Looking for a recipe for Super Bowl Sunday? Consider the Bacon Tornado, a close relation to the ever-popular Bacon Explosion. Paul Sidoriak’s Bacon Tornado is a whirlwind of bacony flavor that picks up porky goodness in its path. Thinly-pounded pork tenderloin gets rolled around a stuffing of bacon, Pepper Jack cheese, and sautéed onions. The pillow of pork is wrapped tightly in bacon and slowly roasted with smoke on the Big Green Egg until the bacon is crispy. After about 25 minutes, you should notice a line of hungry football fans forming. These make an excellent main course, or as appetizers when sliced. Be sure to make several if you’ve got a hungry crowd!
Paul Sidoriak is a longtime foodie who will try to cook just about anything outside, and on the grill. His website GrillingMontana.com showcases some of his culinary successes and failures, often from the grill. If he is not cooking on the Big Green Egg, you can probably find him fly-fishing near his home in Western Montana. He would be honored if you would follow him on Facebook and on Twitter @GrillingMontana.
1 8-ounce pork tenderloin medallion pounded to 1/4-inch thickness
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
7 slices bacon
1/4 cup sweet onion
1/4 cup pepper jack cheese grated
1. Mix the four dry spices, and season both sides of flattened medallion. Dice three slices of bacon, cook in a nonstick skillet, remove, and let cool. DO NOT BURN. Reserve 2 tablespoons of bacon grease to sauté onions over low heat until translucent, and then allow to cool. Mix onions, bacon and Pepper Jack cheese in a bowl.
2. Lay remaining four slices of bacon side-by-side on a clean surface. Lay the pork medallion flat on top of the bacon strips. Smear the bacon-onion-cheese mixture down the center of the cutlet. Roll the cutlet and outer bacon strips tightly over the mixture. As you roll, the bacon strips come along to wrap the Tornado, leaving nothing but bacon exposed.
3. Roast on your grill over indirect heat at 375 degrees F for 45 to 60 minutes until bacon looks irresistible and internal temperature of pork is at least 155 degrees F. For greater flavor, use applewood chips. Let Tornado rest 10 minutes under loose foil tent. Slice and enjoy.