect cut every time, making the entire process much smoother and more enjoyable.
Once your pork loin is expertly butterflied, it’s time to generously spread the sauerkraut stuffing. Carefully distribute the stuffing evenly across the entire surface of the loin, making sure to leave approximately a one-inch border clean along one of the long edges, as clearly depicted in the image above. This small but crucial detail is essential for a successful roll. The clean edge will act as a seal, helping to securely contain all that delicious stuffing when the loin is rolled, preventing any from escaping during the cooking process. Aim for a consistent layer of stuffing to ensure every slice of your finished pork loin is packed with flavor.
With the stuffing evenly spread, it’s time to meticulously roll the pork loin. Begin rolling from the side opposite the one-inch bare edge, gradually and firmly rolling the loin towards that clean border. The key here is to roll it as tightly as possible. A snug roll ensures that the stuffing remains perfectly encased within the pork throughout the smoking process, preventing any delicious morsels from escaping. Once you reach the bare edge, complete the roll, using that clean strip of pork as the final seal. This technique not only keeps the stuffing intact but also helps the loin maintain a uniform shape, which is crucial for even cooking and an impressive presentation.
Now for the glorious bacon wrap! Lay two large sheets of plastic wrap on your counter, slightly overlapping them to create a wide enough surface. Arrange your thick-sliced bacon strips side by side on the plastic wrap, ensuring they slightly overlap to form a continuous blanket. For best results, gently stretch each bacon strip a little as you lay it down; this helps create a tighter, more cohesive wrap. Carefully place your rolled pork loin directly in the center of your bacon mat. Next, lift one side of the plastic wrap, bringing the bacon up and over the loin, pressing it firmly into place. Repeat this process with the other side of the plastic wrap, ensuring the bacon fully encases the pork loin with a slight overlap. Gently remove the plastic wrap, then carefully roll the loin over so that the bacon seam rests underneath. This method ensures a beautifully even bacon crust that crisps up perfectly during smoking, locking in moisture and adding incredible flavor to every bite.
To ensure all that incredible sauerkraut stuffing and delicious bacon stay perfectly in place throughout the long smoking process, it’s crucial to secure the bacon-wrapped pork loin with butcher’s twine. This simple step prevents the loin from unrolling and the stuffing from spilling out, guaranteeing a beautiful and intact final product. I’ve experimented with both methods: using a foil strip to help hold the ends and relying solely on twine. While both work effectively, a foil strip can prevent the very ends of the bacon from browning as much. For optimal presentation and a consistent crispy bacon exterior, I generally opt for just butcher’s twine. However, if you’re concerned about stuffing leakage, the foil method provides an extra layer of security.
The Foil Strip Method:
To use a foil strip, fold a piece of aluminum foil a couple of times to create a strong, narrow strip. Slip this strip underneath the center of the loin and fold it up around the sides, creating a makeshift sling. This extra support can be particularly helpful for very large or heavily stuffed loins, ensuring the stuffing remains perfectly contained.
Using Only Butcher’s Twine:
This method is often preferred for presentation. First, double up a long piece of butcher’s twine for extra strength and tie it securely around the entire length of the loin, from end to end. This initial tie provides overall structural integrity. Next, starting from one end, tie individual pieces of twine horizontally around the loin at intervals of about 1.5 inches. For my five-pound loin, I found that an additional seven ties provided ample security. Ensure each tie is snug but not so tight that it compresses the meat excessively. These individual ties prevent any bulging or unraveling, ensuring your pork loin smokes evenly and looks absolutely stunning when sliced.
With your magnificent Bacon-Wrapped Pork Loin perfectly prepped and tied, it’s time to fire up the smoker! Preheat your electric smoker to a consistent 325 degrees Fahrenheit. While it’s heating, make sure your smoker’s drip pan is clean and properly positioned underneath the grates to catch any rendered bacon grease and pork juices. This not only keeps your smoker clean but also prevents potential flare-ups on conventional grills. Once your smoker reaches temperature and has been preheated for about 10 minutes, carefully place the pork loin directly onto the grates. The gentle, indirect heat of the smoker, coupled with the chosen wood pellets (we highly recommend hickory for its complementary flavor profile), will work its magic, slowly transforming this impressive cut into a tender, juicy, and incredibly flavorful masterpiece. The anticipation of that smoky aroma filling your backyard is part of the joy of this culinary adventure!
The beauty of low and slow smoking truly comes to life with this dish. Our Bacon-Wrapped Pork Loin typically took around three hours to reach its ideal state of doneness on our Traeger smoker. However, cooking times can vary based on the thickness of your pork loin and the specific characteristics of your smoker, so it’s essential to monitor the internal temperature carefully. For pork loin, the internal temperature should register between 145 and 160 degrees Fahrenheit in the thickest part of the meat (avoiding the stuffing) to be safely and deliciously done. Using a reliable meat thermometer is crucial here. Once it hits the target temperature, the pork will be incredibly moist and tender, while the bacon will have rendered beautifully and crisped up to perfection, creating an irresistible crust. Allow it to rest for a few minutes after removing it from the smoker; this allows the juices to redistribute, ensuring every slice is as succulent as possible.
Feast your eyes upon this culinary masterpiece! Isn’t it just gorgeous? The golden-brown, crispy bacon encasing the perfectly shaped pork loin, hinting at the savory treasure within. But looks aren’t everything – oh, the aroma! The moment we took it off the smoker, our kitchen was filled with an intoxicating blend of smoky bacon, tender pork, and the uniquely inviting scent of the sauerkraut stuffing, mingled with sage and caraway. It was an olfactory symphony that promised an unforgettable meal. The rich, enticing fragrance alone was enough to draw everyone to the table, eager to experience the flavors that awaited. This dish doesn’t just taste good; it creates an entire sensory experience that elevates any meal.
After a brief but essential resting period, we carefully removed the butcher’s twine and sliced into the magnificent Bacon-Wrapped Pork Loin. Each thick slice revealed a beautiful swirl of moist pork and our flavorful sauerkraut stuffing, perfectly complemented by the crispy bacon crust. The combination of textures and tastes was simply divine – the tender, smoky pork, the savory and slightly tangy stuffing, and the irresistible crunch of the bacon. We served this culinary delight with a vibrant side of tender-crisp broccolini, which provided a wonderful fresh counterpoint to the richness of the main course. The plates were cleared with remarkable speed; this dish was an undeniable hit and was enthusiastically devoured by everyone at the table. It’s a testament to how a thoughtfully prepared meal, bursting with unique flavors, can truly bring joy and satisfaction to any gathering.
If you’re reading this recipe, chances are you share our passion for high-quality sauerkraut. And if you’ve yet to experience the unparalleled taste of Frank’s Kraut, I implore you to make a change! Without a hint of hesitation, I can confidently say it is the finest sauerkraut I have ever had the pleasure of tasting. Its crisp texture and perfectly balanced tangy flavor are simply unmatched, elevating every dish it graces. Frank’s Kraut isn’t just an ingredient; it’s a culinary staple in our pantry. I always keep several cans on hand for spontaneous meal ideas, but I must admit, their two-pound poly bags are my absolute favorite way to purchase it. These larger bags are incredibly convenient; I store them in the freezer until I’m ready to use them. Any unused portion gets transferred to a canning jar and stored in the refrigerator, ensuring its freshness and readiness for the next delicious creation.
My partnership with Frank’s Kraut has been a truly rewarding journey spanning four wonderful years now. I feel incredibly fortunate to have collaborated with them for so long, and I always look forward to the exciting challenge of developing new and innovative recipes featuring their amazing sauerkraut. Their commitment to quality and flavor consistently inspires me in the kitchen. Today, our focus is squarely on exceptional grilling recipes, and I’m delighted to share some of my other favorite creations that incorporate the deliciousness of Frank’s Kraut, demonstrating its incredible versatility beyond traditional uses.
Whether you’re looking for a bold burger or a unique side, Frank’s Kraut adds an unforgettable touch. It’s more than just a condiment; it’s a flavor enhancer that brings a gourmet feel to everyday meals and special occasions alike. From savory to tangy, its profile can complement a wide array of ingredients, making it a surprisingly versatile component in your culinary repertoire. We’ve explored everything from robust main courses to creative appetizers, and Frank’s Kraut consistently delivers on taste and quality. So, prepare to be inspired by the following collection of grilling recipes that feature this incredible ingredient, proving that sauerkraut is truly a year-round delight.
Exciting Sauerkraut Grilling Recipes to Try:
- Spicy Bacon Kraut Burger: A bold and juicy burger with a kick, enhanced by crispy bacon and tangy kraut.
- Creamy Kraut and Mushroom Noodles: A comforting and rich pasta dish, surprisingly delightful when grilled or served alongside grilled meats.
- Brat Burgers: The best of both worlds – the flavor of a bratwurst in a convenient burger form.
- Kraut Stuffed Bacon Wrapped Brats: An ingenious twist on classic brats, elevated with stuffing and bacon.
- Reuben Burger: All the iconic flavors of a Reuben sandwich packed into a mouthwatering burger.
- Grilling Out with Frank’s Kraut: A comprehensive guide to incorporating sauerkraut into various grilled dishes.
You can uncover a treasure trove of fantastic sauerkraut recipes right here on my blog, offering a diverse array of culinary inspiration. For even more delicious ideas, be sure to visit the official Frank’s Kraut Website, where you’ll find an extensive collection of innovative and traditional uses for their exceptional product. Furthermore, I’ve curated a dedicated Pinterest Board solely focused on sauerkraut, brimming with visual inspiration and links to countless recipes. These platforms are fantastic resources for discovering new and creative ways to enjoy sauerkraut throughout the year, ensuring your meals are always exciting and flavorful. To stay completely up-to-date with their latest recipes, tips, and culinary adventures, make sure to follow Frank’s Kraut on all their social media channels: Facebook, Twitter, Instagram, and Pinterest. You won’t want to miss out on the incredible flavor journey they offer!
Now that we’ve explored the wonders of this dish, the techniques, and the incredible flavors it offers, are you ready to dive into creating this spectacular Bacon-Wrapped Pork Loin with Sauerkraut Stuffing? Let’s get straight to the detailed recipe below, where every step is laid out for your culinary success. Prepare to impress your family and friends with this unforgettable meal!
Intrigued by sauerkraut? Delve deeper into its fascinating world with everything you always wanted to know! Discover its origins, how it’s made, and a plethora of delicious recipes in this comprehensive Ultimate Guide to Sauerkraut.
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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
- To prepare the stuffing: Mix all ingredients together with your hands until well incorporated. Set Aside.
- 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.
- 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.
- 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.
- 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.
- Using doubled up butcher’s twine, tie your loin from end to end. Then tie every 1 1/2 inches or so.
- 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.
- 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.