BBQ cooking pork tenderloins
As with lots of other meats, BBQ cooking is a great way to prepare pork tenderloins. I had two that I needed to cook yesterday, so I scrounged around the kitchen to see what I had on hand. I found some citrus balsamic vinegar that hadn’t yet been opened. I opened up the bottle and gave it a quick taste, and I decided the flavor would be great with pork. I also had several strips of bacon left from making baked beans a couple of days before. Aha! I was in business now!
By the way, I used Citrus on the Green balsamic vinegar, which you can order below. This stuff is awesome – I could drink it straight from the bottle!
Holle’s Balsamic and Bacon Pork Tenderloin recipe
What you’ll need:
- 2 pork tenderloins
- Bottle of citrus balsamic vinegar
- ½ cup light brown sugar
- 2 teaspoons black pepper
- 1 teaspoon oil
- Strips of uncooked bacon
Directions: Rinse pork tenderloins and pat dry. Remove any fascia, if applicable.
Place brown sugar in a small bowl and add enough citrus balsamic vinegar to make a paste. Add black pepper and oil. Rub the pork tenderloins with the paste. Leave in fridge for a couple of hours.
Remove pork from fridge and wrap each tenderloin with bacon, using toothpicks to secure the strips. Let meat sit at room temperature for 20-30 minutes.
Cook the tenderloins with indirect heat on a grill, or slow-cook them on a smoker. You can also cook the meat on a hotter grill, but if you do, you’ll need to turn it often. Keep an eye on the internal temperature of the pork. Tenderloins are very lean, so they’re easy to overcook. Remove them from the grill or smoker when the internal temperature reaches about 150 degrees. The meat will continue to cook a little after it’s been removed from the grill.
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