Bacon-Wrapped Smoked Pork Tenderloin

Ingrédients

• 2 Pork Tenderloins
• 10 strips Thin-Cut Bacon ((unsmoked if available))
• Kosher Salt & Pepper or your favorite BBQ rub
• Applewood Chips for smoking
• 1/4 cup Maple Syrup
• 1/4 cup Bourbon Whiskey
• 1/4 cup Apple Cider Vinegar
• 1 tsp Dijon Mustard
• 1 tbsp Unsalted Butter

Préparation

1. 1

   Start the smoker, set up for indirect cooking according to the manufacturer's instructions, and bring the temperature to up 250° F.

2. 2

   Pat dry the pork tenderloins with a paper towel and season with kosher salt and freshly ground pepper.

3. 3

   Lay out 5 strips of bacon and roll one pork tenderloin to fully wrap them. Repeat with remaining bacon and second pork tenderloin.

4. 4

   Add the wood chips and place the pork in the smoker.

5. 5

   Meanwhile, make the maple bourbon glaze by whisking all glaze ingredients in a small saucepan over medium heat. Reduce heat to medium-low once it comes to a boil, then simmer until it is reduced by about half and starts to thicken.

6. 6

   When the internal temperature of the pork reaches 135° F, brush the glaze on the pork and increase the temperature of the smoker to 300° F. Brush the glaze on one more time, and cook until the pork reaches a finished temperature of 145° F, about 1 to 1 1/2 hours total cooking time.

7. 7

   Rest for 10 to 15 minutes before slicing with a very sharp long knife and serving.