Bacon Wrapped Pork Tenderloin

highpress

Dinner last night was well um... Bacon Wrapped Pork Tenderloin for me, and Teriyaki tenderloin for Kelly. She doesn't like bacon. Go figure. Cut the tenderloin into 1" madalions, wrapped then skewered. Needed to save some bacon for ABT's later in the week so on 1 skewer i didn't wrap each piece. This meal was fantastic! loved it! Some apple wood chips, flavor was just awesome. Served with Au Gratin potatoes. Would like to make "real" au gratin potatoes, these were boxed. Need a recipe. Ahem. :ermm: :huh:








Wifey (Kelly) working on her 6,000pc puzzle while i slave away over a hot egg. She's been working on this since last February. I'll be glad when it's done so i can get the dining room table back..

cookn biker

Very cool! Love puzzling

Bordello

Being as I have a pak of tenderloins thawing, did you do indirect and at what temp? Did the bacon get cooked enough in the short time it takes to do tenderloin???

Thanks,
Bordello

6,000 pcs. puzzle, dang that would really drive me to drink. :silly:

Big George's BBQ

That looks Great How can you not like Bacon

highpress

I went indirect for i think 25 mins at 300-350. The egg hadn't stabalized when i put the platesetter in. So it was like 300 for the first 10 mins or so then i took it up to 350. Yes, the bacon cooked in that time. It wasn't crispy but it was cooked, if that makes sense. When i finally got my arse off to check the pork, i think i pulled it when it was reading 160.

Bordello

Thanks for the additional info, much appreciated. 160 is high for tenderloin but the bacon fat probably helped. I have not tried bacon wrapped pork or beef tenderloin.

I have never had a problem with beef tenderloin being dry in the egg.

I've been wanting to try sliders using pork T'loin so I need to Eggsperiment.

Regards,
Bordello

highpress

160 is high for tenderloin but the bacon fat probably helped

Yeah, i was actually shooting for 140. Like you said, it still came out very juicy and very tender. Maybe try going direct and a little higher temp for a more "crisper" bacon? If you do make it, let me know how it turned out and how you did it. will definately be making this again.

Desert Oasis Woman

the bacon wrapped medallions look like the Lamb Lollipops Little Steven has posted a few times (and other making them, too).
Love the idea, and on the bamboo skewers, they look like lollipops, too....Just bought a double package of pork tenderloins at Sam's for $3.99/pound :woohoo: