Ingredient List:
- 1–3 — BerkRidge Berkshire Pork Tenderloin
- 1 pkg — Burgers Peppered Sliced Bacon
- 1–3 Tbsp — Grape seed oil
- 2–6 Tbsp — Dizzy Pig – Red Eye Express Coffee Rub
- 1 bottle — Raichlen’s Sesame Teriyaki Spray Glaze
- 4–6 — Chunks, Cherry Wood
- 5–15 — Wooden Tooth Picks
Instruction:
Coat the meat lightly with Grape seed oil and then a light to medium coat of the Red Eye Express, on all sides. Wrap strips of bacon around the loin to cover the surface, pinning them in place with the tooth picks, again add a light to medium coat of the Red Eye Express, on all sides.
Preheat the smoker or gas grill to low and slow heat (170–210°), and add the Cherry wood. Set the “Tenderloin” into the smoker in the indirect heat zone for ~ 1/4 to 1/2 hour until meat surface is lightly browned. Then elevate the oven’s temperature to 350°.
Preheat the griddle to med-high heat (3–5 sec hand hold), pull the tooth picks and set the Bacon wrapped Tenderloin on the griddle to lock and sear all sides on direct heat for ~4 to 6 minutes until the bacon is well browned and crispy.
In indirect heat, roast until the bacon is crispy with a nice bronze color, ~ ½ hour. Frequently spray the “Tenderloin” with the Sesame Teriyaki as it cooks. Turn the “Tenderloin” to crust all sides. Finish the meat at 350° until the internal meat temp is at least 160°…. Pull the “Tenderloin” to rest and then serve whole or slice the meat, before presentation spray a little of the Sesame Teriyaki on the Tenderloin. Serve Immediately.
Enjoy!!
