A Seven (7) Ingredient Grilled Bacon Wrapped Pork Tenderloin

Step 1: 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.

Step 2: Glaze ... Add the chipotles, honey, lime and orange juice; and a pinch of salt; and, mix until combined.

Step 3: 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.

Step 4: 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.

Step 5: 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.

Step 6: 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.

Step 7: 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.

Step 8: 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.

Step 9: 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.

Step 10: 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.