Roasted Bacon-wrapped Pork Tenderloins

For tenderness you can cut with a fork it doesn't get any better than a couple of roasted pork tenderloins in the MAK 2 Star General wood pellet smoker-grill. A pork tenderloins is slightly leaner than a chicken breast and should not be taken to Internal Temperature higher than 145ºF. Everything is better with bacon - right? Well I'm here to say that roasted bacon-wrapped pork tenderloins will blow you away with their juicy succulent bacon infused flavor mingled with those of your favorite pork rub. More than impressive enough for any dinner party but simple enough for any weeknight family meal.

Trimmed a small amount of fat and silver skin from a couple pork tenderloins. Silver skin is very tough and useless - no reason to keep any on the tenderloins. For best results, rub tenderloins with [easyazon_link keywords="california olive ranch" locale="US" tag="ftd-20"]roasted garlic extra virgin olive oil[/easyazon_link] and season liberally with your favorite pork seasoning. I find that Jans Dry Rub works equally great on pork and chicken. Wrap each pork loin with 5 thin strips of bacon and then Wrap the bacon-wrapped seasoned pork tenderloins in plastic wrap. Refrigerate the tenderloins for 4 to 6 hours or overnight.

Preheated my MAK 2 Star to 375ºF using [easyazon_link keywords="Pacific Pellet" locale="US" tag="ftd-20"]Pacific Pellet[/easyazon_link] gourmet hickory wood pellets. If you're trying to reduce carbs in your diet then you'll find that Spaghetti squash is a great side for that Paleo lifestyle. While it takes approximately 60 minutes at 375ºF for the spaghetti squash to be ready it only takes about 45 minutes for a bacon-wrapped pork tenderloin to reach an [easyazon_link keywords="Thermapen Mk4" locale="US" tag="ftd-20"]internal temperature[/easyazon_link] of 145ºF. You'll want to rest the tenderloins loosely under a foil tent before slicing against the grain. Timing is everything.

Needless to say the bacon-wrapped pork tenderloin was scrumptious!! But don't take my word for it ... roast your own and impress everyone.