I started with a pork tenderloin, all silver skin and fat removed. It was wrapped in a spiral bacon weave, with the bacon woven all the way around, not just wrapped, with toothpicks holding the ends down. It was then seasoned with a commercial seasoning which I received in a Brethren trade. Very nice stuff! Here it is pre-seasoning:
On the grill, doing all sides until the bacon is cooked. After that, it was moved to the cooler side to finish cooking.
Resting on the cutting board. It was pulled at an internal temp of 138°. Final internal was 146°.
A sliced pic (blurry - sorry). Very juicy, hard to keep from eating it right off the board!
Served up with a baked potato carrying butter, bacon salt, pepper and minced cilantro:
Here's the seasoning I used. It has a terrific flavor profile, but not really any heat. This is a good thing, as you can add chili/cayenne powder to make your desired heat level. It's just hard to find!
