Are you looking for the best pork tenderloin recipe? The combination of Sweet and Heat in this pork tenderloin will create a mouthwatering flavor explosion in the most juicy, tender piece of meat.
Why You Will Love This Recipe
- Flavor: We will create a savory filling by combining smooth cream cheese, green onions and a little heat from fresh jalapenos to stuff inside the pork tenderloin and then wrap the entire tenderloin in bacon. To top it all off we will glaze the tenderloin with a raspberry chipotle sauce. Can you say flavor bomb?
- Smoke: by cooking over B&B Hickory lump charcoal, we will infuse a little smoke flavor into the dish!
- Bacon: Who doesn’t love bacon? By wrapping the stuffed pork tenderloin in bacon the fat from the bacon will render down into the pork tenderloin enhancing the mouthwatering flavors.
What You Will Need:
- Pork Tenderloin: You will want to make sure you buy a 1.5 to 2 pound pork tenderloin (not a pork loin). Their sizes and shapes are completely different. Pork tenderloin is small and thin whereas pork loin is long and thick and can be sold bone-in or boneless. The biggest difference is how you cook the two. Pork tenderloin is less forgiving and, as the name suggests, is much more tender than pork loin. Pork tenderloin is a leaner cut of meat and will dry out if overcooked, which means it will cook much quicker than a pork loin.
- Bacon: Bacon, Bacon, Bacon but not thick cut! Because we are wrapping the entire pork tenderloin you will only need regular cut bacon, not thick cut bacon. Thick cut bacon will not have time to render and crisp up.
- Raspberry Chipotle Sauce: This sauce element adds a sweet-heat flavor combo that combines well with the savory filling stuffed inside the pork tenderloin.
- Wood: This is the last ingredient but the first flavor. For this recipe we are going to be using Hickory lump charcoal from B&B Charcoal.
Tips and Tricks:
- HOW to BBQ Pork Tenderloin: Pork Tenderloin can be smoked low and slow or cooked hot and fast. For this recipe we will be using a hybrid method utilizing both indirect and direct heat to cook the tenderloin. To accomplish this you will be setting up your grill for two-zone grilling. One side of the charcoal grill will be full of hot charcoal set for direct heat, the other side will not have any hot coals so it can be used for indirect grilling. It is a lean cut of meat, so you need to be careful not to overcook the tenderloin.
Bacon Wrapped Stuffed Pork Tenderloin with Raspberry Chipotle Glaze
- 1 pork tenderloin about 2 lbs
- 4 oz cream cheese softened
- 3 stalks green onions chopped
- 3 jalapeños sliced in half, remove stems, veins and seeds
- 1 tablespoon Kosmo’s Q SPG rub
- 1 tablespoon Kosmo’s Q Dirty Bird rub
- ¼ cup Kosmo’s Q Raspberry Chipotle BBQ sauce
- 1 package of bacon
- Butchers twine
- Preheat grill and prepare for 2 zone cooking (indirect and direct).
- Pour hot coals on one side of the grill which will be for high heat cooking (or direct searing) and the other side, with no hot coals, will be for low heat cooking (for bringing meat up to the correct internal temperature).
- Remove pork tenderloin from its packaging, pat it down with paper towels. Using a sharp knife, trim the excess fat and silver skin.
- The best way to do this is to slip the tip of your knife just under the silver skin at one end of the tenderloin and slowly guide the knife from one end of the tenderloin to the other, pulling away the silver skin with the other hand.
- Gently and carefully butterfly the tenderloin by slicing it in half, but being careful not to cut all the way through, leaving about a half-inch of meat attached at one end. Lay open and flat.
- Season the pork with a light coating of Kosmo’s Q SPG rub and a layer of Kosmo’s Q Dirty Bird rub on both sides of the meat.
- Next, mix cream cheese with chopped green onions. Fill jalapeños with cream cheese mixture.
- Lay filled jalapeño halves in center of pork tenderloin.
- Fold pork tenderloin closed around the filled jalapeños and wrap with strips of bacon, overlapping the slices of bacon as you go to keep everything inside the tenderloin.
- Use lengths of butchers twine to tie the bacon wrapped tenderloin to keep everything together while grilling. Tie sections about every inch and a half.
- Trim excess butchers twine.
- Place tenderloin over indirect heat until internal temperature reaches 125 degrees F.
- Next sear pork tenderloin over direct heat, flipping every 60 to 90 seconds so it will not char or catch on fire as the grease from the bacon drips onto the hot coals. Continue flipping until the bacon turns golden brown and starts to crisp.
- Place tenderloin back over Indirect heat and baste with Raspberry Chipotle BBQ sauce and close the grill to allow the sauce to set.
- Once internal temperature reaches 140 degrees F in the thickest part of the tenderloin, pull the tenderloin off of the grill.
- Place the tenderloin on a clean cutting board and tent loosely with aluminum foil. Rest for 10 minutes (the meat will finish cooking from the residual heat. This also allows the juices to redistribute for optimal flavor and juiciness).
- Remove all string.
- Then Slice and serve.
- Optional- baste each slice with more raspberry Chipotle sauce as desired
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