Smoked Bacon Wrapped Stuffed Pork Tenderloin with Boudain
Butterfly 2-2lbs Pork Tenderloins
Lay 2-3 links of Boudain down center of eachTenderloin
Wrap tenderloin over boudain and use 8-10 strips of thick-cut bacon around tenderloin and secure with toothpicks.
Use dry rub of your choice on tenderloin and let it it sit in the refrigerator till rub becomes wet.
Bring smoker up to 250* and place tenderloin in smoker.
Smoke tenderloin till internal temp of 165*.
Remove from smoker and let it sit for 10 minutes.
Slice between bacon strips so you end up with individual bacon-wrapped tenderloin medallions.
Serve with your favorite sauce and sides
I used a brown sugar based rub. It paired great with the applewood and maple smoked bacon. The Boudain was made with South Texas Whitetail along with our family farm grown rice and pork. I used a combination of oak and mesquite in my Traeger 07.
In the Smoker:
Ready for slicing:
Butterfly 2-2lbs Pork Tenderloins
Lay 2-3 links of Boudain down center of eachTenderloin
Wrap tenderloin over boudain and use 8-10 strips of thick-cut bacon around tenderloin and secure with toothpicks.
Use dry rub of your choice on tenderloin and let it it sit in the refrigerator till rub becomes wet.
Bring smoker up to 250* and place tenderloin in smoker.
Smoke tenderloin till internal temp of 165*.
Remove from smoker and let it sit for 10 minutes.
Slice between bacon strips so you end up with individual bacon-wrapped tenderloin medallions.
Serve with your favorite sauce and sides
I used a brown sugar based rub. It paired great with the applewood and maple smoked bacon. The Boudain was made with South Texas Whitetail along with our family farm grown rice and pork. I used a combination of oak and mesquite in my Traeger 07.
In the Smoker:
Ready for slicing:
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