Stuffed Bacon Wrapped Pork Tenderloin Recipe 455

BACON WRAPPED STUFFED PORK TENDERLOIN

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).

BACON WRAPPED PORK TENDERLOIN

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.

BACON-WRAPPED PORK TENDERLOIN

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

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.

BACON WRAPPED STUFFED PORK LOIN

Steps:

• Preheat oven to 325°.
• Slice pork loin lengthwise, but not all the way through, so you can still open it up.
• Prepare stuffing and stuff into sliced pork loin.
• Sprinkle top of pork loin with rosemary, thyme, salt & pepper.
• Wrap pork loin with uncooked bacon slices.
• Bake in oven until meat thermometer reaches 155F when inserted to the thickest part of the meat (where it's still attached on the side) approx one and a half hours.
• Tent with foil for 5-10 minutes and slice.

BACON-WRAPPED STUFFED TENDERLOINS

Steps:

• Make a lengthwise slit through the center of each tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic., In a small bowl, combine the blue cheese, almonds, onion, rosemary, garlic and pepper flakes if desired. Divide among tenderloins. Close tenderloins and sprinkle with salt and pepper. Wrap each with two bacon strips; secure with toothpicks., In a large skillet, brown pork on all sides in batches until bacon is almost crisp. Place on a rack in a shallow roasting pan., Bake, uncovered, at 425° for 8-12 minutes or until a thermometer inserted in pork reads 145°. , Let stand for 5 minutes. Discard toothpicks before slicing.