Bacon Wrapped Maple/Garlic Marinated Pork Tenderloin

[Mike Coffman]

I found a good looking recipe here for pork tenderloin. I cut the tenderloin into somewhat medallion
shapes. This was my first time trying this and they ended up looking like Filet Mignon. They were
marinated overnight with the maple/garlic marinade. Out of the marinade and after trimming a little
more excess fat off them, they were shaped into medallions. They were then wrapped in bacon
and the bacon was hit with some pure maple sugar. This was not part of the recipe, but everything
goes good with bacon!

Trying to decide which grill to use, the Performer or the OTS.

Put onto the Performer with RO lump charcoal and what else a chunk of maple.

The tenderloins are done. I glazed them several times during the cook with heated leftover marinade mix.

Plated with a Cesar salad and some deli macaroni salad.

This was surprising great! I really thought it was going to be a sugar overload with all the maple
syrup and maple sugar. It tasted like pork that had been marinated in garlic and maple sugar. Really
moist and tender. The maple wood brought it all together.

Thanks for looking!

 

[Gary H. NJ]

Love the pork on pork action Mike. Beautiful. With mac salad no less!

 

[James N]

Look's mighty darn fine on this end of the screen.

 

[John Solak]

Fantastic looking meal Mike and thanks for sharing, sounds like a great marinade to try!!! Bacon was a great addition too!!

 

[Timothy Hoffman]

I'd eat that whole plate myself! Well done!

 

[Bob Sample]

Nice candy coating on those loins. I'd fight Timothy for the whole plate. 1,2,3,4 I call a thumb war!!!!!!

 

[Tim McCann]

Something different with pork. Looks like a winner!

 

[Bob Mann]

Great cook Mike!

 

[JimK]

Oh my, Mike. So many wonderful flavors going on there. Very nice looking pork - and everything else.

 

[Gene Brownson]

Mike I like how you roll my friend, looks fantastic and I'm sure it tasted better! Nice, thanks for sharing.

 

[Kim Drana]

Looks like it worked out...nice plate of food!

 

[Rolf Jacobsen]

Oh my! Mike this is wonderful!

 

[Mike Cosgrove]

Thats a great idea, the pics tell me it worked.

 

[NeilH]

Yes indeed. I'm trying a pork loin soon.

 

[Tim Mulvihill]

Never thought about chopping up the tenderloin into medallions wrapped in bacon. Again, so much to learn...

Thanks for the idea, might be stealing this one soon. BTW, did the bacon crisp up on this?

 

[Bob Correll]

Outstanding maple filet pignon Mike!
This I gotta try soon, real soon!

Dig the pic of you with your friends too!

 

[Tony R]

They look great... I need to try this. Thanks for sharing.

 

[Mike Coffman]

Thanks everyone for your kind words. Tim, it didn't get quite as crisp as I wanted, but I didn't hit it with any direct heat either.

 

[Jim Lampe]

Trying to decide which grill to use...

Mike, USE THE BLACK SHINY WEBER!

Really moist and tender. The maple wood brought it all together.

Mike, can you bring ▼ THIS ▼ all together to my house??

butt add more pork on pork!

 

[Frank H]

Outstanding maple filet pignon Mike!

A new dish ! Filet pignon ! That's hilarious .....

Oh , and mike...that is one succulent looking pork dish , brother. Nice job