It’s FRIIIIIIIIDAY! So it has to be Foodie Friday at Buckeye Honda!
With the upcoming Holiday Weekend we went to Chef and asked him what we should write about. We threw some of the basics at him – Grilled Hot Dogs, Brats, Hamburgers maybe kick it up with some fancy salad and this is what he said….”ZZZZZZZZZZ … Are you still talking?” While he agreed that Memorial Day for many kicks off the Summer Outdoor Grilling Season he felt our ideas were not fitting for such a great American Holiday. “Hot Dogs and Hamburgers are great for this holiday but I believe we need to take it to the next level, I’m thinking BACON AND BOURBON! How much more American can you get than that!?!” We tend to agree… Bring On The Food!
Pork Tenderloin – 1 pack comes with 2 tenderloin
2lbs Bacon – Thick Cut (1lb for each tenderloin)
1/2 cup Honey
3/4 cup Olive Oil
1/2 cup Bourbon – Chef says you can leave it out if you do not have any on hand or if you are not inclined to use the rest. He also reminded us that you do not have to buy the really expensive stuff. ($5 bottle behind the counter will work)
Salt & Pepper
Additional Spices – You can use a number of spices from Cayenne pepper to paprika or even garlic or a combination of both. We are using 2 Tbs fiery pepper blend that you can find in the spice isle made by McCormick.
For The Glaze: Mix together honey, olive oil, bourbon, 1 tsp of pepper and additional spices (1-2 table spoons)
Step 1: Make a Bacon Weave – This is a like a delicate blanket of awesome to wrap your tenderloin in. To make the weave use a clean surface and layout 1/4 (about 6 or 7 slices) of your bacon going one way and then lay the other 1/4 lb (6 or 7 slices) going the other way lacing them under and over) This takes a little figuring out but it is well worth the effort, here is a video for you to watch…
Step 2: Season the pork tenderloin with some salt and pepper, you can skip on the salt or put on very little as the bacon will take care of this but if you feel the need hit it with a little.
Step 3: Put the tenderloin on the blanket of awesome (bacon weave).
Step 4: Put some of the glaze directly on the tenderloin
Step 6: Take a step back and admire your work.. you can also add a little pepper to the outside of the bacon (do not do this if using peppered bacon)
Step 7: Light your grill for indirect cooking. Your grill should be running about 300 degrees. If you are using gas do not light half of the burners, if using charcoal pile all the briquettes on one side or on both sides and leave the middle open.
Step 8: Place the Pork on the grill on the unlit side, smile at it and then close the lid.
Step 9: Cook it for about 20 minutes and then flip it over using tongs. Take some of the glaze and put it on top of the pork, you can use a small spoon or a brush.
Step 9: Wait another 10 minutes and baste it again, and again after an additional 10 minutes. If the bacon doesn’t seem to be browning up move it closer to the heat, but **DO NOT WALK AWAY FROM IT** the bacon grease could make the fire flare up and burn the bacon. Also if you decide to put the pork directly on the hot side to crisp up the bacon DO NOT BASTE … you will get a major flare up and burn your bacon. Continue to let it cook and baste it periodically until the internal temp reads 145 degrees…. The USDA recommends cooking all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
Step 10: Remove the meat and let it rest. If you do not let it rest it will not be as juicy as it should be. Cover with a foil tent if you are so inclined, this helps keep the heat in and will raise the internal temp slightly.
*This can be done without the bacon, just use the glaze toward the end of the cooking. You can cook it on the direct heat side and then move it to the cool side to finish, the cook time is much lower and the taste is really good BUT… there is no Bacon.
Let us know what you think about today’s recipe in the comments or on our Facebook page. Don’t forget to follow us on Twitter and Pinterest. No matter what you do this weekend take a moment to remember The Men and Women in our Armed Services that fought and fight for our freedom to celebrate it however we choose!