Kentucky Bacon-Wrapped Pork Tenderloin

August 17, 2018 0 Comments

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!

Bacon-Wrapped Pork Tenderloin

Marinade Ingredients

  • 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).

Bacon-Wrapped Pork Tenderloin Prior to Slicing

Protein Ingredients

  • 1, 1.25lb pork tenderloin
  • 4-5 pieces lb bacon

Glaze Ingredients

Bacon-Wrapped Pork Tenderloin

Recipe Instructions

  1. Remove any excess silver skin from the pork tenderloin.
  2. To make the marinade, mix all the ingredients above excluding the pork tenderloin and bacon in a bowl until the sugar is dissolved.
  3. Using a bowl or bag, pour the marinade over the pork tenderloin and refrigerate overnight. I like to vacuum seal when marinating.
  4. The next day remove the pork tenderloin from the marinade and discard the marinade.
  5. Start the Pit Barrel Cooker and add a few pieces of apple wood.
  6. Wrap the pork tenderloin with bacon.
  7. Season the outside of the bacon-wrapped pork tenderloin using the Pork Candy Rub.
  8. 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).
  9. 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.
  10. Remove from the Pit Barrel Cooker and let rest for 10 minutes.
  11. Slice and Serve!

Note: Recipe adapted from Traeger Grills Kentucky Pork Tenderloin

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