Bacon Wrapped Pork Loin with Sauerkraut Stuffing

Bacon Wrapped Pork Tenderloin on white platter

4.77 from 13 votes

Bacon Wrapped Pork Loin with Sauerkraut Stuffing

This Bacon Wrapped Pork Loin with Sauerkraut Stuffing was prepared on a smoker grill. Moist pork tenderloin with homemade sauerkraut stuffing, wrapped in bacon and cooked low and slow on a Traeger smoker grill.

Prep Time30

Cook Time3

Total Time3 30

Course: Pork

Cuisine: American

Keyword: Bacon Wrapped Pork Loin with Sauerkraut Stuffing

Servings:

Calories: 523kcal

Author: Michaela Kenkel

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

Any extra stuffing can be wrapped in a foil pouch and placed on the grill for about 35 minutes to serve as a side.

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.

Nutrition