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Bacon wrapped pork tenderloin.

epcotisbest
epcotisbest Posts: 2,176
in EggHead Forum
My brother invited me over for pork tenderloin yesterday. For it we sprinkled it with Bad Byron's Butt Rub, wrapped it with plenty of bacon and cooked it indirect at 300 degrees to an internal temp of 145 degrees, using cherry wood for a good smoke. Did baste it with a mixture of honey and Sweet Baby Ray's BBQ sauce before taking it off. Then let it sit, covered in foil after taking it off, for about 15 minutes. It was very good, moist and tender.
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Comments

  • epcotisbest
    epcotisbest Posts: 2,176
    We sat around just chatting while this was cooking. It was on a covered patio, but still very warm out yesterday. There was a very slight breeze and no matter where I moved my chair, the smoke would follow me. He sat in a corner kinda protected from the breeze, and did not have to move due to smoke a single time.
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  • johnmitchell
    johnmitchell Posts: 7,364
    That looks so succulent.. I must ask about the saltiness of using Byron's and then wrapping in bacon.. Great pics..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • epcotisbest
    epcotisbest Posts: 2,176
    johnmitchell said:
    That looks so succulent.. I must ask about the saltiness of using Byron's and then wrapping in bacon.. Great pics..
    Very lightly dusted with the rub, and the bacon did not seem too salty. If anything, I would suggest the combination made it just right when combined with the honey and Sweet Baby Ray's, but I am trying to avoid carbs mostly so those were applied lightly as well with no extra added later. Much less sauce than I used to use.
    Thanks for the positive input.
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  • NorthPilot06
    NorthPilot06 Posts: 1,179
    Looks great - saw some well-priced tenderloins at Costco yesterday...would be a nice change-up from the standard pulled pork, steaks, and chicken.  Well done!
    DFW - 1 LGBE & Happy to Adopt More...
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  • epcotisbest
    epcotisbest Posts: 2,176
    Thank you. Yes, nice change from pulled pork.
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