Ingredients
- 1 pork tenderloin
- 10 slices bacon
- 1 tbsp Dijon mustard
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tbsp maple syrup
Instructions
Method: Indirect smoking
- Set the EGG for indirect cooking at 275°F/135°C.
- Rub tenderloin with mustard, pepper, and paprika.
- Weave bacon slices over the tenderloin.
- Smoke for 2 hours, then brush with maple syrup.
- Cook for another 30 minutes until internal temp reaches 145°F/63°C.
