Bacon Wrapped Pork Tenderloin Recipe 435

BACON WRAPPED PORK TENDERLOIN

Steps:

• Preheat oven to 200°C/390°F (180°C fan).
• Lay out bacon: Lay the bacon strips vertically on a board, slightly overlapping (see photo in post). There should be enough bacon so when rolled will wrap the length of the pork.
• Season the pork with salt and pepper. Tuck the thin end of the fillet under so the pork is roughly the same thickness from end to end.
• Brown pork: Heat the oil in an oven-proof skillet over high heat. Sear the pork on all sides until nicely browned. (Don't worry about cooking through, it will go in the oven.) Turn off heat, remove pork and allow to cool enough to handle.
• Wrap pork in bacon: Place pork on the arranged bacon at the end closest to you. Use a long knife to lift the bacon under the pork and roll the pork so the bacon wraps around the fillet. Finish with the bacon seam side down.
• Honey: Use the knife to transfer back into the skillet. Drizzle over honey and brush all over.
• Bake 25 minutes: Transfer skillet to oven for 25 minutes and roast pork until the internal temperature is 65°C / 149°F. (Note 1) Baste with pan juices at the 20 minute mark, mopping up plenty of the honey and juices pooled in the pan (this will make bacon deep golden).
• Rest 5 minutes: Remove from oven and let it rest for 5 minutes. Baste once more just before serving. To serve, cut into thick slices. Serve with remaining pan juices.

BACON PORK TENDERLOIN

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray a broiler pan with cooking spray.
• Place bacon in a large skillet and cook over medium heat, turning occasionally, until bacon begins to brown but is still flexible, about 5 minutes. Mix apple butter, honey, allspice, and chili powder in a small bowl.
• Wrap tenderloin in 4 slices of partially-cooked bacon and secure with toothpicks. Brush half the apple butter mixture over bacon and wrap the tenderloin with remaining slices of bacon. Brush remaining apple butter mixture over the meat. Place tenderloin on prepared broiling pan.
• Bake in the preheated oven until apple butter mixture has baked into a glaze and an instant-read meat thermometer inserted into the thickest part of the tenderloin reads at least 145 degrees F (65 degrees C), about 30 minutes.

BACON-WRAPPED PORK TENDERLOIN

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.

BACON WRAPPED PORK MEDALLIONS

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).

BACON WRAPPED PORK TENDERLOIN

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil for easy clean-up. Pat pork dry with paper towels.
• In a small bowl, mix the mustard, brown sugar, salt, pepper, thyme, garlic, and cayenne pepper. Measure 6 tablespoons of sauce into another bowl, then set the remaining sauce aside to serve with the pork later.
• Use a pastry brush to brush the 6 tablespoons of sauce all over the pork tenderloins. Wrap each pork tenderloin with 8 pieces of bacon, slightly overlapping each piece and tucking the ends of the bacon under the tenderloin or securing with toothpicks if needed.
• Bake for 25-30 minutes, until the pork reaches 140 degrees F when tested with an instant read digital meat thermometer.
• Turn the oven to broil, and broil 2-3 minutes, just until the bacon on the top of the wrapped tenderloins is crisp.
• Remove from the oven and tent with foil. Let the meat rest for 5-10 minutes, during which time the temperature will continue to rise another 5 degrees to 145 degrees F when tested with an instant read digital meat thermometer.
• Slice and serve with the reserved mustard sauce on the side.

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 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.

TRAEGER BACON WRAPPED PORK TENDERLOIN

Steps:

• Preheat your Traeger or grill to 250°F.
• Trim the membrane and silver skin off the pork tenderloin.
• Pat the tenderloin dry with a paper towel.
• Rub the Cajun seasoning on the tenderloin.
• Lay the bacon slices side by side on the counter.
• Roll the pork tenderloin so that the bacon wraps and covers the pork entirely.
• Cook on the grill for 1-2 hours or until the pork reaches an internal temperature of 140°F.
• Remove the meat from the grill and cover while it rests for 10 minutes.