THE MEAT: We have an especially badass butcher who regularly stocks bacon-wrapped pork tenderloins. If yours doesn’t, just ask. Most butchers enjoy creating delicious pieces of culinary artwork for you. If not, you can easily whip one up yourself. Just roll about 8 slices of bacon flat with a rolling pin and wrap the loins. Roll it up like a poster, then use butcher’s twine to hold the bacon in place.
THE METHOD: You want to sear the bacon directly over the fire to give it some color, but you have to be careful. Once the bacon fat begins to render, you’re likely to get some fire flare-ups. If you constantly flip the tenderloin for 2 minutes over the fire at the beginning, your finished product will have beautiful color and the bacon should be perfectly crispy.
THE MEAL: The pork (on pork) is going to be great on its own, but we added some mango chutney to ours and it made it divine. Slice it up and serve it alongside a salad for an easy and delicious weeknight meal or put out a platter with toothpicks for game-day snacking.
Bacon-Wrapped Pork Tenderloin
2 Bacon-wrapped pork tenderloins, a pound each
3 tablespoons dijon mustard
1 tablespoons freshly ground black pepper
2 tablespoons brown sugar
Prepare your grill for direct and indirect grilling.
Rub the mustard all over the outside of the bacon-wrapped tenderloins, then season with the black pepper.
Sear the pork over the fire while turning for about 2 minutes, then move the tenderloins to the indirect side and sprinkle the tops with the brown sugar. Place the lid on the grill and allow to cook for 15 minutes. If you want a crisper bacon crust (and who doesn’t?) place the tenderloins right over the coals and constantly flip until you can see the bacon grease bubbling.
Let the meat rest for 10 minutes, slice and serve.