BACON WRAPPED PORK TENDERLOIN
I combined part of one recipe and another to come up with this extra-special roast.-Dale Ann Glover, Strathroy, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 4-6 servings.
Number Of Ingredients 16
Steps:
- Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom; open tenderloins so they lie flat. Cover with plastic wrap; pound to flatten to 3/4-in. thickness. Remove plastic wrap. In a large resealable plastic bag, combine the oil, soy sauce and lemon juice; add tenderloins. Seal bag and turn to coat; refrigerate for 8 hours or overnight., In a large skillet, saute celery and onion in butter until tender. Remove from the heat. Stir in bread crumbs, apple, raisins, jelly, salt, poultry seasoning, pepper and rosemary. , Remove tenderloins from marinade; discard marinade. Spread stuffing down the center of one tenderloin; top with second tenderloin. Tie several times with kitchen string and secure ends with toothpicks. Arrange bacon over the top., Place on a greased rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 160°. Broil 4-6 in. from the heat for 4-5 minutes or until bacon is browned and crisp. Let stand for 10-15 minutes before slicing.
Nutrition Facts :
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
Recipe video above. Bacon wrapped pork tenderloin is one of those incredible miracle recipes that just happens to only require 4 ingredients - pork, bacon, honey and olive oil. Just sear the pork, then roll up in bacon, drizzle with honey and bake!Had one too many sad, dried out roast pork tenderloins? This happens because this cut has almost no fat. By wrapping it in bacon, it not only protects the pork but the bacon juices bastes the pork, helping it stay nice and juicy!
Provided by Nagi | RecipeTin Eats
Time 35m
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 189 g, Calories 511 kcal, Carbohydrate 9.4 g, Protein 51.3 g, Fat 28.8 g, SaturatedFat 8.9 g, Cholesterol 146 mg, Sodium 1227 mg, Sugar 8.6 g, UnsaturatedFat 19.9 g
BACON-WRAPPED PORK TENDERLOIN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 8
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 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 BARBECUE PORK TENDERLOIN
This sure-to-please roast is quick and simple to prepare, but guaranteed to impress. Pork tenderloin is wrapped in bacon and glazed with a smoky, slightly spicy, slightly sweet barbecue sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray.
- Microwave bacon between layers of microwavable paper towels on microwavable plate 3 to 4 minutes or just until edges begin to brown but are still soft and pliable. Cut each piece in half crosswise.
- Season tenderloins with salt and pepper; place in pan. Arrange bacon pieces diagonally over top of pork, pressing bacon over sides.
- In small bowl, mix barbecue sauce, chipotle chile and cumin. Brush tops of each tenderloin with glaze. Bake tenderloins 30 to 35 minutes or until meat thermometer inserted in center of pork reads 145°F. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 200, Carbohydrate 4 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 28 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 3 g, TransFat 0 g
BACON WRAPPED PORK TENDERLOIN
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
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
I found this recipe on www.southernfood.about.com But, it's yummy that's for sure. My husband is a meat man and pork tenderloin with bacon. How can you go wrong?
Provided by RachelB-KY
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400°.
- Line a 13x9-inch baking dish with foil; lightly spray with nonstick cooking spray.
- Trim excess fat and silver skin from the pork; rub all over with the seasoning blend. Wrap bacon around the pork tenderloins and arrange in the baking dish.
- Blend glaze ingredients in a saucepan over medium heat. Cook, stirring, until the mixture comes to a boil. Remove from heat and set aside.
- Bake the pork for 30 to 40 minutes, or until temperature registers 150° on an instant-read thermometer inserted in the thickest part of the meat. Brush the pork generously with the glaze mixture and continue baking for about 10 minutes, or until temperature reaches 160°. Let rest for 5 minutes before slicing.
Nutrition Facts : Calories 181, Fat 10.3, SaturatedFat 3.4, Cholesterol 15.4, Sodium 224.4, Carbohydrate 19.7, Fiber 0.2, Sugar 18.9, Protein 2.8
BACON-WRAPPED PORK TENDERLOIN WITH BALSAMIC AND FIG
Adding fig preserves and balsamic vinegar to bacon-wrapped pork gives you the perfect sweet-salty combo of flavors that is impressive enough to serve guests. Best of all, it's ready in about 20 minutes. Be sure to use a tenderloin and not a loin - they are not the same size-wise and require very different cook times. I love to serve this with roasted Brussels sprouts and mashed sweet potatoes. Do not use thick-cut bacon, as it will not cook thoroughly.
Provided by France C
Categories Pork Tenderloin
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Combine onion powder, garlic powder, smoked paprika, salt, and pepper in a small bowl. Rub spice mixture all over the pork tenderloin and let sit at room temperature for 20 to 25 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Spray foil with cooking spray.
- On a clean work surface, lay bacon slices side by side, overlapping them slightly. Brush fig preserves on one side of the bacon. Place pork tenderloin on bottom end of the bacon slices and roll up so that tenderloin is wrapped in bacon. Place tenderloin, seam side down, on the prepared baking sheet.
- Roast in the preheated oven for 15 minutes and remove pork tenderloin from oven.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Brush balsamic glaze all over the pork and return to the oven to broil until pork is slightly pink in the center, 5 to 7 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let rest for 5 minutes before slicing and serving
Nutrition Facts : Calories 233.7 calories, Carbohydrate 3.3 g, Cholesterol 81.4 mg, Fat 10.6 g, Fiber 0.3 g, Protein 28.9 g, SaturatedFat 3.5 g, Sodium 760.7 mg, Sugar 0.3 g
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