Pork Loin in Savory Bacon Gravy Recipe

Pork Loin with Bacon Gravy

We picked up an old cast-iron roaster at a yard sale last week and it’s already become Ken’s favorite. Patti brought home a whole pork loin that I trimmed to fit the pan and added red potato halves as a side. She finished it with a rich bacon gravy that paired perfectly with the pork.

Using Butcher’s BBQ Pork Injection and their Honey Rub seasoning made the pork loin tender and flavorful. For the injection we used a 12 oz can of cola in place of water to add another layer of flavor—next time we’ll try Dr. Pepper. The recipe is simple, uses just a few ingredients, and produces very tender meat. We also grilled the trimmed scraps as 2-inch loin chops for an extra treat.

Pork Loin with Bacon Gravy — A Wood Pellet Grill Recipe

Prep Time: 5 minutes
Cook Time: 45 minutes at 350°F (177°C)
Grill: Louisiana wood pellet grill/smoker
Pellets: Pacific Pellet Gourmet BBQ Pellets — Northwest Apple

Ingredients: Pork Loin with Bacon Mushroom Gravy

• 7 lb boneless pork loin
• Butcher’s BBQ Pork Injection
• Butcher’s BBQ Honey Rub seasoning
• 1 (12 oz) can Coca-Cola (diet works too)
• Bacon gravy (see directions)

Directions: Pork Loin with Bacon Mushroom Gravy

Use any oven-safe pan or place the pork directly on the grill grates. I trimmed the loin to fit with a little room for potatoes. If you use a pan, spray it with cooking spray for easier cleanup. Mix the pork injection according to the product instructions, using cola instead of water, and inject as much as the meat will hold. Apply the Honey Rub evenly over the loin.

If you use a probe thermometer, insert it into the thickest part of the loin. Roast on the pellet grill at 350°F (177°C) for about 45 minutes. I prefer to remove the pork when the internal temperature reaches around 140°F (60°C); the USDA recommends 145°F (62°C). Remember the meat will rise another 5–10°F as it rests. Use an instant-read thermometer to verify doneness.

If you don’t have a pellet grill, this method works equally well in a conventional oven set to 350°F (177°C) for the same time. The main principles are time and temperature: set the temperature, cook for the recommended time, and check the internal temperature before resting.

Bacon Gravy

Patti’s bacon gravy complements the pork beautifully. For the bacon gravy recipe we used a simple, classic method: render bacon until crisp, reserve a bit of the fat, sauté mushrooms and onions in the bacon fat if desired, then whisk in flour to form a roux. Gradually add milk or stock, stirring until thickened, and finish with crumbled bacon. (Adjust seasoning to taste.) For a full step-by-step bacon gravy recipe see the bacon gravy notes or use your preferred gravy method.

Our Ingredients

Do a nice rub — Rub it in

On the Grill — Ready to Bring It In

Notes on Pellets and Smoking

A recipe is an outline — feel free to experiment with pellets and flavor combinations. When smoking at low temperatures (under 250°F / 122°C) pellet choice affects smoke character; at higher roasting temperatures there will be less smoke influence. Try different blends until you find the flavor profile you prefer.

About Our Recipes

We test recipes using a variety of grills: pellet grills, offset smokers, gas, and charcoal. Our approach emphasizes straightforward, lower-fat preparations that work across grill types. The key is time and temperature. While some recipes can be adapted for oven or slow cooker, outdoor cooking adds unique flavors you won’t get indoors.

Treat any recipe as a starting point. Make adjustments to suit your taste and equipment. Enjoy the process—live your passion and cook what you love.

— Ken & Patti