I have to do this in two part. I guess I am too long windedBacon Wrap Pork Tenderloin – with – Curry Raisin/Pine Nut Sauce Pt. 1
Sorry I was rushed for time, and didn’t have a chance to edit the pictures. I shouldn’t have waited to the last minute. I just got the medallions finished before the rain started.Smoker & Gill
Tenderloins 85 mins in smoker
Green beans 25 on grillOn stove
Bacon 2 min.
Toasting pine nuts 1.5 min
Rice 4.5 min.
Sauce 6 min.Under broiler
Medallions 1.5 minutes.
Serves 4Bacon Wrap Pork Tenderloin – with – Curry Raisin/Pine Nut Sauce
1 pork tenderloin
1/2 C soy sauce
6 Tbsp brown sugar, packed
2 Tbsp olive oil
2 large cloves garlic, finely chopped
8 – 10 thin slice bacon strips, maple flavored/unsmoked (one strip per medallion)
1/4 C Sugar
1/2 tsp ground black pepper
Kosher salt or sea salt, and pepper to taste
Trim pork of all fat and silver skin. Cut into 1 1/2” medallions. Place soy sauce brown sugar and olive garlic into a small bowl and mix well. With this much sugar, it will take a little effort to get it all dissolved. Place pork in a sealable plastic bag, and pour marinade in bag, and refrigerate for 2 to 4 hours. If you look closely at the last medallion, it is cut from the end that is thin. Just slice it halfway through and fold it over to make its thickness consistent with the others.
Picture show the ingredients for the marinade, the one tenderloin trimmed and cut into medallions.
Take the medallions out of the refrigerator, remove from marinade and pat dry. Cover with plastic wrap and set aside for now. Next mix sugar and black pepper together in a pie plate. Place strips of bacon on a plate, and place another plate on top. Place in microwave and microwave on high for 1 to 3 minutes. The bacon should have rendered about some of its fat and have shrunk a little, but still pliable to wrap around the medallions. (The plate on top of the bacon helps prevent the bacon for shriveling too much). Start with one minute and then use 30 second intervals. You don’t want to over cook the bacon.When bacon is cool enough to handle, dredge one side of each piece of bacon through the sugar mixture and set aside.
Preparing Bacon for microwave
Bacon Ready to be dredged
Wrap a slice of bacon around each medallion (sugar side out). Secure with two toothpicks, and place on a Bradley smoking rack.
Place in a 225°F preheated smoker (making sure the smoke generator is also preheated). Apply 40 minutes of peacan smoke, and continue to cook until madallions reach an internal temperature of 142°F – 145°F.
Fully cooked; include 1.5 minutes under broiler at 450°F.
While medallions are smoking/cooking prepar the green beans.Grilled Green Beans with Balsamic/Pine nut Vinaigrette
12 oz green beans, trimmed
8 unpeeled garlic cloves, coarsely chopped
1 tsp cooking oil (olive oil)
2 tsp lemon-flavor olive oil (or 1 1/2 tsp olive oil and 1/2 tsp lemon juice
1 Tbsp water
In a large bowl toss together beans, garlic, cooking oil and jalapeno pepper; set aside. Fold a 36x18 inch piece of heavy foil in half to make an 18-in square. Place bean mixture in center of foil. Bring together 2 opposite edges of foil; seal with a double fold. Fold remaining edges together to enclose the beans, leaving space for steam to build.
Beans being prepared for grill.
No more pictures for a while. Batteries need charging.
Place bean packet on the grill rack of an uncovered grill. Grill for 20 minutes, turning once. Remove packet from the grill and cool slightly. Carefully open packet (some steam will escape). Return open foil packet to the grill rack. Continue grilling 5 minutes more or until beans are just browned and crisp-tender, stirring occasionally.
Transfer beans to a serving bowl. Drizzle with lemon-flavor olive oil. Season to taste with salt. To serve, remove peel from garlic cloves, mash lightly, and divide cloves among servings of beans.