BACON-WRAPPED PORK TENDERLOIN
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
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 FILET
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F.
- Generously salt and pepper both sides of the steak. Wrap the steak with the bacon and secure with a toothpick.
- Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. When melted, add the steak to the skillet and sear on both sides until a really nice color, about 1 minute per side.
- Remove the skillet from the stovetop and place into the oven to finish cooking. Cook until medium rare, 7 to 10 minutes. Remove from the oven and allow to rest for 5 minutes before serving.
CLASSIC TEXAS CAVIAR
I adapted this texas caviar from one in a cookbook I received a long time ago, and now, I can't imagine a get-together at my house without this quick and healthy appetizer. -Becky Oliver, Fairplay, Colorado
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 5 cups.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the peas, tomatoes, green pepper and onion. In a small bowl, whisk the dressing, lime juice, salt and pepper. Pour over black-eyed pea mixture and stir to coat. Cover and refrigerate for at least 1 hour. , Stir in avocado just before serving. Serve with chips.
Nutrition Facts : Calories 113 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 522mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
BACON WRAPPED PORK MEDALLIONS
This is variation of a recipe my mother used to make with my own spin on the seasonings! Also, one of our favorites to enjoy around the holidays!
Provided by Eve Marie
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Place the bacon in a large, oven-safe skillet, and cook over medium-high heat, turning occasionally, until lightly browned and still flexible, 6 to 7 minutes. Drain the bacon slices on a paper towel-lined plate. Remove any excess bacon grease from the skillet. Combine garlic powder, seasoning salt, basil, and oregano in a small bowl. Set aside.
- Wrap the pork tenderloin with the bacon strips securing with 1 or 2 toothpicks per strip of bacon. Slice the tenderloin between each bacon strip to create the medallions. Dip both sides of the medallions in seasoning mix. Melt butter and oil together in the same skillet over medium-high heat. Cook each medallion for 4 minutes on each side.
- Place skillet into the preheated oven and bake until the pork is no longer pink in the center, 17 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 416.6 calories, Carbohydrate 2.4 g, Cholesterol 133.3 mg, Fat 25.5 g, Fiber 0.5 g, Protein 42.3 g, SaturatedFat 8.9 g, Sodium 769.2 mg, Sugar 0.5 g
BACON-WRAPPED PORK CHOPS AND CAULIFLOWER SHEET-PAN DINNER
Herbed bacon-wrapped pork chops and lemony roasted cauliflower come together in a simple sheet-pan dinner the whole family will love.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Spray bottom of 18x13-inch rimmed sheet pan with cooking spray.
- In large bowl, toss cauliflower, 2 tablespoons of the olive oil, the salt and red pepper. Spread cauliflower mixture evenly in sheet pan. Roast 20 minutes; stir.
- Meanwhile, place bacon on microwavable plate. Cover; microwave on High 3 to 4 minutes or just until edges begin to brown but are still soft and pliable.
- Rub pork chops with remaining 1 tablespoon olive oil; sprinkle with thyme, rosemary and black pepper. Arrange 2 bacon pieces over top of each pork chop, and place in sheet pan with cauliflower, tucking ends of bacon underneath each pork chop.
- Bake 9 to 11 minutes or until meat thermometer inserted in center of pork chop reads at least 145°F. Garnish cauliflower with lemon peel before serving.
Nutrition Facts : Calories 370, Carbohydrate 8 g, Cholesterol 80 mg, Fat 3 1/2, Fiber 3 g, Protein 31 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 3 g, TransFat 0 g
BBQD BACON-WRAPPED PORK FILLET
Pork fillet smothered in roasted garlic alfredo sauce (see notes), wrapped in bacon and cooked on the barbecue. When it's time for BBQs, delicious! Adjust the amount of garlic to taste; adding garlic is one of several changes I made to the recipe. Adapted from a recipe I received by email from the Simply Great Meals Recipe Club.
Provided by bluemoon downunder
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the pork fillet into a shallow dish. Brush with melted butter and sprinkle with dried sage and chopped garlic. Pour the roasted garlic alfredo sauce over the meat, cover and refrigerate for four hours or preferably over night.
- Cut each of the slices of bacon into halves lengthwise. Plait these strips around the pork in a criss-cross pattern. Reserve the marinade for heating and serving with the pork.
- Cook the bacon wrapped pork fillet on a heated barbecue on a medium heat for approximately 30 minutes or until the pork is cooked through, turning halfway through cooking.
- Place the remaining marinade into a small saucepan and bring to the boil. Lower the heat, add 1/4 cup of wine and simmer for an extra minute and serve with the sliced pork as a sauce.
- Notes: The original recipe specified Leggo's Stir Through Sauce - Roasted Tomato & Bacon, but Zaar was unable to recognise this as an ingredient. The closest acceptable ingredient I could find was roasted garlic alfredo sauce. Use whatever equivalent to one of these is available in your region. The pork can be cooked in a conventional oven at 180ºC for 40 minutes or in an outdoor kettle oven following manufacturer's weight for cooking time.
Nutrition Facts : Calories 221, Fat 10, SaturatedFat 4.3, Cholesterol 89.1, Sodium 123.7, Carbohydrate 1.5, Fiber 0.1, Sugar 0.1, Protein 27
BACON-WRAPPED BEEF FILETS
Beef fillets add a bit of elegance to a casual festive feast. Best of all, they are easy on the cook because they take mere minutes to prepare.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place six bacon strips at a time, on a microwave-safe plate lined with paper towels. Cover with another paper towel; microwave on high for 2-3 minutes or until partially cooked. , In a small bowl, combine the sage, rosemary, savory, pepper and salt; rub over steaks. Wrap two strips of bacon around sides of steaks and secure with toothpicks., Broil 3-4 in. from the heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Discard toothpicks.
Nutrition Facts :
TEIXEIRA'S PAN-SEARED BACON WRAPPED FILET MIGNON
This is a basic recipe to make bacon wrapped fillet. The searing keeps the meat moist while baking. Note: I prefer a local uncured, applewood smoked bacon. Choose based on preference but try to select a more meaty cut if possible.
Provided by Thevenin
Categories Meat
Time 17m
Yield 4-6 filets, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees.
- Trim the perimeter of the fillets to remove the large segment of fat that's usually present. Be very careful not to remove any meat. When complete, the entire fillet should be considered edible without further trimming based on your (guest's) preference.
- Cut the fillets into small, round steaks 2-3" in diameter. Each fillet should yield 2 to 3 fillets.
- Add the butter to a 12", oven safe skillet and begin to melt over low heat.
- Tightly wrap each fillet with one slice of bacon, pinning the bacon to the fillet where the bacon overlaps itself with a single toothpick.
- Add a small dash of salt and pepper to taste on top of each fillet. Flip and repeat.
- Increase the heat under the skillet to medium and then add the fillets.
- Cook for two minutes to sear the meat. Flip the fillets and sear the other side for 1-2 minutes. If possible, very gently nudge the fillets against the edge of the pan just enough to make contact to help sear the bacon during this time. DO NOT squeeze the fillets!
- (Optional) Add just a few crumbles of blue cheese to the top of each steak. Don't overdo this; blue cheese is strong and not the centerpiece of this dish.
- Immediately remove the entire skillet and place it in the oven for 7-10 minutes. This can vary depending on the thickness of the steaks (assumes about 1") and wellness preference. I prefer to err on the side of rare for these small steaks. You can always heat them further.
- Remove the skillet from the oven and allow the fillets to sit for 2 minutes before you move them. This allows time for the juice to re-absorb.
- Gently remove the steaks from the skillet, and then the toothpicks from the steak. Serve immediately.
BACON-WRAPPED FILETS
Bring a bit of the bistro to your next outdoor adventure. These foil-wrapped filets taste even better around the campfire.
Provided by Paula Jones
Categories Entree
Time 15m
Yield 2
Number Of Ingredients 2
Steps:
- Place cast-iron skillet on campfire grate. Season filets with salt and pepper.
- When skillet is hot, add filets. Cook about 4 minutes on each side for medium doneness, turning once.
- Let filets rest 5 minutes before slicing.
Nutrition Facts : ServingSize 1 Serving
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