Bacon-Wrapped Pork Tenderloin for Recipe Friday

I am really loving having my Traeger again! There are just so many good things to make on a Traeger. Last week we had bacon-wrapped pork tenderloin. I’ve made tenderloin lots of times, but have never tried it with bacon. It turned out awesome!

We also tried a little bit different way to do peppers and onions this time, I they turned out better than my closed-packet recipe. So I’ve included it as a bonus recipe today.

Bacon-Wrapped Pork Tenderloin
w/Peppers and onions

Ingredients:

2 tenderloins
6 thick-cut slices of pepper bacon
Traeger Pork and Poultry Shake

Bacon-Wrapped Pork Tenderloin

2 red, orange, or yellow peppers
1 large sweet onion
Chipotle pepper powder
Salt and pepper

Peppers and Onions

Directions:

Start the Traeger and heat to 350°. Rub each tenderloin with Pork and Poultry Shake, salt, and pepper. Wrap three slices of bacon around each tenderloin, securing with toothpicks. Place the tenderloins on the Traeger and grill for 30 to 45 minutes or until internal temperature reaches 170°. Turn once during cooking process.

Slice peppers and onions. Create an open-topped “bowl” with heavy duty aluminum foil. Spray with Pam cooking spray. Put peppers and onions in the foil bowl and sprinkle with salt, pepper, and chipotle pepper powder. Place on the grill with the tenderloin. By leaving the top of the packet open, you get slightly crispy vegetables that aren’t so juicy but are very flavorful.

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13 Comments

Filed under Faith, Family, Life, postaday2011, Recipe

13 responses to “Bacon-Wrapped Pork Tenderloin for Recipe Friday

  1. Thank you, Linda!!!! :)

  2. I keep looking for something new to try . . .and I think this is it! :) Do the veggies cook for as long as the tenderloin? Thank you and God bless you for helping me!!!! I need help!!!! ha!

    • Deb, I put the veggies on about 5 minutes after the tenderloin, but only because I didn’t have them cut up sooner. They could have cooked a little longer and still been good. We are having this tenderloin again tonight (it was a 2 pack from Costco) but I’m making cauliflower in a closed packet. I’ve never tried cauliflower before. I’ll let you know how it turns out. If your hubby doesn’t LOVE this pork tenderloin, there’s no help for him. It is mouthwatering! (Okay, now I’m making myself hungry! ;) ). Peace, Linda

      • I got a tenderloin tonight at the store , and a beautiful orange pepper , some bacon . . .:) We just have a little charcoal grill. Would you suggest it or the oven?

      • Deb, If I had to choose, I think I would do the oven. It’s easier to keep the temp at 350 and I’m not sure you could keep a charcoal grill hot enough for long enough. But I haven’t used a charcoal grill in many, many years. If you think you could keep it hot for 45 minutes or so, and it’s too hot outside, that would work too. If you do the oven for the tenderloin, I would suggest using my fajita tacos recipe for how to saute the pepper and onion. You’ll do great! I’ll say a prayer for it all to turn out awesome. Peace, Linda

  3. I presume your tenderloin is what we call a pork fillet – looks the same in the picture.
    I don’t have a BBQ but next time I do one in the oven I’ll wrap it in bacon – great idea. Thanks.

    • Angela, Yes, I believe pork fillet and pork tenderloin are the same cut. They are the perfect size for my small family, with some lunch leftovers to boot when I make two. The bacon was a definite plus and I suspect this is how I will be making them from here on out! Peace, Linda

  4. Ann

    Thanks, Linda

    Looks YUM!!! Do save me a place!!

    (Someone ought to invent time travel!! :-) )

    Blessings,
    ann

  5. Wrapping your pork in bacon must have made it extra juicy and delicious.

    • Karen, Thanks for stopping by and commenting. Yes, it did! And the bacon was pretty tasty, too. Though this recipe does take a perfectly healthy low fat tenderloin and make it less healthy, but you gotta live a little. Peace, Linda

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