pork loin wrapped in bacon

slyrye · February 2007

[p]Prepared this last night
rubbed with DP jamacian firewalk, then covered with buttermilk, mustard, balsamic vinegar mix, wrapped w/bacon and tied. Left it sit the fridge for the night. I had to make 2 of these, my sister loves them so she's getting her own! Gonna put them on about 3pm

Unknown · February 2007

slyrye,
i have a feeling that will be outta this world!

Unknown · February 2007

slyrye,
What does the buttermilk do?

slyrye · February 2007

bonnie,
I was given this recipe awhile ago, I really don't know what the buttermilk does other than add more flavor. This pork does have a nice crust on it and is tender enougn to cut with a fork. After coating with the mix, the pork is wrapped in the bacon, then wrapped in plastic wrap, and refrigerated for 24 hours before grilling, indirect at 350, i do mine till a 150 internal temp, let rest, then devour!

Unknown · February 2007

slyrye,
I've used buttermilk when I fry chicken, but I have never tried it your way. I'll check it out!!

icemncmth · February 2007

bonnie,[p]The lactic acid in buttermilk does what any acid will do in a marinade..starts the cooking early...just like lemon juice...or the like..I have taken some cheap steaks and marinate them overnight and then grill them...they do come out pretty good.

pork loin wrapped in bacon

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