Bacon Wrapped Pork Tenderloins (Print Version)
# Ingredients:
→ Bourbon Sauce
01 -
1 cup bourbon
02 -
1/2 cup brown sugar
03 -
1/2 cup ketchup
04 -
2 tablespoons Worcestershire sauce
05 -
1/2 tablespoon lemon juice
06 -
1/4 cup apple cider vinegar
07 -
1 teaspoon salt
08 -
1/2 teaspoon black pepper
→ Pork Tenderloin
09 -
2 pork tenderloins (1 1/2 lbs each)
10 -
4 cloves garlic, minced
11 -
3 tablespoons olive oil
12 -
3 teaspoons smoked paprika
13 -
1/2 teaspoon cayenne pepper
14 -
1 teaspoon kosher salt
15 -
1/2 teaspoon black pepper
16 -
8-10 slices regular-cut bacon
# Instructions:
01 -
In a medium saucepan, combine bourbon, brown sugar, ketchup, Worcestershire sauce, lemon juice, apple cider vinegar, salt, and black pepper. Whisk well and heat over medium heat. Simmer uncovered for 45 minutes, stirring occasionally, until reduced by one-third and thickened. Set aside to cool. Reserve 1/4 of the sauce in a separate bowl for dipping.
02 -
In a small bowl, mix olive oil, smoked paprika, cayenne pepper, kosher salt, black pepper, and minced garlic. Rub this mixture evenly over both pork tenderloins.
03 -
Wrap bacon slices snugly around the pork tenderloins, securing with toothpicks if necessary.
04 -
Preheat grill to medium-high heat. Place bacon-wrapped tenderloins on the grill. Cook for 20-22 minutes, turning a quarter every 4-5 minutes, until the internal temperature reaches 145°F. Brush bourbon sauce generously over the tenderloins during the final minutes of grilling.
05 -
Remove the tenderloins from the grill and let rest for 10 minutes before slicing. Serve with reserved bourbon sauce on the side.
# Notes:
01 -
Regular-cut bacon cooks evenly and quickly. Thick-cut bacon requires more time to crisp.
02 -
Toothpicks help secure the bacon around the tenderloin.
03 -
For baking, sear pork in a cast-iron skillet on high heat, then bake at 375°F for 25 minutes. Broil for 2-3 minutes after glazing.
04 -
Pork is safe to eat at 145°F, which may result in a slightly pink center.