Bacon Wrapped Pork Tenderloin

bearBGE

So tonight I am planning on making a bacon wrapped pork tenderloin for supper, and the last time that I cooked one I used the plate setter with some hickory and cherry wood chips.  This time I'm thinking about doing hickory and pecan wood chunks what do ya'll think about that?  Also the last time I made it I overcooked it and dried it out.  So out of curiosity what would you guys cook it at and how long per lb?

Thatgrimguy

I would cook it to 140 internal. It'll probably rise a bit, no worries there. Do you have any way to cook based on Temp instead of time.

I cook tenderloin indirect at 350ish

Lit

Cook the bacon weave prior to wrapping for 20 minutes. Then cook raised direct at 350 to 140

ChillyWillis

I did one last night. I went 350 indirect to 140 internal temp. It was wonderful! Here is a link to the thread if you want to check out the cook.

http://eggheadforum.com/discussion/1169007/sage-pesto-stuffed-pork-loin#latest

As for the smoke wood I didn't use any last night, but for a pork loin id use one chunk each of apple and maple if you have them on hand.

johnkitchens

I cook mine direct and pull it at 145. I have to flip it every so often, but it has always turned out good. 

mslaw

I too cook direct at 400 turning every five minutes until 140 internal. Use good bacon such as Benton's and don't overcook bacon.

bearBGE

Ahhh yes it is coming together nicely!  

bearBGE

Bacon wrapped pork tenderloin, cherry tomatoes with parmesan cheese and olive oil...Start and finished product...

ads75

Oddly enough, I think I am more interested by the cherry tomato cook than the pork. 

bearBGE

Simple some cherry tomatoes, some parm, a little olive oil wrapped in tin foil cooking for 15-30 min depending temp

SGH

Looking good brother!!

ChillyWillis

Nice looking cook! Did you end up going direct or indirect and at what temp?

bearBGE

I went indirect at 350 with hickory and pecan for a smokey flavor and it was amazing pulled it off at an internal temp of 145 and wrapped it in tinfoil for 10 min was juicy and could cut it with a fork

johnkitchens

That looks good. I am loving the cherry tomato cook.