Porik tenderloin--- to or not to par cook bacon before wrapping

GoldenQ

I plan to do pork tenderloins with bacon or pancetta wrapping. which would be better for wrapping and if bacon, should it be par cooked before wrapping.  I plan to do indirect at about 300-350

DeltaNu1142

I grilled pork tenderloin medallions on Monday night. They were maybe 6oz each. I cooked direct on a raised grate at about 400 deg. Five were rubbed, and three were wrapped with two strips of thick-cut bacon each. On the wrapped ones, I used a mixture of maple syrup and apple cider vinegar as a glaze. With the grate about 3" above the felt line, the bacon didn't get crispy, and the pork was cooked through in about 25-30 minutes. It tasted great, but it might have been better with some crust on the bacon.

If you're cooking indirect, I'd expect the bacon not to get crispy, either. I guess it depends on what you're going for.

Thatgrimguy

Yes, you want to precook bacon to get it crispy.  I microwave mine. The time is totally dependent on what I'm cooking at how thick the bacon is. For thin bacon on a pork tenderloin I would do 30 sec. For thick I would do a minute.