Bacon covered pork tenderloin, smoked low over applewood and reverse seared on a basic Weber kettle. Juicy, smoky, and simple adequate for any backyard.

Odin from the Swedish Pit chapter in Sweden, shows you how to trim the silver skin, layer your flavoring, cover it in thin-cut smoked bacon, and finish it hot over the coals for a perfect crust.

CHAPTERS
00:17 Odin from the Swedish Pit Chapter
00:48 Trimming the Silver Skin
01:46 Spices: SPG + Pork Rub
02:49 Wrapping in Smoked Bacon
03:30 Indirect Smoke on the Weber
03:55 Reverse Sear Over Hot Coals
05:04 Resting in Butcher Paper
05:40 Slicing + Pitmaster Opportunity

WHAT YOU NEED
– 1 pork tenderloin, trimmed of silver skin
– Thin-cut smoked bacon
– SPG (salt, pepper, garlic). Go light, it's a flavoring, not a rub
– Your preferred pork rub
– Applewood pieces for smoke
– Pink unwaxed butcher paper

THE APPROACH
1. Get rid of the silver skin with a small, sharp boning knife. A paper towel helps you grip it.
2. Season lightly with SPG, then include pork rub to taste.
3. Wrap in thin-cut smoked bacon. Complete coverage isn't needed.
4. Prepare indirect, opposite the hot coals, with applewood for smoke. Utilize a probe thermometer.
5. At 57 ° C/ 135 ° F internal, move it straight over the coals and sear about 1 minute per side.
6. Wrap in butcher paper and rest 10– 15 minutes so the juices set.
7. Slice and serve.

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