thesweetscience Posted December 8, 2013 Share Posted December 8, 2013 I made a bacon wrapped pork tenderloin tonight using the rub you linked here: http://www.therushfo...20#entry3027988 It was off the hook bro!! :cheers: 3 Link to comment Share on other sites More sharing options...
Chicken hawk Posted December 8, 2013 Share Posted December 8, 2013 What a great cold night meal ! Link to comment Share on other sites More sharing options...
Narps Posted December 8, 2013 Share Posted December 8, 2013 I swear if you wrapped a turd in bacon it would somehow come out tasting good..... 2 Link to comment Share on other sites More sharing options...
goose Posted December 8, 2013 Share Posted December 8, 2013 Hey, I'm glad it worked out. The balsamic-honey glaze really sets the whole thing off, I think. How did you do searing the bacon? I had to wrestle with it trying to turn it. Link to comment Share on other sites More sharing options...
thesweetscience Posted December 8, 2013 Author Share Posted December 8, 2013 Hey, I'm glad it worked out. The balsamic-honey glaze really sets the whole thing off, I think. How did you do searing the bacon? I had to wrestle with it trying to turn it.Two sets of big metal tongs, one on each side. Also, as the link states, I started seam side down and spun it with the wrap. In other words rolled it in the same direction as I did when I wrapped it. If it were warmer out I would have done it outside. It makes quite the mess with all the grease and oil splattering everywhere. I agree the glaze sets it off. I rubbed it and wrapped it and left it in plastic wrap for an hour on the counter to warm up and get happy. I did 2 minutes a side in the frying pan and then about 25 minutes at 350 in the oven for a perfect 145 internal temp. It was juicy and tender and flavorful and delicious! If you like pork and bacon this one is a must try. Link to comment Share on other sites More sharing options...
goose Posted December 8, 2013 Share Posted December 8, 2013 Hey, I'm glad it worked out. The balsamic-honey glaze really sets the whole thing off, I think. How did you do searing the bacon? I had to wrestle with it trying to turn it.Two sets of big metal tongs, one on each side. Also, as the link states, I started seam side down and spun it with the wrap. In other words rolled it in the same direction as I did when I wrapped it. If it were warmer out I would have done it outside. It makes quite the mess with all the grease and oil splattering everywhere. I agree the glaze sets it off. I rubbed it and wrapped it and left it in plastic wrap for an hour on the counter to warm up and get happy. I did 2 minutes a side in the frying pan and then about 25 minutes at 350 in the oven for a perfect 145 internal temp. It was juicy and tender and flavorful and delicious! If you like pork and bacon this one is a must try.I used the double prong approach as well. Got the same mess. Then end result is totally worth it! 1 Link to comment Share on other sites More sharing options...
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