Ingredients
- 2.5 lbs (2ea) Pork Tenderloin, Fresh – W/O Solutions/brines
- ¼ Cup Oink Rub, 5280 Culinary – Season to taste
- 6 Slices Bacon, Applewood, Thick Cut – Keep well chilled/very cold
- ¾ Cup Fire Honey, 5280 Culinary
- ¾ Cup Low Country BBQ Sauce, 5280 Culinary
Grill & Cooking Supplies
- Traeger, Ironwod 885
- Thermometer, Digital, Instant Read
- Pellets, Reserve Blend
- Kingsford extra tough Grill Pan
Prep Directions
- Trim the silver skin off of the pork tenderloin and allow to rest for 5 minutes before seasoning
- Season with the oink rub and allow the rub to sit for 5-10 minutes before smoking the pork
- KEEP BACON in the fridge until needed for wrapping
- For easier clean up, cover the rolling pin in plastic wrap
Cooking Directions
- Place the trimmed and rested pork tenderloin into the Kingsford Grill Pan SKU 8463135, Season with Oink Rub and let sit for 5-10 minutes
- Turn Traeger grill to 180 degrees, load your RESERVE BLEND PELLETS and let pre-heat
- Place the pork onto the grill grate and smoke at 180 for 45-60 minutes
- Remove pork tenderloin when smoked to your desired time/liking
- Turn up Traeger to 450 degrees
- Using the rolling pin, roll out the thick cut bacon into long strips, about double the length
- Wrap the pork tenderloin from end to end using 2-3 slices of rolled bacon per tenderloin
- Lightly season the bacon if desired, using more Oink
- Return to the Traeger at 450 degrees and sear on all sides to crispen the bacon, then cook to desired doneness.
- During the last 10 minutes of cooking time, baste with Fire Honey on all sides
- Cook to an internal temperature of 150 – 155 degrees. Remove from Traeger and let rest for 5 minutes
- Once rested, slice into even slices or discs
- Serve with Low Country BBQ Sauce on the side for dipping
- For a COOL appetizer, cut pork tenderloin into thick discs and use a Dots Pretzel for the serving handle. Total Crowd Pleaser