Bacon wrapped pork tenderloin

Some dishes are very easy to prepare and fairly inexpensive while still delivering that “wow” factor when grilling for your friends and family. Today’s recipe fits the bill perfectly.

When going out to purchase pork, you obviously have a number of choices. Pork chops, Boston butt or pork shoulder, pork loin, etc. The pork tenderloin is the “filet mignon” of the pork world. It is also known as the “gentlemen’s cut.” It is located in an area of the animal where the muscle doesn’t get worked all that much, which results in a very tender cut of meat. Do not confuse the tenderloin with the loin. The loin is much larger and is used to make pork chops. Don’t get me wrong, the loin is delicious too, just much larger. The tenderloin will be much smaller and will be a bit more expensive. It will come in two longish pieces and in total will weight 1 to 1 1⁄2 pounds.

Using cotton twine, (if it’s nylon it will melt, which isn’t ideal to say the least) tie the two pieces together in four or five spots up and down the tenderloin. Sprinkle the tenderloin with your favorite rub. In this case we used our pork rub. Using thick cut bacon, begin wrapping the tenderloin at a slight angle. You will want to affix the bacon to the tenderloin using durable non-colored toothpicks. If the toothpicks are dyed the dye will creep into the meat. I’ve never really liked multi-colored meat of any sort. Take another slice and affix the two pieces of bacon together while securing them to the pork. It’s really important that you use nice toothpicks for this, otherwise as you move in and out of the pork and at an angle, you will break the toothpicks in the pork. Certainly not a tasty alternative. You will use three to four pieces of bacon until the tenderloin is wrapped. This is not a total rapping of the tenderloin. Since you did it at an angle there is still pork visible.

Set the grill up to indirect heat. In our case we used apple wood chips with our charcoal for a subtle smoky flavor. Place the tenderloin on the side opposite the coals or the flame, and close the lid. Using our kettle grill, all vents were 50 percent open. Since this is a smaller cut of meat, it won’t take that much time to cook, roughly 1 to 1 1⁄2 hours. When the internal temperature hits 142 degrees or so, I pull it and let it rest for five minutes or so. Carve into pieces and enjoy!

Dave Lobeck is an Edward Jones financial adviser in Jeffersonville by day and a BBQ enthusiast on nights and weekends. Liz is his wife. You can contact Dave with your BBQ, cooking or grilling questions at davelobeck@gmail.com. You can also visit their YouTube channel at ​www.YouTube.com/BBQMyWay​!