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Disclosure Swift Meats and Hey Grill Hey compensated me for this recipe.
What do you get when you combine fresh peaches and whiskey BBQ sauce with a bacon-wrapped pork loin filet? A delicious meal the whole family will love in around 30 minutes.
What are pork loin filets?
When you hear the term filet, you probably think of beef filet steaks or a filet of fish, but a filet is actually a cut of meat, not a specific type of protein.
It simply means a piece or slice of boneless meat or fish, and when referring to meat, filets are usually cut from thinner muscles, like tenderloins.
That’s exactly what we’re working with today. These are slices of pork tenderloin wrapped in bacon. Honestly, those are my two favorite cuts from a pig.
Why is pork tenderloin so tender?
The pork tenderloin is located below the backbone between the pork shoulder and ham (or rear legs).
When it comes to muscles, if the muscle is needed to hold the weight of the animal or is really active to help an animal maneuver, then it has more connective tissue, which means it needs to be cooked down to tenderize it.
Cuts like tenderloin are not used heavily by the animal. Therefore, they have less connective tissue, which means they’re more tender.
- Bacon-Wrapped Pork Loin Filets: Swift produces these in individual packages, which is great because you can cook up however many you need. Look for them in the meat section at your grocery store.
- Peaches: In the summer it should be easy to find fresh peaches. When they’re not in season, you can use frozen. If you use canned, drain the juices first.
- Whiskey Peach BBQ Sauce: This barbecue sauce from Hey Grill Hey really makes the dish.
- Shallots: Shallots are a milder type of onion. They go great with the peaches because they’re not too overpowering.
- Butter: The butter is used to soften the onions and peaches to help create the luscious sauce.
See the full recipe card below for servings and a full list of ingredients.
How to grill pork loin filets
Because Swift Meats boneless pork loin filets are sliced into 5-ounce portions, they don’t take quite as long to cook as a whole pork tenderloin.
Nope. You can cook these guys in about 15 minutes. You gotta love an easy recipe like that.
I like to use a two-step process. First, smoke them on the grill over medium indirect heat. The reason I recommend indirect heat is because the filets are wrapped in bacon. If you cooked them straight over the flames, the bacon could flare-up and you’d have an uneven cook.
Instead, set your pellet grill to 400F or set up your charcoal or gas grill with an indirect cooking area with coals or gas on one side. Then, add a wood chunk to the charcoal or use some wood chips in a foil pouch on the gas grill.
PRO TIP: Whiskey or peach wood pellets, chunks or chips go great with this recipe. If you can’t find those, hickory, apple and pecan also work great.
- STEP ONE: Season the bacon-wrapped filets with a pinch of salt and pepper.
- STEP TWO: Grill the filets over indirect heat until they reach an internal temperature of around 90F degrees using a meat thermometer. That should take around 10 minutes. There is no need to flip them, we’re going to do that in the next step.
- STEP THREE: Heat a cast iron skillet on the stove or on the grill over medium-high temperature. If using the grill, just make sure it doesn’t get too hot, so you don’t burn the garlic. Melt some butter in the pan and sauté shallots, garlic and red pepper chili flakes.
- STEP FOUR: Add the pork filets to the pan. Finish cooking them to the perfect internal temperature of 145F, basting regularly with that wonderful butter.
- STEP FIVE: Then, remove the filets from the pan and finish the pan sauce by adding the fresh peaches and Hey Grill Hey Whiskey Peach BBQ Sauce.
The Hey Grill Hey Whiskey Peach BBQ Sauce is made with homemade peach jam and whiskey. It’s great with this recipe, but the sauce also goes well on chicken, seafood and turkey
How to pork loin filets
To finish the dish, plate the pork loin filets and spoon on the whiskey peaches. I like to hit it with some fresh parsley as well, for a pop of color.
How to avoid dry pork
When working with great cuts like the Swift Meats bacon-wrapped pork loin filets, you’re already starting with a beautiful piece of meat.
The tenderloin, as explained above, is naturally tender. And the bacon wrapped around the filet adds more fat and flavor.
However, to guarantee juicy pork, cook the meat to an internal temperature of 145F degrees. This is the USDA-approved safe temp for pork, and it results in juicy pork every time.
If you have any leftovers from this pork recipe, save them in an airtight container in the refrigerator for 4-5 days. You can also freeze leftover pork loin filets for 1-2 months, but the peaches will start to lose their texture and fresh flavor over time.
Next time you’re at the store, grab a few extra packages of filets and keep them in the freezer so you can make this great recipe in a jiffy.
GCG Pro Pitmaster Tips
- Set your grill up with an indirect and direct heat zone
- Smoke the pork loin filets to 90F degrees
- Finish cooking them in shallot garlic butter to a temperature of 145F degrees
- Add amazing flavor with fresh peaches and BBQ sauce
Frequently Asked Questions
Pork loin filets are cut from the pork tenderloin, so yes. They are the same.
The medallions are about two inches thick. A whole pork tenderloin is about 10-12 inches long. You can get about five medallions from one tenderloin.
No. Pork chops are cut from the center-cut pork loin. Pork filets are cut from the pork tenderloin. The tenderloin is a thinner more tender cut of meat compared to the pork chop.
For the juiciest most tender results, pork loin filets should be cooked to an internal temperature of 145F degrees.
The best way to measure the temperature is to use an instant read thermometer. Insert it into the side of the filet in the thickest part of the meat. It’s okay if they are a little pink inside. medium rare pork is safe to eat.
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Smoked Whiskey Peach Bacon-Wrapped Pork Loin Filets
- 4 Swift Meats bacon-wrapped pork loin filets
- kosher salt
- coarse ground black pepper
- 6 tbsp butter
- 1 tbsp shallots, minced
- 2 cloves garlic, minced
- pinch red pepper flakes
- 2 fresh peaches, sliced
- 1/2 cup Hey Grill Hey Whiskey Peach BBQ Sauce
- fresh parsley, to garnish
- Preheat: Heat the grill to medium heat, about 400F degrees with an indirect zone.
- Season: Season the Swift Meats bacon-wrapped pork loin filets on both sides with a pinch of salt and pepper.
- Grill: Grill the filets over indirect heat for about 10 minutes, or until the internal temperature reaches 90F degrees.
- Sear: While the filets are grilling, place a cast iron pan over medium heat. Add the butter, shallots, garlic and red pepper flakes. Once the filets reach 90F degrees, place them in the skillet. Cook 2-3 minutes per side, basting with the butter.
- Sauce: Remove the filets from the pan. Add the peaches and BBQ sauce. Cook for 30-60 seconds.
- Plate: Place a pork loin filet on each plate and top with the barbecue peaches. Garnish with fresh parsley.
Nutrition information is automatically calculated, so should only be used as an approximation.