GrillAmerican
Bacon-wrapped pork tenderloin
The lean muscle, a bacon jacket, two-zone. The bacon is the fat the tenderloin does not have.
Made it?
50 min · 20 min hands-on · pull 140°F · rest 8 min
Ingredients
3 lb on the fire · ~2.1 lb to the table · 4 plates at 8 oz
- pork tenderloins, silver skin off2 (3 lb)
- bacon8–10 slices
- kosher salt1 tsp
- black pepper1 tsp
- chopped thyme1 tsp
Method
- 1
Salt, pepper, thyme. Wrap bacon in a spiral, toothpicks if it fights.
- 2
Indirect until 132°F, 20–25 minutes. Hot side to crisp the bacon, pull 140°F.
- 3
Rest 8. Slice medals. If the bacon is pale, it went on too thick or the sear was shy.
If you don’t have it
- pork tenderloin → a neighboring cut on the same animal. Keep the same pull. Leaner cooks faster and dries sooner.
- pork tenderloins, silver skin off → What you actually have, if it is the same muscle family. The unwrapped two-zone tenderloin is already in the library. This is the bacon variant.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making grilled asparagus.
When the meat comes off to rest. Thick spears, oil, salt. Hot grate 2–3 minutes, roll, another minute. Lemon. Pencil spears go in a hot skillet, not on the bars.
10 min
- With this dish, try making roasted fingerlings.
Same oven as a chicken or a lamb rack. Halved lengthwise, oil, salt, 425°F cut-side down.
35 min
- With this dish, try making buttered new potatoes.
While a fillet or chops finish. New potatoes, salted water, drain, butter, herbs. Leave the skins.
25 min