Bacon-Wrapped Pork Tenderloin on Arteflame Grill

Introduction

Wrapping pork tenderloin in bacon not only adds flavor but also keeps the meat juicy and tender. Grilling it on the Arteflame grill ensures a beautiful sear, while the bacon crisps up to perfection. This recipe creates a mouthwatering dish that's both savory and satisfying.

Ingredients

• 2 pork tenderloins (about 1.5 lbs each)
• 12-16 slices of bacon (enough to wrap the tenderloins)
• 3 tablespoons Dijon mustard
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon olive oil
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• Butcher’s twine or toothpicks
• Fresh herbs for garnish (optional)

Instructions

Preparing the Grill

1. Fire up the grill: Preheat your Arteflame grill to get it ready for grilling. Ensure the center grill grate reaches over 1,000°F for optimal searing.

Preparing the Pork Tenderloin

2. Prepare the seasoning: In a small bowl, mix the Dijon mustard, minced garlic, rosemary, thyme, olive oil, black pepper, and smoked paprika.
3. Season the pork: Rub the mustard and herb mixture all over the pork tenderloins, ensuring they are evenly coated.
4. Wrap with bacon: Lay out the bacon slices on a cutting board, slightly overlapping. Place a tenderloin at one end and carefully roll it up in the bacon. Secure the bacon with butcher’s twine or toothpicks if necessary.

Grilling the Bacon-Wrapped Pork Tenderloin

5. Sear the tenderloin: Place the bacon-wrapped tenderloins on the center grill grate and sear for 2-3 minutes on each side until the bacon is crisp and golden brown.
6. Cook to perfection: Move the tenderloins to the flat cooktop griddle to finish cooking. Cook for an additional 15-20 minutes, turning occasionally, until the internal temperature reaches 145°F.
7. Alternative: If you have the Arteflame Rotisserie attachment, you can also use this method. Using the rotisserie will give your food a delicious deeper smoky flavor.
8. Rest the meat: Remove the tenderloins from the grill and let them rest for 10 minutes before slicing.

Finishing Touches

8. Slice and serve: Slice the tenderloins into medallions and arrange them on a serving platter.
9. Garnish: Garnish with fresh herbs, if desired, for an extra touch of color and flavor.

Tips

• Temperature control: Monitor the internal temperature to ensure the pork is cooked perfectly while the bacon is crispy.
• Bacon overlap: Slightly overlap the bacon strips to ensure they cover the tenderloin completely.
• Resting: Letting the meat rest after grilling helps retain its juices.

Variations

1. Maple Glazed: Brush the bacon with maple syrup during the last few minutes of grilling for a sweet glaze.
2. Spicy Bacon: Use spicy or peppered bacon for an extra kick of heat.
3. Garlic Herb Butter: Add a garlic herb butter glaze to the pork before wrapping it in bacon for a richer flavor.
4. Apple-Stuffed: Add a layer of thinly sliced apples between the pork and bacon for a sweet and savory twist.
5. BBQ Bacon: Brush with your favorite BBQ sauce during the last 5 minutes of grilling for a tangy finish.

Pairings

• Side Dishes: Serve with grilled vegetables, mashed potatoes, or a fresh green salad.
• Wine: Pair with a medium-bodied red wine like Merlot or Zinfandel.
• Sauce: Complement with a honey mustard dipping sauce or a balsamic reduction.

Conclusion

This bacon-wrapped pork tenderloin is a stunning dish that combines the smoky, savory flavor of bacon with the tenderness of pork. Grilled to perfection on the Arteflame, it’s sure to be a hit at your next gathering.