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Pork tenderloins wrapped in bacon

post #1 of 11
Thread Starter 

Honey had a good idea.  We had two packs of pork tenderloins (2 per pack).  She told me to season them up, wrap them in bacon and let's try a little peach wood to smoke them with.  It turned out pretty good.

 

Butterflied each tenderloin and seasoned with salt, pepper, garlic, thyme, and rosemary.  Then closed them back up.  Put them thick end to thin end and wrapped them in the almighty bacon.

 

Then on the smoker...

700

 

About 2 hours later and an IT of 160...  It cooked quicker than I thought it would.  I would have liked to pull it 15 minutes earlier.

700

 

You can see my wife stole the lone strip of bacon that was sitting on top of one of them, but here is the shot after they were cut.

 

700

 

Turned out really good.  Peach smoke was awesome with the pork and really stuck to the bacon.  Juice was running off the cutting board by the time I had sliced up one half.  Served it in thin slices with a drizzle (wife made me use this word, but it does fit) of a concoction of reduced apple juice, sherry, butter, and a little honey.  Even the pickiest eater in my family (13 year old daughter) has been roaming through the kitchen and snagging a few bites after dinner.  Wife suggested it. I cooked it. Everyone liked it.  It makes you feel good when the whole family is happy!  Now Daddy can have a stiff drink and relax.super.gif

post #2 of 11
Thread Starter 

Now here is a close up of the meat.  I don't think that pink ring is from smoke.  I think it is from the nitrates in the bacon... It was Smithfield bacon but that seems like a lot to me.  Any thoughts?
 

1000

post #3 of 11

Looks great. and if mamma aint happy. no bodies happy.beercheer.gif

Happy smoken.

David

post #4 of 11
Looks really Awesome Jax!!! It's always Great when the whole family gets involved!!!

I don't know if it's the smoke or bacon but I've seen that same pink ring on fatties and bacon wrapped chicken.
post #5 of 11
Those look great! Nice ring on the loin..;)
post #6 of 11
Thread Starter 

Thanks guys.  It did turn out very good and the wife is already planning on doing it again.  Hell, she's talking about me smoking/cooking our weekend bacon over peach wood!

 

1) I wanted to share a good smoke with the rest of you

 

2) I was wondering about the "smoke ring".
 

post #7 of 11

Looks delicious!  I suspect you are correct, and part of that smoke ring is due to the bacon.  Its all good!

 

Red

post #8 of 11
Quote:
Originally Posted by JaxRmrJmr View Post

Thanks guys.  It did turn out very good and the wife is already planning on doing it again.  Hell, she's talking about me smoking/cooking our weekend bacon over peach wood!

 

1) I wanted to share a good smoke with the rest of you

 

2) I was wondering about the "smoke ring".
 

 

Nice job! They look great!

 

I had the same question regarding fatties http://www.smokingmeatforums.com/t/141258/fatty-questions but, it didn't draw much interest.

post #9 of 11
Thread Starter 
Quote:
Originally Posted by JP61 View Post

 

Nice job! They look great!

 

I had the same question regarding fatties http://www.smokingmeatforums.com/t/141258/fatty-questions but, it didn't draw much interest.


Looks like we have our answer...

 

BTW, thanks for your service.  My oldest son is now stationed at Ft. Richardson.  Off to Guam for a month and then off to A.

 

I lost my Dad last year which was career Army.  My father-in-law is suffering TIAs and he was career Navy.

 

It makes my son blush when he gets a standing O walking through the Jax airport, but he will realize why soon enough.

post #10 of 11
Quote:
Originally Posted by JaxRmrJmr View Post

Thanks guys.  It did turn out very good and the wife is already planning on doing it again.  Hell, she's talking about me smoking/cooking our weekend bacon over peach wood!

 

1) I wanted to share a good smoke with the rest of you

 

2) I was wondering about the "smoke ring".
 

 

If it's the nitrates in the bacon that are causing the smoke ring, maybe the best way to test it would be to use some nitrate-free bacon and see what happens. I've never tried nitrate-free bacon before, but there is a grocery store chain around here (Wegman's) that carries it.

post #11 of 11

What temp did you cook at for the two hrs? Looks good. Gonna try the same thing.

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