Bacon wrapped pork tenderloin. Yeah, you heard me right. We went there. Pork on pork, baby.
Actually, I can’t officially take credit for this recipe. It has Taylor written all over it. “Babe, can we grill pork tenderloins? Can you….wrap it in….bacon? What if it had barbecue sauce on it….” Genius, Tay, genius. Only a blue-blooded man could come up with this one and I’m not mad one bit.
We also grilled up our favorite nutrition-less vegetable: corn. It was a good day, folks, it was a good day.
Shout out to Taylor the hand model in all these photos. Sauce it up, baby.
Speaking of Taylor, after 4.5 months we FINALLY set a date and location for our wedding!! Major celebrating over here. The hard part’s over.
Also, critical tip: make sure you secure the bacon slices on the SIDES of the tenderloin to make for easier grilling 🙂
Wow. It was just wow.
And Chewy’s like, “Mom, Dad, I swear if you don’t give me a bite you don’t love me anymore and I’ll eat every last sock you own.”
Don’t worry, his spoiled butt got plenty of bites. Brat.
One more action shot for the road. Oh yeah.
Hurry up and make this before summer grilling season passes you by!
- 2 pork tenderloins, about 1 lb. each
- 8 slices bacon, cut in half to make 16 shorter slices
- 1 jar of your favorite barbecue sauce
- Additional materials: toothpicks
- Marinate the tenderloins in ½ cup of barbecue sauce for at least an hour, up to 12 hours (overnight). Store it in a sealed container or bag in the fridge.
- When ready to cook, remove the pork from the fridge.
- You should have 16 half-slices of bacon. Lay 8 slices side-by-side on a cutting board and place a pork tenderloin on top of them in the middle of the slices.
- Wrap each slice around the tenderloin's girth so that the ends meet on one side. Secure each bacon slice on the side of the tenderloin with a toothpick or two. Repeat for all 8 slices of bacon, and then repeat for the other tenderloin.
- Brush the tenderloins with some more barbecue sauce.
- Heat the grill. Once it's hot, place the tenderloins on the grill over indirect heat. Grill for 20-25 minutes, flipping every 7-8 minutes. Each time you flip, brush the pork with more barbecue sauce. Continue until the pork is cooked through (an internal temperature of 145 degrees) and the bacon is crispy.
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