Bbq Pork Tenderloin With Bacon Recipes

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 BARBECUE PORK TENDERLOIN

Steps:

• Heat oven to 425°F. Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray.
• Microwave bacon between layers of microwavable paper towels on microwavable plate 3 to 4 minutes or just until edges begin to brown but are still soft and pliable. Cut each piece in half crosswise.
• Season tenderloins with salt and pepper; place in pan. Arrange bacon pieces diagonally over top of pork, pressing bacon over sides.
• In small bowl, mix barbecue sauce, chipotle chile and cumin. Brush tops of each tenderloin with glaze. Bake tenderloins 30 to 35 minutes or until meat thermometer inserted in center of pork reads 145°F. Let stand 10 minutes before slicing.

BBQ BACON WRAPPED PORK TENDERLOIN

Steps:

• Preheat a grill over medium heat.
• Cut a slit along the length of the pork, about 3/4 of the way through. Insert the cheese slices.
• Close the pork up- make sure no cheese is hanging out (don't want it all to melt and run out into your grill!). Wrap the tenderloin with bacon slices, overlapping about 30%. Use kitchen twine to tie the pork at 2 inch intervals.
• Place the tenderloins on the preheated grill, keeping the heat low enough to prevent major flare ups. Turn every 5-7 minutes, until the bacon is crispy and the pork is nearly cooked on the inside. Brush with barbecue sauce and grill for another 3 minutes per side.
• Remove from the grill and allow to rest for 10 minutes. Cut into thick slices and serve immediately.

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.

BBQ PORK TENDERLOIN WITH BACON

Steps:

• Fennel Spice:
• Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat.
• Watch carefully, tossing frequently so the seeds toast evenly.
• When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding or they will gum up the blades.
• Pour the seeds into a blender and add the kosher salt.
• Blend to a fine powder, shaking the blender occasionally to redistribute the seeds.
• Store in a tightly sealed glass jar in a cool, dry place, or freeze.
• Assembling the Skewers:
• Rub both sides of the pork medallions with the spice rub.
• Take a 1/2 slice of bacon and wrap it around the outer edge of each medallion.
• Secure it by pushing a skewer right through the middle of the medallion; place 3 medallions on each skewer.
• You should now have 3 round pieces of pork showing, the bacon from one medallion touching the next one (see picture) on each skewer.
• Barbecue on High heat; flip after 4 minutes; continue cooking until browned and cooked.

BACON WRAPPED BBQ PORK TENDERLOIN

Steps:

• Preheat oven to 350°.
• Rub tenderloin with bbq rub then wrap with bacon slices using toothpicks to secure ends.
• Bake in a glass dish for 1 hour, on the middle rack, flipping tenderloin half way through (so the bacon doesn't get soggy).
• Turn oven to broil (staying at 350°) move pan to bottom rack and broil 20 minutes, turning tenderloin half way through.
• When tenderloin reaches and internal temperature of 155°-160° move dish back to middle rack, and paint tenderloin with bbq sauce. Broil for 5 minutes, then flip tenderloin, paint other side, and broil another 5 minutes.
• Let rest 5-10 minutes then slice into medallions, serve with bbq sauce.

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.

OVEN-BARBECUED PORK TENDERLOINS

Steps:

• Preheat oven to 425°. In a small bowl, combine the first six ingredients. Place tenderloins on a rack in a shallow roasting pan; spoon some of the sauce over pork. , Bake, uncovered, until a thermometer reads 160°, basting occasionally with remaining sauce, 35-40 minutes. Let stand for 5 minutes before slicing.