Ingredients
- 1 whole pineapple
- 1 lb pork tenderloin
- 8 slices bacon
- 1/4 cup BBQ sauce
- 1 tsp smoked paprika
- 1 tsp black pepper
Instructions
Method: Indirect smoking
- Set the EGG for indirect cooking at 275°F/135°C.
- Core the pineapple and stuff it with pork tenderloin.
- Wrap the entire pineapple with bacon.
- Smoke for 3 hours, brushing with BBQ sauce every hour.
- Slice and serve.
