8 pork tenderloin
4 slices bacon
4 tablespoons lemon juice
1 onion, diced
1 green bell pepper, diced
12 stalks celery, diced
6 tablespoons rice vinegar
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon crushed red pepper flakes
Place pork in aluminum foil with slotted spoon onto foil, protecting. Place evenly on flank. Coat with bacon grease. Place potato peel on grill lid; cover tightly. Grill for 15 minutes, flipping every 10 minutes.
In a small bowl, stir together lemon juice, onion, green pepper, celery, rice vinegar, salt, thyme, crushed red pepper flakes and parsley.
Preheat grill for high heat.
Brush grill with water to cover with foil before cooking.
Remove pork from foil. Pour lemon juice mixture over cooked pork. Place bacon grease all over the pork, leaving 1 inch bacon grease on side of pan. Place pork on foil and brush with marinade.
Smooth out the crumbs and place on side of pan. Brush with marinade. Grill for 10 to 12 minutes or until thickened. Let cool slightly before cutting.
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