Bacon Cured Pork Tenderloin
Eric Gephart
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
45 minutes
Cook Time
50 minutes
Calories
704
Chef Eric Gephart of Kamado Joe is back with his recipe for Bacon Cured Pork Tenderloin Recipe with Mint Jalapeño Grilled Peach Salsa. Enjoy!
Ingredients
- 1 pork tenderloin
- 1 lb classic cut bacon (not thick)
-
3-4 tbsp maple syrup
-
kosher salt
-
Smoke on Wheels Bootleg BBQ Sauce
- 6 peaches, halved and pitted
- 1/4 cup red onion, small dice
- 1/3 cup mint, minced
- 2 tbsp lime juice
- 1 tbsp jalapeño, minced
For the pork tenderloin:
For the peach salsa:
Directions
- Trim the silver skin from the pork tenderloin. Shingle the bacon on a cutting board (lay side by side, overlapping the edges), topped with plastic wrap, place another sheet on top of the shingled bacon. Use a rolling pin to thin the bacon and create 1 large sheet of bacon.
- Remove top sheet of plastic. Place the tenderloin at the bottom end of the bacon sheet. Season the sheet of bacon and tenderloin with salt. Drizzle bacon with maple syrup. Roll the bacon around the tenderloin. Wrap tightly with plastic wrap. Place in the refrigerator to cure overnight.
Preheat your Kamado Joe Classic Joe to 250°F, set up for indirect grilling. Roast the bacon wrapped tenderloin until the internal temperature reaches 150°F, about 45 minutes, depending on the size of the tenderloin.
Remove the deflector plate, and lower the grill grate to the lower position. Place the halved peaches, cut side down, on the grate over direct heat. Grill until slightly charred. Remove and tear into pieces, in a mixing bowl.
Add the remaining salsa ingredients to the bowl and mix well. Serve on top of the sliced pork tenderloin, topped with a drizzle of Smoke on Wheels Bootleg BBQ Sauce.
Recipe Note
You may also like: Chicken Ballotine with Johnny Cakes
Nutrition
Nutrition
- Serving Size
- 17.27 oz
- per serving
- Calories
- 704
- Carbs
- 40 grams
- Protein
- 37 grams
- Fat
- 44 grams
- Sodium
- 966 milligrams
