Bacon wrapped Pork tenderloin with Q-picts

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caspian

Newbie
Original poster
Oct 2, 2013
28
11
No rub or injection.  I put the tenderloins fat side down, lined the top with pine apple slices, covered the top with thick cut applewood smoked bacon.


Put it in the smoker using ash and cherry wood for the fuel.  Since I've been doing a varity of meats at various times and temps, i used an easy to remember smoke/internal temp combo. It was 240 for smoking, 140 internal temp.

It took about 3 hours and I let it rest wrapped in foil for 30 minutes.


It ws super juicy and had a great smoke ring.  Very successful.  Next time, I will probably add brown sugar to the top above pineapple but below the bacon.

 
LOL, shows what a nubie I am.  I always thought "loin" was short for tenderloin.  Thanks for pointing that out.
 
Yes, only wrapped in the end while resting.  They were such a hit that this weekend I made 6 for different families.  We went in on a case of loins from Sams Club and got them for $1.95/lb.  this is about 60 lbs.  (no bacon this time)

 
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