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Pork tenderloin wrapped in bacon with Qview

post #1 of 8
Thread Starter 

 I really wanted to do Dutch's recipe, but after many hours mowing the fields and working the garden I got lazy:)

I used some Jeff's rub, and also injected some apple juice into the meat. I did not completely cover the loin with the bacon because I wanted to let the smoke get "in".

 I smoked at 220F with apple wood. It took about 4 hours to reach 147F. I pulled the roast, foiled and coolered it. 45 minutes later I sliced it, MAN it was JUICY!! No issues with dry meat!!!

 

fresh pork tenderloin 1024 6-11-2010.jpg

 

 

 

 

rubbed and injected 1024 6-11-2010.jpg

 

 

 

 

fresh out of the smoker 1024 6-12-2010.jpg

 

 

sliced and ready to serve 1024 6-12-2010.jpg

 

And yes, Isabel Beagle DID get a nice snack:)

Where's my pork 1024 6-12-2010.jpg

post #2 of 8

Looks great

post #3 of 8

Now thats a good looking loins you have there WLK. I really like the bacon idea for the moisture or did you want it for flavor. I like your helper too.

post #4 of 8
Thread Starter 

The bacon was for moisture and flavor. Plus, the idea of wrapping pork with bacon appealed to the redneck in me :)

post #5 of 8

I'm stuffed and food really shouldn't even sound good right now,  but that looks damn tasty!

post #6 of 8

That looks awsome

post #7 of 8

I love tenderloin, cute beagle btw

post #8 of 8



 

Quote:
Originally Posted by WLKWichita View Post

The bacon was for moisture and flavor. Plus, the idea of wrapping pork with bacon appealed to the redneck in me :)


made me lol...
 

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