Bacon Wrapped Tenderloin
Ready In: 30 mins
Serves: 4
Ingredients
- 2 1⁄2 lbs pork tenderloin
- 1⁄2 cup apricot marmalade
- 1⁄2 lb apple wood smoked bacon
- 1 fresh habanero pepper, deseeded, chopped (optional, highly recommended)
- black pepper
Directions
- Wash and pat dry the tenderloins.
- Carefully slit them down the middle, but not all the way through, so they open up like a hot dog bun. It is imperative not to slice them all the way through.
- Combine the finely chopped habenero and the apricot jam. Mix well.
- Apply the marmalade liberally in the slit openings of the filets.
- Close, and wrap the whole filet with bacon.
- It takes about 6-7 strips per filet.
- Tie with kitchen string, or secure with toothpicks soaked in water.
- Coat the outside of the bacon wrapped filets with black pepper, or your favorite seasoning, i.e. cajun or creole, etc.
- No need to add salt, the bacon is salty enough already.
- Grill over medium, indirect, heat, turning often, until cooked to desired temperature, about 20 minutes.
- It is important to use indirect heat so as not to burn the bacon.
- The bacon should be crispy though.
- Slice and enjoy!
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