Bacon-Wrapped Pork Tenderloin on Arteflame Grill

Wrapping pork tenderloin in bacon not only adds flavor but also keeps the meat juicy and tender. Grilling it on the Arteflame grill ensures a beautiful sear, while the bacon crisps up to perfection. This recipe creates a mouthwatering dish that's both savory and satisfying.

Ingredients

• 2 pork tenderloins (about 1.5 lbs each)
• 12-16 slices of bacon (enough to wrap the tenderloins)
• 3 tablespoons Dijon mustard
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon olive oil
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• Butcher’s twine or toothpicks
• Fresh herbs for garnish (optional)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Preparing the Grill

1. Fire up the grill: Preheat your Arteflame grill to get it ready for grilling. Ensure the center grill grate reaches over 1,000°F for optimal searing.

Preparing the Pork Tenderloin

2. Prepare the seasoning: In a small bowl, mix the Dijon mustard, minced garlic, rosemary, thyme, olive oil, black pepper, and smoked paprika.
3. Season the pork: Rub the mustard and herb mixture all over the pork tenderloins, ensuring they are evenly coated.
4. Wrap with bacon: Lay out the bacon slices on a cutting board, slightly overlapping. Place a tenderloin at one end and carefully roll it up in the bacon. Secure the bacon with butcher’s twine or toothpicks if necessary.

Grilling the Bacon-Wrapped Pork Tenderloin

5. Sear the tenderloin: Place the bacon-wrapped tenderloins on the center grill grate and sear for 2-3 minutes on each side until the bacon is crisp and golden brown.
6. Cook to perfection: Move the tenderloins to the flat cooktop griddle to finish cooking. Cook for an additional 15-20 minutes, turning occasionally, until the internal temperature reaches 145°F.
7. Alternative: If you have the Arteflame Rotisserie attachment, you can also use this method.  Using the rotisserie will give your food a delicious deeper smokey flavor.
8. Rest the meat: Remove the tenderloins from the grill and let them rest for 10 minutes before slicing.

Finishing Touches

8. Slice and serve: Slice the tenderloins into medallions and arrange them on a serving platter.
9. Garnish: Garnish with fresh herbs, if desired, for an extra touch of color and flavor.

Tips

• Temperature control: Monitor the internal temperature to ensure the pork is cooked perfectly while the bacon is crispy.
• Bacon overlap: Slightly overlap the bacon strips to ensure they cover the tenderloin completely.
• Resting: Letting the meat rest after grilling helps retain its juices.

Conclusion

This bacon-wrapped pork tenderloin is a stunning dish that combines the smoky, savory flavor of bacon with the tenderness of pork. Grilled to perfection on the Arteflame, it’s sure to be a hit at your next gathering.

Variations

1. Maple Glazed: Brush the bacon with maple syrup during the last few minutes of grilling for a sweet glaze.
2. Spicy Bacon: Use spicy or peppered bacon for an extra kick of heat.
3. Garlic Herb Butter: Add a garlic herb butter glaze to the pork before wrapping it in bacon for a richer flavor.
4. Apple-Stuffed: Add a layer of thinly sliced apples between the pork and bacon for a sweet and savory twist.
5. BBQ Bacon: Brush with your favorite BBQ sauce during the last 5 minutes of grilling for a tangy finish.

Pairings

• Side Dishes: Serve with grilled vegetables, mashed potatoes, or a fresh green salad.
• Wine: Pair with a medium-bodied red wine like Merlot or Zinfandel.
• Sauce: Complement with a honey mustard dipping sauce or a balsamic reduction.