Bacon Crusted Pork Loin Recipes

BACON-WRAPPED PORK LOIN WITH BROWN SUGAR GLAZE

Steps:

• Gather the ingredients.
• Heat oven to 350 F.
• Place the pork loin in a roasting pan.
• In a small bowl, combine the rub ingredients: chili powder, paprika, salt, black pepper, cumin, and cinnamon. Rub this mixture over all surfaces of the pork loin.
• Cut each strip of bacon in half crosswise and lay them over the pork loin. You can secure the bacon with toothpicks if desired.
• Roast for about 1 1/2 to 2 hours, or until the pork registers about 150 F.
• Near the end of the roasting time, prepare the glaze. In a saucepan, combine the brown sugar, flour, cider vinegar, and dry mustard. Bring to a simmer and simmer for about 1 minute.
• Spoon the glaze over the pork and return the roast to the oven.
• Roast for about 15 to 20 minutes longer, or until pork registers 160 F.
• Remove from the oven and tent the roast with foil. Allow it to rest for 5 to 15 minutes before carving. This time allows the juices to be reabsorbed and distributed rather than run out when you cut into the roast.
• Carve into slices of 1/4 inch to 1/2 inch.
• Serve and enjoy. Store any leftovers , wrapped in plastic or aluminum foil, in the refrigerator. This recipe was developed at the time when the recommended minimum internal temperature for pork roasts was 160 F. This has changed. The United States Department of Agriculture (USDA) updated safety recommendations for pork in 2011 to lower the target temperature to 145 F. At this temperature the pork loin might be a little pink in the middle, but it is safe. As a bonus, it won't be overcooked and dried out. If you choose to use the new target temperature, you may be able to shorten the roasting time. Aim for 140 F before you put on the glaze.

BACON-HERB WRAPPED PORK TENDERLOIN

Steps:

• Preheat oven to 300 degrees F.
• Place garlic in a small ramekin, drizzle with 1 tablespoon olive oil, and wrap in foil. Bake until soft, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head into a small bowl.
• Arrange tenderloins on work surface. Rub the top each tenderloin with 1/2 of the roasted garlic and season with salt and pepper. Mix together the herbs and scatter half of the mix over the garlic on each tenderloin. Wrap 6 strips of bacon around each tenderloin and tie bacon in place with kitchen twine.
• Heat oven to 375 degrees F.
• Heat oil in a medium, skillet over medium-high heat. Sear the tenderloins until golden brown on all sides. Transfer seared tenderloins to medium roasting pan; place in the oven and cook to medium doneness about 8 to 10 minutes. Transfer tenderloins to cutting board and let stand 10 minutes. Remove twine before carving.

BACON-WRAPPED PORK TENDERLOIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Season tenderloin with thyme, salt, pepper, and rosemary leaves. Wrap bacon around the tenderloin and secure with toothpicks. Sprinkle garlic powder over the bacon, then pack brown sugar around the tenderloin.
• Cook in the preheated oven until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 35 to 40 minutes.

SWEET BACON WRAPPED PORK LOIN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a shallow roasting pan with aluminum foil.
• Season pork loin with salt and pepper. Wrap the bacon slices around the pork loin and secure with toothpicks. Preheat a large skillet over medium-high heat, then add the pork loin. Cook until golden brown on all sides, about 10 minutes, then place onto roasting pan. Stir together honey, balsamic vinegar, red wine, onion, and rosemary in a small bowl; spread over pork loin.
• Roast the pork loin in preheated oven for 15 minutes, then sprinkle with raisins. Continue cooking until the internal temperature of the pork loin reaches 145 degrees F (63 degrees C), about 15 minutes more. Remove from the oven, and allow to rest for 5 minutes before removing toothpicks and slicing.

BACON- AND HERB-CRUSTED BEEF TENDERLOIN

Steps:

• Heat oven to 425°F. Rub beef roast with salt and pepper. In medium bowl, mix parsley, oregano, rosemary, garlic and oil. Press mixture onto top and sides of beef.
• Place beef on rack in shallow roasting pan. Place bacon slices over top of beef, tucking ends under bottom. Insert meat thermometer so tip is in thickest part of beef.
• Bake uncovered 35 to 50 minutes or until thermometer reads 140°F for medium-rare or 155°F for medium doneness. Remove beef from oven, cover with foil and let stand about 15 minutes until temperature rises 5°.

SLOW COOKER BACON-HERB WRAPPED PORK TENDERLOIN

Steps:

• Pat loin dry. Rub with salt, pepper, garlic & herbs; wrap with bacon. Secure with butcher's twine. Brown loin in oil that has been heated in skillet until seared on each side and bacon is slightly cooked and holds its shape.
• Place wine & water with sliced onion (if using) in crock pot. Place loin on top, cover and cook 6-8 hours on low until cooked through.
• Note: Apple juice can be substituted for the wine with comparable results.

ROASTED PORK TENDERLOIN WITH BACON AND HERBS

Steps:

• Heat oven to 400 degrees. Remove papery outer skin from garlic head. Place garlic head on square of foil; drizzle with 1 tablespoon olive oil, and wrap. Bake until softened, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head, pressing garlic against work surface with flat side of table knife.
• Arrange 3 tenderloins on work surface, flat side up. Spread flat side of each tenderloin with one-third of the roasted garlic. Strip leaves from fresh sage, rosemary, and thyme; discard stems. Place one-third of each herb on each tenderloin, scattering leaves over the garlic. Place 3 remaining tenderloins on top of herb-coated tenderloins, with the flat sides down, and matching the larger ends to the tapered ends. Wrap 6 strips of bacon around each pair of tenderloins; tie bacon in place with kitchen twine. Sprinkle with salt and pepper on all sides.
• Place large, heavy-bottomed skillet over high heat. Add remaining tablespoon oil and butter, and melt. Arrange tenderloins in skillet in batches to keep them from touching. Sear until golden brown on all sides, rotating as needed, about 10 minutes per tenderloin. Transfer seared tenderloins to large roasting pan; place in the oven. Roast until meat thermometer inserted into thickest part of meat registers 150 degrees. about 15 minutes. Transfer tenderloins to cutting board; let stand 10 minutes. Remove twine before carving.