Tantalize your taste buds & fire up the Yoder Smokers YS640s Pellet Grill for Bacon Wrapped Chimichurri Pork Tenderloin recipe! This succulent cut of pork is smothered in homemade chimichurri, then wrapped in bacon and grilled to perfection.
WHAT YOU'LL LOVE
- Chimichurri does double duty as a marinade and a dipping sauce. Setting aside a portion before massaging the rest into the pork means the same fresh, herby flavor carries through both the meat and the aioli served alongside it.
- A spiral bacon wrap covers every inch of the tenderloin. Overlapping the bacon slices as they wind around the meat ensures full coverage, so no part of the pork is left without that smoky, crispy layer.
- Direct heat first, then indirect, builds crisp bacon without drying out the pork. Starting hot to brown and crisp the bacon, then moving to gentler heat to finish cooking through, balances the two textures.
- Slicing into medallions makes for easy, elegant serving. Cutting the finished tenderloin crosswise creates uniform, bacon-wrapped rounds that showcase the chimichurri layer inside.
Bacon Wrapped Chimichurri Pork Tenderloin
Tom Jackson
Rated 3.9 stars by 8 users
Category
Entree
Cuisine
American
Servings
12
Prep Time
20 minutes
Cook Time
12 minutes
Calories
460
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Bacon Wrapped Chimichurri Pork Tenderloin! This super tender cut of pork is slathered in fresh-made chimichurri, fully wrapped in bacon and grilled over direct wood pellet fire for a mouthwatering dinner!
Ingredients
- 3 pork tenderloins
-
Cattleman’s Grill Trail Dust All Purpose Seasoning
- 2 lb classic cut bacon
- 3/4 cup shallot, chopped
- 1 1/2 cup fresh cilantro, chopped
- 1 1/2 cup fresh parsley, chopped
- 3 tbsp fresh oregano
- 6 cloves garlic, crushed, peeled
-
1 tbsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
- 3 tbsp capers
- 6 tbsp red wine vinegar
-
3/4 cup extra virgin olive oil
- Jacobsen Salt Co. Kosher Sea Salt, to taste
-
Jacobsen Salt Co. Tellicherry Black Peppercorns, fresh ground, to taste
- 1/2 cup mayonnaise
- 1/2 cup chimichurri
For the chimichurri:
Chimichurri Aioli:
Directions
- To make the chimichurri, combine all ingredients in a food processor and process until mostly smooth. Set aside 1/2 cup chimichurri for the chimichurri aioli.
- Trim the silver skin from the surface of the pork tenderloins. Transfer them to a large zip top bag. Add the remaining chimichurri. If you have the time, let the pork marinate for a couple of hours. If not, simply massage the chimichurri into the meat.
- Remove the chimichurri soaked pork tenderloins from the bag. Season the surface with Cattleman’s Grill Trail Dust All Purpose Seasoning.
Starting at one end of the pork tenderloin, wrap the bacon around the tenderloin in an overlapping spiral that covers the surface off the meat. Use several sliced of bacon until the entire tenderloin is covered.
- Grill the bacon wrapped chimichurri pork tenderloin over direct heat at 500ºF until bacon is browned. Flip and brown the opposite side. Move to indirect heat and cook until the internal temperature reaches 140ºF.
- Slice the tenderloin into medallions and serve with the chimichurri aioli for dipping.
Recipe Note
Recipe FAQ
Why set aside some chimichurri before marinating the pork?
Reserving a portion before massaging the rest into the meat means you'll have fresh, unmarinated chimichurri left to make the aioli, tying the dipping sauce back to the same flavor profile as the pork itself.
Why wrap the bacon in an overlapping spiral instead of just a few strips?
Winding the bacon around the tenderloin in overlapping layers ensures full coverage, so every slice of the finished dish gets that smoky, crispy bacon exterior.
Why start over direct heat and finish over indirect?
Direct heat browns and crisps the bacon quickly, while moving to indirect heat afterward lets the pork finish cooking through gently without burning the bacon.
What internal temperature should the pork tenderloin actually reach?
This recipe lists 140°F, but USDA's minimum safe internal temperature for whole pork is 145°F. Cook to at least 145°F to make sure the tenderloin is fully safe before slicing and serving.
Why slice the tenderloin into medallions instead of serving it whole?
Cutting it crosswise into rounds makes for easy, elegant serving and shows off the chimichurri layer running through the center of each slice.
How indoor-friendly is this recipe?
4 out of 5 — the chimichurri and aioli come together in any kitchen, and a hot cast iron skillet or oven can replicate the direct-then-indirect cook; the grill mainly adds convenience and a bit of smoke flavor.
Recipe Highlights
Chimichurri as both marinade and sauce: Reserving a portion before marinating ties the meat and the dipping sauce together with the same fresh flavor.
The spiral bacon wrap: Overlapping the slices as they wind around the tenderloin ensures full, even coverage.
Direct-then-indirect cooking: Searing first crisps the bacon, while finishing over gentler heat cooks the pork through without burning the exterior.
Slicing into medallions: This makes for clean, elegant serving and highlights the chimichurri layered inside each round.
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Nutrition
Nutrition
- Nutrition Serving Size
- 6.89 oz
- per serving
- Calories
- 460
- Carbs
- 3 grams
- Protein
- 26 grams
- Fat
- 37 grams
- Sodium
- 970 milligrams
