Experience the tantalizing flavors of Chef Eric Gephart's Bacon Cured Pork Tenderloin Recipe with Mint Jalapeño Grilled Peach Salsa. An indulgent treat of tastes and textures, it's sure to tantalize your taste buds and make any meal truly special!
WHAT YOU’LL LOVE
- One rolled sheet of bacon: Overlapping slices of regular-cut bacon, rolled flat between plastic wrap with a rolling pin, become a single thin sheet that wraps the tenderloin evenly.
- Maple, salt, and an overnight rest: Seasoning the bacon with kosher salt and drizzling it with maple syrup before rolling, then resting the wrapped pork in the refrigerator overnight, flavors both meat and bacon.
- Gentle indirect roast: A 250°F roast over indirect heat brings the pork to 150°F in about 45 minutes, so the meat stays juicy under the bacon.
- Grilled peach salsa: Peach halves charred cut side down over direct heat, torn up and mixed with red onion, mint, lime juice, and jalapeño, add smoky sweetness and a fresh herbal bite.
Bacon Cured Pork Tenderloin
Eric Gephart
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
45 minutes
Cook Time
50 minutes
Calories
704
Chef Eric Gephart of Kamado Joe is back with his recipe for Bacon Cured Pork Tenderloin Recipe with Mint Jalapeño Grilled Peach Salsa. Enjoy!
Ingredients
- 1 pork tenderloin
- 1 lb classic cut bacon (not thick)
-
3-4 tbsp maple syrup
- kosher salt
-
Smoke on Wheels Bootleg BBQ Sauce
- 6 peaches, halved and pitted
- 1/4 cup red onion, small dice
- 1/3 cup mint, minced
- 2 tbsp lime juice
- 1 tbsp jalapeño, minced
For the pork tenderloin:
For the peach salsa:
Directions
- Trim the silver skin from the pork tenderloin. Shingle the bacon on a cutting board (lay side by side, overlapping the edges), topped with plastic wrap, place another sheet on top of the shingled bacon. Use a rolling pin to thin the bacon and create 1 large sheet of bacon.
- Remove top sheet of plastic. Place the tenderloin at the bottom end of the bacon sheet. Season the sheet of bacon and tenderloin with salt. Drizzle bacon with maple syrup. Roll the bacon around the tenderloin. Wrap tightly with plastic wrap. Place in the refrigerator to cure overnight.
Preheat your Kamado Joe Classic Joe to 250°F, set up for indirect grilling. Roast the bacon wrapped tenderloin until the internal temperature reaches 150°F, about 45 minutes, depending on the size of the tenderloin.
Remove the deflector plate, and lower the grill grate to the lower position. Place the halved peaches, cut side down, on the grate over direct heat. Grill until slightly charred. Remove and tear into pieces, in a mixing bowl.
Add the remaining salsa ingredients to the bowl and mix well. Serve on top of the sliced pork tenderloin, topped with a drizzle of Smoke on Wheels Bootleg BBQ Sauce.
Recipe Note
Recipe FAQ
Why roll the bacon into one sheet?
Overlapping the slices and pressing them thin with a rolling pin fuses them into a single wrap. That wrap covers the tenderloin evenly, with no gaps for the juices to escape.
Is the pork actually cured?
No curing salt is used. The overnight rest with kosher salt and maple syrup seasons the pork and the bacon. Keep the wrapped tenderloin in the refrigerator at 40°F or below the whole time.
Do I leave the plastic wrap on when roasting?
No. The plastic wrap only holds the bacon in place while it rests in the refrigerator. Remove all of it before the tenderloin goes on the grill.
Why trim the silver skin from the tenderloin?
Silver skin is a tough membrane that doesn't soften as it cooks. Trimming it leaves tender meat and lets the bacon cling to the pork.
What internal temperature should the pork reach?
Pork is safe at 145°F with a 3-minute rest. This recipe takes it to 150°F, which leaves it slightly firmer. Check the thickest part of the tenderloin with an instant-read thermometer.
Will the bacon get crisp?
At 250°F the bacon renders and sets, but it stays tender instead of crisp. For more color, finish the roast over direct heat for a minute or two per side, watching for flare-ups from the dripping fat.
Why grill the peaches cut side down?
Direct heat caramelizes the sugars in the cut surface and adds smoky char. The peaches are ready when they're slightly charred but still hold their shape.
How long does the peach salsa keep?
The salsa is best the day it's made. Keep it covered in the refrigerator and use it within about 2 days. The mint darkens as it sits.
How should I slice the tenderloin?
Let it rest for 5-10 minutes, then cut it into slices about 1/2" thick so each piece has some bacon.
How should I store leftovers?
Refrigerate within 2 hours of cooking. The pork keeps for about 3-4 days and reheats gently, sliced, in a covered skillet.
How indoor-friendly is this recipe?
4 out of 5. A 275°F oven roasts the wrapped tenderloin on a rack, and the peaches can char under a broiler or in a hot grill pan. You'd lose the wood smoke.
Recipe Highlights
Rolled bacon sheet: Wraps the tenderloin evenly.
Maple and salt rest: Seasons the pork and bacon overnight.
Gentle indirect roast: Keeps the pork juicy.
Grilled peach salsa: Adds smoky sweetness and fresh mint.
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Nutrition
Nutrition
- Nutrition Serving Size
- 17.27 oz
- per serving
- Calories
- 704
- Carbs
- 40 grams
- Protein
- 37 grams
- Fat
- 44 grams
- Sodium
- 966 milligrams
