Wrapping things in bacon and grilling them is a bit of a hit with me of late. Bacon, especially the smoked variety, adds a lot of flavor to well, anything. I’ve already tried bacon-wrapped hot dogs and bacon-wrapped asparagus. I’m thinking of doing bacon-wrapped kebabs.
This bacon wrapped pork tenderloin is a match of bacon and pork tenderloin made in heaven. The bacon adds a lot of juiciness and flavor as well as a crispy crust I find absolutely delicious.
I’m not even sure, which kind I like best, making it with regular bacon or with smoked sliced bacon.
I’ve also tried cooking this on a grill and baking it in the oven. The results are different, but equally scrumptions. Cooking on the grill adds a delicious smokey note.
The biggest trick to this is knowing when your meat is ready. Tenderloin is never a very big chunk, approximately 3-4 inches in diameter. But still the size matters, so it’s safest to use a meat thermometer, The temperature at which this bacon wrapped pork tenderloin is ready is 145F.
If your meat reaches desired temperature and the bacon is still not crispy, just crank your oven or grill heat on high for a minute and it will be all done right.
I hope you have fun with this recipe!
