Pork tenderloin wrapped in bacon with honey glaze! Salty, sweet, juicy and crispy
Finally, spring is here and the barbecue season has now opened. The combination of pork, bacon and honey glaze is simple and perfect on the grill.
Ingredients
Honey glaze
- 2 tbsp honey
- 1 tbsp dijon mustard
- 1 klump grated ginger
- 0,5 pcs lemon (juice only)
- 1 tbsp olive oil
- salt and pepper
tenderloin wrapped in bacon
- 1 pcs pork tenderloin from Coop
- 1 pcs honey glaze
- 1 pcs large packet of bacon
- rice
- green salad
This dish is easy to make and tastes very good. The bacon helps to protect the fine pork tenderloin and give a salty and crispy surface. The honey glaze gives sweetness and freshness with ginger, lemon and mustard. Serve this simple dish with a good salad and some rice.
Step 1
Start by making the honey glaze. Mix all the ingredients in a bowl and stir well to a smooth mass. You should use about half of the glaze before baking and the rest when grilling.
Step 2
Cut off any slivers on the meat and find the bacon. Lay the bacon over a cutting blade in an even layer.
Step 3
Spread a little glaze in a strip over the bacon where you are going to put the meat. Add the meat and apply a little more glaze. Roll the bacon evenly around the meat so that the whole meat is covered with bacon. Now the meat is ready for the grill. Put the meat in the fridge until it is ready to grill.
Step 4
When grilling, it is important to have a direct and an indirect zone on the grill. If you use charcoal then only put charcoal on one half. If you use gas, heat one side and leave the other on low heat. This way you can grill on high heat directly over the heat and you can pull the meat to the other side and heat it with a lid a little more like an oven.
Step 5
Place the meat on the grill where it is hottest (direct heat) and grill for a few minutes until the bacon begins to color and become crispy. Gently swirl the meat. After a few minutes, move the meat over to the indirect zone. Brush on more glaze and close the lid on the grill and let the meat cook until it reaches a core temperature of about 67 degrees.
Step 6
Let the meat rest for 10 minutes before slicing it nicely and serving. A good and simple barbecue dish with a lot of flavor. Today this dish was served with rice, a green salad and sweet chili sauce.
