How did he get that bacon so crispy without overcooking the pork. I've tried pan searing the bacon a bit first, but it really doesn't work well. I either have undercooked bacon which I don't like, or overcooked pork and yummy bacon.
Good thing you bumped because I hadn't seen your question. He said he only had it directly over the fire for about 1/3 of the cooking time. He moved it over to the side of the Weber and basted it (pecan oil, Steen's & Creole mustard) several times during the rest of the time on the pit.
It was the best pork tenderloin I've ever had and the boudin-cream cheese stuffing part made me hesitate when he first told me what was in it.