Rub all the mixture into the tenderloins. To get that bacon extra crispy, broil the roast 5 inches from heat for about 3 to 5 minutes or until bacon is crisp and make sure you baste the roast multiple times! Combine the olive oil, paprika, cayenne pepper, salt, pepper and garlic in a small bowl. Place your pork tenderloin fillets on the upper rack if you are using a grill with two fixed levels or if you are using a grill with an adjustable charcoal tray, adjust the tray to a lower position. Brush pork with olive oil and season it with salt and pepper. Serve by ladling some of the bacon gravy on a plate and topping with 2 of the fillets for each portion. Flip and cook another 2 minutes on the other flat side. Remove from oven, baste again, cover roast with foil, and let stand 10-15 minutes or until thermometer registers 160°. Cooking it. Drizzle honey over the pork and brush all over. If you are using jalapeños, top the pork with the sliced jalapeños now. There are a lot of positives about bacon being on top of the food world right now. Instead of a quick sear that will leave dark grill marks on about 20% of the meat’s surface, the frequent turning builds a golden brown crust on most of the surface. Wrap the bacon strips around the tenderloin securing with toothpicks if needed. Because this technique starts high up in the grill on a raised rack and then finishes close to the coals, I knew the perfect grill would be one with an adjustable charcoal tray like my Char-Broil Charcoal Grill 780. Slice the pork tenderloin into 3 cm fillets. ), a sweet and savory couscous salad, or perhaps a crunchy slaw featuring broccoli, cabbage, or Brussels sprouts. Bacon Wrapped Stuffed Pork Tenderloin with spinach and cheese filling is definitely a crowd pleaser. All of these options expertly balance out the juicy pork and rich potatoes on the plate. Then pour in the milk in small batches (¼ cup), whisking continuously. Cook until the pork is no longer pink in the center. Whisk the flour into the grease until thoroughly mixed together. It’s a little extra work but the delicious layers of flavour are worth it. One of the few bad things about the bacon fad is there are a lot of recipes out there with a sad piece of undercooked bacon wrapped around whatever. After removing the roast from the oven, place it onto a platter, cover with foil and let it rest for 10-15 minutes before slicing and serving. For one, it used to be that your bacon choices at the grocery store consisted of thick or thin. Now there are more craft style varieties in the supermarket – apple wood smoked bacon, coppa bacon, pepper maple bacon, you name it. 1 pork tenderloin, silverskin trimmed pork tenderloin, bacon, parsley, onion, vegetable broth, Dijon mustard and 7 more Bacon Wrapped Pork Tenderloin My Mother's Daughter salt, bacon, wine vinegar, onion powder, brown sugar, garlic powder and 3 more You can also secure them with wooden picks. I prefer to use honey, as it produces a better glaze. As a side benefit, by turning the meat on the side like Lang does, you get your bacon actually cooked through. This recipe avoids that because I borrow the “high and slow” technique from renowned BBQ chef, Adam Perry Lang. Just make sure the before you bake, to remove the pork from the fridge to bring it to room temperature. Black pepper to taste (about 1 teaspoon). 2 cups whole milk A half teaspoon each of salt and pepper is a great starting place. Try a warm salad with wilted greens and bacon (bonus points for a duo of pork! An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C) for medium-rare and 160° F. for medium. Then pour in the milk in small batches (¼ cup), whisking continuously 3-4 strips of bacon cut in half, 6 strips of bacon, diced Season the fillets all over with the BBQ rub. It will solidify at first, just keep adding and whisking until you get a smooth gravy consistency. Bacon has the best of all food qualities – smoky, salty, sweet, and heat. Grill the fillets 2-3 minutes on each of the flat sides and you should be done with the fillets at an internal temperature of 65°C. Then you can fold that piece backwards and it should be about the same size as the other fillets. This will be about a total of 15 minutes from the time they first go on the grill. Scrumptiously delicious but not complicated. Crisp the bacon strips in a skillet over medium heat and remove, reserving 2 tablespoons of the bacon fat. 2 tablespoons all purpose flour If you are using garlic, rub it all over the pork. Whisk the flour into the grease until thoroughly mixed together. Another good thing about the bacon food trend is that it is easier to buy pork bellies, curing salt, and everything you need to home cure and smoke bacon at home. Make the bacon gravy. Now cook the fillets on all of their sides (imagine the round edges as 4 sides plus the two flat sides) 1 minute per side. The garlic and the jalapeños are optional, you can reduce the garlic by half if you prefer less. Preheat oven to 375 degrees. The next step requires a properly sized pan to fry the pork in. This recipe is for the hands on grill master, who likes to be involved with the cooking process. You can also make this in advance, assemble and refrigerate. Make the bacon gravy. Spray a little avocado oil and brown the pork tenderloin in a cast iron pan on the stove top; Remove from heat and remove pork from pan; Wrap pork tenderloin with nitrate free bacon; Drizzle with honey; Cook for 30 minutes; Baste pork with honey and bacon fat every 10 minutes; After 30 minutes change heat to broil; Broil for 10 minutes until bacon is crisp