Bacon Wrapped Pork Tenderloin with Mexican Mole Rub | Kelle B Jammin’

This is an easy recipe that highlights the many wonders that is Kelle B Jammin’s Mexican Mole Rub.  This all-in-one seasoning rub is perfect for any method of cooking, but in this slow cooker recipe, you can set it and forget it! But to be honest, it smells so dang good, it’s hard to forget about it once you start smelling the heavenly aromas wafting out from your cooker.  Anticipation is the name of the game and it’s definitely worth the wait!  And if you happen not to have Mexican Mole Rub, any of the Kelle B Jammin’ seasoning salts would work as the perfect substitute!  Keep it simple! Meat and potatoes that will have everyone droolin’ over your mad cooking skills!  Enjoy and keep #spreadingthelove !

Season it, wrap it, brown it!
Golden brown goodness, ready to be slowly cooked to perfection!

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Bacon Wrapped Pork Tenderloin with Kelle B Jammin's Mexican Mole Salt Rub
Prep Time
10 mins
Cook Time
4 mins
 


Course: Main Course
Servings: 8 servings
Ingredients
Ingredients
  • 3-4 pound pork tenderloin I used a package of 2 small tenderloins equaling 4 pounds, from Costco
  • 1-2 T. Kelle B Jammin’ Mexican Mole Meat Rub to taste (approx. 1 T. + ½ T. possibly more, to taste)
  • 8-10 slices thick cut bacon
  • 2-4 garlic cloves minced
  • small bag of fingerling potatoes cleaned
  • 1 small onion cut into wedges
  • 1 T. olive oil
Instructions
Instructions
  1. Rinse the pork tenderloin and pat dry with paper towels.
  2. Sprinkle approximately 1 tablespoon of Kelle B Jammin’, all in one seasoning salt, Mexican Mole Meat Rub over your tenderloin(s). You can be generous here and make sure to get it all over the whole tenderloin and if you are using two make sure to get them both sprinkled well, because this is where the most of the seasoning is going.
  3. Wrap the pork with the bacon wrapping them all the way around. If you have 2 smaller tenderloins like I did, make sure to piece them together with one thick end to the other loin’s thin end and wrap the bacon pretty tightly around the two to help to keep them together as one piece. You are trying to create a log of meat that is mostly the same size all the way through for even cooking. I didn’t use toothpicks or twine but if you feel you need it, feel free to do so.
  4. Brown the bacon wrapped loin in a skillet, or if you have a slow cooker with a brown/sauté feature, you can use this brilliant invention. Make sure you give each side a minute or so, just to get a good brown color on it.
  5. Place your potatoes, onion & garlic into the bottom of your slow cooker and drizzle oil and ½ T. (or to taste) of Mexican Mole Meat Rub over the potatoes and onion and toss until coated.
  6. Place the bacon wrapped loin carefully into the slow cooker and cook on low for 3.5-4.5 hours.
  7. Remove loin, slice up and serve with the potatoes. The bacon and loin juices make a great au jus to drizzle over the loin and smashed potatoes.
  8. Serve and ENJOY!

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