Kentucky Bacon-Wrapped Pork Tenderloin
Today’s recipe is for a bacon-wrapped Kentucky Pork Tenderloin and we are cooking this on the Pit Barrel Cooker. We’re talking pork and more pork!
- 2 tablespoons Teriyaki sauce
- 2 tablespoons brown sugar
- 5 teaspoons Worcestershire sauce
- ½ teaspoon cinnamon
- ½ teaspoon black pepper
- ½ teaspoon Kosher salt
- ¼ apple juice of Kentucky bourbon (I used Knob Creek Maple Bourbon)
- 1 teaspoon minced garlic
- 3-4 tablespoons Pork Candy Maple Sugar Bourbon BBQ Rub (or your favorite).
- 1, 1.25lb pork tenderloin
- 4-5 pieces lb bacon
- 1/3 cup (approximately) Pappy’s XXX White Lightnin’ BBQ Sauce
- Remove any excess silver skin from the pork tenderloin.
- To make the marinade, mix all the ingredients above excluding the pork tenderloin and bacon in a bowl until the sugar is dissolved.
- Using a bowl or bag, pour the marinade over the pork tenderloin and refrigerate overnight. I like to vacuum seal when marinating.
- The next day remove the pork tenderloin from the marinade and discard the marinade.
- Start the Pit Barrel Cooker and add a few pieces of apple wood.
- Wrap the pork tenderloin with bacon.
- Season the outside of the bacon-wrapped pork tenderloin using the Pork Candy Rub.
- Add the pork tenderloin to the Pit Barrel Cooker and cook until it reaches and internal temperature of approximately 130-135 degrees F (this cook took approximately 30 minutes).
- When 130 degrees F is reached, apply a thin layer of the BBQ sauce and continue cooking until the internal temperature reaches 145 degrees F. For this cook, total cook time was 50 minutes.
- Remove from the Pit Barrel Cooker and let rest for 10 minutes.
- Slice and Serve!
Note: Recipe adapted from Traeger Grills Kentucky Pork Tenderloin