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Bacon-Wrapped Pork Tenderloin With Balsamic-Glazed Peaches And Black Olive Relish

From "Let the Flames Begin"  by Chris Schlesinger and John Willoughby
/ Source: TODAY



  • 3 pork tenderloins, 10 to 12 ounces each
  • Kosher salt and freshly cracked black pepper to taste
  • 6 slices bacon
  • 1/3 cup roughly chopped black olives
  • 1/4 cup roughly chopped fresh parsley
  • 1/4 cup olive oil
  • 3 ripe but firm peaches, halved and pitted
  • 3/4 cup balsamic vinegar simmer until reduced to 1/4 cup


Dry the tenderloins well and sprinkle them generously with salt and pepper. Start a fire well over to one side of your grill, using about enough coals to fill a large shoebox. When all the coals are ignited and the fire is hot (you can hold your hand about 5 inches over the grill for 2 seconds or less), place the tenderloins on the hot part of the grill and cook, rolling them around a couple of times to ensure even cooking, just long enough to develop a brown crusty sear on the outside, about 12 to 14 minutes. Remove the tenderloins from the grill and allow them to cool slightly, then wrap 2 strips of bacon around each one, securing them with toothpicks if necessary.

When the fire has died down to medium (you can hold your hand about 5 inches above the grill grid for 4 to 5 seconds), place the bacon-wrapped tenderloins on the side of the grill away from the coals. Cover them with a 9-inch tin pie plate and cook for 15 to 20 minutes. To check for doneness, poke the meat with your finger to check its firmness level; if you’re unsure, nick, peek and cheat: Make a cut in the thickest part of the meat and peek at the center to be sure it is just slightly less done than you like it. When the tenderloins are done to your liking, remove them from the grill, cover them loosely with foil, and let them rest about 10 minutes.

While the pork is cooking, combine the olives, parsley, and olive oil in a small bowl and toss well, then set aside.

While the pork is resting, put the peaches on the grill, cut side down, and cook until they are well seared, 3 to 4 minutes, lifting them up briefly to brush the cut side with the reduced balsamic glaze during the last 30 seconds of cooking. Remove the peaches from the grill, and when they are cool enough to handle, slice them and put them in a medium bowl. Add the remaining balsamic and toss gently.

Slice the pork crosswise on an extreme bias, arrange the slices on plates, and top with a spoonful of the peaches and some of the olive relish.

COOK TO COOK: After the initial searing, we move on to smoke-roasting here so the bacon cooks without getting burned. Because this is an indirect cooking process, it is going to take a little while, so be patient.