I felt in love with the passion of Backyard BBQing a few years back. I decided to create this blog to share my favorite BBQ recipes and tips. I also decided to do some BBQ product testing and reviews on this blog since there's not a lot of reviews out there for BBQ products. I also created this to provide a nice resource of info to fellow Backyard BBQers. Sorry for the grammar French is my native language!
Saturday, 10 December 2011
Bacon Wrapped Pork Tenderloins
1 cup light brown sugar, packed
2 tablespoons flour
2 tablespoons cider vinegar
1/2 teaspoon dry mustard
1.Cover your Pork Tenderloin with your favourite rub. I used The Red Eye Express from Dizzy Pigs Spices.
2.Now Inject each tenderloin with some pure maple syrup.
3.The next step is to wrap your tenderloin with some bacon and sprinkle some Pepper Blend from Cattle Boyz on them.
.Pre-heat your BBQ to 220° F. Once the desired temperature is reached set it up for semi indirect cooking. I configured my Big Green Egg with the drip tray with some apple juice in the lower rack and placed my Bacon wrapped pork tenderloin on the top rack above the drip pan. The rack I used is the large adjustable rig from the Ceramic Grilling Store.
5.Now cook at 220° F for about one to one and half hour with some apple wood on the lump charcoal for some added smoke flavour. When the internal temp reaches 140° F.
6.In the meantime, combine the brown sugar, flour, cider vinegar, and dry mustard in a saucepan. Bring to a simmer and simmer for about 1 minute. Spoon over the pork and increase BBQ temp to 325° F and cook for additional 15 to 20 minutes longer, or until pork registers 160° F.