Grilled bacon-wrapped pork tenderloin is tender and juicy wrapped in smokey bacon with a homemade bourbon bbq sauce and grilled to perfection.
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This recipe is really quite easy, it can even be prepared the day before to make an easy meal for those crazy weeknight dinners. Or even for a dinner party, this tenderloin is always a crowd-pleaser like my Bacon-Wrapped Chicken. I love to serve my Creamy Mashed Potatoes and a crisp green salad.
Why this recipe works
Pork tenderloin is pretty economical, usually, you get two small tenderloins in one package. Which easily feeds 5-6 people. It's equivalent to the beef tenderloin, they are both the most tender cut of meat. Wrapping these babies with yummy bacon slices ensures that the lean pork stays tender and juicy and is simply mouthwatering, a perfect meal for grilling season.
- Pork tenderloin- You can use a pork loin but depending on the size it will increase the cooking time.
- Paprika-I love the added smoky flavor of smoked paprika but regular will also work.
- Bacon- I Prefer to use smoked bacon. You also want to use the regular cut of bacon, thick-cut will not be able to get crispy enough.
- Bourbon- Brandy can also be used in a pinch
- Brown sugar- Either light or dark will work here.
How to make this recipe
- Step 1- Mix all the spices and olive oil in a small bowl.
- Step 2- Pat the tenderloin dry with a paper towel.
- Step 3-Rub the spice mixture all over the pork,
- Step 4- Wrap strips of bacon around the meat.
- Step 5- Add all the ingredients for the bourbon sauce into a saucepan on medium heat.
- Step 6- Simmer on low until reduced and it begins to thicken.
- Step 7-Place the juicy pork on a hot grill.
- Step 8- Brush the bourbon sauce over the top. Let me meat rest for 10 minutes then slice into pork medallions.
- Insert some toothpicks if the bacon won't cooperate.
- Do not overcook the pork it's a good idea to use an instant-read meat thermometer to know when the internal temperature reaches 145 degrees for perfectly moist and tender pork.
- Throw some hickory wood chunks on the grill for an added smoke flavor.
- Feel free to use your own barbecue sauce if you dont want to make a homemade version.
Sure can! I like to use a cast-iron skillet on high heat to sear both sides of the pork roast then bake at 375 degrees for about 25 minutes. Then brush on the glaze and broil for 2-3 minutes to get the top caramelized.
Yes! Get the pork rubbed down and wrapped with the smoky bacon and place in the refrigerator until ready to grill. Just be sure to let it set on the counter for 20 minutes to bring it to room temperature prior to grilling.
I recommend a good meat thermometer to know when the pork reaches 145 degrees F which means the pork can be slightly pink in the center.
Bacon Wrapped Pork Tenderloins with Bourbon Sauce
For The Bourbon Sauce
- 1 cup bourbon
- 1/2 cup brown sugar
- 1/2 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1/2 lemon juice only
- 1/4 cup apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2-1 1/2 lb pork tenderloins usually comes in one package
- 4 cloves garlic minced
- 3 tablespoons olive oil
- 3 teaspoons smoked paprika or regular
- 1/2 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 8-10 slices regular cut bacon
- 1. For the bourbon sauce: In a medium saucepan, add the bourbon, sugar, ketchup, Worcestershire, vinegar, lemon juice, and salt and pepper. Whisk together carefully until combined. Bring to a simmer over medium heat. Simmer uncovered for 45 minutes or until reduced by 1/3 and thickened. Remove and let cool until needed. Pour about 1/4 of the sauce into a separate bowl and set aside to save for dipping sauce.
- 2. Combine the olive oil, paprika, cayenne pepper, salt, pepper, and garlic in a small bowl. Rub all the mixture into the tenderloins. Wrap the bacon strips around the tenderloin securing with toothpicks if needed
- 3. Heat a grill on medium-high heat. Place the bacon-wrapped tenderloins over the heat and grill for 20-22 minutes rotating 1/4 turn every 4-5 minutes or until the meat thermometer reaches the internal temperature of 145 degrees. Brush some of the bourbon sauce generously over the top of the tenderloin.
- 4. Remove the tenderloin from the grill and place it on a plate. Let rest 10 minutes before slicing.