"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Bacon Wrapped Pork Tenderloin Recipe

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This recipe for Bacon Wrapped Pork Tenderloin, by , is from Hayden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Gary Hayden


1 Pork Tenderloin - about 3 lbs
1/2 tsp Ground Black Pepper
2 tsp Kosher Salt
6 - 10 Bacon Slices
1 Tbsp Olive Oil
2 Garlic Cloves
1/2 cup Balsamic Vinegar
1/3 cup Triple Berry Preserves
1/2 cup Blueberries (or similar berry)

Preheat grill to 400 - 500 (or prepare a charcoal grill with briquettes on one side).
Season pork with salt and pepper.
Wrap bacon around tenderloin - secure with wooden toothpicks.

Turn off one side of grill.
Place pork on unlit/cool side of grill.
Grill for 25 - 30 min.

Meanwhile . . .
Mince 2 garlic cloves, saute in 1 Tbsp olive oil until golden brown (2 - 3 min).
Add Balsamic vinegar, bring to boil over medium-high heat, boil for 5 min.
Remove from heat, stir in preserves and berries.
Reserve half of glaze for basting, the other half for serving.

Return to grill, baste pork with 1/2 of the glaze.
Place pork over hot/lit side and grill 5 more minutes to brown, turning once.
Remove pork from grill, rest, slice.
Serve with warm glaze.

Number Of Servings:
Number Of Servings:
4 - 5
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Tracey found this in a magazine, it is a superstar of grilling season (which is 12 months long). The recipe calls for two tenderloins so that you can use the second one for sandwiches the next day. The second tenderloin never made it to the second meal, so we just changed the recipe to have it all at one sitting.




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