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Bacon-Wrapped, BBQ German Pork Tenderloin

There’s a lot to be said for our creamy Bacon-Wrapped, BBQ German Pork Tenderloin. This dish is slowly braised in the oven and finished with a Pepper-Gorgonzola sauce.

Typically a pork tenderloin on the grill makes a great centerpiece for any selected meals. When you cook them for 20 minutes on high heat you’ll come away with  some fantastic flavor.

This is particular recipe is not a quick meal to tackle on a school night. It takes a traditional amount of dinner cooking time. Once you put this dish together, the meal is satisfyingly complete. Choose a favorite side vegetable and the family will be easily pleased.

These BBQ Tenderloins holds their own as a standalone delight on a toasted roll. Paired with lettuce and a tomato slice you’ll have enough for a next-day lunch.

We encourage you to try this recipe. If you’re not immediately famished at day’s end, it’s worth the 90 minute cook time. Otherwise, just wait to make this dish on the days when you have time to savor these bold flavors.

I think you’ll appreciate the outcome. Stop by and see Steve or John at Butchers Best. They carry the best quality rubbed Pork Tenderloins or Boneless Chicken Breasts for this recipe. Butcher’s Best also cures their own, nitrate free, bacon. I suggest trying that as a fresh alternative to nitride filled preserved version. If you try this recipe with chicken cutlets join the conversation and let us know how they turn out.

Bacon-Wrapped, BBQ German Pork Tenderloin
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Bacon-Wrapped, BBQ German Pork Tenderloin

Recipe by Scottio WilsonCourse: DinnerCuisine: GermanDifficulty: Easy
Servings

8

servings
Prep time

30

minutes
Cooking time

1

hour 
Calories

600

kcal

This is a braised German Tenderloin dish with a twist. Here at Butchers Best we apply a proprietary BBQ rub made to order. We find customers love it but you can purchase a Fresh Tenderloin and try your own specialized blend. This is NOT a low fat dish so celebrate your Octoberfest with this decadent pleasure. Eat it with Gusto!

Ingredients

  • 1 Pound, Thick Slice Bacon

  • 1.5 Pounds of BBQ rub Pork Tenderloin*

  • Optional: 1 Tablespoon Penzeys BBQ 3000 seasoning

  • 1 Onion, sliced

  • Whole Green Peppercorns

  • 1 Pint, Heavy Cream

  • 4 Ounces, Honey Mustard

  • 2 Beef Bouillon Cubes, crushed

  • 1/2 Pound, Gorgonzola,chopped

  • Fresh Parsley

  • 1 Package of Egg Noodles

Directions

  • Lightly pre-cook the Thick Sliced Bacon (Just to remove some, but not all of the fat).
  • Cut the Pork Tenderloins into 2 inch sections and flatten the pieces into pork medallions with the flat side of a meat tenderizer.
  • We oven-baked our bacon to remove the fat. Lay the lightly cooked bacon on paper towels to absorb the exterior fats.
  • Season the tenderloins to taste. We use the BBQ 3000. Wrap the Pork Tenderloins in Bacon. Place the medallions in a 13″ x 9″ casserole dish.
  • Cover the medallions with a layer of Onion.
  • Sprinkle with the Whole Green Peppercorns.
  • Bake covered for 45 minutes
  • Meanwhile whisk together Heavy Cream, Honey Mustard and the crushed bouillon cubes.
  • Mix in the chopped Gorgonzola cheese into the prepared sauce. Add in Fresh Parsley to taste.
  • Uncover the Tenderloins after 45 minutes. Close the oven and brown for 5 more minutes.
  • Pull the casserole from the oven and pour the Gorgonzola sauce across the meat medallions. Pop the dish back into the oven for 10 more minutes to allow the cheese to melt into the pan.
  • It should come out bubbling. Serve over Egg Noodles

Recipe Video

Notes

  • *You can use Chicken Cutlets instead.

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