Grilled Bacon Wrapped Pork Tenderloin Food

GRILLED BACON WRAPPED PORK TENDERLOIN

Steps:

• Oil the grill grates and heat grill to high heat.
• Pat the pork tenderloin dry, and season with salt and pepper.
• Using 8 pieces of bacon (cut in half and ¾ as describe above), wrap the pork tenderloin and secure the bacon with toothpicks.
• Place the pork tenderloin on the grill. Grill over high heat for 6 minutes, then flip, and grill for another 6 minutes.
• Meanwhile, combine the ingredients for the glaze in a small saucepan, and allow for simmer for a minimum of 5 minutes. Remove from heat.
• Apply the glaze and cook tenderloin for another 3 minutes on each side, continuously basting with the glaze.

BACON WRAPPED SAUSAGE STUFFED PORK TENDERLOIN

Steps:

• Preheat grill
• Cut pork tenderloin in half but not all the the way through length wise and fillet open.
• Pound pork tenderloin until flat.
• In a medium frying pan place a little olive oil, onion, garlic and ground caraway and fry until aromatic. Add Italian sausage removed from casing and cook until browned. Add the panko breadcrumbs (or crushed pork rinds for low carb) to the Italian sausage mixture and cook until slightly toasted. Add thyme. Remove from heat and allow to cool. (If you like spicy add a 1/2 teaspoon of crushed red peppers or use spicy Italian sausage)
• Place the sausage mixture on top of the fillet of pork tenderloin and leave about 1 inch around all sides.
• Tightly wrap the pork tenderloin into a roll.
• Start at one side and wrap bacon around the pork tenderloin that is stuffed with sausage. Overlap and use the bacon to secure the pork tenderloin from coming apart. Use about 6- 8 pieces of bacon to cover. It depends on the size of your pork tenderloin. Add lots of fresh cracked pepper to top of bacon.
• On low medium grill cook Bacon wrapped sausage stuffed pork tenderloin for about 20-30 minutes or until internal thermometer reads 145-150 and then let the meat rest under foil for about 10 minutes before carving.
• Serve Bacon wrapped Sausage Stuffed pork tenderloin with vegetables, salad or cooked apples. If you have loads of meat and potatoes lovers in your home then a nice side of baked rosemary potatoes would be welcomed. Enjoy!

BACON WRAPPED PORK TENDERLOIN

Steps:

• Preheat oven to 200°C/390°F (180°C fan).
• Lay out bacon: Lay the bacon strips vertically on a board, slightly overlapping (see photo in post). There should be enough bacon so when rolled will wrap the length of the pork.
• Season the pork with salt and pepper. Tuck the thin end of the fillet under so the pork is roughly the same thickness from end to end.
• Brown pork: Heat the oil in an oven-proof skillet over high heat. Sear the pork on all sides until nicely browned. (Don't worry about cooking through, it will go in the oven.) Turn off heat, remove pork and allow to cool enough to handle.
• Wrap pork in bacon: Place pork on the arranged bacon at the end closest to you. Use a long knife to lift the bacon under the pork and roll the pork so the bacon wraps around the fillet. Finish with the bacon seam side down.
• Honey: Use the knife to transfer back into the skillet. Drizzle over honey and brush all over.
• Bake 25 minutes: Transfer skillet to oven for 25 minutes and roast pork until the internal temperature is 65°C / 149°F. (Note 1) Baste with pan juices at the 20 minute mark, mopping up plenty of the honey and juices pooled in the pan (this will make bacon deep golden).
• Rest 5 minutes: Remove from oven and let it rest for 5 minutes. Baste once more just before serving. To serve, cut into thick slices. Serve with remaining pan juices.

BACON-WRAPPED PORK TENDERLOIN

Steps:

• Preheat the oven to 375 degrees F.
• Lay the bacon onto a rimmed baking sheet lined with a baking rack. Bake until the bacon has rendered some of its fat but is still completely flexible and hasn't begun to brown, about 15 minutes. Remove from the oven and let cool 5 minutes. Raise the oven temperature to 450 degrees F.
• Generously sprinkle the tenderloin with salt and black pepper.
• In a small bowl, stir together the mustard, brown sugar, garlic powder and cayenne. Coat the tenderloin all over with the mixture.
• Starting at one end, wrap the bacon strips around the tenderloin, overlapping them slightly so they are shingled.
• Place the tenderloin on the baking rack and roast until 130 degrees F at the thickest point, about 17 minutes. Let rest 5 minutes, then transfer to a cutting board using a long offset spatula and tongs. Slice into 1-inch-thick rounds and serve.

GRILLED BACON-WRAPPED PORK TENDERLOIN

Steps:

• Gather the ingredients. Prepare a medium-low (300°F to 325°F) gas or charcoal grill fire.
• Combine the ketchup, sugar, onion and mustard powders, black pepper, oregano, and garlic powder in a small bowl.
• Using a brush, coat each tenderloin with an even amount of sauce.
• Wrap the bacon slices around the pork to cover completely. Secure each end with sturdy toothpicks or halved wooden skewers .
• Place the tenderloin on the grill and cook for 20 to 25 minutes, making a 1/4 turn every 4 to 5 minutes. Once the internal temperature of the tenderloins reaches 145 F, and the bacon is nicely cooked, remove from the heat.
• Let the meat rest for 5 minutes, then carefully remove the toothpicks or skewers.
• Carve the tenderloin into 1 1/4-inch slices and serve with your favorite sides. Enjoy.

GRILLED BACON-WRAPPED PORK TENDERLOIN

Steps:

• Combine sauce ingredients in a small bowl and set aside, Trim off any excess fat on the surface of the tenderloins.
• Preheat your grill for medium-high heat.
• Pat the pork tenderloins dry with paper towels and brush on the sauce. Make a few passes. This next part can get a tad messy so prepare yourself. Cut bacon into halves or thirds depending on the size of tenderloin. Make sure there is enough length to overlap. The bacon and tenderloin will shrink during the cooking process. Wrap bacon around sauced tenderloin and secure with toothpicks or kitchen twine. Don't panic if some of the sauce squishes out. This will happen, and this is why you brush so much to begin with.
• Place wrapped and tied (or secured) tenderloins onto the grill and cook for 20-30 minutes, turning every 5 minutes or so. Watch for burning and move to a cooler part of the grill if needed. The tenderloins are done once they reach 150-155 degrees F., in the thickest part of the meat and the bacon is cooked through.
• Remove from grill and meat let rest for a few minutes. Carefully remove toothpicks or cut twine, slice into 1" thick pieces and serve.

BACON-WRAPPED PORK TENDERLOIN ON THE GRILL OR BROILER

Steps:

• Marinate tenderloins in Recipe #70178 as directed or sprinkle tenderloins lightly with seasoned pepper.
• Wrap tenderloins with bacon slices, securing with toothpicks.
• Preheat right-side burners set to medium or use regular grill with coals set to one side.
• With drip-pan (we use throw-away small aluminum pan) place pork loins over indirect heat. OR, place on broiling pan and broil in oven.
• Grill covered, turning every so often until bacon is brown and cooked on all sides.
• When bacon is cooked and brown pork tenderloins should be done -- usually in 20 to 30 minutes. Recommended internal temperature is 155 dg., but we've never bought one!
• After meat is done, remove and let rest for 5 minutes. Remove toothpicks and cut in 1" to 1 1/2" slices and serve, still wrapped in bacon.

GRILLED BACON WRAPPED PORK TENDERLOIN

Steps:

• Once you remove your tenderloin from its packaging, you'll want to remove the silver "skin" that runs down one side, and then let the tenderloins sit for about 30 minutes to come to room temperature. Depending on what type of grill you have, you may want to go ahead and start pre-heating your grill at this point.

TRAEGER BACON WRAPPED PORK TENDERLOIN

Steps:

• Preheat your Traeger or grill to 250°F.
• Trim the membrane and silver skin off the pork tenderloin.
• Pat the tenderloin dry with a paper towel.
• Rub the Cajun seasoning on the tenderloin.
• Lay the bacon slices side by side on the counter.
• Roll the pork tenderloin so that the bacon wraps and covers the pork entirely.
• Cook on the grill for 1-2 hours or until the pork reaches an internal temperature of 140°F.
• Remove the meat from the grill and cover while it rests for 10 minutes.

SMOKED BACON WRAPPED PORK TENDERLOIN

Steps:

• Line a baking sheet with foil and then place a grill rack over it.
• Put your pork tenderloin on the grill rack and lightly season all sides of the pork tenderloin.
• Using toothpicks to keep the bacon secure, wrap the entire pork tenderloin with bacon.
• Smoke the pork tenderloin at 225 degrees for 30 minutes.
• Adjust the temperature on your smoker up to 400 degrees.
• Drizzle maple syrup over the pork tenderloin and continue cooking the bacon wrapped pork tenderloin until the internal temperature hits 145 degrees. (about 30 additional minutes)
• Let the tenderloin rest for 15 minutes before slicing.

BACON-WRAPPED PORK TENDERLOIN

Steps:

• Turn your grill to smoke and open the lid. Wait 4-5 minutes for fire to be established. Once it is fired up, turn the heat up to 400 and close the lid.
• Remove any silver skin from the tenderloin, and then liberally coat with the bbq rub.
• Wrap the bacon around the tenderloin, securing the ends with toothpicks. Continue until the entire tenderloin is wrapped.
• Carefully place directly on the grill grates. While the tenderloin is cooking, mix together the glaze ingredients and bring out to the grill area. After 5 minutes, paint some of the glaze onto the top and sides of the bacon and cook for another 5 minutes. Open the grill, rotate the tenderloin, paint the other side of the bacon with that spicy bacon glaze, and cook another 5 minutes. Continue the grill and turn every 5 minutes.
• Grill until the temperature in the middle reaches 145 degrees.
• Disclaimer! I've never made this on a grill other than the Traeger, but were I to try I would recommend following the instructions above, and cooking over indirect heat on your grill. Check it often to make sure it isn't over or undercooking!

BACON-HERB WRAPPED PORK TENDERLOIN

Steps:

• Preheat oven to 300 degrees F.
• Place garlic in a small ramekin, drizzle with 1 tablespoon olive oil, and wrap in foil. Bake until soft, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head into a small bowl.
• Arrange tenderloins on work surface. Rub the top each tenderloin with 1/2 of the roasted garlic and season with salt and pepper. Mix together the herbs and scatter half of the mix over the garlic on each tenderloin. Wrap 6 strips of bacon around each tenderloin and tie bacon in place with kitchen twine.
• Heat oven to 375 degrees F.
• Heat oil in a medium, skillet over medium-high heat. Sear the tenderloins until golden brown on all sides. Transfer seared tenderloins to medium roasting pan; place in the oven and cook to medium doneness about 8 to 10 minutes. Transfer tenderloins to cutting board and let stand 10 minutes. Remove twine before carving.

GRILLED BACON-WRAPPED PORK TENDERLOIN

Steps:

• Light grill for INDIRECT grilling. Front/back burners. Trim silverskin tendon from each tenderloin. Lightly sprinkle each with a half tsp of seasoning.
• Starting at one end, spiral wrap the bacon around each tenderloin, securing each piece with a toothpick. Lightly sprinkle each with remaining 1/2 tsp seasoning.
• Place on center of grill off of direct heat, reduce heat to medium. Turn each tenderloin a quarter turn every 15 minutes. Grill for one hour or until bacon is crispy and done. Move to direct heat the last 15 minutes if necessary. Remove toothpicks before slicing.
• Slice into 1/4" medallions and serve with baked beans and grilled potatoes.

TRAEGER SMOKED BACON WRAPPED PORK TENDERLOIN

Steps:

• Remove pork tenderloins from refrigerator. Rinse and pat dry.
• Turn Traeger to smoke and have lid open. As Traeger heats up - let smoke dissipate. Will take approx 5 minutes
• Set temp to 225 and wait for Traeger to preheat. Be sure pellet bin is full.
• Coat pork tenderloins with Historic BBQ Red Seasoning.
• Lay sheet of parchment paper on cutting board/counter. Lay slices of bacon slices on parchment. (1/2 package per tenderloin)
• Lay tenderloin across bacon slices and wrap around tenderloin. Repeat with other tenderloin.
• Sprinkle Historic BBQ Red seasoning on top of bacon
• Place on Traeger for 1.5 hours. Check tenderloin temperature. Temp should be approx 130. If not at temp - cook another 10-15 min.
• Open lid and baste with BBQ Sauce. Smoke at 225 for another 15-30 minutes. Temp check should be approx 145.
• Remove from Traeger. Let rest 10-15 min before slicing.

BACON-WRAPPED PORK TENDERLOIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Season tenderloin with thyme, salt, pepper, and rosemary leaves. Wrap bacon around the tenderloin and secure with toothpicks. Sprinkle garlic powder over the bacon, then pack brown sugar around the tenderloin.
• Cook in the preheated oven until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 35 to 40 minutes.