Bacon with pork and bacon

SaturdayFatterday

More accurately, pork tenderloin stuffed with Fuji apple, dried cranberry, provolone, and kale, wrapped in bacon, and served with bacon-apple-fennel chutney and more kale.

Here's the chutney recipe:  http://www.foodandwine.com/recipes/bacon-fennel-and-apple-chutney

Butterflied two pork tenderloins, lightly pounded, filled with peeled, diced fuji apples, dried cranberries, provolone, and cooked kale.  Wrapped the tenderloins together around the filling, wrapped in turn with bacon, and secured with medium skewers.   Putting a fist-sized chunk of applewood on the fire right before putting the meat on, I cooked it way up in the dome (used tri-level rack) around 375-400*F until internal hit 160*F.

Now, pics, in cooking sequence, chutney prep first.

First, chop the onion, fennel bulb, Granny Smith, and garlic.  Combine chopped fennel fronds, sugar, lemon zest, and lemon juice:

Don't forget to grind the fennel seeds.  Chop the bacon, and cook it low and slow, to maximize fat rendering:

I cannot stress enough that you should only snack on a few pieces of the bacon.  You will need it for the chutney.

Follow the rest of the chutney recipe, until you have this delicious mixture cooling on your counter:

Then butterfly the tenderloins and pound flat.  Fill with diced Fuji apple, a scattering of dried cranberries, torn slices of provolone, and cooked kale:

Then wrap your pork log in bacon strips, and secure with skewers.  It's like a porkapillar.

Heat the Egg to 375*F-ish, put a fist-sized chunk of applewood on the fire, and put the Porkapillar as high up in the dome as you can get it ( I used the tri-level rack):

Now drink some beer and keep an eye on any baby or Egg monitors you may have:

After it hits 160*F internal (took about an hour for me), double-check the temp with your Thermapen or just look at how frickin' pretty the Porkapillar is:

Slice and serve with the chutney and some more kale (to pretend it's healthy):

Fred19Flintstone

Nice!!  You had me with the second bacon in the title!

Little Steven

Boom!

jccbone62

Very nice.  You make it look easy enough for me to try it.  Great cook!

Little Steven

Your ingredients seem OK

SaturdayFatterday

Thanks, Little Steven, although I'm concerned that I did not use enough pig flesh.  Next time, I'm going to include ham in the stuffing.

SmokeyPitt

Dayum! Too bad there is not a pork on pork in pork throw down going on. You woukd have it nailed! Porkapillar is my new favorite word.

SaturdayFatterday

@SmokeyPitt - Thanks!  I'll save the ham-added version for that eventual throwdown - maybe some peanut-fed Virginia ham...

  And "Porkapillar" just keeps getting more fun to say.