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Smoked Green Chile Pork Loin Fatty

Prep Time20 mins
Cook Time3 hrs
Course: Main Course
Cuisine: American, BBQ
Keyword: Fatty, Green Chiles, Pork Loin
Servings: 10
Calories: 540kcal



  • Combine 1 tbsp dry rub, softened cream cheese, drained green chiles, eggs, sausage, Pork Rind Breadcrumbs and shredded cheddar. Mix until the sausage filling is fully combined
  • lay out a bacon lattice on a piece of parchment paper or aluminum foil then spread out filling on top of the bacon lattice leaving about 2 inches at the top and bottom of the lattice.
  • Season the pork tenderloin with remaining dry rub and place in the on top of the sausage mixture in the center. using the parchment paper fold the bacon lattice/sausage mixture over the pork tenderloin then continue rolling until you have a tightly rolled cylinder. tuck in the sides to form the shape.
    how to makeSmoked Pork Tenderloin Green Chile Fatty Bacon Wrapped
  • tightly wrap the Fatty in plastic wrap and store in the fridge for at least 30 minutes
  • preheat smoker to 250. degrees f. unwrap the fatty then place on the smoker on a grilling mat. Smoke for about 2 hours. Spray the fatty with a light coating of avocado oil. raise temperature to 325 degrees F. and continue cooking until the pork loin reaches and internal temperature of 155 degrees F.
  • Brush the outside of the fatty with bbq sauce then continue cooking for about 15 minutes then remove to rest for 15 additional minutes before slicing and serving.


Calories: 540kcal | Carbohydrates: 5g | Protein: 38g | Fat: 39g | Saturated Fat: 14g | Cholesterol: 166mg | Sodium: 821mg | Potassium: 687mg | Fiber: 1g | Sugar: 4g | Vitamin A: 302IU | Vitamin C: 4mg | Calcium: 122mg | Iron: 3mg