Recipe by Mareesme
We love this easy grilling recipe, and so does everyone we serve it to. We usually marinate it in Nick's awesome pork tenderloin marinade, but also have made the basic grilling method with no marinade, sprinkling the tenderloins with seasoned black pepper. These can also be placed on a rack and broiled in the oven. (Note: Cooking time does not include marinating time.)
Top Review by puppitypup
Hubby really liked this! On our barbeque it took an hour with indirect heat on high. I marinated the meat for 8 hours which made it very moist, but the wonderful flavor didn't penetrate to the center of the tenderloin. I would definitely make this again, perhaps scoring the meat and preseasoning the pork with some salt along with the pepper. Really beautiful presentation too, so this would be a good dish for company. Thanks for a keeper Mareesme!
- 2 (1 -1 1/2 lb) pork tenderloin (1-1 1/2# ea.)
- 1⁄4-1⁄3 lb thick sliced bacon
Directions See How It's Made
- Marinate tenderloins in Recipe #70178 as directed or sprinkle tenderloins lightly with seasoned pepper.
- Wrap tenderloins with bacon slices, securing with toothpicks.
- Preheat right-side burners set to medium or use regular grill with coals set to one side.
- With drip-pan (we use throw-away small aluminum pan) place pork loins over indirect heat. OR, place on broiling pan and broil in oven.
- Grill covered, turning every so often until bacon is brown and cooked on all sides.
- When bacon is cooked and brown pork tenderloins should be done -- usually in 20 to 30 minutes. Recommended internal temperature is 155 dg., but we've never bought one!
- After meat is done, remove and let rest for 5 minutes. Remove toothpicks and cut in 1" to 1 1/2" slices and serve, still wrapped in bacon.