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PrintPrep Time
10 mins
Grill Time
30 mins
Total Time
40 mins
Categories
Ingredients
Servings
For the Dressing, whisk together and set aside
0.066
cups
Vegetable Oil
0.3
tbsp
Balsamic Vinegar
0.2
tbsp
Distilled White Vinegar
0.2
tbsp
Turbinado Sugar
0.05
tsp
Salt
0.05
tsp
Freshly Ground Black Pepper
For the Liquid seasoning, whisk together and set aside
0.6
tbsp
Soy Sauce
0.4
tbsp
Water
0.4
tbsp
Extra Virgin Olive Oil
0.4
tbsp
Fresh Lemon Juice
0.3
tbsp
Turbinado Sugar
0.05
tsp
Granulated Garlic
0.05
tsp
Ground Black Pepper
Your Favorite Dry Rub
Additional Ingredients
0.2
lbs
Pork Tenderloin
1.2
Slices of Bacon, Cooked Whole Then Chopped
0.1
Red Onion, Roughly Chopped in Large Sections
1.2
cups
Spinach Leaves, Whole
0.6
Cutie Oranges, Peeled and Separated
Directions
Step 1
Build your charcoal fire for indirect cooking
Step 2
Cook Bacon until crisp and drain on paper towel
Step 3
Sear the dry-rubbed pork tenderloin for about 30 seconds at each quarter turn
Step 4
Remove from grates and place in a pan on the indirect side.
Step 5
Pour in the liquid seasoning over the tenderloin
Step 6
Close the pit lid or cover the skillet until the pork reaches 145 degrees internal in the center of the loin. Transfer the loin to a cutting board and let it rest.
Step 7
Place the red onion in with the cooking juices and add the red onion and cook, stirring until the onions are softened but still have a snap to them, 3-4 minutes. Put the onions in a bowl and set them aside.
Step 8