Grilled Pitmaster Rubbed Pork Tenderloin with Bacon & Maple Glazed Onions
Fall is a wonderful season to showcase the delicious, sweet flavor of pork. This recipe, featuring pork tenderloin with Savvy Goose’s Pitmaster Rub, is paired with bacon, onions and a touch of maple syrup.
Served with your favorite winter squash, it’s the perfect recipe to celebrate the harvest that Autumn brings.
For the Pork Tenderloin
2 medium size pork tenderloins, trimmed of excess fat and silver skin
4 tablespoons Savvy Goose Pitmaster Rub seasoning
2 tsp salt
As needed non-stick vegetable cooking spray.
For the Bacon & Maple Glazed Onions
6 strips bacon, cut in ½” pieces
2 medium white onions, cut in half and then in ½” x 1″ slices
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1/4 teaspoon cracked black pepper
Pinch rubbed sage
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Begin by making the Bacon & Maple Glazed Onions.
- In a medium size, non-stick fry pan, cook the bacon pieces over medium heat until crisp.
- Remove the cooked bacon onto an absorbent paper towel. Skim off and reserve 3 tablespoons of the bacon fat.
- Clean the fry pan, add back the reserved bacon fat and the onions and cook over medium high heat until the onions are softened and lightly colored.
- Add the maple syrup and mustard and cook, while stirring, for 3 additional minutes or until the mixture is bubbly and slightly thickened by the mustard.
- Add the black pepper, thyme and sage and cook 1 more minute.
- Season with salt if desired and reserve this part of the recipe, keeping warm.
For the Pitmaster Rub Pork Tenderloin
- Season the trimmed pork tenderloins on all side with the Pitmasters Rub and allow to rest approximately 30 minutes.
- Pre-heat a char-grill or grooved griddle pan to medium high.
- Before placing the pork tenderloins on the grill or griddle, lightly salt the pork, then spray both the pork and the grill lightly with the vegetable oil spray to reduce the chance of the meat sticking.
- Cook approximately 2 to 3 minutes on all sides, creating grill marks. Cook to your preferred doneness by checking the temperature of the thickest part of the meat after all sides have been exposed to the grill. For a medium-done remove at 140 to 145 F, for well done, 160 F.
- Remove the cooked tenderloins to a cutting board and allow rest approximately 8 to 10 minutes before slicing into 1” thick medallions at a slight angle.
- To serve, place a portion of the bacon and maple glazed onions on the service plate, topped with slices of the pitmaster grilled pork.
NOTES: This recipe can also be successfully made using chicken breast following the same method. This dish also goes well with most any winter (or summer) squash. Especially acorn squash and spaghetti squash.