Bacon Cured Pork Tenderloin

Bacon Maple Pork Tender Loin with Grilled Peach Salsa


For the pork tenderloin:

For the peach salsa:

  • 6 peaches, halved and pitted
  • 1/4 cup red onion, small dice
  • 1/3 cup mint, minced
  • 2 tbsp lime juice
  • 1 tbsp jalapeño, minced


Trim the silver skin from the pork tenderloin. Shingle the bacon on a cutting board (lay side by side, overlapping the edges), topped with plastic wrap, place another sheet on top of the shingled bacon. Use a rolling pin to thin the bacon and create 1 large sheet of bacon.

Remove top sheet of plastic. Place the tenderloin at the bottom end of the bacon sheet. Season the sheet of bacon and tenderloin with salt. Drizzle bacon with maple syrup. Roll the bacon around the tenderloin. Wrap tightly with plastic wrap. Place in the refrigerator to cure overnight.

Preheat your Kamado Joe Classic Joe to 400ºF, set up for indirect grilling. Roast the bacon wrapped tenderloin until the internal temperature reaches 150Fº, about 45 minutes, depending on the size of the tenderloin.

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Remove the deflector plate, and lower the grill grate to the lower position. Place the halved peaches, cut side down, on the grate over direct heat. Grill until slightly charred. Remove and tear into pieces, in a mixing bowl.

Add the remaining salsa ingredients to the bowl and mix well. Serve on top of the sliced pork tenderloin, topped with a drizzle of  Smoke on Wheels Bootleg BBQ Sauce.

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