Pork tenderloin wrapped in Thick sliced bacon with BBQ sauce with onion ,garlic, and brown sugar seasoning.
- Place a sheet of tin foil on a counter top long enough to lay the bacon on with some extra.
- Lay the bacon on the foil overlapping each 1/2 slice of bacon.
- Sprinkle as much or little onion and Garlic bits on the bacon as you like.
- Add a light covering of brown sugar.
- Lay the pork tenderloin at the top of the bacon, and grab the tin foil to roll the bacon around the tenderloin tightly. Save the tin foil to use on the grill later.
- Place on the top rack of a smoking hot grill with the tin foil under the wrapped meat. Place the “loose ends” of the bacon at the top. Preferred is to have the burner under the meat off, (you’re trying to cook with indirect heat) Cook at 450* WITH A MEAT THERMOMETER in the center of the meat! Key to it turning out right, second to not catching it on fire also…
- As the bacon cooks watch it so it doesn’t flame up. After the bacon starts to get done on the bottom side and the meat temp is starting to get closer to the 160* target temp, turn the meat over after brushing on the BBQ sauce. Then add more sauce every few minutes. When the meat is at 155* remove from grill or cut burners off and let it rest until it’s at 160*. Slice and eat.
- If you cook a bunch of these, after they cool off in the fridge over night, they get quite firm. You can then slice them and then reheat in a microwave and they fit nice on a small homemade biscuit or canned biscuit.