Pork Tenderloin question.

Car Wash Mike

Lawn Ranger posted a pork tenderloin wrapped in bacon. Was going to try it this weekend. Should I cook indirect around 400 to make sure bacon gets crisp like ABTs or another way?[p]Thanks,[p]CWM

TRex

Car Wash Mike,[p]Sometimes when I cook bacon-wrapped things I slightly precook the bacon on the stove first, not until it's crispy, obviously, but so that it is nice and done (and not soggy and greasy) when the other stuff is done. But if you do the tenderloins direct you may not need to do this - I've never done a bacon-wrapped pork tenderloin.[p]Good luck![p]TRex

Unknown

TRex,[p]My feeling is it is still too lean of a meat to cook, even with bacon on it... Best results are to cook it hot... Pull it at 138º...

PapaQ

Car Wash Mike,[p]I did Lawn Ranger's recipe Monday night. Boy, was it good. He suggested, and I followed his directions, doing them direct at a high heat (I did them 2 minutes on both sides at 550) to sear it on the lower grid and then moving them to an elevated grid at 300-325. It was kind of a TRex thing. I got my temp down to a constant 320, added maple chunks and let the loins cook to 140 internal, turning every ten minutes or so. I think they took between 25 and 35 minutes, but I didn't really keep track of the time. The bacon was crisp and the pork was very juicy.[p]Another fine recipe shared by the great people on this forum.[p]Paul

Car Wash Mike

PapaQ,[p]Don't be sending me any of that nasty snow from CO. for awhile.[p]Thanks for the tip,[p]CWM

Unknown

Car Wash Mike,[p]I had to shovel my way out to the eggs and brush the large off so that I could cook the tenderloins Monday night. Thermometer read 16 degrees. KC's been getting bombed, though. Sorry about that.[p]Paul