Excellent Rub : You will use about 1/4 to 1/3 of this for this recipe. Save for later.
8tablespoonsbrown sugar1/2 cup
Clean and oil your grill. Adjust to get a consistent surface temperature of about 450 degrees. About medium on my very hot grill. More like 70% on most grills.
Mix your seasoning. I'm using a 8:3:1:1 mixture (wife's request) but a simpler salt, pepper and garlic combo (like my 7:2:2) would also be good. You will have more than you need.
Trim a pork tenderloin of any lose fat, membranes, and silverskin.
On a cutting board lay out four strips of bacon side by side with a little gap between (about 8 inches). Lay the trimmed tenderloin on the bacon and trim off the skinny tail end of the tenderloin and lay beside that end of the tenderloin to make a thicker part.
Roll the bacon over the tenderloin then cut between bacon.
Lay flat and smash the meat to make the piece about the same thickness as the bacon. Now pin the end of the bacon with a toothpick and use two in the piece with the tail end to keep it together. Give them a good coating of your spice.
Place over direct heat and flip about every 5 minutes until internal temperature of 150 (depending on your taste). About 20 minutes for me.
Allow to rest 5 to 10 minutes before serving.
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