Smoked Bacon-Wrapped Iowa Pork Tenderloin

Introduction

This Smoked Bacon-Wrapped Iowa Pork Tenderloin is a flavorful and juicy dish, perfect for outdoor grilling. When cooked on the Arteflame grill, we use the intense heat of the center grill grate to sear the meat, then move it to the flat cooktop for a perfect reverse-sear. The thick-cut bacon locks in moisture while the smoky crust brings out deep, rich flavors. Follow this guide for a perfectly grilled tenderloin.

Ingredients

• 1 pork tenderloin (about 1.5 lbs)
• 6-8 slices of thick-cut Iowa bacon
• 2 tbsp butter
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 tbsp maple syrup (optional, for caramelization)
• Kitchen twine (to secure the bacon)

Instructions

Step 1: Fire up the Arteflame grill

• Pour vegetable oil on three paper napkins and place them in the grill.
• Stack firewood over the oiled napkins and light the paper.
• Let the fire burn for about 20 minutes until the cooktop is hot and ready for grilling.

Step 2: Prepare the pork tenderloin

• Pat the pork tenderloin dry with paper towels.
• Season all sides with salt, black pepper, smoked paprika, garlic powder, and onion powder.
• Wrap the tenderloin with thick-cut Iowa bacon, securing with kitchen twine.
• Brush optional maple syrup over the bacon for added caramelization.

Step 3: Sear on the center grill grate

• Place the bacon-wrapped tenderloin on the center grill grate of the Arteflame at 1,000°F.
• Sear each side for about 2 minutes to lock in the juices and create a crust.

Step 4: Reverse sear on the flat cooktop

• Move the tenderloin to the cooler zone of the flat cooktop griddle.
• Add 2 tbsp butter around the tenderloin to enhance flavor.
• Turn the tenderloin occasionally for even cooking.
• Use a meat thermometer to check the internal temperature.
• Once the center reaches 135°F for medium-rare (or 140°F for medium), remove the meat from the grill.

Step 5: Rest and serve

• Let the pork rest for 10 minutes to allow juices to redistribute.
• Slice into medallions and serve hot.

Tips

• Remove pork from the grill 15°F below the desired doneness as it will continue cooking.
• Use high-quality wood for best smoke flavor.
• Avoid over-cooking bacon; it should be crispy but not burnt.

Variations

• Spicy BBQ: Brush the bacon with your favorite spicy BBQ sauce before grilling.
• Maple Bourbon: Mix maple syrup with a splash of bourbon for a richer glaze.
• Garlic Herb: Add fresh rosemary and thyme under the bacon for an herb-infused flavor.
• Pepper-Crusted: Coat the pork with cracked black pepper before wrapping in bacon.
• Smoky Chipotle: Mix chipotle powder into the seasoning blend for a smoky kick.

Best pairings

• Grilled asparagus drizzled with butter
• Smoky mashed sweet potatoes
• Caramelized onions cooked on the flat cooktop
• Grilled corn on the cob with butter and salt
• A glass of full-bodied red wine or a hoppy IPA

Conclusion

The Arteflame grill’s intense searing power and even cooking surface make this Smoked Bacon-Wrapped Iowa Pork Tenderloin a standout dish. The reverse-sear technique guarantees juicy, tender pork with a smoky bacon crust. Try different variations to suit your taste and impress your guests with this flawless grilled meal.