Juicy, flavour-packed and irresistibly smoky, this BBQ pork tenderloin recipe is a showstopper for summer gatherings or weekend feasts. Each tenderloin is rubbed in a bold blend of spices, then wrapped in streaky bacon for added richness and crisp texture. The finishing touch? A sticky-sweet glaze made with apricot jam, Dijon mustard, and fresh rosemary, brushed on during the final stage of cooking to create a beautifully caramelised coating. Cooked over indirect heat on the BBQ until perfectly done, this dish serves six and pairs wonderfully with seasonal veg or a crisp salad.
Prepared using the ProWare Kitchen range:
Stainless Steel Tri-Ply Roasting Pan
Milk Pan
Wooden Chopping Board
Cast Iron Mini Casserole Dish
Serves 6
Ingredients
2 x 600g pork tenderloins
200g apricot jam
50g Dijon mustard
16 rashers of streaky bacon
1tsp ground cumin
1tsp ground black pepper
1tsp sea salt crystals
1tsp smoked paprika
1tsp garlic granules
1tsp ground coriander
1tsp chopped rosemary
Equipment
Stainless Steel Tri-Ply Roasting Pan
Milk Pan
Wooden Chopping Board
Cast Iron Mini Casserole Dish
Cooking Method
Mix the pepper, salt, cumin, smoked paprika, garlic, and coriander. Generously cover the pork with the spice mix.
Next, wrap the tenderloins with the streaky bacon. Secure with cocktail sticks to keep the bacon in place.
Set your BBQ up for indirect cooking. You are looking for a cooking temperature of around 190/200C.
Once the BBQ hits temperature, add the pork tenderloins and cook with indirect heat.
Mix the mustard and apricot jam, and heat on the grill in the smaller saucepan. Once bubbling. remove, and add the chopped rosemary.
The pork will be ready to take off the BBQ once it gets to an internal temperature of 63C. Ten minutes before this point, cover the pork with the glaze and continue to cook until it comes up to temperature.
Carve and serve hot with your favourite vegetables.
