hey welcome back to the backwoods gourmet today we're going to do a bacon-wrapped pork loin in the Dutch of it y'all stay tuned okay here's our pork line we've done with this guy's we marinated it salt sugar and a little bit of pineapple in the rosemary for about five hours we poked a hole in them down here and stuffed and full of fresh pineapple a little moisture inside and seasoned it with a backwoods gourmet rub on the outside over here we have on a piece of cellophane we have prepared a bacon we've didn't show you how to do this but it's not a difficult plenty of you search that on YouTube find out how to do that so I thought how to do it so we're going to wrap that around that poor boy all right we got to get this pork loin roast onto this bacon and we're going to do that real simple we're gonna take whatever side we want to be up we're on a later right in the center of our bacon we've I'll remember we have this on cellophane so it's going to be easy to just lift it up on one side bring it on get it started on your roast and then we're gonna roll it just like that right in that bacon kind of tucking it around and we're going to grab the ends just kind of like a sausage twist the ends up or our cellophane and now pull your bacon end tight to your roast kind of like a big bacon wrap sausage them right there now we got them put them back on the pan and then we're going to put them in the refrigerator and that will help this keep its form until we're ready to put it on Dutch oven all right well time to get our sides ready we're gonna we just got some red potatoes here about four or five small red potatoes we're going to put these in this number ten over here so we're just going to toss them in a bowl we have some olive oil here get my good drizzle olive oil toss them all around get them all nice and coated with that olive oil and no big secret here we're just going to give it some of these McCormick steak seasoned Montreal and I'll show you what would be next you just give them a gamma good coating us Montreal I'm gonna toss them around that gets a stuck to them everywhere and then we're gonna squeeze a lime over top and you might have me just do this on shore lunch this lime really really wakes up Keith's potatoes so got our Dutch oven over here already ready to go are you all right we're just going to go ahead and dump those guys right in there lime juice included and we'll get that ready to go on cold go ahead and use the rack did I stay with my Dutch oven and a piece of wax paper on the bottom we don't want this stick to the that rat now we got our pork roast the best way to handle this guy's just by hand will then twist it a little bit okay we carefully rolled that guy out of the cellophane onto the rack with a piece of wax paper below it and so now we've got this set up for 350 we've got our potatoes going over here and we're gonna go ahead put the lid on and get our coals on the top you're gonna have to go in here beta 30 looking at all flip around to get make this off don't want to pull the burn on one side really nice night love so it's really good take a big peak at our roof okay we're out here and take this guy's temperature you can see it 1:24 just a little while longer we really don't want to go too much further about 145 150 so fire some of these coals for the top we'll finish it off okay second set of coals on the pork rose try to brown that bacon off finish it off put a few more over here on the potatoes they're almost done let's try get a little brown this on so I didn't have anything to the bottom just the top and it took this guy's temperature he's out 157 it's actually a little farther than I wanted to go to what I only wanted to go to 145 we're going to go just by speaking Rev and we don't want to overdo it pork loin is very easy dry out with a cinema here put some aluminum foil over top and let it rest for a little long and youth is gone to come on in look here gorgeous good so we're gonna just set them aside here pick them up we've reduced that liquid down most of the water out of it they go ahead and sprinkle a little bit of flour in there we're gonna make here's a groove almost got a little bit much flour in there too all caked up so put it in there just till that all comes back around we wanna brown the flower do you look at kind of brown now that's probably just from the dripping yeah stay that Bellator now he's gonna pour in some nice cold milk oh boy we also got some water standing guys yeah I was picking it up put a little bit of water in and season ahead and season it I'm going to give us some fresh ground sea salt teaspoon about two teaspoons of fresh ground black pepper to give that a stir stick it back up get our sauce for the meat all right top of the plate we're gonna grab some of our rusty hot roasted potatoes here first a few of those right behind here three little is good and uh we made some black eye peas good southern style black-eyed peas made from real dried ones bacon in there so go with black eye peas now for our beautiful pork roast go ahead and get us one from the middle here slice that up and we got a pineapple chunk in the middle of that carefully slice that trying to keep the bacon beautiful pork loin with the bacon wrap and then a little bit of our gravy we just made there bring that over top just a drizzle choose on potatoes little garnish there we go hey folks the the dinner was awesome the pork roast was just about perfect those potatoes with the gravy oh my god just off the chain Black Eyed Peas a good old southern style black-eyed peas can't beat them hey thanks for watching it back with gourmet today if you like what you're seeing hit that like button up and as always please subscribe share comment we'll try to get back to every single person we'll see you next time