Bacon Weave Pork Tenderloin

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.

Recipes

Butter Basted Rotisserie Chicken

There's something magical about salsa smoked on the Big Green Egg—grilled tomatoes, charred peppers, and onions cook down and take on a deep, smoky richness that elevates every bite. As...

Rotisserie Roasted Pineapple with Caramel Sauce

Experience tropical indulgence with our rotisserie-grilled Pineapple with caramel sauce, roasted to perfection on the Big Green Egg. Coated in a sweet blend of brown sugar and cinnamon, then basted...

Rotisserie Picanha

There's something magical about salsa smoked on the Big Green Egg—grilled tomatoes, charred peppers, and onionscook down and take on a deep, smoky richness that elevates every bite. As they...

Rotisserie St. Louis Ribs

These Rotisserie Ribs are a bold twist on a classic, featuring a tangy mustard rub and a smoky spice blend that delivers deep flavor. Slow-cooked over charcoal and finished with...