Bacon Wrapped Pork Tenderloin Joetisserie cook...

KiterTodd

I have not gotten around to slowcooking/smoking a pork tenderloin for the obvious reasons...  it's lean meat that I usually cook fast over high heat.  However, tenderloins were on sale, bacon was on sale, why not run an experiment?

Two come in a pack, so stuck them on the spit, put a little mustard on, rubbed them with seasoning, and then wrapped them in a pound of regular sliced bacon...  annnnnd, dusted the top with a little more love.

Put some maple wood chunks on and smoked this at 250 for about 90 minutes. At which time the internal temp averaged around 140.  I know for some of you guys that is "done" but I wasn't finished.  So, I cranked the egg up to 500 so I could crisp up the bacon and while it was out I brushed it with a little honey-vinegar mixture for good measure.

It went back on for probably about 15 minutes until I thought the bacon looked crisp. I didn't bother checking temp at this point because I knew it would be done and still had to rest a bit.

Let it rest for 10 minutes and then sliced it up for a late snack, as dinner had passed and the family was getting ready for bed. (although my son stayed up to sample this with me).  It was very good and definitely something I'd do again as a mid-week cook.  I was able to get smoking results in a 2 hour effort (cook and rest) so I was pretty pleased.

It was tender and the smoke flavor was not overpowering.  When things are bacon wrapped I like the bacon to be crisp.  That seems tough to achieve on beef/pork cooks, but you can for some reason do it with scallops and jalepenos.  I guess the heat soak of the larger meat portion prevents the inside edge of the bacon from crisping.  This bacon was very tender, crisp outside, most of the fat was rendered, and I ended up eating much of it with the pork.  It wasn't crisp all the way through, but I don't think anyone would complain.

The_Stache

Nice cook!!!  Thanks for sharing

MNEggerandStuff

That is now on my list of things to do soon

pgprescott

Looks great. 

cookingdude555

I would have stayed up late too. Nice cook. 

thetrim

That

Looks

Perfect

KiterTodd

Thanks for the feedback!

Does anyone have tips on getting bacon crisp all the way through on a large meat wrap? It is possible?

Maybe a shorter smoke and a longer high temp "sear". 

saluki2007

KiterTodd said:

Thanks for the feedback!

Does anyone have tips on getting bacon crisp all the way through on a large meat wrap? It is possible?

Maybe a shorter smoke and a longer high temp "sear". 

I have never tried it but have seen it suggested to throw the bacon in the microwave for a bit to precook it before wrapping.

lousubcap

The key is to par-cook the bacon in the MW as noted above.  I do that when wrapping shrimp with it otherwise one or the other will be crap at the end of the cook.  FWIW-

CigarCityEgger

That looks great

marysvilleksegghead

If you are using thick cut bacon then I'd go with above recommendations, I think it wouldn't be necessary with thinner cut bacon 

Thatgrimguy

That looks great!!! I think it's the evaporation from the meat sweating vs the veggies and the scallops.

I like to get it to my goal temp, let it set for 15-20 then sear the bacon on my griddle. So I get perfect Internal temp and that crunchy bacon exterior. 

Either way, I would smash that tenderloin!!

Kmooose

Was the first part of this 250 done direct or indirect??

Theophan

Wow, that looks absolutely FANTASTIC!  Amazing.  I want it!