Grilled to perfection with Big Green Egg Sweet & Smoky Seasoning.
Recipe courtesy of Taylor Shulman, Big Green Egg Culinary Center
Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C.
Make a weave with the bacon [click here for an easy how-to video]
Rub the pork loin with about ¾ of the peach preserves and sprinkle it with 4 tbsp Sweet & Smoky Seasoning. Wrap the tenderloin in the bacon weave and secure the bacon with skewers. Rub the wrapped loin generously with more Sweet & Smoky Seasoning.
Add the tenderloin to a Rib & Roast Rack and cook about 20 minutes. Lightly baste with the remaining peach preserves and cook an additional 20 minutes for a nice candied exterior, until the pork reaches an internal temperature of 145°F/63°C.