• 1 pork tenderloin
• 1 lb. package bacon
• 4 tbsp Big Green Egg Citrus & Dill Seasoning,
plus more for the exterior
• 4 oz jar of peach preserves*


Set your grill for 350° direct.
Rub the pork loin with about ¾ of the peach preserves and sprinkle it with 4 tbsp Citrus & Dill Seasoning. Wrap the tenderloin in bacon and secure the bacon with skewers. (for extra creativity make a bacon weave) Rub the wrapped loin generously with more Citrus & Dill Seasoning.
Add the tenderloin to the grill and cook about 15 minutes, flipping it once. Lightly baste with the remaining peach preserves and cook an additional 15 minutes, flipping it once more, until the pork reaches an internal temperature of 135°.
Take it off the grill and tent with foil for another 10-15 min.
The internal temperature should rise another 5-10 degrees.
Never cook a pork tenderloin over 145°, it is a very lean cut, and will dry out. Slice and enjoy!
*Peach preserves are optional