This recipe seems to just make the most succulent, juicy tenderloin with plenty of flavor as well. It takes almost no time, and is adaptable to grill or stove top.
This is just the way I like it. You may vary the seasonings as you wish.
- 1/2 of a pork tenderloin, sliced in 1 1/4-1/2 inch pieces
- A rub of your choice: I used salt, pepper, lemon pepper, oregano, a pinch of finely chopped rosemary, cayenne, paprika, granulated garlic.
- a slice of bacon for each tenderloin piece
- Dry all your meat well with paper towelling.
- Mix up your spice mix–mixing it first allows for a more even distribution.
- Press the meat into the seasonings and around sides.
- Wrap a piece of bacon around each piece and secure with a toothpick.
- Place in fridge uncovered for about thirty minutes to further dry the surface.
- Place on the cool side of the grill (off direct heat) and cook until about 140°, or until nearly done.
- Then place directly over the heat and sear well on each side.
- Remove to a platter and cover lightly and let rest for 15 minutes.
NOTES: If you are doing indoors. Sear the meat first in a saute pan with a small bit of olive oil. Then transfer to a rack over a baking dish and roast at 425° for 20 minutes (check with a thermometer – 145° is your target. Take out at 140°) Let rest as usual. You might also like to use a pat of garlic butter on the top of each to melt over.
SOURCE: Sherry Peyton
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