Maple Mustard Glazed Bacon Wrapped Pork Tenderloin

Back in November of 2019, I was asked to develop a recipe using a sauce and a rub. Little did people know I already had dreams of a magical, mustardy, mapley, sticky bacon lattice snuggled up to a smoky, juicy pork tenderloin.

The recipe was not difficult to orchestrate.

Author

Brian Leigh

Prep Time

24 hours

Cook Time

4 hours

Servings

6

Category

Entree

Cuisine

Americana

Ingredients

• 1 pork tenderloin.
• 1 lb. of thin sliced bacon (approximately 14 strips).
• 1 bottle of The Clevelander
• 3 tablespoons of Somethin' For Rubbin' or Somethin' To Cry About for those who skew spicy.
• toothpicks

Directions

1. Coat the pork tenderloin in The Clevelander BBQ Sauce. This will be the glue to stick the rub.
2. Apply the 3 tablespoons of Somethin' For Rubbin' BBQ Rub to the tenderloin. Be sure to evenly and completely coat the meat. Set aside.
3. To make the bacon lattice weave, lay 7 strips of thin sliced bacon next to each other.
4. Fold down every other strip of bacon by half.
5. Lay a strip of bacon horizontally across the unfolded strips of bacon.
6. Fold the strips of bacon across the horizontal strip.
7. Repeat this, folding alternating pieces of bacon, until there is a basket like weave.
8. Begin to baste The Clevelander onto the basket weave to lightly coat.
9. Place the tenderloin at the bottom of the bacon weave and gently roll it up. Be careful not to break the weave.
10. Once the pork tenderloin is completely rolled into the bacon weave, roll it over until the ends of the bacon are shown then secure those with toothpicks. If there is overlapping bacon at the ends, tuck the ends of the bacon weave over the pork tenderloin and secure the ends with toothpicks.
11. Let the tenderloin rest for up to 24 hours before cooking.
12. Cook the tenderloin at 275 degrees for approximately 3 hours, or until the tenderloin reaches an internal temperature of 145 degrees.
13. Once the tenderloin reaches 145 degrees, begin to glaze the meat with The Clevelander sauce. Continue to lacquer the bacon-wrapped tenderloin every 5 degrees until the tenderloin reaches an internal temperature of 165 degrees.
14. Once the tenderloin reaches 165 degrees, pull it from the smoker or oven and let it rest for no less than 30 minutes before slicing. Enjoy!