O-M-G This is a MUST TRY! Fresh Pineapple stuffed with a beautifully seasoned Pork Tenderloin with Lane’s BBQ Pitmaster’s Select #2, wrapped with Wassi’s WORLD FAMOUS Bacon and glazed with Hibiscus infused Runamok Maple Syrup! Oh Ya!!!!
Enjoy and Share!
1 Fresh Pineapple skinned and cored
1 Pork Tenderloin
1 lb Bacon (If you live on the Space Coast in FL get WASSI’S Bacon)
2 TBSP Lane’s BBQ Pitmaster’s Select #2 (Hawaiian Style)
1/4 cup Runamok Hibiscus Flower Infused Maple Syrup
-Heat Big Green Egg for Indirect Heat with ConvEGGtor to 275º
-Skin and core a fresh pineapple reserving the top and bottom
-Season Pork Tenderloin generously with Lane’s BBQ Pitmaster’s Select #2
-Stuff Tenderloin in core of Pineapple
-Using a weaving method, prepare bacon to wrap the Pineapple
-Use toothpicks to wrap bacon around pineapple and to secure top and bottom back to core.
-Generously baste the bacon with Runamok Syrup and place on Grill.
-Cook at 275º for approx 3 hours or until internal temp of ternderloin reaches 140º and bacon is crispy.
-Continue to baste bacon throughout the cook about 1x per hour
-Remove and let sit for about 5-10 minutes
-Slice and enjoy!
Wassi’s Meat Market:
Runamok Maple Syrups: