First Pork Tenderloin

Woadie

Going to try my hand and a tenderloin tomorrow.  Was going to do it @ 400 indirect wrapped in bacon.   I had one question though. Would it hurt if I put the rub on tonight and let it sit overnight?  

MeTed

That would be best.

jimdgreat1

No. Dry or wet rub overnight is great.

Woadie

Ok good deal.    What about trimming the fat?

lousubcap

Tenderloins have little fat to begin with so I would not trim unless you have a outlier fat pocket.  And while here, you may want to par cook the bacon before  wrapping and cooking the tenderloin.  The tenderloins get to finishing temp (around 140*F) quite quickly such that the bacon will likely be lagging the cook finish-line.  FWIW-

Woadie

thanks that sounds like a good idea.  Here’s where I’m at now.   Time to put in the refrigerator until tomorrow afternoon.  

drumdudeguy

Cook at 375 degrees on direct upper rack. Season with Cavenders Greek Seasoning. Can’t beat it!

PattyG

Did you wrap in bacon?  How did it come out?

pgprescott

The only trimming I do is if there is some silver skin to remove that I find overbearing. Looking forward to the money shots. 

Woadie

I haven’t wrapped in bacon yet.  I’m going to do that about 1hr. before I put them on this evening.  

llrickman

love them butterflied stuffed and wrapped in bacon also sometimes will marinate it in

Pork tenderloin marinade

3 tablespoons lemon juice

6 tablespoons soy sauce

2 teaspoons garlic
 
1/2 cup honey

SonVolt

If you wrap it in bacon all you're going to taste is bacon. Tenderloin doesn't have much of its own flavor to stand up on its own. I'd try it without once and see which you like better. 

Terrebandit

I agree with SonVolt.  I don't bacon wrap a pork tenderloin when done on the egg.  All you taste is the bacon, plus you don't want to take it beyond 140 degrees and the bacon won't crisp up.   If you want to use bacon, slice the pork tenderloin into 2 inch wheels, wrap bacon around each of those (secure with toothpick or put several on a stick), season to your liking, and fry them up on a hot griddle. 

Woadie

Well they were a hit.  Didn’t have anything left over and everyone had their fill.  Not bad for my first one.  

Gotarheel1

Great job! Love my bacon weave tendorloin. Always a hit.

JohnnyTarheel

Nice cook!!

CigarCityEgger

Very nice! Love tenderloin off the egg 

lousubcap

Way to bring it home.  Congrats on the cook and results.  

DoubleEgger

Nice cook. Here’s an unsolicited tip. Bacon will stick to itself when it’s room temp eliminating the need for toothpicks. 

Theophan

Looks absolutely WONDERFUL!!!

Woadie

DoubleEgger said:

Nice cook. Here’s an unsolicited tip. Bacon will stick to itself when it’s room temp eliminating the need for toothpicks. 

I didn’t think of that.   I did have to stretch the bacon to cover it as much as I wanted.  I’ll remember that next time though.  Thanks for the help.