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Ingredients
2 lb Pork Tenderloin
6 slices of Bacon
1 Bottle Three Little Pig's Kansas City Sweet BBQ Sauce
1 Bottle Pig's Ass Memphis Style Rub
1 lb Brown Sugar
1 ½ tsp ground Ginger
Directions
Mix sauce and 3 oz (1/2 bottle) of Pig's Ass Memphis Style Rub together.
Generously cover trimmed pork tenderloin with the sauce mixture, retaining the extra sauce for later.
Wrap the bacon strips around the tenderloins
Combine remaining 3 oz of Pig's Ass Memphis Style Rub, brown sugar and ginger in a reclosable 1 gal plastic bag.
Pack the tenderloins in the mixture and refrigerate in the bag overnight.
Remove the tenderloins from the bag, and place on a smoker pre-heated to 250 degrees.
Remove from smoker when pork reaches 155 degrees internally, and let rest for 10 minutes.
Heat the retained sauce mixture and serve with the sliced tenderloin.
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