Traeger Bacon Wrapped Pork Tenderloin Food

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.

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-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.

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 400 degrees F.
• Place a sheet pan in the oven to preheat.
• Slice the pork tenderloin lengthwise, so it will open like a book, being careful to not cut all the way through. Open the loin and gently pound with a meat mallet until it is an even thickness and rectangular in shape.
• Sprinkle the meat with salt and pepper. Spread the cream cheese in an even layer on the meat, leaving a 1/2 inch of pork uncovered around the edges. Spread the pesto on top of the cream cheese, then sprinkle on the pine nuts and sundried tomatoes. Top with an even layer of spinach. Starting on one of the longer sides of your rectangle, roll the meat closed into a long tube and set aside.
• Place a piece of plastic wrap on a flat surface and lay out the bacon so the slices overlap slightly. Lay the rolled pork tenderloin at one end of the bacon strip arrangement, seam-side down. Using the plastic wrap, roll the bacon up and around the meat.
• Using butcher's twine, tie around the bacon at 2-inch intervals along the length of the roll, so that the bacon cannot come loose during cooking. Tuck the meat closed on both ends and secure with toothpicks.
• Place the pork, seam-side down, on the heated sheet pan and roast until the bacon is browned and the pork is cooked, about 45 minutes. Let the pork rest for a few minutes before slicing.

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.

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.