How would you cook this?

Iowa State Egger · November 2009

The local grocery store had something interested so I decided to give it a try. They advertised it as marinated pork tenderloin. As you can see, it is wrapped in bacon and the whole thing weights about right at 1.5 lbs.

Due to the bacon, I am wondering if this would be a better indirect cook than direct. I am thinking somewhere around 350 degrees?

Any advice is surely appreciated.

Thanks in advance

Doug in Eggmonton · November 2009

I would cook it raised direct at 400. But thats just me

.

Doug

LMAJ · November 2009

How about raised direct? I would be concerned about the pork drying out if you go too long. Good luck!

Iowa State Egger · November 2009

Will the bacon be okay if I do raised direct? - meaning the grease off the bacon would cause a smokey mess?

Mr. & Mrs Potatohead · November 2009

Yes, it will give some smoke, but I don’t think it will be anything offensive!
I do a venison back strap wrapped in bacon and have never had an “off” taste.
BTW, I agree with using a raised rig at about 400 F. Turn the roast at least once…perhaps more often if deemed needed, and pull at no more than 150 F. internal temp. Then resting (I like to tent) for about 10 minutes before slicing.

Jeffersonian · November 2009

I've done marinated pork loins countless times, usually around 300* indirect for a couple of hours, until it hits in the mid-150s. If you want to crisp up the bacon, maybe ramp up the heat the last half-hour to 400 or so.

Big'un · November 2009

Cook it a high heat, direct. If you cook it at a lower temp for a long time, you will have pork jerky. The meat is lean(high heat) and if you wait for the bacon to crisp, you won't eat the pork tenderloin, without a chainsaw. The bacon is there to help keep it from drying out. HTH.

How would you cook this?

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