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Bacon-Wrapped BBQ Pork Tenderloin | Tender & Smoky
(0)
35 min
Quick
Knuspr-Küche
Zarte Schweinefilet-Medaillons im krossen Bacon-Mantel, verfeinert mit einer rauchig-süßen Ahorn-BBQ-Glasur. Das perfekte Grill-Highlight für den Sommer!
Ingredients
Preparation method
Preparation
Pat the pork tenderloin dry, remove any sinew, and cut into approx. 3–4 cm thick medallions. Finely chop the garlic.
Brush the medallions all over with a little vegetable oil and season with smoked paprika powder, fine table salt, and freshly ground black pepper. Wrap each medallion with 1 to 2 slices of bacon and secure with a wooden skewer or kitchen twine if needed.
For the glaze, thoroughly mix the barbecue sauce with maple syrup, mustard, and chopped garlic in a small bowl.
Chef's tip
Soak wooden skewers in water for about 30 minutes in advance so they do not burn on the grill.
For an even more intense smoky flavor, wood chips (e.g. apple or hickory) can be added to the embers or smoker box.
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