Smoked Bacon Wrapped Pork Tenderloin - MY way!

[@TheBonzobella]

What about the bacon you put on after you have tight the loin up?? Should it not be out on the bacon and not inside

[@FatNormanCoathanger]

Once again!, first class, faffless and straight forward. the "expert chefs" need to check your videos out. they have SO much to learn. More power to your elbow!.

[@TheWolfePit]

It don't get much mo betta than that John! Once again, your side dishes are equally impressive as the main course!!

[@Anonymoose]

***** It was YUM raised to the power of WOW, Larry. Thanks! I always tend to think in terms of the whole plate, because I'm making a meal of it. And now that I have at least a couple of people watching, I pay more attention. LOL

[@stonerbear9480]

Yummmmmmmm. You are an awesome cook. And im impressed with the clean stove.

[@Anonymoose]

Thank you! Glad you enjoyed it. And you can rest assured that the stove doesn't always look like that. LOL

[@popparoc46]

When I had had my eye surgery, my friend, who lives in Barrie, came to visit. She brought an enormous pork tenderloin to cook for us. (this is the kind of friend to have!!) She stuffed it with a savoury bread and apple stuffing and cooked it slowly in the oven. I thought it was pretty good. But yours looked great! Patrick will be trying this for us this summer. Thanks, Moosie! Give Rocky a scratch for me - he looks starved for attention, flopping on your feet. - roc

[@Anonymoose]

***** Nice friend! I'm sure it was well appreciated at the time, too. This one has the plus of being easy (takes longer to get the grill smoking than it does to prep it), and some of the juiciest, best tasting tenderloin you'll ever eat. The bacon and the apple smoke take it to a whole new level. Do a video when Patrick cooks it. :-) Rocky is "starved for attention" 24 hours a day. Wherever I am, if I stand still for more than half a minute, he walks up and flops on my feet. He's a mess. But I'll give him a scratch for you.

[@nancydrew5]

You plated that up nicely! Why did I torture myself watching this. Yum!

[@Anonymoose]

Haha! Thanks! The torture is supposed to entice you to make one yourself. LOL

[@BenTedesco]

Just made this! Thanks for the tips!! The commentary is amazing! Bingoooo!!!!

[@robmarcjon]

looks amazing....i have an electric smoker any suggestions its max temp is like 275..

[@elrabbitsbbq]

Thumbs way Up!! John! that tenderloin was cooked to perfection!

[@Anonymoose]

elrabbitsbbq Thanks, Manuel! Every now and then, I impress myself. LOL

[@dougkidwell7142]

How did you get your twine off of the meat??

[@spanishcafe5764]

That looks absolutely delicious! Yummmmy!

[@Anonymoose]

Toy Planet And indeed it was. Thanks!

[@spanishcafe5764]

:) NICE!!!

[@lidsman2221]

I was just thinking the other day hoping you were going t have another videos soon. Keep em coming please. Love this and I am going to try it. I get all my meat from Publix or the butcher down the road.

[@Anonymoose]

lidsman2221 Glad you enjoy them! I try to put them together whenever I come up with an idea. Do try it. You'll love it! I guess you noticed the label on this tenderloin, then. :-) My Publix is less than a mile away, and their meats are *very* good. Also, I've been shopping the same store for 25 years, and I've developed a great relationship with one of the butchers there. He'll custom cut anything for me, and he's been known to set aside "private stock" of exceptionally good cuts for "privileged" customers. LOL

[@lidsman2221]

That is a great person to know so well. Hope you next video will be posting soon. Thanks.

[@bkeaver644]

why 135.. isn't that a little under what you should cook it too?

[@mobiltec]

I'm not sure I can smoke in my new BBQ. Mine has no rocks but that doesn't mean it's impossible. I'll have to do a short video to show it to you and you can tell me if it may work or not. Other than that, the new BBQ is GREAT! For the first time I am cooking PERFECT chicken in a BBQ. Never was able to do that before. This bacon wrapped pork tenderloin looks dang good John.

[@Anonymoose]

mobiltec The lava rocks add temperature stability and even heat distribution, making the gas grill behave more like a bed of coals. My grill would work perfectly fine without them, they just make it work a lot better. I could smoke with or without them. The primary need to turn your grill into a smoker is dual burners. You smoke over indirect heat, with the meat over the burner that's off, and the other burner doing the heating (and that's the side you put the wood on). So if you have dual burners, you *can* use it as a smoker. Chicken is finicky. It's sometimes a fine line between burning it to a crisp, or having it come out raw in the middle. If you're nailing perfect chicken, then you're on a roll! It also says a lot about the grill. That tenderloin was spectacular! It's *so* easy, and the flavor just knocks you over! It's one of those recipes where I can truthfully say that it's as good as it gets.

[@mobiltec]

Anonymoose Good to know John. Mine has dual burners so I guess I can now smoke my meat. I'll get a digital temp probe next. Thanks for the advice. Mine is a portable Brinkman by the way. Google it to check it out. Has dual burners and a temp gauge on the hood.

[@Anonymoose]

mobiltec Nice looking little unit! Probably its only limitation is the small cooking area, keeping in mind that when you're smoking on indirect heat you only use half of it. It's sure big enough for a pork butt, or a tenderloin like this one, or a small rack of ribs. Yeah, you'll need a good digital thermometer to measure temp *at* the grate level, where the meat is. The built in ones usually aren't terribly accurate, and of course it's showing the temp at the top of the dome, not down where the food is. My little Maverick was only $25 on Amazon, and it's proven itself to be an excellent performer. Then the only remaining step is learning temperature control, and that's nothing but practice. Smoking needs stable temps in the range of 250 to 300, depending on what you're doing, and for most things I run 260 to 270. Teach it to hold that for a few hours at a time, and you're ready to go.

[@mobiltec]

Anonymoose Very good John. Thanks for all the tips. Next purchase will be the thermometer.

[@popstotexas]

wow, looks real good!

[@santaclausification]

Approximately how long did you end up cooking it?

[@Anonymoose]

+Ana Crippa This one took an hour and fifteen minutes. The rule of thumb is about 20 minutes per pound, but it can vary by a few minutes either way. What I was after was an internal temp of 135 when I pulled it, to give me a temp of 140+ after it rested. If your preference is more toward well done, you'd give it another 10 minutes or so.

[@hamnhock]

Yes indeedy!!!

[@saintrude]

Looks wonderful, as always. I would like to see a video of what you what you eat when you're not gourmet-ing it. I watched a few videos on trussing and decided, it's not going to happen.

[@Anonymoose]

Saint Rude Hmmm... Maybe I should do something like that. Tonight it was just a cheeseburger, with a basic garden salad with crumbled Bleu cheese, and sweet potato fries. Last night it was a stir fry of the last remnants of the tenderloin, with kale, yellow squash, broccoli, and boc choy, over rice. Just the everyday stuff. I've never considered it video-worthy... So you're not fond of string? Or does it bring back memories of that brothel you got dragged into 30 years ago? :-)

[@saintrude]

It wasn't a brothel, it was a "Whome" and I was a whomie. I worked there. I miss those days.

[@Anonymoose]

Saint Rude A whome? Oh dear... Vegas? 1979? Back room on the third floor? Was that you? I really did mean to leave a tip.....

[@saintrude]

I thought the name "Anonymoose" sounded familiar.

[@Anonymoose]

Saint Rude Dammit! I knew I shoulda used my fake ID, but noooooo...

[@Doug6714]

It looks awesome. Would love a slice right now. Keep smoking!

[@nathan0717]

nice video mine turned out good just didn't have the applewood thank you

[@Anonymoose]

+nathan0717 Thanks! It's great to know that you tried it and it worked well for you! Any wood will work, but I've found that apple and cherry do especially wonderful things with pork. My local supermarkets carry the bagged chips in their outdoor grilling section, and Home Depot also carries them.

[@007bondjb]

My that looks good John, them leftovers would a make fine Cuban sandwich

[@Anonymoose]

***** It was smash on the nose, JB, and that apple smoke penetrated beautifully. I do have just enough of it left to build a fat Cuban. I think that nails tomorrow's dinner menu. :-)

[@PatFarrellKTM]

Looking good there Moosie

[@Anonymoose]

Pat Farrell Thankee, sir! It's some mighty fine eating.

[@theskinnychef7865]

Looks absolutely beautiful! I bet it was a delicious meal. I would say that there are only 2 things missing for me, personally. Some sort of bread on the side would have been great. And, secondly, some kind of gravy on top of those beautiful pork coins would have been splendid. :)

[@Anonymoose]

The Skinny Chef Thanks! It was really good, and the leftovers are just as good. I tend yo like bread *too* well, so I've been consciously cutting back. I don't often have it with meals lately unless it's in a sandwich, or homemade corn bread. I *almost* made corn bread for this one, but talked myself out of it. I compensated with an extra slice of meat. LOL A light gravy would be good, though there wasn't much in the way of pan drippings to make it with, because all of the juices stayed locked in the meat. It was actually so juicy and tasty it really didn't need it.

[@tedarndt6254]

Lovely fella and good stuff. Complainers Disgust me. No one else flags you I will.

[@Anonymoose]

Thank you much! And thanks for the sub! A wise old KZbinr taught me several years ago that "you ain't nobody on KZbin until you have your own hater." I've had more than one, so I must be a "somebody." Frankly, they're not even worth a second thought. Flagging them is more effort than they're worth.

[@tedarndt6254]

Easy peasy lemon squeezy:-)

[@jims6226]

i need a time machine to go back for dinner. darn it, add that to the to-do list.

[@Anonymoose]

LOL! Around this house, it doesn't last long. Just do it. You won't regret it.

[@nancydrew5]

I'm jealous! Gimme!

[@Anonymoose]

LOL! Too late. You have to be quick around here to get leftovers. Thanks for stopping in!

[@imperceptibleme]

Good Lord that looks awesome!!! I thought about buying a tenderloin the other day. Passed on by them. But now I wish I had not! Gosh Moosie that looks delicious!! LOL Fire in the hole!!! Hugs!

[@Anonymoose]

imperceptibleme Shoulda grabbed it, Melissa! It's the best tenderloin I've ever had, and *SO* easy! I was in the store today, and they were still on sale, so I grabbed another one for the freezer.

[@amybrannon1207]

What about the butcher string. .?

[@Anonymoose]

+Amy Bankasingh When it's done cooking, you just cut it and pull it off. Many times, I'll just start slicing, and pull off the pieces as I slice.

[@IllyrianM9]

Could i use beef and beef bacon due too religious purposes?

[@Anonymoose]

Well, it certainly wouldn't resemble a pork tenderloin with real bacon, but I see no reason why a beef tenderloin done with beef bacon wouldn't be some fine eating in its own right.

[@robertcase8262]

Looks like two tenderloins tied together?? No mention of removing silver skin?

[@Anonymoose]

+Robert Case Yes, it's actually two, but they're packaged and sold as a unit, and I tie them together to keep them that way. And I didn't remove anything. They're just as they came from Publix.

[@kennynguyen8486]

The pork looks a little bit too pink

[@Anonymoose]

+Kenny Nguyen You're free to cook it longer, per your tastes. The internal temp when I brought it in was right on 135 F, and after resting, as I sliced it, it was 141 F. As perfect a medium rare as it can get. That was exactly where I wanted it. Thanks for watching!

[@gavinmartin7187]

A tiny bit pink for me too. I guess I just don't trust rare pork. Having said that though, definitely don't want to over-cook that cut. Personally I'd bring it up about 5 degrees so that once rested it was getting up over 145 to 150 max

[@foodquig]

Now *pay* *attention*. Don't be a bum! That's what I'm telling Cindy to do LOL

[@Anonymoose]

foodquig Hahahaaa... You don't know how often that phrase runs through my mind. Paul would probably nail me for copyright infringement. LOL Cindy *can* beat you up, ya know...

[@WORRO]

look's amazing. Thumb's up

[@Anonymoose]

Thanks! I hope you give it a try.

[@amazin3265]

OK.......That is how they are packaged here also.........that clears up my confusion. Smoke on.

[@lizkimber]

Wow, you could see how gloriously juicy that was. I dont have a gas grill, or oven for that matter, i think i would have a job not to sit and pig (bad pun) as much as i could.. That does look awesome

[@Anonymoose]

Liz Kimber Glad you enjoyed it! It did take some will power to not sit and eat until I oinked. It was that good! I can't imagine not having at least an oven. I even have a compact second one (the convection oven the potato was baking in) as a spare. And since I've had this grill for 25 years, I think it would be life altering if I suddenly had to do without it. LOL

[@lizkimber]

Oh, i have an oven, but both hob and oven are 100% electric. And its just not the same.. I even have a halogen oven. Eg a glass bowl with a huge light and a but if a fan going on, its surprisingly good for food for one.

[@Anonymoose]

Liz Kimber Ah! I misread you. I also use the smaller convection oven a lot, instead of the big oven, and it's great for cooking for one. But you're right, it's not the same. The ultimate flavor ingredient in this roast is the apple smoke, and you can't do that in your oven.

[@jamesmorrison7847]

That's a loin roast, not a pork tenderloin. They are 2 different cuts of meat.

[@Larryloafer488]

Bacon over the string? Mmm...

[@Anonymoose]

Yep. Got to hold it together before you can wrap it. The string pulls out very easily as you slice it.

[@hurdman7899]

Love that pork. I could get two good meals out of that. (For me only!).

[@Anonymoose]

hurdman LOL! Don't think I wasn't tempted. It was hard to stop!

[@amazin3265]

That is a pork loin.......not a tenderloin.

[@Anonymoose]

Nope, sorry. It's the tenderloin. I've also worked with whole pork loins, and even done a video or two. This isn't one. It's the tenderloin. But thanks for watching.

[@amazin3265]

looked too large to be a tenderloin I thought!

[@amazin3265]

Is that two tenderloins tied together?

[@Anonymoose]

Actually yes. I tend to forget, because that's how they're packaged and sold here. I handle it, cook it, and serve it as a single unit, but in reality it's a matched pair "mated" together.

[@jonsearfoss3779]

Learn how to make a bacon weave bro!

[@Anonymoose]

Thank you for the tip. I do know how to do a bacon weave, and on a full size loin I'd do it. On a tenderloin it's just overpowering, and I prefer just draping the single layer.

[@tomvineham4345]

Do we just guess every temperature Useless

[@Anonymoose]

+Tom Vineham Temperatures were carefully specified, and even *displayed* in the video, had you actually watched it.

[@jamesgay6317]

That ain't no pork TENDERLOIN! That's PORK LOIN...... totally 2 different cuts of meat.... nice try

[@Anonymoose]

Sorry, but it *is*, in fact *two* tenderloins tied together. They're packaged in pairs, and that's how I cook them. You can see it clearly at 1:05, when I'm getting it ready to wrap.

[@Davedarrowd2]

Worst video I've ever watched , who the hell smokes at 500 degrees ?????

[@Anonymoose]

+Davedarrowd2 Nice try, but no cigar. Had you actually watched the video, you would know that I did the cook at 300°. At one point I even showed the Maverick *displaying* 300°.