Jabin Postal's (https://www.youtube.com/watch?v=s4-I2t3uDuY) Bacon-Wrapped Pork Tenderloins is something I've been wanting to try for while.
They turned out quite well!
Either my tenderloins were too thick or the bacon I used wasn't long enough -- I wasn't able to stretch it like Jabin shows in his video. Still, I was able to wrap most of the slices around them.
I used Meathead's Memphis dust rub on the pork (and after salting it) before putting the bacon on. I also glazed the bacon halfway through the cook with a bit of Kraft Hickory Smoke BBQ sauce (it is less sweet than most and, well, it is what I grew up on).
I did my usual half-chimney of charcoal plus a lump of applewood. This typically gets me 300-350. To my utter astonishment, for some reason I ended up having to add ten hot briquettes about 3/4 of the way through the cook, as my temp got stuck at 280 no matter how open the vents were. Weird. I pulled the tenderloins when they hit 145.
This turned out to be my best pork tenderloin cook thus far (granted, it is only my third one). The bacon shell turned out fantastic. Wow, bacon flavor plus the rub plus the sauce and that mild wood smoke flavor. I could just have eaten that!
The tenderloin turned out incredibly moist, although I was a little surprised at the lack of smoke ring (I suppose the bacon got in the way).
Strangely, now that I have done three of these.....I may not be all that much of a tenderloin fan. The meat is good and tasty, don't get me wrong....but, it is ridiculously moist and has -- oh this is so hard to describe -- a "sweet" flavor to it. There was just too much contrast between the bacon and the tenderloin itself.
So, I think for the time being I may switch over to chicken thighs, which also good relatively fast and are even more forgiving of temp control.
They turned out quite well!
Either my tenderloins were too thick or the bacon I used wasn't long enough -- I wasn't able to stretch it like Jabin shows in his video. Still, I was able to wrap most of the slices around them.
I used Meathead's Memphis dust rub on the pork (and after salting it) before putting the bacon on. I also glazed the bacon halfway through the cook with a bit of Kraft Hickory Smoke BBQ sauce (it is less sweet than most and, well, it is what I grew up on).
I did my usual half-chimney of charcoal plus a lump of applewood. This typically gets me 300-350. To my utter astonishment, for some reason I ended up having to add ten hot briquettes about 3/4 of the way through the cook, as my temp got stuck at 280 no matter how open the vents were. Weird. I pulled the tenderloins when they hit 145.
This turned out to be my best pork tenderloin cook thus far (granted, it is only my third one). The bacon shell turned out fantastic. Wow, bacon flavor plus the rub plus the sauce and that mild wood smoke flavor. I could just have eaten that!
The tenderloin turned out incredibly moist, although I was a little surprised at the lack of smoke ring (I suppose the bacon got in the way).
Strangely, now that I have done three of these.....I may not be all that much of a tenderloin fan. The meat is good and tasty, don't get me wrong....but, it is ridiculously moist and has -- oh this is so hard to describe -- a "sweet" flavor to it. There was just too much contrast between the bacon and the tenderloin itself.
So, I think for the time being I may switch over to chicken thighs, which also good relatively fast and are even more forgiving of temp control.
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