Bacon wrapped pork tenderloin

td66snrf · January 16

Tonights dinner. What my daughter calls "pig mignon". Seared the bacon on the tenderloin at 500, 2 minutes each on four sides. Pulled it and let the temp drop to 250 and put it back on and brought the internal temp to 130. Served it with applesauce it was a big hit. Sides were cauliflower, carrot and zucchini medley and mac and cheese.

chad408 · January 16

130 seems low for cooking pork thought had to atleast hit 145. Please inform me. I always cook to 145

r270ba · January 16

Looks great. I have pulled at 130 before. Tenderloin is so small it will continue to cook once pulled. I like to have a nice pink center in the middle.

NecessaryIndulg · January 16

Simple and delicious... love it!

@chad408 -- I like mine between 135-140F, so I pull it around 130 and let it "coast up" while it rests.

Dyal_SC · January 16

Looks delicious! LOL at "Pig Mignon"...that's clever. :)

SeeingSpots · January 16

USDA says 145, but I think that's the CYA temp. I pull at 130-135 and with little carry over its fine. Agreed, a little pink in the middle is goooood.

smokesniffer · January 18

Good looking cook. Tenderloin is good by itself, you just kicked it up a notch with the added bacon. Gotta get this cook back into the rotation. Thanks for the post.

jbates67 · January 19

I believe I'll be doing this tonight with my tenderloins.

Jellyworm · January 19

Great new idea for me to try. Just got my large BGE for Christmas and cooked pork ribs twice. I will try this one next weekend. Doing a packer brisket tonight.

tulocay · January 19

Good looking cook. I'm doing 2 tenderloins tonight, sans the bacon.

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Bacon wrapped pork tenderloin

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