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got a taste for this tonight. any suggestions?

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    got a taste for this tonight. any suggestions?

    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...

    #2
    Cookem Danno! Some great ideas. Let’s see whut happens. 👍

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      #3
      Can’t go wrong wrapping in bacon Try Tony’s instead of the SPG maybe.

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        #4
        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.
        Last edited by DogFaced PonySoldier; May 4, 2022, 02:49 PM.

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          #5
          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!!!

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            #6
            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.

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              #7
              Pictures please, Review too
              Happy Grilling to you and BBQ too

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                #8
                It should work, and it should taste pretty excellent.

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                  #9
                  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.

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                    #10
                    It's pork wrapped in pork. Win Win.

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                      #11
                      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.
                      Attached Files

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                      • tbob4
                        tbob4 commented
                        Editing a comment
                        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
                        FireMan commented
                        Editing a comment
                        Back, back, back, back, gone……!!!!

                      • Sweaty Paul
                        Sweaty Paul commented
                        Editing a comment
                        Well done!

                      #12
                      Thanks for the complements. Next time, I'll take off about 5 min earlier. Just let them go a hair too long..

                      Comment


                      • Starsky
                        Starsky commented
                        Editing a comment
                        I noticed that nobody mentioned brining the pork first. I've found that the lean cuts come out juicier this way

                      #13
                      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.

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