BACON-WRAPPED STUFFED PORK TENDERLOIN
Bacon-wrapped pork tenderloin stuffed with apples, onions, and herbs! Fancy enough for a dinner party, but easy to make. Ready in under 60 minutes.
Provided by Sally Vargas
Categories Dinner
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the oven to 450F: Have on hand a rimmed baking sheet.
- Roast the tenderloin: Roast for 20 to 25 minutes, or until an instant-read thermometer inserted into the center of the meat registers 145F to 150F and the bacon is brown and crisp. If the roast is ready before the bacon browns, place the tenderloin under the broiler for 3 to 5 minutes to brown the bacon.
- Let the tenderloin rest for 10 minutes before cutting into slices: Serve with the pan juices spooned over top if desired.
Nutrition Facts : Calories 735 kcal, Carbohydrate 16 g, Cholesterol 188 mg, Fiber 2 g, Protein 67 g, SaturatedFat 13 g, Sodium 1740 mg, Sugar 6 g, Fat 43 g, ServingSize 4 servings, UnsaturatedFat 0 g
GREEK STUFFED PORK TENDERLOIN WITH BACON WEAVE
Easy dish that is packed with flavor to cook on your Big Green Egg.
Provided by The BBQ Buddha
Categories Pork
Time 1h
Yield 4
Number Of Ingredients 6
Steps:
- Take a half a cup of pitted Kalamata Olives and chop them up.
- Take a half a cup of roasted red peppers and cut them up too.
- Now take some spinach leaves and Chiffonade them until you get... a half a cup!
- Take ¾ of a pack of bacon and make your bacon weave.
- Mix the olives, roasted red peppers, and spinach with a small sleeve of goat cheese.
- Now mix all of that together until you get the cheese softened and the ingredients mixed through.
- Take a pork loin and butterfly it down the center. Pound that pork loin flat to ½ inch thickness.
- Spread the cheese and vegetable mixture across the butterflied pork loin.
- Place the pork loin with vegetable mixture on to the bacon weave.
- Roll the pork loin and bacon weave around the vegetable mixture.
- Sprinkle your favorite rub all over the wrapped pork loin and tie the pork loin with butcher's string. I used Meat Church Honey Hog Hot.
- Have the Big Green Egg set at 350° with a raised grid. Once your Egg is ready place the pork loin on the raised grid.
- Cook the pork loin for 30 minutes turning it every 10 minutes.
- Once the pork loin measures 135° - 140° on instant read thermometer it is time to take it off and rest for 8 - 10 minutes.
- Slice in 1½" slices and serve. You will not be disappointed!!!
BACON WRAPPED STUFFED PORK TENDERLOIN
This is a old family recipe that I have been making for years. Serve with homemade apple sauce.
Provided by JENNAMARAL
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Slice the pork almost in half, but do not cut all the way through. Butterfly the sides until the pork is open enough to stuff.
- Mix torn bread, melted butter, poultry seasoning, onion, and celery in a bowl until bread is evenly coated with butter and seasoning; season with salt and pepper. Stuff the pork tenderloin with the bread mixture. Wrap the pork around the filling and secure closed with toothpicks. Wrap bacon slices around the stuffed tenderloin. Season top of tenderloin with black pepper.
- Cook in the preheated oven until pork is cooked through, about 45 minutes. An instant-read thermometer inserted into the center of the stuffing should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 329.7 calories, Carbohydrate 14.3 g, Cholesterol 91.4 mg, Fat 19.5 g, Fiber 1.4 g, Protein 23.7 g, SaturatedFat 9.9 g, Sodium 505.9 mg, Sugar 2.2 g
BACON-WRAPPED PORK TENDERLOIN WITH APPLE STUFFING
This small roast gets the star treatment with an apple and onion stuffing, and it's rolled up in bacon, for even more flavor. Perfect for a weeknight dinner because it bakes in about 20 minutes with a short resting time. We liked this with steamed broccoli and home fries.
Provided by Bibi
Categories Pork Tenderloin
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Stir together mustard and maple syrup in a small bowl.
- Pat pork tenderloin dry. Without cutting all the way through, slice the tenderloin lengthwise and open like a book. Spread mustard mixture evenly over the inside and outside of the tenderloin, then season with salt and pepper.
- Place apple slices on one side of the tenderloin. Spread onions on top of the apples and sprinkle with thyme. Close the tenderloin, tucking apples and onions inside.
- Line up bacon slices in a rectangle shape on a sheet of heavy-duty aluminum foil, with each piece overlapping slightly. Place the stuffed tenderloin across the top ends of the bacon. Use the foil to lift the tenderloin and start to roll it like a jellyroll until it's completely wrapped with bacon.
- Secure both ends of the tenderloin and each bacon slice with a wooden toothpick. Use the foil to lift the tenderloin into a 9x13-inch baking pan. Spread out the foil to protect the pan from drippings.
- Cook in the preheated oven until slightly pink in the center, about 20 minutes, turning halfway through. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
- Remove from the oven and let rest until internal temperature has risen to 145 degrees F (63 degrees C), 5 to 10 minutes.
Nutrition Facts : Calories 486.1 calories, Carbohydrate 7.3 g, Cholesterol 135.1 mg, Fat 33.4 g, Fiber 0.5 g, Protein 36.7 g, SaturatedFat 11.1 g, Sodium 693.1 mg
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
More about "greek stuffed pork tenderloin with bacon weave recipes"
GREEK SOUVLAKI PORK TENDERLOIN - SEASONS AND SUPPERS
From seasonsandsuppers.ca
4.9/5 (11)Total Time 1 hr 5 minsCategory Main CourseCalories 306 per serving
- Prepare the pork tenderloin by removing the silverskin and any visible fat. Butterfly the tenderloin, but cutting it in half lengthwise, cutting almost, but not quite, all the way through. Spread it open and flatten slightly. Season with a bit of salt and freshly ground pepper.
- Prepare the Souvlaki marinade by stirring together all the marinade ingredients in a small bowl. Rub on the prepared pork tenderloin, then place in a plastic storage bag or wrap well with plastic wrap and refrigerate to marinate at least 30 minutes or up to 8 hours (the longer the better).
- * Both the Tzatziki and Marinated Cherry Tomatoes can also be made ahead and refrigerated, if you prefer. (see below for instructions).
STUFFED PORK TENDERLOIN WITH FETA CHEESE - MY GREEK DISH
From mygreekdish.com
4.9/5 (579)Estimated Reading Time 3 minsCategory MainTotal Time 1 hr
- To prepare the stuffed pork tenderloin, slice the tenderloin open lengthwise in half, being careful not to slice all the way down. Place one of the tenderloin between two sheets of cling film and bash with a rolling pin, to thin and flatten the tenderloin, until 1-1/2 cm thick. Repeat the same process with the rest tenderloins.
- Prepare the filling for the stuffed pork tenderloins. Finely chop the pepper, the garlic and parsley. Use a fork to smash the feta cheese and leave aside. Place the tenderloins on the board and top them with feta cheese, pepper, parsley and garlic. Add a pinch of dried oregano and season with pepper.
- Roll tightly the stuffed pork tenderloins lengthwise and use some kitchen string to tie the whole thing together (3-4 strings for each tenderloin). Preheat the oven to 170C.
- Heat a pan over high heat. Use a pan that can also be used in an oven. Add 2 tbsps of butter and 3 tbsps olive oil. Sear the tenderloin on all sides, until nicely colored.
STUFFED PORK TENDERLOINS WITH BACON AND APPLE-RIESLING …
From foodandwine.com
MUSHROOM BACON STUFFED PORK TENDERLOIN - SPEND WITH …
From spendwithpennies.com
GREEK STUFFED PORK LOIN WITH POMEGRANATE SAUCE RECIPE
From cuisineathome.com
BACON-WRAPPED PORK TENDERLOIN | RECIPETIN EATS
From recipetineats.com
BACON WRAPPED CREAM CHEESE STUFFED KETO PORK …
From ruled.me
GREEK-STUFFED PORK CHOPS | HY-VEE - HY-VEE RECIPES …
From hy-vee.com
GREEK PORK TENDERLOIN - EATINGWELL
From eatingwell.com
BOUDIN STUFFED PORK LOIN WRAPPED IN BACON - RANCH …
From ranchstylekitchen.com
MEDITERRANEAN STUFFED PORK TENDERLOIN (RECIPE + TIPS)
From neighborfoodblog.com
Reviews 631Calories 463 per servingCategory Pork
- Heat the oil in a small skillet over medium heat. Add the pepper flakes and grate the 3 cloves of garlic into the oil. Saute until fragrant, about 30 seconds. Add the spinach and allow it to wilt, about 2-3 minutes. Sprinkle lightly with salt then remove the mixture from heat. Place the spinach mixture in a paper towel and squeeze gently (be careful, it's hot!) to release any excess moisture. Place the spinach in a small bowl and stir in chopped tomatoes and feta cheese. Set aside.
- Combine balsamic, oil, mustard, rosemary, lemon zest, garlic, salt, and pepper in a small bowl and whisk until smooth. Set aside.
- Slice the tenderloin down the middle lengthwise, leaving just about a 1/2 inch intact on one side. Open the top half and lay it flat. Spread the spinach mixture evenly down the center of the loin. Fold the top half back in place and use butcher's string to tie it together in 3-4 places. Place the pork loin in a roasting pan then smear all sides with the topping.
10 BEST STUFFED PORK TENDERLOIN BACON RECIPES | YUMMLY
From yummly.com
PORK TENDERLOIN STUFFED WITH FETA, PEPPERS AND HERBS - DIANE …
From dianekochilas.com
BACON WRAPPED PORK TENDERLOIN WITH MAPLE GLAZE
From overthefirecooking.com
GREEK SALAD STUFFED PORK TENDERLOIN | RICARDO
From ricardocuisine.com
BACON AND FETA STUFFED PORK TENDERLOIN - TASTY KITCHEN
From tastykitchen.com
SPINACH BACON STUFFED PORK TENDERLOIN | THE RECIPE CRITIC
From therecipecritic.com
BACON-WRAPPED STUFFED PORK TENDERLOIN EASY RECIPE - AMIABLE …
From amiablefoods.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love