Prepare to embark on a flavor explosion that will transform your ordinary dinner into an extraordinary feast! This Grilled Bacon Wrapped Pork Tenderloin isn't just a recipe - it's a culinary masterpiece that combines the rich, smoky essence of bacon with perfectly seasoned, tender pork. Imagine cutting into a juicy medallion where crispy bacon meets succulent meat, creating a symphony of flavors that will make your taste buds dance with pure delight. Whether you're a grill master or a weekend cooking enthusiast, this recipe promises to elevate your cooking game and impress even the most discerning food critics at your table.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb pork tenderloin
- 8 slices bacon
- 1 tbsp brown sugar
- 1 tsp smoked paprika
- Salt and pepper to taste
- Olive oil for grilling
Instructions
- Remove pork tenderloin from refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures even cooking.
- Pat the pork tenderloin dry with paper towels to remove excess moisture, which helps seasoning adhere and promotes better browning.
- In a small bowl, mix brown sugar, smoked paprika, salt, and pepper to create a dry rub seasoning.
- Generously coat the entire pork tenderloin with the prepared dry rub, massaging the seasoning into the meat to ensure complete coverage.
- Wrap the seasoned pork tenderloin with bacon slices, slightly overlapping each slice to fully cover the meat. Secure bacon with toothpicks if needed.
- Preheat grill to medium-high heat, around 400-425°F, creating a clean and oiled cooking surface to prevent sticking.
- Lightly brush the wrapped tenderloin with olive oil to enhance exterior browning and prevent sticking.
- Place bacon-wrapped tenderloin on the preheated grill, positioning it away from direct flame to prevent excessive charring.
- Grill for approximately 20-25 minutes, turning every 5-6 minutes to ensure even cooking and crisp bacon.
- Use a meat thermometer to check internal temperature. Remove from grill when it reaches 145°F for medium, allowing a 3-5 minute rest period.
- Let the tenderloin rest on a cutting board, tented with aluminum foil, which allows juices to redistribute and ensures a moist result.
- Slice the tenderloin crosswise into 1-inch thick medallions, serving immediately while hot and bacon is crisp.
Tips
- Temperature Matters: Always let your pork tenderloin rest at room temperature for 30 minutes before cooking to ensure even heat distribution.
- Moisture Management: Pat the meat dry thoroughly to help seasonings adhere and promote beautiful browning.
- Bacon Wrapping Technique: Slightly overlap bacon slices to completely cover the tenderloin, using toothpicks if necessary to secure.
- Grill Zone Strategy: Position the tenderloin away from direct flames to prevent burning while achieving that perfect crispy bacon exterior.
- Thermometer is Your Friend: Use a meat thermometer to hit the precise 145°F internal temperature for optimal juiciness.
- Resting is Crucial: Always let the meat rest 3-5 minutes after grilling to allow juices to redistribute, ensuring each bite is incredibly tender.Pro Tip: For an extra flavor punch, experiment with different dry rub combinations or try adding a light glaze during the last few minutes of grilling!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 3g
Protein: 35g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 110mg
