Theory: everything tastes better grilled. Corollary: everything tastes better wrapped in bacon. Ergo, everything tastes better wrapped in bacon and then grilled. Pork tenderloin is no exception.
1 cup brown sugar
1 tablespoon salt
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons onion salt
1 teaspoon chili powder
1. The night before you’re planning to grill your pork tenderloin, mix the brown sugar and spices together to form a dry rub. The measurements above are just approximations – you don’t need to break out the measuring spoon. And feel free to deviate from that list. You just want to make sure you get a lot of brown sugar, some salt, pepper, and then whatever other flavors you want. Open the spice cabinet and go nuts.
2. When you buy pork tenderloin at the store, it usually comes in two pieces in a single package. Coat both tenderloins with the dry rub. Cover and refrigerate overnight.
3. Remove tenderloins from the fridge and bring it to room temperature. Then wrap the tenderloins with bacon. Use toothpicks to hold the bacon in place if necessary.
4. Heat your charcoal in a chimney starter, then arrange the grill so that half the coals are on one end, and the other half on the other, so that the middle is clear.
5. Place the tenderloins in the middle of the grill, so they cook over indirect heat. Warning: bacon grease is very flammable. Watch for flare-ups and do not attempt to cook over direct heat. You will end up with flaming pork tenderloins that are charred on the outside and raw on the inside.
6. Cook for approximately 20 minutes on each side.
7. Remove from grill, tent with aluminum foil, and let rest for about 10 minutes. Enjoy!
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