Pork tenderloin is one of those cuts of meat that I always love but always seem to forget about. Not that it isn’t a memorable meal, but it always feels kind of special. It’s always a kind of “ah-ha!” moment when I think, “What should I make for dinner?” especially if we have friends or family coming over.
The great thing about pork tenderloin is that it’s so easy to prepare, plus it’s incredibly delicious and endlessly versatile. You can grill it as is, simply seasoned with a bit of salt and pepper and rubbed with olive oil, and then serve it with all kinds of different sauces, salsas, chutneys, or even grilled stone fruit. Because pork fares well with fruit and sweeter sauces, I tend to pair it with things in season: grilled peaches or nectarines, a fresh plum chutney, or even mango salsa.
But I also like it’s savory side, and this dish is everything savory. It couldn’t be easier too. Just slather the tenderloin with a good country-style brown mustard, then wrap it up with strips of bacon. Of course, when I made this I didn’t secure the bacon with toothpicks, so I’d recommend it. Ideally, soak the toothpicks in water for about 30 minutes before you use them.
Recipe: Grilled Bacon-Wrapped Pork Tenderloin
Makes 6-8 servings
Ingredients:
- 1 pork tenderloin
- Kosher salt and freshly ground black pepper
- About 1 heaping tbsp country Dijon mustard
- 8 to 10 slices thin cut bacon strips
Instructions:
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- Rub the tenderloin all over with the mustard, then season with salt and pepper. Wrap the bacon around the tenderloin, securing it in place with toothpicks (soak the toothpicks in water for about 30 minutes before you use them). Place on a plate, cover with plastic wrap, and refrigerate for 1 hour or up to overnight.
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- Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate.
- Brush the bacon all over with olive oil. Grill over the fire, turning occasionally, until the bacon is crisp and browned.
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- Transfer to the cooler side of the grill, cover, and cook until a meat thermometer reads 145-150F. Transfer to a platter, tent with foil, and let rest for 10 minutes. Slice and serve!
