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Smoked Bacon & Mustard Wrapped Pork Tenderloin

Recipe created by Chef Alex of Pugsley's Creative Catering
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Ingredients
  

  • 2 pieces Johnston’s Pork Tenderloin
  • ½ cup dijon mustard
  • 12-16 slices Johnston’s Bacon

Carolina Rub

  • ¼ cup paprika
  • ¼ cup brown sugar
  • 2 tbsp garlic salt
  • 2 tbsp white sugar
  • 2 tbsp chilli powder
  • 2 tbsp ground black pepper
  • 2 tbsp ground cumin
  • 1 tbsp cayenne pepper
  • 1 tbsp red pepper flakes

Instructions
 

  • Mix ingredients for carolina rub.
  • Combine mustard and one half of carolina rub together in a bowl. Mix well.
  • Spread mustard mix evenly over tenderloin pieces.
  • Make 2 flat basket weaves using bacon slices.
  • Wrap each tenderloin with bacon weave and sprinkle remaining carolina rub mix on the wrapped tenderloin pieces.
  • Pre-heat smoker to 185ºF and smoke for 15 minutes. Increase temperature to 225ºF and continue cooking for 20 more minutes. Or pre-heat oven to 300ºF. Place tenderloin pieces on baking sheet and bake for 20 to 25 minutes, until internal temperature reads 155°F or to desired doneness.
  • Chef’s Tips: Tenderloin can also be cooked on the BBQ using the indirect heat cooking method. To prevent drying, use an apple juice and water mixture (3 part apple juice to 1 part water) and spray tenderloin every 15 minutes or as needed.