Grilled Bacon-Wrapped Pork Tenderloin

🧂 Ingredients

• 2 pork tenderloins

  (trimmed of excess surface fat)
• 6-8 slices bacon

  (use black pepper bacon if preferred)
• 1/2 cup spicy ketchup

  (or 1/3 ketchup plus 1 teaspoon hot sauce)
• 3-4 cloves garlic, minced
• 2 tablespoons brown sugar

  sub with maple syrup
• 1 1/2 tablespoons apple cider vinegar
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika
• 1/4 teaspoon black pepper

Instructions

• 1 Combine sauce ingredients in a small bowl and set aside,
  
  Trim off any excess fat from the surface of the tenderloins.
• 2 Preheat your grill for 375 degrees F.
• 3 Pat the pork tenderloins dry with paper towels and brush with the sauce.
  
  Cut bacon into halves or thirds depending on the size of tenderloin. Make sure
  there is enough length to overlap.
  
  Carefully wrap bacon around sauced tenderloin and secure with toothpicks or
  kitchen twine.
  
  Some of the sauce will escape. Don't worry, brush it into place if needed.
• 4 Place wrapped tenderloins on the grill, close the lid and cook for 20-30
  minutes, turning them every 5 minutes or so. Watch for burning and adjust heat
  as needed. Tenderloins are done once they reach and internal temp of 145-150
  degrees F and the bacon has cooked through and crispy.
• 5 Remove from grill and let the tenderloins rest for 5 minutes
  
  Carefully remove toothpicks or twine, and carve into 1 1/4" thick slices. Serve
  immediately and enjoy!
• 6 Store leftovers in airtight container in the refrigerator for 3-4 days. Freeze
  for up to 2 months. Be aware that freezing might cause an alternation in texture
  once the pork tenderloins are rewarmed.

Nutrition Info