Bacon Wrapped Pork Tenderloin

[dale2242]

I recently grilled a couple tenderloins for a family dinner.
Trim the fat and silver skin from the tenderloins.
Cover your meat with your favorite rub.
I prefer a sweeter rub for my pork and poultry.
Starting at one end wrap thin sliced bacon spirally from one end to the other.
I secured mine with round toothpicks.
Place them directly on the grill at 225* until the internal temperature reaches 140*.
This may take 1 1/2 hrs.
Brush on your favorite BBQ sauce.
I prefer a sweet sauce like Mongolian BBQ sauce.
Turn the temperature up to 350* and grill until the bacon is done to your liking.
I like the bacon crispy which may take another 1/2 hour.
Let it rest for 15 minutes then slice in medallions.
I like to serve it with fried rice and more BBQ sauce.

[jim 44-40]

That recipe sounds really good.Some folks cut straight into meat after it comes out of the oven,big mistake.

[MaryB]

I would take it to 120ish then up the heat to crisp the bacon... otherwise you are gong to end closer to 160... modern pork can be a little pink. Trichinosis has been eliminated mostly... feral hogs still have it but domesticated it is rare now. 137f is safe temp. Yes I know USDA says 165... if you like dried out sawdust loin...