👥8 people
⏲️45m
🕐3h 20m
🍽️main meal
Savor the savory goodness of this pork tenderloin that’s crispy on the outside and tender on the inside.
Ingredients
- Brine, see recipe
- 2 pork tenderloins
- Desired smoking wood of choice
- Meat Church rub of choice
- 16 slices of bacon
- ¼ cup maple syrup
- 1 tablespoon rosemary, diced
Method
- Place the tenderloins in brine and brine for 45 minutes. Remove pork from the brine and rub with Meat Church rub of choice. Place on the cooking rack and let sit at room temp for 30 minutes.
- Preheat the Egg to 225º using indirect heat. Place the tenderloins on the grill and smoke until an internal temperature reaches 160º (up to 3 hrs). Let rest for 30 minutes, or chill overnight.
- Place the bacon on a tray and partially render off in an oven for 5-10 minutes, depending on the thickness of the bacon. Raise the temp of the egg to 350º, still set up for indirect cooking. Wrap the bacon around the tenderloins, place the tenderloins back on the grill, and grill the tenderloins until the bacon is fully rendered, 10-20 minutes. Every 5 minutes brush the pork with maple syrup. Once the bacon is fully rendered, remove the pork and allow it to rest for 10 minutes. Slice and serve with diced rosemary.
