I finally did the Triple-P - a recipe I learned from the Mixons.
It's a pork tenderloin, stuffed with pork sausage, wrapped in bacon with a grape glaze.
Didn't take but about 45 minutes on the grill, off-set at 275 to reach temp.
The sweet glaze, which is reduced grape juice with a few other little ingredients like cider, balances just right w/ the salty flavor of the bacon and rich flavor of the pork.
Cherry and hickory wood chips.
Basic BBQ rub and thin sliced bacon, so it can crisp up. Too thick, and it won't cook in time.
The hardest part was stuffing that loin, because I didn't have a baster to open it up and the loin wasn't super thick. So I had to cut it open and stick it in, then hold w/ toothpicks. Also recco using a frozen sausage link, to help it not come apart when stuffing.
Highly recco trying this one out! And about one piece is all ya need to fill ya up.
It's a pork tenderloin, stuffed with pork sausage, wrapped in bacon with a grape glaze.
Didn't take but about 45 minutes on the grill, off-set at 275 to reach temp.
The sweet glaze, which is reduced grape juice with a few other little ingredients like cider, balances just right w/ the salty flavor of the bacon and rich flavor of the pork.
Cherry and hickory wood chips.
Basic BBQ rub and thin sliced bacon, so it can crisp up. Too thick, and it won't cook in time.
The hardest part was stuffing that loin, because I didn't have a baster to open it up and the loin wasn't super thick. So I had to cut it open and stick it in, then hold w/ toothpicks. Also recco using a frozen sausage link, to help it not come apart when stuffing.
Highly recco trying this one out! And about one piece is all ya need to fill ya up.
