This is another simple and delicious recipe that lets you use sous vide to par cook the bacon and get your pork to the perfect internal temperature while still allowing you to get a great smoke profile!
Using the slices of bacon, make a bacon weave by laying 6 of the slices down in a tight row, then fold every other strip back and place another strip in the empty space and replace the folded sections. Reverse the process and add another strip of bacon until the weave is complete. If you need to, you can find a video on YouTube on how to make a bacon weave.
Season the tenderloins with about half of the BBQ rub of your choice. Place the seasoned tenderloins inside the bacon weave and fold the weave over, encasing the tenderloins. Season the outside of the bacon with some of the BBQ rub. Place the tenderloins wrapped in bacon in a vacuum or Ziploc freezer bag and seal.
Fire up the smoker or
Remove the tenderloin from the bag, add a little more of the rub, and then place on a wire rack on top of a sheet pan to catch the access fat. Place the pork in the
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