SWEET BACON WRAPPED PORK LOIN
This juicy, tender pork loin is wrapped in bacon and roasted with a sweet honey balsamic glaze.
Provided by prettykitty_0000
Categories Meat and Poultry Recipes Pork
Time 1h5m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 334.9 calories, Carbohydrate 8.5 g, Cholesterol 92.9 mg, Fat 18.7 g, Fiber 0.4 g, Protein 31 g, SaturatedFat 6.7 g, Sodium 272.6 mg, Sugar 7 g
BACON-WRAPPED PORK LOIN WITH FRUITY MOLE
A smoky bacon wrap keeps lean pork loin moist and juicy while pineapple adds a flavorful twist to the mole.
Provided by My Food and Family
Categories Recipes
Time 1h50m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Cook roast in large skillet on medium-high heat 5 min. or until evenly browned on all sides, turning occasionally; transfer to roasting pan sprayed with cooking spray. Top with bacon, overlapping slices as necessary to cover top of roast. Bake 1 hour or until roast is done (145ºF).
- Meanwhile, cut 1 pineapple wedge into 12 pieces; reserve for later use. Chop remaining pineapple; place in blender. Add remaining ingredients; blend until smooth. Pour into saucepan. Bring to boil, stirring frequently. Simmer on low heat 20 min., stirring occasionally.
- Place roast on cutting board. Tent with foil; let stand 5 min. Meanwhile, cook pineapple wedges in skillet on medium heat 5 min. or until evenly browned, turning frequently.
- Slice roast. Serve with the pineapple wedges and mole sauce.
Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 70 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g
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 PORK TENDERLOIN WITH HARVEST VEGETABLES
Steps:
- Heat oven to 425°F. Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray.
- In small bowl, mix glaze ingredients. Reserve 1 tablespoon for pork; set aside. Place squash and Brussels sprouts in pan; brush cut sides of squash and tops of Brussels sprouts with some of the remaining glaze.
- Roast vegetables 20 minutes. Meanwhile, microwave bacon between layers of microwavable paper towels on microwavable plate about 3 to 4 minutes or just until edges begin to brown but are still soft and pliable.
- Push vegetables to edges of pan; place pork in center of pan. Arrange bacon pieces diagonally over top of pork, pressing bacon over sides. Brush bacon with reserved 1 tablespoon glaze. Turn Brussels sprouts over; add bell pepper to pan. Brush bell pepper and Brussels sprouts with remaining glaze.
- Roast 20 to 25 minutes longer, stirring Brussels sprouts and bell pepper once during cooking, until meat thermometer inserted into center of pork reads 145°F. Serve pork with vegetables.
Nutrition Facts : Calories 230, Carbohydrate 22 g, Cholesterol 40 mg, Fat 1/2, Fiber 4 g, Protein 18 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 9 g, TransFat 0 g
BACON-WRAPPED PORK TENDERLOIN
This recipe for bacon-wrapped pork tenderloin is tasty and extremely easy and fast.
Provided by MEKANIOD
Categories Pork Tenderloin
Time 50m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 181.8 calories, Carbohydrate 14.5 g, Cholesterol 55 mg, Fat 4.6 g, Fiber 0.2 g, Protein 19.8 g, SaturatedFat 1.6 g, Sodium 312.1 mg, Sugar 13.6 g
BACON-WRAPPED ROAST PORK LOIN STUFFED WITH DRIED FRUIT
This impressive dish sounds far more complicated than it is. The oven does most of the work. Don't forget the sauce: the tang of the Dijon cream sauce is a welcome counter to the sweetness of the brandied fruit. Add a green salad (maybe some red potatoes?) and you have the perfect Sunday supper.
Provided by Molly O'Neill
Categories dinner, project, main course
Time 2h20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a small saucepan, warm, but do not boil, the brandy. Place the fruit in a small bowl, cover with the brandy and soak for 20 minutes. Drain, reserving the brandy, and coarsely chop the fruit. Return the fruit to the bowl and toss with 1 teaspoon of the sage and 1/2 teaspoon of the thyme and season it lightly with salt and pepper.
- Preheat the oven to 450 degrees. Place the pork on a work surface. Using a long, round metal or wooden skewer about 3/4-inch thick, pierce a channel through the center of the loin. Stuff the fruit into the channel, using the skewer to pack it in. Season the loin lightly with salt and pepper and drape the bacon slices over it.
- Use butcher's twine to tie the roast. Place the roast in a roasting pan fitted with a rack and roast for 15 minutes. Lower the heat to 350 degrees and continue to roast until the pork is cooked but, when poked with a knife, the juices at the center still run slightly pink, about 1 hour more. Transfer the roast to a serving platter and allow to rest, covered, for 15 minutes.
- Meanwhile, remove the rack and place the roasting pan on top of the stove over medium heat. Add the shallots to the pan juices and cook, stirring, until they are softened, about 3 minutes. Add the reserved brandy and the wine and simmer until reduced by half. Whisk in the cream and mustard and continue to simmer until slightly thickened.
- To serve, remove the twine from the roast, slice and serve with the cream sauce.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 20 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 10 grams, Sodium 370 milligrams, Sugar 3 grams, TransFat 0 grams
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