Winter holiday parties are complicated and stressful, unless you’re into that sort of torture, as I am. Summer parties are easy and carefree. A cooler full of beer and some meat on the grill. When you want something a bit fancier than burgers and dogs, even fancier than brats, here’s an idea that’s just as carefree and easy but looks great on a platter:
- Buy pork tenderloin and bacon – at my store the pork tenderloins come packaged 2 per package. They are thick one one end and taper off to the other end, so they are packaged opposite each other and make a pretty uniform log. The one I purchased was about 4 pounds. You’ll also need 1 pound of thick cut bacon. Make sure it is thick cut or else it will burn.
- Start your grill.
- Lay the bacon out flat, side-by-side, on a cutting board. You want it to be as long as the pork tenderloin because, you guessed it, you’re going to wrap the tenderloin in the bacon.
- Place the pork tenderloin on top of the bacon and season it with pepper. I didn’t salt it because the bacon has plenty of salt, but it is up to you if you want it saltier or if you want to add some other spices to it.
- Wrap the bacon around the tenderloin. Make sure to wrap all the strips of bacon the same way so you can roll it over on the grill later without some of them flapping around. No need for any toothpicks. Season some more if you wish.
- Place it on the grill, seam-side up first, away from the hottest part. Close the lid or cover it and let it smoke and baste itself.
- Carefully roll it over it after about 20 minutes. Mine took about 45 minutes total on the grill.
- Remove it from the grill onto a cutting board and, as you should always do with meat, cover it and let it rest for a few minutes. This helps it stay juicy. Then slice and serve.
- I made a simple reduction sauce with a cup of beef broth, boiled until reduced by half, then added a pinch of thyme and a dash bourbon. I thickened it up a bit more with some cornstarch.