Introduction: Cal. 88mm Heart Piercing Bacon Roll - Filled With Onions and Prune, Wrapped in a Bacon Braid
In this instructable I want to show you how I make my famous Cal. 88mm Heart Piercing Bacon Roll.
This is my own creation but I guess in the evolution of BBQing this baby has seen the light of the day more than once.
It is a pork tenderloin filled with prune and onions and wrapped in a braiding made out of fine bacon.
I choose the name for this creation because of its sheer man stopping impact and it's 88mm (nearly) diameter.
This takes about 45 minutes to prepare, another 30 minutes on the grill and smoking for another 15-30 minutes.
Step 1: Ingredients
- Pork tenderloin
- Chopped prune
- Chopped onions
- BBQ sauce
- Oak chips
- Lots of beer (love it)
- Sharp knife
- Meat cleaver, meat tenderizer or saucepan
- Kettle grill or oven
- Plastic wrap
Step 2: Butterfly Cut
To get a nice butterfly cut I took my sharp knife and sliced the tenderlion lengthways.
It is important not to slice the meat in half ! It should open just like a butterfly.
Step 3: Plating
Next cover the opened filet with plastic wrap and gently tenderize it. If you don't have a meat cleaver you can use a sauce pan.
The plastic wrap prevents the meat from frazzeling and keeps meat scraps from flying all around the place. Your wife will be grateful.
Step 4: The Internal-Baconlayer
Keep the plastic wrap on so you can easily turn the filet around.
Now spice with a good amount of pepper and use salt sparingly. The bacon is salty anyways !
Its time for the fatback. Spread the thin sliced fatback. This will be the inside. The bacons (Next step) keeps the inside juicy.
Step 5: The Filling
Mix the chopped onions and prune together with some BBQ sauce.
Fold the brinks and carfeully roll it like a wrap. The plastic wrap helps to get it rolled nicely. But remove before barbecue...
Step 6: The Surface-Baconlayer
Layout and fold the bacon stripes like you see it in the picture. If there is bacon remaining let it hang over the edges.
It should be noted that there is never too much bacon or too much beer !!!
Step 7: The Wedding
Now it is time to wrap the filet carefully into the bacon braid.
Take yourself a beer and measure the wrapped filet.
If it's diameter is below 88mm unwrap it and add more stuffing.
Step 8: Time to Grill
Fire up the grill.
Charboil over indirect heat for 30 minutes at around 180-200 °C / 356°F-392°F.
Time for beer.
Step 9: Time to Smoke
After half an hour our baby gets enameld with BBQ sauce and the oak chips are added.
Now our baby gets another 15-30 minutes date with the oak chips.
Again: Time for beer.
Step 10: Finish
Slice, serve, eat, beer and be happy.