Pork Tenderloin
Serves: 3-4
Total: 1H50M
Prep: 20M
Cook: 1H30M
5.0
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Recipe Preparation
- 1 pork tenderloin (about 12 in / 30 cm long)
- Smoked bacon, as needed (cut into rectangular slices matching the width of the tenderloin)
- 2 tbsp garlic slices
- 1 tbsp rosemary, minced
- 1 tbsp lemon zest
- Red pepper flakes, to taste
- Hot oil, as needed
- BBQ sauce, as needed
Recipe Instructions
1
Prepare the Ingredients: Trim the pork tenderloin into a rectangular shape and lay it flat on a cutting board. Cut the smoked bacon into rectangular slices to match the width of the tenderloin.
2
Make the Spiced Bacon filling: Heat oil in a pan, add the garlic, and saute until fragrant. Add chopped rosemary, lemon zest, and red pepper flakes, stir briefly, then remove from heat.
Place the sauteed spice mixture together with the smoked bacon into a meat grinder and grind until well combined, forming a flavorful filling.
3
Fill the Pork Tenderloin: Spread the bacon-spice filling evenly over the pork tenderloin. Roll up the tenderloin and secure it with toothpicks or kitchen twine to keep the filling in place.
4
Insert the Thermometer: Insert a ThermoPro TempSpike Plus 600-ft Wireless Meat Thermometer w/ Upgraded Probe into the center of the rolled tenderloin to monitor the internal temperature in real time.
5
Roast: Preheat the oven to 275°F (135°C). Place the rolled tenderloin on a baking tray or rack and roast. Once the internal temperature of the tenderloin reaches 165°F (74°C), remove it from heat and brush the surface evenly with barbecue sauce. By using the TempSpike Plus, you will be automatically notified once the target temperature has been reached.
6
Caramelize: Increase the oven temperature to 440°F (225°C). Return the tenderloin to the oven and roast until the surface develops a caramelized glaze. Remove from the oven and let rest for 5–10 minutes to lock in the juices before slicing and serving.
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