This is something I’ve seen a few people do and I’ve wanted to try for a while. Pork tenderloin (or pork steak depending on where you buy it), cut into pieces, wrapped in bacon, and smoked. It’s definitely meat heavy, but its topped with some pickle for balance :).

Ingredients

• Pork tenderloin
• Binder of your choice (I used a local producer called Brazen Hot Sauces – No 19)
• Bacon slices (I used hickory smoked)
• Your favorite BBQ rub (I used Angus & Oink Sweet Bones & Butts)
• Cocktail Sticks
• Smoke wood (I used hickory as the bacon was hickory smoked)
• Pickles
• BBQ Sauce (I used Sweet Baby Rays Brown Sugar & Hickory)

Gear Used

• Kamado Joe Classic II
• Thermapen

Method

This is a pretty straightforward cook with amazing results. Prepare the BBQ for indirect cooking at 130c (260f). Add some smoking wood.

Cut the pork tenderloin into chunks. Cover with the binder of your choice, and season with a BBQ rub. Roll each piece in a strip of bacon and use a cocktail stick to keep them together. Top with a sliced pickle. Place on the BBQ fro about 15 mins.

After 15 mins, baste with BBQ sauce and open your vents to increase the BBQ temperature to about 160c (320f). Leave for about 20 mins.

After 20 mins, check the internal temps with an instant read thermometer and ensure they are minimum 60c (140f) but aim for 65-70c.

Allow to rest for 10 mins & enjoy!