I find it a great way to organize and sort through a whole crap load of web junk that i might have liked at one point in time depending on the mood i was in on a certain day or what i ate for dinner the night before.
That said this website has no pinnable images but it probably has the most easy to understand recipe for bbq bacon wrapped pork loin that i have found so: http://www.menshealth.com/bbq/recipes/bacon-wrapped-pork
Ingredients
1/3 cup Dijon mustard
b2tbsp black pepper
3 tbsp maple syrup
3 clobes garlic, chopped
1 tbsp chopped fresh or dried rosemary
1 ½ lb pork tenderloin
1 package thick cut bacon
Instructions:
1.
Stir
together mustard, black pepper, syrup, garlic and rosemary in small bowl. Rub mixture
on pork tenderloin
2.
Wrap bacon
slices around tenderloin, securing with toothpics so bacon completely blankets
meat
3.
Arrange tenderloins
on unlit side of a hot grill, cover with grill lid
4.
Cook 15 to
20 minutes on per side until a meat thermometer registers 160F
5.
Let rest 5
minutes, remove tooth pics and cut into slices.
I will be making this tonight, probably with a red wine pan
sauce. I will report back on how it goes!
UPDATE July 12, 2012
I know I said I'd be trying it later
that day but I didn't. I got to it on monday instead...so here is the review.
DELICIOUS.
So I opted to do a bacon weave instead
of just wrapping the bacon around the pork loin. I did this because i felt it
would be a fun and effective way of making sure the loin was covered
completely. It was super fun to make.
UPDATE July 12, 2012
I know I said I'd be trying it later that day but I didn't. I got to it on monday instead...so here is the review.
DELICIOUS.
So i opted to do a bacon weave instead of just wrapping the bacon around the pork loin. I did this because i felt it would be a fun and effective way of making sure the loin was covered completely. It was super fun to make.
After that I put the loin in the middle of the weave and used a silicone brush and brushed on the mixture described in the recipe above. I really layed it on thick, and it does get a little messy. I think next time I would put the bacon weave on saran wrap first so that when I wrapped the bacon around the covered loin it was less of a mustard explosion (it would also make for an easier roll).
Anyway you can see the wrapped up loin below. I used cut up tooth picks to secure the bacon in lose spots and at some of the ends
I have an older small bbq, and the loin was of a considerable size. Anyway we couldn't figure out what temperature to put the lit side on so we put it on high which worked out great. Here you can see it on the unlit side, this was about 3/4 of the way through cooking. It ended up taking about 50 minutes for ours to be finished though I think it would have been done after 40 but my partner in crime is a bit of a worrier when it comes to meat. I would have preferred to remove it from the bbq when it hit 150-155F inside, while he opted to wait for at minimum 160F. It was a touch dry for me, but not super dry by any means.
And here this baby is sliced, let me tell you it was delicious. The mustard gets absorbed into the meat and the pepper gives it a bit of spice that isn't overwhelming. I would do this again in a heart beat!
Also the foil pack in the background? Brussel sprouts with salt, pepper and butter. I haven't made them like that since girl guides!
No comments:
Post a Comment