- 6 slices of peppered bacon (slow smoke on grill until almost crisp)
- 6 15oz cans of pinto beans (drained)
- 1 can original Rotel (drained)
- 2 cups applesauce
- 2/3 cup honey
- 1 cup ‘bacon,bourbon, BBQ sauce’ from Madison Fireplace & Patio
- Make sure that you drain as much juice as possible from the cans as the other ingredients will provide liquid for the beans.
- Use an aluminum foil baking pan to combine the ingredients. Dice the bacon and add to the pan. Mix thoroughly and place onto the grill at 300 degrees to cook for one hour.
- 2 pork tenderloins (rinse and pat dry)
- Yellow mustard
- Dizzy Pig Crossroads Seasoning
- 2 slices bacon
- Black Pepper
After placing the beans on the grill we will prepare the pork tenderloins. This will take about 15 minutes so that when they are placed onto the grill, both the meat and beans will be done at the same time.
Rub the meat with the mustard to form a light coating. Liberally apply the Crossroads Seasoning and black pepper doing the bottom of the tenderloin first. Season the tops of the tenderloins next and then add the strip of bacon down the length of the tenderloin.
Place onto the grill with the beans. They will take about 45 minutes, but it doesn’t hurt to check after 30 minutes. Insert an instant read thermometer into the thick end of the meat and look for an internal temperature not less than 145 degrees.
Once this temperature level is reached remove the tenderloins and the beans. Cover the tenderloins on a platter with aluminum foil. Let them rest for 15 minutes.
Thinly slice the tenderloins across the grain to serve. Serve with the beans, potato chips or potato salad, and some Madison Fireplace & Patio Bacon, Bourbon BBQ Sauce.
TL Stallings Madison Fireplace & Patio
