Bacon Wrapped Pork Loin

Grilled pork tenderloin wrapped in bacon. Need I say more?

First, as always, please brine your meat.
You can find my recipe for this is from April 24, when I made another pork loin.

Ingredients:
1 Pork tenderloin
2 Cloves fresh garlic
1 Lb of bacon (just use whatever you need to wrap the meat)
You will need toothpicks to hold everything together

To serve, I drizzled fresh country apple butter on it and some pomegranate seeds. Voila!

1. I use a griddle pan on the grill for this recipe. It may seem like an extra step, but I do it for two reasons. First, you don’t want your bacon sticking to the grill and coming off, and second, I think it helps the meat retain some of it’s moisture from brining.

2. Take your garlic cloves and crush them in a garlic press. Using your clean hands, rub the garlic all over the meat, trying to distribute evenly.

3. Now remove 10 pieces of bacon from the package. Take each piece and wrap it around the meat. Allow the bacon to overlap just slightly. Don’t double up the bacon, if you have extra you can just put it back in your package and use it for something else. Once your bacon is wrapped around the meat, move the meat to the griddle pan and drizzle olive oil over the meat.

4. I have an electric grill, so I will put my caveat out there now – every grill is different! You are going to need to watch this no matter where you cook it. I cooked my loin for 15 min at about 350 degrees and it turned out perfect, but everyone will have different results depending on grill heat and the size of the meat. If you have a meat thermometer I’d recommend using it – be sure to follow the directions. You want your meat to reach about 150 degrees inside in the thickest part, but you don’t want it to overlook. Ideally you’ll have a light pink center when you cut the thickest part of the meat.

5. After grilling the meat, place it on a cutting or carving board and wrap it in aluminum foil. Leave it out and covered for at least 5 minutes, this allows the meat’s juices to seep back into the meat.

Now here’s the thing, if you go this route and serve pork wrapped in bacon (meat on meat) to guests, then you should try to balance your meal with some fresh veggies. Believe me, your stomach will thank you later. Try using one of my salad recipes to even things out.

Enjoy!