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pork tenderloin

who has a recipe for the bacon wrapped tenderloin


  • WessBWessB Posts: 6,937
    kirk davison,
    Here`s the link to Mr. Toads pork "loin"`s not a tenderloin, but I dont se why you couldn`t adapt it...unless you are reffering to something totally different..[p]Wess

    [ul][li]Mr. Toad[/ul]
  • kirk davison,[p]I don't have a "recipe" per se, but here's how I do my maple syrup & bacon tenderloins.[p]1) Dust tenderloin with salt, pepper, and paprika to your taste.[p]2)Completely wrap tenderloin in bacon and secure with toothpicks. Looser bacon allows more maple syrup to get onto the loin.[p]3) Egg it at 350 until an internal temp of 165 is reached. Direct grilling makes bacon crispier, and tenderloin is slightly drier. Indirect over a drip pan with apple juice, white wine, beer or whatever makes for soggier bacon but a much jucier tenderloin. I prefer the indirect.[p]4) During the last 10-15 degrees (starting at 150-155 internal) glaze with real maple syrup, flip loin and glaze again. Do this 3-4 times. Use real maple syrup, the fake stuff tastes bland and tends to burn, imparting a bitter flavor.[p]This is simple and easy and tastes really good.[p]--Kevin[p]
  • Oops! I meant to put this in the last post. Further down the forum, there's a post by Stephen called "I got it". there's a pretty good discussion about tenderloins and Ravnhaus has a link to some pictures of the one he did.
    Check it out if you get a chance.[p]--Kevin

  • GrumpaGrumpa Posts: 861
    Ca-rnivore,[p]Sometimes you run up on something that appears stimulate the taste buds. This is one of those times.[p]Thanks for sharing the great post. I have printed it out and I'm heading to the grocer with this in hand.[p]

  • ravnhausravnhaus Posts: 311
    kirk davison,
    check link below

    [ul][li]quick pork tenderloin[/ul]
  • WessBWessB Posts: 6,937
    That looks and sounds great..Thanks for sharing it with us.[p]Wess

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