June 10, 2016
Dinner, Main Dish, Pork,
Bacon, Loins, Fruit, Orange, North American, Easy/Beginner Cooking, Quick Meals, Entertaining, Fall/Autumn, Game/Sports Day, July 4th, Labor Day, Summer, Sunday Dinner, Weeknight Meals, Food Processor, Grilling (Outdoor), Gluten-Free, No Eggs, Non-Dairy, Make it from scratch, Spicy, Spring more
Add toRecipe Book
Add toShopping List
"Super easy, super delicious; and, super quick to prepare. It is also full of flavor; and, great to entertain with. Personally, I love to serve this with grilled corn or asparagus, white or sweet potato salad; and good old' coleslaw. It is the perfect summer time dinner to have out on the grill. Even though it looks elegant; it is really not difficult to prepare. One note ... if you do have some extra time; after you wrap the tenderloin, wrap it plastic and refrigerate for 30 minutes up to a few hours. I have just found, the bacon tends to stick better to the pork. This is not necessary; but, you have the time, why not?"
Chipotles ... TIP: When, you get a can of chipotles in adobo. Open, add puree the entire can in your mini food processor. Now - add the puree to a piece of saran wrap, roll up, put in a ziploc bag; and, freeze. When, you need some - just unroll and cut a slice off. It won't go bad; and, you won't waste any either. Perfect way to keep it on hand.
Glaze ... Add the chipotles, honey, lime and orange juice; and a pinch of salt; and, mix until combined.
Pork ... Take the pork out of the refrigerator to take the chill off. Mix the Mexican seasoning and salt together in a small bowl. Then, pat the pork tenderloins dry using a paper towel; and, season the pork on all sides.
Bacon ... Note: This is NOT the time to use a thick slab bacon. I use a basic sliced bacon; but, a good quality - use your favorite brand. Start wrapping the bacon around the tenderloin, from 1 end to the other. Keep overlapping slightly, until the entire tenderloin is wrapped. It should take 5-7 pieces per tenderloin; it really depends on the size.
NOTE: If you have the time. I like to wrap in saran wrap, and refrigerate before grilling. The bacon just seems to stick to the pork better. It isn't necessary; but, if you have the time - it is worth it.
Grill ... I prefer an outside grill for this. You could always use a grill pan or cast iron grill; then, finish up in the oven - if that is the only option. I like to set up the grill, with medium high heat on one side; and, one side on medium low heat. This way, you can start the pork on the hot side; but, finish on the cooler side. This way, the bacon will cook through; but, not burn.
Grill the pork about 10 minutes on the hot side, rotating it often, so the bacon doesn't burn. The fat in the bacon can cause flare ups; so, keep the lid open - and, an eye on them. It is also smart to keep a squirt bottle close by, just in case. Once the bacon has rendered down and started to brown; transfer to the indirect heat side. At this point, begin to glaze the tenderloin turning often.
It is best to use a thermometer for this. You want the internal temperature right about 135-140 degrees; as, it will continue to cook as it rests. It should take another 12-15 minutes on the indirect heat side. Again; this can really depend on the thickness of the pork. Once the pork is done; transfer to a cutting board, and cover with foil to rest at least 10 minutes before serving.
Orange ... As the pork rests, grill your orange halves. Grilling them adds a nice sweetness. You will squeeze the orange halves over the tenderloins after they are sliced.
Serve and ENJOY! ... Serve and slice right on the cutting board; drizzle any extra glaze over the slices, if you have any left. And, serve with your favorite summertime grilled favorites. As I mentioned; I love corn, asparagus, potato salad and slaw.
Just as the title says, this shrimp recipe roundup brings you tons of shrimp. Everything...
There is probably no better gift that you can give Mom than a homemade gift. And what...
When the goblins are out and the night is upon us, hunger strikes in and these...
Recipe Stories / Blog
A simple yet flavorful dish that’s both easy to make and wonderful to eat. I...
Ok. I admit. there is nothing in the world quite like making the perfect meal. I...
A simple yet flavorful dish that’s both easy to make and wonderful to eat.