Bacon Wrapped Pork Tenderloin Filet with Bacon Gravy

Bacon Wrapped Pork Tenderloin Filet with Bacon Gravy


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pork tenderloin, silverskin trimmed
tablespoons BBQ rub
strips of bacon cut in half
Bacon Gravy
strips of bacon, diced
tablespoons reserved bacon grease
tablespoons all purpose flour
cups whole milk
Kosher salt to taste (about 1 teaspoon)
Black pepper to taste (about 1 teaspoon)



Preheat your grill to 350°F.


Slice the pork tenderloin into 1 ½” filets. For the last piece by the tip, cut it twice as long and then partially slice through the middle of that. Then you can fold that piece backwards and it should be about the same size as the other filets.


Season the filets all over with the BBQ rub.


Wrap each filet with one half strip of bacon and secure the bacon with toothpicks or kitchen twine.
Make the bacon gravy. Crisp the bacon strips in a skillet over medium heat and remove, reserving 2 tablespoons of the bacon fat.


Whisk the flour into the grease until thoroughly mixed together. Then pour in the milk in small batches (1/4 cup), whisking continuously. It will solidify at first, just keep adding and whisking until you get a smooth gravy consistency.


Stir the crisped bacon back into the gravy and then taste for seasoning which will vary depending on the bacon that you used. A half teaspoon each of salt and pepper is a great starting place.


Place your pork tenderloin filets on the upper rack if you are using a grill with two fixed levels or if you are using a grill with an adjustable charcoal tray, adjust the tray to a lower position. Grill the filets for 2 minutes on one flat side. Flip and cook another 2 minutes on the other flat side.


Now cook the filets on all of their sides (imagine the round edges as 4 sides plus the two flat sides) 1 minute per side. Keep moving them, rotating through the sides, every minute until the filets hit an internal temperature of 125°F. This will be about a total of 15 minutes from the time they first go on the grill.


Move the filets to the lower rack (for grills with fixed grate positions) or raise the charcoal tray to its highest position. Grill the filets 2-3 minutes on each of the flat sides and you should be done with the filets at an internal temperature of 145°F.


Serve by ladling some of the bacon gravy on a plate and topping with 2 of the filets for each portion.

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