Bacon Wrapped Blackberry Pork Roast Recipe 55 Recipes

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 BLACKBERRY PORK ROAST RECIPE - (5/5)

Steps:

• Combine the preserves, 1 tablespoon of vinegar, mustard, thyme and 1/2 teaspoon each salt and pepper in a small bowl. Poke the pork with a paring knife, then rub with the garlic; season with salt and pepper. Rub the pork all over with the preserves mixture, then transfer to a large resealable bag and refrigerate at least 2 hours, or overnight. About 20 minutes before roasting, remove the pork from the fridge and preheat the oven to 325°F. Put the red onions in a metal roasting pan and set a rack on top. Wrap the pork with the bacon (overlapping them slightly and tucking them under; tie a piece of kitchen twice around each slice to secure it). Set on the rack and roast until bacon is crisp and a thermometer inserted into center of pork reads 145°, about 1 1/2 hours. Transfer pork to a cutting board; let rest for 10 minutes. Meanwhile, make gravy: Discard all but 2 tablespoons of the drippings from the pan.Place the roasting pan over 2 burners over medium-low heat and whisk in the flour until incorporated. Add the chicken broth and whisk until thickened, about 5 minutes. Add the remaining 2 tablespoons vinegar and season with salt & pepper. Remove twine and slice the pork. Serve with onions and gravy.

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 ROAST WITH POTATOES AND ONIONS

Steps:

• Preheat the oven to 400 degrees F.
• Coat the pork with olive oil and sprinkle with salt and pepper. Arrange the parsley and sage leaves along the top of the roast.
• Lay the bacon horizontally in a roasting pan, with the strips touching. Set the pork roast in the center of the pan and fold the bacon over to wrap the roast.
• Add the potatoes and onions to the pan, to border the roast. Transfer to the oven and roast until the bacon is crisp and the pork reaches an internal temperature of 140 degrees F on an instant-read thermometer, about 1 1/2 hours.
• Transfer the roast to a cutting board and rest for 10 to 15 minutes. Slice and serve with the potatoes and onions.

ROAST BACON

Steps:

• Preheat oven to 400 degrees F.
• Lay the bacon on a sheet pan and bake for 15 to 20 minutes until the bacon is really crispy. Dry on paper towels and serve.

HERB, GARLIC AND BACON PORK LOIN

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Rub the pork loin with olive oil and place in a roasting pan. Drape slices of bacon over the top. Combine the chicken stock, rosemary, thyme, basil, sage and garlic. Pour over the roast. Place onions around the sides. Cover with a lid or aluminum foil.
• Bake for 1 hour and 30 minutes. Remove the lid or foil, and continue to bake for 30 minutes, or until the bacon is browned. Cook to at least 145 degrees F (63 degrees C).