Ingredients
1 whole Pork Tenderloin
1 Onion quartered & separated
1 Bell Pepper seeded, halved and then quartered
Lemon Pepper
Garlic Salt
16 slices thick sliced bacon
tooth picks (optional)
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Hickory chunks — classic American barbecue smoke flavor
Record your recipes and experiments — organized cooking journal
Apple wood — mild, sweet smoke for poultry and pork
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
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Slice Tenderloin into 1 1/2" medalions,then butterfly. 2.Sprinkle with Lemon Pepper 3.Place a piece of Onion & 1 piece of Bell Pepper into the butterflied tenderloin 4. Close Tenderloin & sprinkle with Garlic Salt. 5.Wrap 1 piece of Bacon around Tenderloin, criss cross second piece around Tenderloin. 6.Optional : secure with toothpick 7.Place on Medium High grill for 5-7 minutes each side or until bacon looks crisp but not burnt 8.Remove from grill and loosely wrap in foil and return to Medium indirect heat. 9. Cook for 45min-1hour