Recipe of the Month
Standing Walrus

Bacon Wrapped, Pork Tenderloin

You'll love the citrus flavor of this Pork Tenderloin, the orange really comes out, especially if you pair it with this version of Orange Polenta, and the Orange / Port Sauce that went with it

I sometimes get into a rut of cooking the same stuff over and over. I decided that is was time to have something quite different. This was it, and the Jamaican Jerk Blacken was the perfect spice to tie it all together.

I know, the Pork looks a little too pink for your tastes. We really don't have to cremate pork any longer, unless you're cooking wild game. If you're a little squeamish about the degree of doneness, you can easily leave it on a the grill a little longer, so that it reaches 155 degrees on an instant read meat thermometer. Just don't even think about bringing it up to 165 degrees or higher, because all you'll be doing at that time is drying out the meat.



  • 1 Pound Bacon, thin sliced
  • 1 Tablespoon Butt Kickin' Blacken, Jamaican Jerk
  • 1/2 Tablespoon Kosher Salt
  • 2 Pounds Pork Tenderloin
  • Butcher's Twine

    Rub
  • 1 Tablespoon Butt Kickin' Blacken, Jamaican Jerk
  • 1/2 Cup Dark Brown Sugar
  • 1 Teaspoon Kosher Salt

    Basting Sauce, Mop
  • 6 Ounces Frozen Orange Juice Concentrate
  • 1 Tablespoon Butt Kickin' Blacken, Jamaican Jerk
  • 2 Tablespoons Red Wine Vinegar
  • 1/2 Tablespoon Kosher Salt

    Sauce
  • 3 Ounces Frozen Orange Juice Concentrate
  • 1 Tablespoon Butt Kickin' Blacken, Jamaican Jerk
  • 1 Tablespoon Ruby Port Wine

    Polenta
  • 1 Large Onion, 1/2" dice
  • 1/2 Large Pablano Pepper, 1/2" dice
  • Vegetable Oil, as needed
  • 1 Cup Polenta
  • 3 Ounces Frozen Orange Juice Concentrate
  • 1 Teaspoon Butt Kickin' Blacken, Jamaican Jerk
  • 1/2 Large Lime, juice
  • Chicken Broth, to make up 3 cups
  • 6 Tablespoons Butter, optional

1. Begin by laying out the bacon in a lattice form on a flat surface, then sprinkle the bacon with Blacken and Kosher Salt. Set the pork on top, and wrap, then tie with butcher's twine trying to stay on the strips of bacon the go around the meat.

Make up a "Rub" of Blacken, Sugar, and Kosher Salt, and rub into the meat on all sides. Click on the picture to see a larger view.
Bacon Wrapped, Pork Tenderloin Picture
2. When working with Butcher's twine, I find it easier to use if I keep it in a bowl while I'm using it. The roll spins around, and doesn't end up on the floor.
3. Mix up the Basting Sauce (Mop)by combining the Orange Juice Concentrate, Blacken, Vinegar, and Kosher Salt. I usually mix this up in a quart jar so it won't tip over while I'm outside. There's no oil in this one because the bacon fat will provide enough fat for the outside of the meat.

Bacon Wrapped, Pork Tenderloin Picture
4. Of course I'm using a small charcoal grill, and I set it up with a mixture of briquettes, and charcoal. The briquettes last longer, and the charcoal provides that "campfire" flavor to the meat.
Bacon Wrapped, Pork Tenderloin Picture
5. Set the meat on the grill, and cover, as if you're going to smoke it. This is a fairly thick piece of meat, and if it's covered you'll keep the bacon from flaring up and burning while the inside is cooking.
Bacon Wrapped, Pork Tenderloin Picture
6. After about 20 minutes, begin the basting process. Turn the meat and baste with the mop every 10 minutes or so.
Continue to cook until an instant read meat thermometer reads 145 degrees. This took about an hour on the grill, as I set it up. Total cooking time will depend on the thickness of the meat, and the temperature of your grill.
7. I started the Polenta after I basted the meat for the last time, the internal temperature was 120 degrees, so I figured that I had another 10 minutes before it would be taken off the grill.

Saute the onion and pepper in a little oil. When they're soft, add the chicken broth, orange juice concentrate, and lime, and bring it to a boil. When it's boiling, add the polenta, slowly, while stirring. This way it won't clump up, or immediately settle to the bottom. Continue stirring until it's cooked. Add the butter, for richness and shine, and a little more chicken broth if it's too thick.

I use a heavy bottomed pot for this, and I was able to let it sit, covered for 15 minutes without any degradation in the quality, or temperature, of the finished polenta.
8. When the meat is cooked, place it on a platter and cover with aluminum foil. Let it rest, covered, for 10 - 15 minutes to give the juices time to redistribute within the meat. If you don't allow the meat to rest, and immediately cut into it, the juices will run all over the cutting board, and you'll end up with a dry piece of meat. Click on the picture to see a larger view.
9. While the meat is resting, place the ingredients for the sauce into a small pot, simmer for about 5 minutes, then add any leftover basting sauce. Let this just come to a boil, then turn the heat off.
10. When slicing the meat, you'll have to be gentle, so the bacon doesn't fall off. The longer the knife, the better, so you won't be cutting it with a sawing motion like I did. You can see each short slice on the pork in this plated picture. Sawing the cut like this will have no affect the taste, but it sure won't win any plating and presentation awards. Click on the picture to see a larger view.

Feedback is GREAT!

I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
  1. Whether or not you like this recipe and why.
  2. How you'd like to see it different.
  3. Suggestions for new recipes I could post.
  4. Recipes you've made using Butt Kickin' Blacken.
Just send me a note:
thecapn@capnrons.com

















    


Bacon Wrapped, Pork Tenderloin Picture

Bacon Wrapped, Pork Tenderloin




Mixed with some Dark Brown Sugar, Butt Kickin' Blacken makes the BEST rub for grillin' or smokin'


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Steak Salad Picture



Leftovers


Leftovers can easily be placed in the microwave with a little sauce, for a great 2nd time around meal that'll taste almost as good as the first day.


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