Directions

1. Mix sauce and 3 oz (1/2 bottle) of Pig's Ass Memphis Style Rub together.
2. Generously cover trimmed pork tenderloin with the sauce mixture, retaining the extra sauce for later.
3. Wrap the bacon strips around the tenderloins
4. Combine remaining 3 oz of Pig's Ass Memphis Style Rub, brown sugar and ginger in a reclosable 1 gal plastic bag.
5. Pack the tenderloins in the mixture and refrigerate in the bag overnight.
6. Remove the tenderloins from the bag, and place on a smoker pre-heated to 250 degrees.
7. Remove from smoker when pork reaches 155 degrees internally, and let rest for 10 minutes.
8. Heat the retained sauce mixture and serve with the sliced tenderloin.