Preheat a charcoal or gas grill for direct cooking over high heat (375 degrees). Cut 2 (18x14-inch) sheets of heavy foil. Place sheets on top of each other. Spray top sheet with nonstick spray.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Add a double dose of mesquite to flavor your grilled pork loin. Start with a Hormel Always Tender mesquite-marinated pork loin and pair with mesquite barbecue sauce. Serve with cauliflower mac and cheese to make it a complete meal.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 5 slice(s) Hy-Vee sweet-smoked bacon | ||
| 1 (24-oz.) Hormel Always Tender mesquite barbecue pork loin filet | ||
| 2 tbsp. Culinary Tours bourbon barrel aged Vermont maple syrup | ||
| ¼ c. Hy-Vee brown sugar, packed | ||
| ⅓ c. smoky mesquite barbecue sauce | ||
| 1 (5.5-oz.) pkg. Kraft macaroni & cheese dinner with cauliflower pasta | ||
| 6 c. water | ||
| 3 tbsp. Hy-Vee unsalted butter | ||
| 3 tbsp. Hy-Vee 2% reduced-fat milk |
Things To Grab
Directions
Arrange bacon slices, in a single layer, crosswise and adjacent to each other on the center of foil. Place pork loin perpendicularly on top of bacon. Wrap bacon around pork loin; secure with wooden toothpicks. Drizzle maple syrup over top. Sprinkle with brown sugar; turn to coat all sides. Bring up long sides of foil; double-fold top. Double fold ends to seal.
Grill foil-wrapped pork loin, without turning, 25 to 30 minutes or until pork reaches 145 degrees. Remove from grill. Carefully unwrap pork loin; reserving foil.
Reduce heat to lowest setting for direct cooking. Using a large metal spatula, place pork on grill rack. Grill for 10 to 15 minutes or until 155 degrees and bacon is slightly crisp, turning occasionally. Return pork to reserved foil; drizzle with barbecue sauce. Wrap loosely; let rest 5 minutes. Remove toothpicks and slice before serving.
Meanwhile, prepare macaroni and cheese dinner according to package directions using water, butter, and milk. Serve macaroni and cheese with pork slices
Recipe Source:
Hy-Vee Test Kitchen