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Pork Tenderloin Bacon Wrapped? onion mix?

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blakeas
blakeas Posts: 244
in Pork
did a search on here and came across many ideas - But I have some thick bacon with peppercorns and was thinking of wrapping the pork tenderloin and then cooking direct?  Suggestions?  Should I rub with onion mix along with mayo and then bacon wrap?
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  • paqman
    paqman Posts: 4,670
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    Try it and report back! Please post pics! I don't see how this can turn bad.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • blakeas
    blakeas Posts: 244
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    so like 450 degrees direct?  till it hits 135?  or will the bacon not be cooked ?
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  • paqman
    paqman Posts: 4,670
    edited September 2014
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    If you are concerned about the bacon, you can parcook it in the microwave before wrapping (just a few minutes). You may have to use a few tootpicks to make it stay. 450 seems hot to me but it could work. I would probably aim for 400F.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • GrannyX4
    GrannyX4 Posts: 1,491
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    @Blakeas you inspired me to give this cook a try tonight. MDSH is on board too - he thinks bacon is a food group. ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • blakeas
    blakeas Posts: 244
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    Do we slather the mayo, put the onion mix and put bacon on it and keep it in fridge for a certain amount of time?

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  • paqman
    paqman Posts: 4,670
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    I would put the bacon first.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • GrannyX4
    GrannyX4 Posts: 1,491
    edited September 2014
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    I cooked this tonight and it's a keeper. I rubbed the mayo and onion soup on the meat and on top of the bacon. Cooked at 375 direct to 135. Good eats. Thanks for posting it. ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • blakeas
    blakeas Posts: 244
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    I cooked this as well yesterday - I lathered up the tenderloin with mayo, put the onion mix on, and then wrapped peppercorn bacon around it.  I got the egg to 400 direct and put the loin on.  I overcooked it though as I took it off when it hit 140 - I should have taken it off at 130.  It continued to cook and was a little well done.  Still tasted real good though!  its a keeper
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  • paqman
    paqman Posts: 4,670
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    Pictures?

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • GrannyX4
    GrannyX4 Posts: 1,491
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    I was going to do pictures but my Bloody Mary got in my way.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • Terrebandit
    Terrebandit Posts: 1,750
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    I like my pork tenderloin with a light coating of rub (and that's all).
    Dave - Austin, TX
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