Bacon Wrapped Broccoli Cheese Stuffed Pork Loin Recipe 435

BACON WRAPPED STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Slice the pork almost in half, but do not cut all the way through. Butterfly the sides until the pork is open enough to stuff.
• Mix torn bread, melted butter, poultry seasoning, onion, and celery in a bowl until bread is evenly coated with butter and seasoning; season with salt and pepper. Stuff the pork tenderloin with the bread mixture. Wrap the pork around the filling and secure closed with toothpicks. Wrap bacon slices around the stuffed tenderloin. Season top of tenderloin with black pepper.
• Cook in the preheated oven until pork is cooked through, about 45 minutes. An instant-read thermometer inserted into the center of the stuffing should read at least 145 degrees F (63 degrees C).

BACON-WRAPPED PORK TENDERLOIN

Steps:

• Preheat the oven to 375 degrees F.
• Lay the bacon onto a rimmed baking sheet lined with a baking rack. Bake until the bacon has rendered some of its fat but is still completely flexible and hasn't begun to brown, about 15 minutes. Remove from the oven and let cool 5 minutes. Raise the oven temperature to 450 degrees F.
• Generously sprinkle the tenderloin with salt and black pepper.
• In a small bowl, stir together the mustard, brown sugar, garlic powder and cayenne. Coat the tenderloin all over with the mixture.
• Starting at one end, wrap the bacon strips around the tenderloin, overlapping them slightly so they are shingled.
• Place the tenderloin on the baking rack and roast until 130 degrees F at the thickest point, about 17 minutes. Let rest 5 minutes, then transfer to a cutting board using a long offset spatula and tongs. Slice into 1-inch-thick rounds and serve.

BACON-WRAPPED, BROCCOLI-CHEESE STUFFED PORK LOIN RECIPE - (4.3/5)

Steps:

• Preheat oven to 425°F (220°C). Carefully slice the pork tenderloins open lengthwise, butterfly-style (not all the way through to the other edge). In nonstick skillet, in olive oil over medium high heat, sear pork tenderloins until browned on both sides. Remove to meat cutting board. Open tenderloins and pound flatter. Close and sprinkle liberally with seasoning salt on both sides, top and bottom. In medium bowl, combine broccoli, Monterey Jack, Cheddar cheese and salt. Open each tenderloin along the fold and fill with broccoli mixture. Carefully close pork over the filling. On bacon rack in microwave oven, cook bacon (covered with paper towel) until cooked but still pliable. Reserve bacon fat. Wrap each tenderloin in 4 pieces of bacon. Place stuffed, bacon-wrapped tenderloins in 9 x 13-inch (23 x 33 cm) casserole dish and pour reserved bacon fat over meat. Bake approximately 25 to 30 minutes (basting half way with juices in pan), or until instant read thermometer reads 155°F (68°C). Smaller pieces of pork tenderloin will be cooked sooner. Keep that in mind. Check internal temperature of pork after 20 minutes. Yield: 4 servings 1 serving 631.6 calories 70.6 g protein 35.6 g fat 2.8 g net carbs

BACON WRAPPED STUFFED PORK LOIN

Steps:

• Preheat oven to 325°.
• Slice pork loin lengthwise, but not all the way through, so you can still open it up.
• Prepare stuffing and stuff into sliced pork loin.
• Sprinkle top of pork loin with rosemary, thyme, salt & pepper.
• Wrap pork loin with uncooked bacon slices.
• Bake in oven until meat thermometer reaches 155F when inserted to the thickest part of the meat (where it's still attached on the side) approx one and a half hours.
• Tent with foil for 5-10 minutes and slice.

BACON-WRAPPED PORK TENDERLOIN

Steps:

• Preheat the oven to 400 degrees F.
• Place a sheet pan in the oven to preheat.
• Slice the pork tenderloin lengthwise, so it will open like a book, being careful to not cut all the way through. Open the loin and gently pound with a meat mallet until it is an even thickness and rectangular in shape.
• Sprinkle the meat with salt and pepper. Spread the cream cheese in an even layer on the meat, leaving a 1/2 inch of pork uncovered around the edges. Spread the pesto on top of the cream cheese, then sprinkle on the pine nuts and sundried tomatoes. Top with an even layer of spinach. Starting on one of the longer sides of your rectangle, roll the meat closed into a long tube and set aside.
• Place a piece of plastic wrap on a flat surface and lay out the bacon so the slices overlap slightly. Lay the rolled pork tenderloin at one end of the bacon strip arrangement, seam-side down. Using the plastic wrap, roll the bacon up and around the meat.
• Using butcher's twine, tie around the bacon at 2-inch intervals along the length of the roll, so that the bacon cannot come loose during cooking. Tuck the meat closed on both ends and secure with toothpicks.
• Place the pork, seam-side down, on the heated sheet pan and roast until the bacon is browned and the pork is cooked, about 45 minutes. Let the pork rest for a few minutes before slicing.

BACON-WRAPPED STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 400°F.
• Create a glaze: Combine peach preserves with 1 or more finely diced chipotles and 1 large crushed clove of garlic. Set aside.
• On cutting board, butterfly pork tenderloin, and pound with meat tenderizer to even thickness.
• Spread chorizo over tenderloin. Spread PHILADELPHIA Cream Cheese Spread down center and sprinkle shredded cheese on top.
• Roll-up tenderloin. Using slices of bacon, wrap tenderloin until covered. Secure with toothpicks, if needed.
• Place bacon-wrapped loin in cast iron, or heavy bottom fry pan. Cook until bacon is browned on all sides. Remove from fry pan and place in foil-lined baking dish.
• Bake for 25 minutes or until tenderloin reaches 160-165ºF, coating with glaze during the last 5-10 minutes of baking. Remove from oven and let rest for 5-10 minutes before slicing.
• Create caramelized bacon (yum!): Dice remainder of bacon into small to medium pieces. Using the same fry pan, brown until crispy. Drain off excess bacon drippings, leaving behind 1 to 2 tablespoons. In pan, add a few grinds of fresh pepper and 1/3 or more cups of brown sugar. Stir bacon to coat with sugar mixture. Cook over low heat until bubbly, be careful not to burn! Remove from pan.
• Now that your tenderloin is glazed, cooked and cooled, and your caramelized bacon is complete, it is time to serve. Slice tenderloin, and place on a beautiful serving platter. This dish can be easily doubled or tripled making it a great dish to serve buffet style at your next party!

BACON-WRAPPED STUFFED TENDERLOINS

Steps:

• Make a lengthwise slit through the center of each tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic., In a small bowl, combine the blue cheese, almonds, onion, rosemary, garlic and pepper flakes if desired. Divide among tenderloins. Close tenderloins and sprinkle with salt and pepper. Wrap each with two bacon strips; secure with toothpicks., In a large skillet, brown pork on all sides in batches until bacon is almost crisp. Place on a rack in a shallow roasting pan., Bake, uncovered, at 425° for 8-12 minutes or until a thermometer inserted in pork reads 145°. , Let stand for 5 minutes. Discard toothpicks before slicing.

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.