Bacon Wrapped Jamaican Jerk Pork Tenderloin Recipes

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BACON-WRAPPED JAMAICAN JERK PORK TENDERLOIN



Bacon-Wrapped Jamaican Jerk Pork Tenderloin image

A zesty, flavorful take on an old favorite. Very easy to make in about an hour's time! You could also top with diced jalapeno peppers, if desired.

Provided by gbream88

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h

Yield 4

Number Of Ingredients 11

2 tablespoons brown sugar
2 tablespoons Jamaican jerk seasoning
1 teaspoon ground paprika
1 teaspoon ground thyme
½ teaspoon dried oregano
½ teaspoon seafood seasoning (such as Old Bay®)
1 pinch crushed red pepper, or to taste
1 (1 1/2 pound) pork tenderloin
4 slices bacon, or more to taste
1 tablespoon olive oil, or more as needed
½ medium sweet onion, diced

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine brown sugar, jerk seasoning, paprika, thyme, oregano, seafood seasoning, and crushed red pepper in a bowl; rub generously all over the tenderloin. Wrap with bacon and secure with toothpicks. Coat lightly with oil and place in a loaf pan or casserole dish. Sprinkle any remaining spice rub on top, cover with some diced onion, and surround with remaining onion.
  • Bake, uncovered, in the preheated oven until pork is slightly pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 268.4 calories, Carbohydrate 10.9 g, Cholesterol 83.6 mg, Fat 11 g, Fiber 1.5 g, Protein 30.3 g, SaturatedFat 3 g, Sodium 996.6 mg, Sugar 8.2 g

BACON-WRAPPED PORK TENDERLOIN



Bacon-Wrapped Pork Tenderloin image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

14 strips bacon (about 13 ounces)
1 pork tenderloin, trimmed (about 1 1/4 pounds)
Kosher salt and freshly ground black pepper
1/3 cup Dijon mustard
3 tablespoons packed light brown sugar
1 1/2 teaspoons garlic powder
1/2 teaspoon cayenne pepper

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 PORK TENDERLOIN



Bacon Wrapped Pork Tenderloin image

Someone at work told me about this. It's my husbands and my favorite way to cook tenderloin. I don't usually eat the bacon after its cooked but my husband loves it.

Provided by babydoll7480

Categories     Pork

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 5

2 lbs pork tenderloin
1 lb bacon
head country seasoning
salt
pepper

Steps:

  • Cut off fat and rinse, pat dry.
  • Season lightly with salt and pepper.
  • Season generously with Head Country seasoning.
  • (Alot of this won't hurt).
  • Wrap from end to end with bacon, keeping in place with toothpicks.
  • Cook at 350 for 45-55 minutes.

Nutrition Facts : Calories 791.8, Fat 59.1, SaturatedFat 19.7, Cholesterol 224.7, Sodium 1062.7, Carbohydrate 0.8, Protein 60

BACON-WRAPPED PORK TENDERLOIN



Bacon-Wrapped Pork Tenderloin image

If the bacon-wrapped part of this pork tenderloin dish didn't already win you over, maybe the glaze of apple juice, brown sugar and Dijon mustard will.

Provided by My Food and Family

Categories     Baking Ingredients

Time 40m

Yield 4 servings

Number Of Ingredients 7

5 slices OSCAR MAYER Natural Smoked Uncured Bacon
1 pork tenderloin (1 lb.)
1/4 tsp. cracked black pepper
1/4 cup packed brown sugar
2 Tbsp. apple juice
1 tsp. GREY POUPON Dijon Mustard
dash ground nutmeg

Steps:

  • Heat oven to 400ºF.
  • Wrap bacon around tenderloin; place in foil-lined pan sprayed with cooking spray. Sprinkle with pepper.
  • Bake 20 min. or until cooked to 135ºF. Meanwhile, bring remaining ingredients to boil in saucepan on medium heat, stirring occasionally.
  • Brush meat with sugar mixture. Bake 10 min. or until tenderloin is done (145ºF). Remove from oven; cover loosely with foil. Let stand 3 min. before slicing.

Nutrition Facts : Calories 220, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 250 mg, Carbohydrate 14 g, Fiber 0 g, Sugar 14 g, Protein 26 g

EMERIL'S JAMAICAN JERK PORK TENDERLOINS



Emeril's Jamaican Jerk Pork Tenderloins image

A grand slam by Emeril. I used 4 tenderloins and marinated them for 36 hours, and the taste was out of this world

Provided by Gianni 23

Categories     Pork

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 22

2 pork tenderloin, trimmed of fat
1/2 cup fresh lime juice
1/2 cup chopped fresh thyme leave
1 cup chopped green onion
1/2 cup chopped fresh parsley leaves
1/2 cup minced onion
2 tablespoons brown sugar
2 crushed bay leaves
2 teaspoons ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon coriander seed
2 scotch bonnet peppers, seeded
1 1/2 tablespoons minced garlic
1 tablespoon minced fresh ginger
1 teaspoon salt
1 teaspoon fresh ground black pepper
1/4 cup vegetable oil, plus
2 tablespoons vegetable oil
1/4 cup soy sauce
3 tablespoons lime juice
2 tablespoons vinegar

Steps:

  • Rub the tenderloins with lime juice and set aside 15 minutes. Add the Jerk Marinade and turn to coat meat well. Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight.
  • Preheat a grill to medium-low. Remove the meat from the marinade, leaving some of the marinade clinging to the surface of the meat. Season the meat with the kosher salt and lightly oil the grill grates. Place the tenderloins on the grill and cook, turning occasionally, until the pork is just cooked through and nicely browned on the outside and a thermometer inserted into the center registers 145 to 150 degrees F, 28 to 30 minutes. Remove the tenderloins from the grill and allow to rest for at least 10 minutes before serving. When ready to serve, slice the tenderloins into 1/2-inch thick slices on a slight diagonal and serve fanned out on a plate,.

Nutrition Facts : Calories 438.7, Fat 15.6, SaturatedFat 2.8, Sodium 828.6, Carbohydrate 83.6, Fiber 43.3, Sugar 5.3, Protein 18.6

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Top Asked Questions

How to cook Jamaican jerk pork tenderloin?
Juicy oven roasted Jamaican jerk pork tenderloin with complementary flavors of bacon and orange with a brown sugar glaze. Preheat oven to 375°F (190°C). In a small bowl combine 2 Tbsp. brown sugar, Jamaican jerk seasoning, salt, pepper, and orange zest. Rub tenderloins with seasoning mixture.
How to cook bacon wrapped pork tenderloin?
Place the bacon wrapped pork tenderloin in the hot oven and roast until an instant-read thermometer registers 145 degrees F (medium), about 40 minutes. Loosely cover the pork with foil after the first 15-20 minutes, to prevent the bacon from burning. Remove the bacon wrapped pork tenderloin from the oven.
How to cook a pork tenderloin in the oven?
1 pork tenderloin (about 1 to 1 1/4 pounds, or two small pork tenderloins) Gather the ingredients. Preheat the oven to 375 F/190 C/Gas 5. Combine garlic powder, seasoned salt, basil, oregano, and black pepper in a small bowl. Coat the pork with olive oil, and then rub with the seasoning mixture. Wrap the pork with bacon and secure with toothpicks.
How much black pepper do you put in a pork tenderloin?
¼ teaspoon black pepper ⅛ teaspoon ground cinnamon 2 garlic cloves, minced 1 to 4 Scotch bonnet or habanero peppers, seeded and chopped 1 (1 1/2-pound) pork tenderloin, trimmed Cooking spray

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