Tenderloin

I've been experimenting with grilled pork tenderloin for ages, and let me tell you, adding brown sugar to a bacon-wrapped version is pure magic! If you're looking to elevate your BBQ game, especially with pork tenderloin, this is a must-try. The original post mentioned skewers and charcoal, which is a fantastic start, but let's dive into how to get that irresistible sweet and savory kick with brown sugar. First, selecting your pork tenderloin is key. Look for a nice, lean tenderloin, usually around 1-1.5 pounds. You'll want to trim off any silver skin or excess fat. For the bacon, thin-cut works best for wrapping, as it cooks up crispier around the tenderloin. Now for the star ingredient: brown sugar! You can make a simple rub by combining brown sugar with a little garlic powder, onion powder, smoked paprika, and a pinch of cayenne for a subtle heat. Some folks even like to add a tablespoon of Dijon mustard or maple syrup to the brown sugar mixture for an extra layer of flavor and to help it stick. Once your tenderloin is prepped, spread a thin layer of your brown sugar rub all over it. Then, carefully wrap the tenderloin with bacon slices, slightly overlapping each strip. You can secure the bacon with toothpicks if needed, especially if you're planning to skewer it. For skewer cooking, cut the tenderloin into 1.5-2 inch thick medallions after wrapping, then thread them onto your skewers. This method, as shown in the original post, is fantastic for even cooking and presentation, especially with a rotisserie setup like the RotoQ360. Now, for the grilling part! Whether you're using a Weber Kettle or another charcoal grill, indirect heat is usually your friend for tenderloin to prevent burning the bacon and brown sugar before the pork is cooked through. However, to get that beautiful caramelization, I often aim for a grill temperature around 310°F during the final stages, moving the skewers closer to the coals for a few minutes. This specific temperature seems to be the sweet spot for getting that brown sugar glaze wonderfully sticky and slightly crispy without burning, especially when spinning slowly on a rotisserie. Make sure you have a drip pan underneath to catch any drippings and prevent flare-ups. Don't forget the wood chips! As mentioned in the original post, Pro Smoker wood chips add incredible depth of flavor. Apple or cherry wood chips pair wonderfully with pork and brown sugar. Soak them for about 30 minutes before adding them to your charcoal. Cook the tenderloin until its internal temperature reaches 145-150°F. Always use a meat thermometer to ensure juicy results – overcooked pork tenderloin is a sad sight! Once cooked, let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring every bite is succulent. Trust me, this brown sugar bacon-wrapped pork tenderloin is a crowd-pleaser that will have everyone asking for your secret recipe!