got a taste for this tonight. any suggestions?

[DSCatering]

Thinking of taking a pork tenderloin, cut into Filet size pieces (about the same as a piece of baccon), and then wrapping with bacon and grilling.. salt, cracked black, maybe a little garlic... Anyone ever do before and have any other ideas...

[FireMan]

Cookem Danno! Some great ideas. Let’s see whut happens. 👍

[Panhead John]

Can’t go wrong wrapping in bacon Try Tony’s instead of the SPG maybe.

[realdocBBQ]

So you're talking about making pork loin medallions? Treating 'em just like a filet mignon? Sure, why not? It's the same piece of meat as a filet comes from on a cow - just gotta worry about it getting dry with pork tenderloin/filet, so something like a hot fast sear to 143-145ºF or so is perfect.

<edit> I'll second the Tony's or Old Bay and Tony's together go well on a pork loin. Pork loin isn't the most flavorful cut on its own, so basting, marinating or seasoning well is the way to go.

[DSCatering]

I used the new "W: sauce, used a liitle BBQ rub. then wrap bacon. put a little black and red pepper, garlic and then a litte rub on top.. I'll take some pics and put it up after I cook. THANKS!!!

[Murdy]

We used to sell a lot of bacon wrapped pork loins out of a meat case during grilling season, sold a lot of them. One thing I always like with pork is to season it with caraway, it's a Czech thing.

[bbqLuv]

Pictures please, Review too
Happy Grilling to you and BBQ too

[Mosca]

It should work, and it should taste pretty excellent.

[texastweeter]

Add Chipotle and mustard powder..par cook the bacon. Serve medrare *gasp* unless its wild game. Top with a onion habanero jam. We eat it a few times a year.

[RichieB]

It's pork wrapped in pork. Win Win.

[DSCatering]

Well, nothing left so I guess thats as good as a result as one can ask

Cooked on the Weber Gas. One burner hot, one medium, one low. Put em ove the low side about 8-9 mins. rolled em over the hot for a couple to finish and finish off the bacon.

[tbob4]

I really like that. When you described cutting them "like bacon" and then wrapping them with bacon I had visions of little bitty cuts. It didn’t sound appealing. What you did looks delicious.

[FireMan]

Back, back, back, back, gone……!!!!

[Sweaty Paul]

Well done!

[DSCatering]

Thanks for the complements. Next time, I'll take off about 5 min earlier. Just let them go a hair too long..

[Starsky]

I noticed that nobody mentioned brining the pork first. I've found that the lean cuts come out juicier this way

[TxF]

If you just have to have them seared like that cook the whole thing first and then cut into pieces and sear. Much greater chance that won’t be dry.