Smoky Bacon-Wrapped Pork Chops

• 2 lb Center cut pork tenderloin
• 4 pears
• 6 green onions
• 1 tbsp Larry's seasoning
• 1 tsp Ground black pepper
• 1 tbsp Garlic powder
• 1 tbsp Onion powder
• 1 tbsp Ground paprika
• 2 tsp Worcestershire sauce
• 1 tsp Liquid smoke flavoring

1. Trim the fat cap on the pork.
2. Take a piece of bacon and lay it perpendicularly on the pork at one edge of the tenderloin.
3. This will measure the size of the cut.
4. Cut the tenderloin on the side of the bacon and repeat until you run out of room.
5. Wrap a piece of bacon around the pork and secure with a toothpick.
6. Mix the dry rub ingredients together in a medium mixing bowl.
7. Place a chop in the rub and spread it on both sides.
8. Repeat for the remainder of the pieces.
9. Cook for about 15 minutes per side on a grill with medium heat.
10. You want an internal temperature of 145F.
11. In the last 4 minutes of cooking, place the pears and green onions on the grill.
12. Remove all ingredients and allow at least 5 minutes for your pork to rest and reabsorb the juices that are seeping out.
13. Failure to be patient will result in dried out chops.
14. Serve hot and enjoy.

center, green onions, larrys seasoning, ground black pepper, garlic, onion, ground paprika, worcestershire sauce, liquid smoke flavoring

Taken from cookpad.com/us/recipes/347560-smoky-bacon-wrapped-pork-chops (may not work)