American · main

Char-Grilled Bacon-Wrapped Pork Tenderloin

Char-Grilled Bacon-Wrapped Pork Tenderloin reads umami 7.8, richness 6.8 and salinity 5.8 on Palate's 0–10 flavor X-ray — a American main, about 35 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.4 / 10
• Sweet & Fruity — 5.7 / 10
• Sour & Bright — 2.7 / 10
• Bitter & Earthy — 4.6 / 10
• Rich & Fat — 7.2 / 10
• Aromatic & Spice — 3.9 / 10

The measured notes (of 18)

Umami 7.8 · Richness 6.8 · Salinity 5.8 · Sweetness 5.5 · Smoke 4.2 · Allium 3.5 · Heat 2.7 · Sourness 2.7 · Warm Spice 1.9 · Bitterness 1.5 · Nutty 1.3 · Earthy 1.3 · Fruity 0.9 · Funk & Ferment 0.8 · Herbaceous 0.6 · Floral 0.5

What's in it (12)

• smoked paprika — 15 g
• brown sugar — 25 g
• garlic — 5 g
• onion powder — 5 g
• salt — 5 g
• black pepper — 3 g
• cayenne pepper — 1 g
• pork tenderloins — 907 g
• dijon mustard — 30 g
• salt bacon — 224 g
• olive oil — 27 g
• barbecue sauce — 118 g

Time & effort: about 35 min (26 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 128.2 kcal, 17.6 g protein, 3.8 g fat, 6.7 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (12 steps)

1. In a small bowl, stir together the smoked paprika, brown sugar, garlic powder, onion powder, salt, pepper, and cayenne to make the rub.
2. Pat the pork tenderloins dry and trim away any remaining silver skin.
3. Brush the tenderloins all over with the Dijon mustard.
4. Sprinkle the rub evenly over the pork, pressing gently so it adheres on all sides.
5. Wrap each tenderloin in 4 slices of bacon, overlapping the slices slightly and stretching gently as you go so the bacon clings tight; secure the ends with toothpicks.
6. Heat a gas or charcoal grill for two-zone cooking: one side over high direct heat (about 450 F), the other side with no direct flame underneath for indirect cooking. Oil the grates with the olive oil.
7. Set the bacon-wrapped tenderloins over the direct-heat side and grill, turning every 2-3 minutes, until the bacon is browned and rendering on all sides, 8-10 minutes total.
8. Move the tenderloins to the indirect side, close the lid, and grill, turning occasionally, until an instant-read thermometer reads 130-135 F at the thickest part, 12-15 minutes.
9. Brush the barbecue sauce over the bacon, then move the tenderloins back to the direct-heat side just long enough to set the glaze and crisp the bacon edges further, turning once, until the sauce is tacky and the internal temperature reaches 145 F, 3-4 minutes.
10. Transfer to a cutting board, tent loosely with foil, and rest 8-10 minutes off the heat - carryover brings the pork to a juicy 150-155 F.
11. Remove the toothpicks and slice the tenderloins into thick medallions.
12. Plate the medallions, spooning any extra glaze from the board over the top.

Dishes with a similar flavor shape

• Maple-Glazed Meatloaf Minis with Bacon — American
• Cozido das Furnas — Portuguese · Azores
• Kansas City Style BBQ Ribs — American · Barbecue
• Smothered Cabbage and Kielbasa Skillet — Southern
• Locro — Argentine

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.