Don’t be tempted to brine the pork tenderloin any longer than 8 hours. It will develop a vinegary taste.
1 pound pork tenderloin
1 tablespoon minced garlic
1 tablespoon Emeril’s Essence
4 slices bacon
1 cup Crickhollow Barbecue Sauce
1. Trim the tenderloin of all visible fat and membrane. Rub with garlic and essence. Wrap bacon around the tenderloin and tie in place with cotton twine.
2. Place the meat in a ziplock bag along with one cup of Crickhollow sauce. Refrigerate for 8 hours.
3. Grill for about 35 minutes, or until a meat thermometer registers 140 degrees.
4. Let stand, covered, for 10 minutes. Slice into medallions to serve.