Pork Tenderloin Tips?

[HVanorden]

Ok so today I was planning on doing a bacon weave around a pork tenderloin (like saw in the #17 challenge). While at work I asked the wife to pull one out from the freezer to start thawing it out. Once I got ready to start preparing everything I realized that she pulled out a package of Pork Tenderloin "Tips".

I have no experience cooking these and there was no going back now! So I winged it and overall was pretty happy with the results. Please feel free to critic, I can take it!

I first covered them with some Bad Byrons Butt Rub and then wrapped them in two strips of bacon:

On the grill with some indirect heat (You'll see that one has the rub on the outside. That was the first one I did, and then I decided to put the rub between the bacon and the tenderloin):

I temped them at about 145 and then moved then directly over the charcoal baskets to crisp the bacon a little:

I had to shovel about 4" of snow off my deck to make this cook happen (it's never too cold to grill outside right?)

Plated up with some cauliflower and bisquits (I know, I need more color on the plate!)

Cut open, I used some apple wood to get that smoke ring:

It was very good in the end. Although I still really want to do the bacon weave......maybe next week.

Thanks for looking.
Hank

 

[Bill]

tips? looks like you got it all figured out from what I can see. nice improvisation.

 

[Tony R]

Nice job Hank.

 

[S.Six]

Lookin good to me! I must of missed your phone call to come on over.

 

[Dwain Pannell]

When life give you lemons make lemonade. Improvise, Adapt, Overcome. LOL I think it looks great but if I would change one thing it would be final temp. I would take it to ~125*F then sear them to crisp the bacon until ~135*F or so. But that's just personal taste -- there's absolutely nothing wrong with the way you did it.

 

[HVanorden]

Lookin good to me! I must of missed your phone call to come on over.

Uh.....I think the cell phone towers must have completely frozen over when I tried to call you.

 

[HVanorden]

When life give you lemons make lemonade. Improvise, Adapt, Overcome. LOL I think it looks great but if I would change one thing it would be final temp. I would take it to ~125*F then sear them to crisp the bacon until ~135*F or so. But that's just personal taste -- there's absolutely nothing wrong with the way you did it.

Dwain,

Great advice....I was actually intending on pulling them off sooner like you say, but they ended up cooking faster that I had anticipated. When I temped them for the first time, they were already at 145. Chef's error . I think if I would have done what you say, they would have turned out even better/juicier.......next time.

 

[HVanorden]

Turns out that it made a pretty good breakfast along with a couple of fried eggs, a fruit smoothie, and Chile Valentina (cause I put that on almost everything I eat)