Bacon Wrapped Pork Tenderloin Medalions

Chef Tom cooks up bacon wrapped pork medallions that get to the essence of a great grilled meal. A few ingredients and a minimum of steps yields a meal that your family will thank you for, and you’ll thank us for saving you some precious time

 2 Pork Tenderloins
 Sweetwater Spice Apple Chipotle BBQ Bath Brineor your favorite brine
 R Butts R Smokin’ Ozark Heat BBQ Rubor your favorite bbq rub
 6 slices thick cut bacon
 Kozlik’s Maple Whiskey BBQ Sauceor your favorite bbq sauce


Preheat your Yoder Smokers YS640s Pellet Grill to 425ºF, with GrillGrates in place over the firebox, with the diffuser door removed for direct grilling. Place the second shelf in the grill.

For other grills, preheat to 425ºF, with GrillGrates in place.


Slice the pork tenderloins into 3”- 4” segments. Butterfly each segment.


Place the pork in a Briner Mini brining bucket with the Sweetwater Spice Apple Chipotle BBQ Bath Brine. Soak in the refrigerator for 45 minutes.


Place the bacon on a wire rack over a sheet pan. Cook until rendered but not crisp, about 25 minutes. Remove the second shelf. Turn grill temperature up to 475ºF.

For other grills, you can par-cook your bacon until just rendered but not crisp.


Remove the pork from the brine. Wrap in the par-cooked bacon. Secure with a toothpick.


Thread medallions onto skewers (3 per). Season with R Butts R Smokin’ Ozark Heat BBQ Rub.


Grill over direct heat on the GrillGrates, flipping to form grill marks on both sides, until the internal temperature reaches 135ºF. Remove from the grill and immediately brush with Kozlik’s Maple Whiskey BBQ Sauce.