Is the turkey getting old? Or maybe it’s just getting lonely, and wants another entrée on the table to keep it company? This recipe is a sure-fire winner…an explosion of taste that your guests will thank you for, and have you asking “how did I not think of this before?” Bacon-wrapped, apple pie tenderloin. Yes…pork tenderloin, rubbed with an out-of-this-world custom rub, stuffed with apple pie filling, and wrapped with delicious bacon.
Here’s a mini-recipe for the rub, followed by the main event recipe for the tenderloin. This recipe is best cooked over direct heat, but burns easily so have your meat thermometer handy. 145 degrees is the magic temperature. It’s also handy to have some toothpicks on standby to keep the bacon wrapped properly during cooking, which in turn will keep the pie filling from leaking out. (Pro tip: count the toothpicks as you put them in, to make sure you take them all out afterwards) Enjoy, and Happy Thanksgiving! (to skip straight to the video tutorial, scroll to the bottom)
- 1/4 cup dark brown sugar
- 1 Tablespoon coarse sea salt
- 2 teaspoons cracked black pepper
- 2 teaspoons smoked paprika (The “smoked” part is important! Hot or mild, whichever you prefer.)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground mustard
- 1/2 teaspoon cayenne pepper
- In a small bowl combine all of the ingredients for the rub. Stir well to combine and store in an airtight container. The spice mix will last in your cupboard for up to a month.
Bacon-wrapped Apple Pie Pork Tenderloin
- 1 1/2-2 pound pork tenderloin
- 1 Tablespoon of the homemade rub
- 1 21 oz can apple pie filling
- 6-8 slices bacon
- Preheat your grill for direct heat grilling to 425-450 degrees F.
- Sprinkle about a teaspoon and a half of the sweet BBQ rub on all sides of the pork tenderloin and rub lightly to ensure even coverage.
- Using a sharp knife, start about an inch from the end of the tenderloin and carefully cut a slit lengthwise into the pork tenderloin, stopping an inch from the other end. Cut down as deep as you can but, do NOT slice all the way through the bottom of the tenderloin.
- Spoon the apple pie filling into the slit you cut into the tenderloin. You may have a little bit of the pie filling left behind depending on the size of your tenderloin.
- Starting at one end, slowly wrap the stuffed tenderloin with bacon. Wrap the strips so the edges just barely overlap, creating a nice seal for the apple pie filling. Secure the ends of the bacon with toothpicks. Sprinkle the exterior with the remaining sweet BBQ rub.
- Carefully transfer the wrapped tenderloin to the grill. Grill on each side for 3-4 minutes, flipping only a quarter turn each time. Try not to flip more than once per side to help keep things together.
- Once your pork reaches an internal temperature of 145 degrees F and the bacon is crisp, remove to a cutting board and allow the tenderloin to rest for 8-10 minutes before slicing. Then serve up and enjoy!