Well Folks! This was the best thing I think I have ever smoked/grilled/cooked…..pick one. This recipe is my version. I wrapped the whole thing in bacon and smoked it till it was around 160 degrees.
I’m living about 700 miles north of Winnipeg, Manitoba in Canada and we see about eight months of winter hitting temperatures as low as 60 degrees celcius below zero.
So you can see how excited I get when summer arrives and it’s time for bbq’n!!! I have a pork roast tenderloin and wrapped it in bacon, and your video helped give this rookie barbecuer an estimated time to grill….however my baste sauce was a little different, a little canadian I guess…try it sometime….it is indicated below, always great to share sauces!
Equal parts northern Canadian maple syrup and whiskey after marinading the bacon overnight in apple juice/brown sugar marinade…..hope you try this out, and thanks for the tips!!!
Great presentation but that’s a pork loin, not a tenderloin. Tried it with a tenderloin and it was terrific! (just a lot smaller)
Thanks,
Tony
a little whiskey for the chef
we made this for dinner tonight… it was delicious (we also used pork tenderloin), served it with fresh yellow beans… I will definitely make this again. Thanks so much from Windsor Ontario Canada.
Just wanted to let you know that this was the first thing I smoked in my new smoker. And it was off the hook!!! Wow what great flavor and super moist and tender.Thanks again keep them coming!!!
Hey Todd? Really glad you liked it and I am honored that it was the first thing smoked in the “New Rig.” Enjoy the smoker and recipes for many many years. Cheers to ya.
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HOLY MOLY that looks great! I loved the video and the pictures are making me hungry! The glaze is on Steven Raichlen website? It looks great!
Steve
Hey Thanks for the kudo. I sure did have fun smoking this. The glaze is on Stevens website but all it is is equal parts
Brownsugar
Butter
Dijon mustard
Whiskey
I used 3 tablespoons each but wish I had made more becuase it was sooooo good.
Give it a try I think you will love it.
Have a great week,
BigIron
Hello,
I’m living about 700 miles north of Winnipeg, Manitoba in Canada and we see about eight months of winter hitting temperatures as low as 60 degrees celcius below zero.
So you can see how excited I get when summer arrives and it’s time for bbq’n!!! I have a pork roast tenderloin and wrapped it in bacon, and your video helped give this rookie barbecuer an estimated time to grill….however my baste sauce was a little different, a little canadian I guess…try it sometime….it is indicated below, always great to share sauces!
Equal parts northern Canadian maple syrup and whiskey after marinading the bacon overnight in apple juice/brown sugar marinade…..hope you try this out, and thanks for the tips!!!
Great presentation but that’s a pork loin, not a tenderloin. Tried it with a tenderloin and it was terrific! (just a lot smaller)
Thanks,
Tony
a little whiskey for the chef
we made this for dinner tonight… it was delicious (we also used pork tenderloin), served it with fresh yellow beans… I will definitely make this again. Thanks so much from Windsor Ontario Canada.
Just wanted to let you know that this was the first thing I smoked in my new smoker. And it was off the hook!!! Wow what great flavor and super moist and tender.Thanks again keep them coming!!!
Thanks again
Todd
Hey Todd? Really glad you liked it and I am honored that it was the first thing smoked in the “New Rig.” Enjoy the smoker and recipes for many many years. Cheers to ya.
GOD bless you and your Family,
BigIron