Bacon-Wrapped Pork Tenderloin + Smoked Paprika Grilled Corn on the Cob
This was definitely one of the best creations that I have come up with, thus far.
Dry Rubbed Bacon Wrapped Pork Tenderloin
What you need:
1 pork tenderloin
4 pieces of bacon
For the dry rub:
1 tablespoon chopped fresh dill
1 tablespoon seasoned salt
1 tablespoon meat tenderizer
1/2 tablespoon black pepper
2 teaspoons smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 1/2 teaspoons dried basil
1/2 teaspoon cayenne pepper
1 teaspoon cumin
Mix all of these in a bowl and dry-rub the tenderloin until heavily coated. Next, wrap your bacon around the tenderloin and place skewers in the loin to ensure that the bacon does not come off. Grill your loin for a total of 40 minutes, 15 minutes on one side, 15 minutes on the other, and then 10 minutes on the top rack of your grill.
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Next, you want to prepare your corn.
What you need:
Smoked Paprika Grilled Corn on the Cob
Tinfoil
2 cobs of corn, halved
1 teaspoon smoked paprika per cob
salt & pepper to taste
1/2 teaspoon butter per cob
1/2 teaspoon cayenne pepper
Cut your cob in half, and tear off two sheets of tin foil, then cut them in half to make squares to wrap your corn in. Next, rub butter over the corn. Sprinkle with your salt and pepper, paprika and cayenne pepper, and wrap the cobs up in the tin foil in an air-tight packet. You will want to stick this on the grill for about 30 minutes on the top rack.
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Your broccoli will take the least amount of time, so this is the side that you want to prepare last. We used frozen chopped broccoli, but you can also use fresh if you have it handy.
Grill-Steamed Broccoli
2 cups of broccoli, chopped
1 tablespoon lemon juice
1 teaspoon garlic salt
Pepper to taste
Place your broccoli in the middle of a sheet of tin foil. Sprinkle the lemon juice, garlic salt and pepper on top, and wrap with the tinfoil into an airtight packet. Place directly on the grill for about 15 minutes.
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This ends up being a very filling and delicious meal, and definitely one that I will be making again soon!
Dry Rubbed Bacon Wrapped Pork Tenderloin
What you need:
1 pork tenderloin
4 pieces of bacon
For the dry rub:
1 tablespoon chopped fresh dill
1 tablespoon seasoned salt
1 tablespoon meat tenderizer
1/2 tablespoon black pepper
2 teaspoons smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 1/2 teaspoons dried basil
1/2 teaspoon cayenne pepper
1 teaspoon cumin
Mix all of these in a bowl and dry-rub the tenderloin until heavily coated. Next, wrap your bacon around the tenderloin and place skewers in the loin to ensure that the bacon does not come off. Grill your loin for a total of 40 minutes, 15 minutes on one side, 15 minutes on the other, and then 10 minutes on the top rack of your grill.
Next, you want to prepare your corn.
What you need:
Smoked Paprika Grilled Corn on the Cob
Tinfoil
2 cobs of corn, halved
1 teaspoon smoked paprika per cob
salt & pepper to taste
1/2 teaspoon butter per cob
1/2 teaspoon cayenne pepper
Cut your cob in half, and tear off two sheets of tin foil, then cut them in half to make squares to wrap your corn in. Next, rub butter over the corn. Sprinkle with your salt and pepper, paprika and cayenne pepper, and wrap the cobs up in the tin foil in an air-tight packet. You will want to stick this on the grill for about 30 minutes on the top rack.
Your broccoli will take the least amount of time, so this is the side that you want to prepare last. We used frozen chopped broccoli, but you can also use fresh if you have it handy.
Grill-Steamed Broccoli
2 cups of broccoli, chopped
1 tablespoon lemon juice
1 teaspoon garlic salt
Pepper to taste
Place your broccoli in the middle of a sheet of tin foil. Sprinkle the lemon juice, garlic salt and pepper on top, and wrap with the tinfoil into an airtight packet. Place directly on the grill for about 15 minutes.
This ends up being a very filling and delicious meal, and definitely one that I will be making again soon!
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