So I found this recipe in an old recipe folder and decided to try it. I am glad I did as my family really enjoyed it.
To start with take a pork tenderloin, not loin, and cut into 1 inch thick pieces. Then I seasoned with a BBQ rub and wrapped each piece with half a strip of bacon.
Then I placed them on my grill, Chargriller Akorn Komado, with temp at 400 degrees using lump charcoal.
I then made the Cherry glaze as follows:
1 can Cherry topping
1/4 cup soy sauce
2 tsp Worstershire
1 tsp ginger, I used fresh as I had it on hand ( I now know I should have used 1/2 tsp of fresh)
2 tsp onion powder or dehydrated onion
2 tsp spicy mustard
Place everything in blender until smooth and then simmer for 10-15 minutes.
This is what they look like when they are done. I only cook them until internal 145 degrees so they stayed nice and tender.
I also did some steaks on the grill, but raised the temp to 650 degrees. Seasoned with a Montreal Steak seasoning.
To start with take a pork tenderloin, not loin, and cut into 1 inch thick pieces. Then I seasoned with a BBQ rub and wrapped each piece with half a strip of bacon.
Then I placed them on my grill, Chargriller Akorn Komado, with temp at 400 degrees using lump charcoal.
I then made the Cherry glaze as follows:
1 can Cherry topping
1/4 cup soy sauce
2 tsp Worstershire
1 tsp ginger, I used fresh as I had it on hand ( I now know I should have used 1/2 tsp of fresh)
2 tsp onion powder or dehydrated onion
2 tsp spicy mustard
Place everything in blender until smooth and then simmer for 10-15 minutes.
This is what they look like when they are done. I only cook them until internal 145 degrees so they stayed nice and tender.
I also did some steaks on the grill, but raised the temp to 650 degrees. Seasoned with a Montreal Steak seasoning.
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