Cherry and Pecan Bacon Wrapped Pork Tenderloin

[Mike Coffman]

I picked up a full tenderloin the other day. I decided to try something new with the tenderloins
so I injected it with Maull’s Sweet N Smokey sauce after trimming the silver skin. Seasoned with
Simply Marvelous Cherry and Pecan rub.


Wrapped up tight and into the refrigerator for the next several hours.


Out of the refrigerator and I hit each loin with 4 strips of bacon.


Put onto the Performer using a chunk of cherry and a chunk of pecan wood.


45 minutes later and here they are getting ready to rest for a bit. They were pulled at 145 internal.
I did glaze them with a little more Maull’s and let it set up and then removed them from the heat.


Plated with corn and saffron rice.


A delicious and flavorful dinner! The Maull’s injection really added to the moisture level of the
tenderloins. I will definitely be adding this one to my grilling routine.

Thanks for looking!

 

[Phil]

Bingo!! they look beut!!

 

[Cliff Bartlett]

Looks great. I absolutely love the Simply Marvelous Cherry Rub. The pecan is great too.

 

[Mike Cosgrove]

Great idea Mike, one again you outdid yourself.

 

[Tim McCann]

Nice plate.

 

[Tony R]

Just beautiful....

 

[Jak Stepan]

Great looking hogs. Makes me wanna look for a huge bun.

Don't lift the lid...

 

[Bill Schultz]

Another amazing cook Mike, that pork is cooked to perfection

 

[Robert T]

Excellent looking dish. I love the color you got there.

 

[John Solak]

beautiful color on those T-loins!!!

 

[Mike Coffman]

Thanks everyone for your kind words.

 

[Bob Correll]

Man, you're eating high on the hog Mike!
Beautiful cook and pics!
Never thought to inject bbq sauce like that, will have to try it.

 

[Enrico Brandizzi]

Great cook. Complimenti!

 

[Rich Dahl]

There's the winner!!!

 

[Nick_U]

That picture of the tenderloins resting is a thing of beauty. Is the mauls bbq sauce a southern, Midwest thing? I have never been able to find it here out west. Looks good though!

 

[Derek_Marsh]

Nice job Mike!

 

[Mike Coffman]

That picture of the tenderloins resting is a thing of beauty. Is the mauls bbq sauce a southern, Midwest thing? I have never been able to find it here out west. Looks good though!

It is a Midwest thing Nick. Bob C sent me a couple of bottles to try out. Now I need to order some for myself.

 

[russ olin]

Mike pork tenderloins look delicious. Never thought of injecting BBQ sauce, thanks for the idea.