Josh’s Reverse Seared Bacon Wrapped Pork Filets with Crispy Smashed Potatoes & Garlic Green Beans

Ingredients:

• 3 Swift Bacon-Wrapped Pork Loin Filets
• BBQ Rub of choice
• Olive Oil

Crispy Smashed Potatoes:

• 1 lb Petite Gold potatoes
• Olive Oil
• Salt & Pepper, to taste

Garlic Green Beans:

• 1 lb Fresh Green Beans
• 3 Tbsp Butter
• 4 cloves Garlic, minced

Directions:

1. Season your Bacon Wrapped Pork Filets liberally with your BBQ rub of choice. Josh’s favorite is Pulled Hog by White Bulls BBQ.
2. Set your smoker to 225°F, and smoke the Filets until they reach an internal temperature of 135°F.
3. While your Filets are smoking, prepare your sides. First bring two large pots of water to a boil.
4. Boil your potatoes for about 15-20 minutes, or until they are fork tender, then drain.
5. While they boil, set your oven to broil and allow it to come to temp.
6. When the potatoes are drained, place them onto a lightly oiled sheet pan, and gently smash them until they are approx. ¼ inch thick. The bottom of a mason jar is what we used for the perfect smash.
7. Season the potatoes with salt and pepper, then place in the oven for approx. 10 minutes, or until golden brown and crispy along the edges.
8. While those finish, drain your green beans and add them back to the pot, along with your butter and minced garlic. Sauté them for 5-7 minutes and set aside.
9. At this point, your Filets should almost be up to temp, so add a tbsp. of oil to a pan on the stove over medium-high heat.
10. When your Filets are at 135°F internal, take them off the smoker and sear them on all sides in your hot pan. This will not only give you a great outer crust on the Filets, but also help crisp up the bacon wrap on the outside.
11. Remove the Filets from the pan when they reach and internal temperate of 140°F and let them rest for approx. 5 minutes. This will not only allow the redistribution of juices, but the carryover cooking will bring the internal temperate to 145°F for the perfectly juicy Filet!