Grilled Bacon-Wrapped Pork Tenderloin
If you love pork, then you will love this recipe for bacon-wrapped pork tenderloin. What's even better is that taking it to the grill will increase its flavor. This recipe calls for a simple sauce that coats and flavors the meat in addition to the bacon. Increase the recipe if preparing more than two tenderloins. Leftovers are always great! Remember to choose your bacon wisely. Thick cut will come off the grill a little rubbery, while bacon that is too thin can break or burn. So, opt for a medium thickness and you should be good to go.
- 2 good sized pork tenderloins (trimmed of excess surface fat)
- 6-8 slices of good quality bacon (use black pepper bacon if preferred)
- 1/3 cup ketchup
- 1-2 cloves garlic, minced
- 2 tablespoons brown sugar
- 1 tablespoon cider vinegar
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- Combine sauce ingredients in a small bowl and set aside, while you trim the pork tenderloins of excess fat.
- Preheat your grill for medium-high heat.
- Pat dry pork tenderloins with paper towels and brush liberally with sauce. This part can get a tad messy so be patient. Cut bacon into halves or thirds depending on the size of tenderloin. Make sure there is enough length to overlap. The bacon and pork will shrink during the cooking process. Wrap bacon around sauced tenderloin and secure with toothpicks or kitchen twine. Don't panic if some of the sauce squishes out. This will happen and this is why you brush on a lot to begin with.
- Place wrapped and tied (or secured) tenderloins onto the grill and cook for 20-30 minutes, making sure to turn every 5 minutes or so. Watch for burning and move to a cooler part of the grill. The pork is done once it reaches 160 degrees F., in the thickest part of the meat. Remove from grill and meat let rest for a few minutes. Carefully remove toothpicks or cut twine, slice and serve.