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
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 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
PEPPERED BACON-WRAPPED PORK TENDERLOIN
Make and share this Peppered Bacon-Wrapped Pork Tenderloin recipe from Food.com.
Provided by sholman77
Categories Pork
Time 50m
Yield 6 , 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter and saute mushrooms and onion until tender.
- Stir in pecans and set aside.
- Flatten pork to 1/4 thickness and sprinkle with salt and pepper.
- Spread mushroom mixture on one side of thr pork and roll up like a jelly roll.
- Repeat for second tenderloin.
- Wrap 4 bacon slices around each rolled tenderloin and secure with wooden picks.
- Place seam side down on a greased rack in a roasting pan.
- Rub with the brown sugar and cracked pepper.
- Bake uncovered at 450 for 15 minutes.
- Reduce temp to 400 and back for 15 more minutes.
Nutrition Facts : Calories 308.2, Fat 17.3, SaturatedFat 7.3, Cholesterol 95.2, Sodium 504.6, Carbohydrate 13.3, Fiber 1.3, Sugar 10.7, Protein 25.7
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 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 PESTO PORK TENDERLOIN
I love to serve this family-favorite tenderloin-maybe because of the compliments that come with it! When the weather warms up, we grill it instead. -Megan Riofski, Frankfort, Illinois
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Arrange bacon strips lengthwise in a foil-lined 15x10x1-in. pan, overlapping slightly., Cut tenderloin lengthwise through the center to within 1/2 in. of bottom. Open tenderloin flat; pound with a meat mallet to 1/2-in. thickness. Place tenderloin on center of bacon, perpendicular to strips., Sprinkle pepper over pork. Spread with pesto; layer with cheese and spinach. Close tenderloin; wrap with bacon, overlapping ends. Tie with kitchen string at 3-in. intervals. Secure ends with toothpicks., In a 12-in. skillet, brown roast on all sides, about 8 minutes. Return to baking pan; roast in oven until a thermometer inserted in pork reads 145°, 17-20 minutes. Remove string and toothpicks; let stand 5 minutes before slicing.
Nutrition Facts : Calories 402 calories, Fat 25g fat (9g saturated fat), Cholesterol 104mg cholesterol, Sodium 864mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 37g protein.
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
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- Melt butter in a large skillet over medium-high heat; add mushrooms and onion, and sauté 8 minutes or until tender. Stir in pecans, and set aside.
- Place pork between 2 sheets of plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle with salt and ground pepper.
- Spread mushroom mixture evenly on 1 side of each tenderloin, leaving a 1/4-inch border. Roll up jellyroll fashion, starting with 1 long end. Wrap 4 bacon slices around each tenderloin, and secure with wooden picks. Place, seam sides down, on a lightly greased rack in a roasting pan. Rub evenly with sugar and cracked pepper.
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