Memphis BBQ Bacon-Wrapped Stuffed Pork Tenderloin

Allergens

Dairy, Wheat (bacon)

Ingredients

• 1. 2 lbs pork tenderloin, trimmed and silverskin removed 2. 8 slices thick
• cut bacon, divided use 3. 4 oz cream cheese, softened 4. 1/2 cup shredded smoked Gouda cheese 5. 1/2 cup barbecue sauce (preferably Memphis
• style) 6. 2 tbsp apple cider vinegar 7. 1 tsp liquid smoke (hickory flavor) 8. 1/2 tsp black pepper 9. 1/2 tsp salt 10. 1/4 tsp garlic powder 11. 1/4 tsp onion powder

Instructions

1. Preheat your grill to medium high heat (350°F).
2. Lay out 6 slices of bacon on a cutting board, overlapping them slightly. Place the pork tenderloin atop the bacon. In a small bowl, mix together the cream cheese and smoked Gouda cheese. Spread the cheese mixture evenly over the pork tenderloin, leaving a 1 inch border.
3. Roll up the pork tenderloin in the bacon, using the remaining 2 slices to completely encase it. Secure with toothpicks if necessary.
4. In a small bowl, mix together barbecue sauce, apple cider vinegar, liquid smoke, black pepper, salt, garlic powder, and onion powder. Brush half of this mixture onto the bacon wrapped pork tenderloin.
5. Place the wrapped pork tenderloin directly on the grill grates and cook for 20 25 minutes, turning occasionally and basting with the remaining sauce, until a meat thermometer inserted into the center reads 145°F. Remove from the grill and let it rest for 5 minutes before slicing and serving.

Chef’s Insight

For an extra smoky touch, soak wood chips in water for 30 minutes before placing them on the hot grill to create a smoke chamber.

Notes

Serve with a side of coleslaw or creamed corn for a complete meal.