PEPPERED PORK TENDERLOIN
2 pork tenderloin
3 strips peppered bacon
mustard
Dizzy Pig Crossroads seasoning
Bacon & Bourbon BBQ Sauce (Madison Fireplace & Patio)
Turn the Memphis Wood Fire Pellet Grill on and preheat to 235 degrees, or on the Big Green Egg with plate setter feet up.
Rinse the tenderloins and pat dry. Place onto a piece of aluminum foil and rub the tops and sides of the tenderloins with mustard.
Liberally coat the tenderloins with the Crossroads Seasoning.
Slice the bacon in half and then lay three strips across each tenderloin at an angle to obtain maximum coverage over the tenderloin. Sprinkle some of the seasoning onto the bacon strips. The bacon will allow you to cook the tenderloin at a low temperature without over cooking the meat.
Place onto the middle shelf of the grill (place them into a 10×12 aluminum grill pan) and start the cook.
After thirty minutes check the temperature of the large end of the tenderloins.
I like to take them off at 150 degrees internal temp in the large end. Remove from the grill when the targe temperature is reached. Remove the bacon. Cover the pan with foil and set aside to rest.
I love to serve baked beans with the tenderloins.
Take the bacon and dice it into small pieces. Dice half of a sweet onion into small pieces. Add them to a skillet on the stove with two pats of butter. Saute’ until the onions are clear and then add a spoonful of brown sugar. Mix together and then add to three cans of your favorite baked beans.
Next add 1/4 cup of BBQ sauce to the beans and cook for 15 minutes on your kitchen stove.
Slice the tenderloin across the grain into 1/4 inch thick slices. Drizzle BBQ sauce over the slices.
Serve with the baked beans, potato salad, and friends.
T.L.Stallings, Madison Fireplace & Patio
