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 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 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
BACON WRAPPED STUFFED PORK TENDER LOIN
This is something my husband I had talked about doing for a while. So glad we did..it was easy ,super yummy, and our guest where VERY impressed!!!The stuffing could be altered to your liking. You could easily replace the cheeses to what you like or add peppers to make it spicey.
Provided by Debbie W @debbie110772
Categories Pork
Number Of Ingredients 13
Steps:
- Trim all the fat of the Pork Loin
- Carefully cut the roast down the center. Filet it best you can. Cover the roast with plastic wrap and pound it out flat with a meat mallet.
- Mix all the filling ingredients .
- Cut 3 pieces of cotton string. Lay the roast ontop of the string and spread filling on the roast.
- Roll the roast up like a jelly roll and tie it up with the 3 pieces of string.
- salt and pepper the roast and wrap with bacon securing the bacon ontop with toothpicks.
- We use a charcoal pit with wood for the smokey flavor but it could be on a gas grill also. Place the Bacon goodness on the pit on a med temp for about 2 hours.
- Make sure your meat is cooked well. You can always finish it off in the oven 175 in a covered pan.
- Let cook for about 15 min and slice..either with a sharp knife or electric knife....note in the pic it was still a little hot.once it cools off a bit the filling stays in
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.
MUSHROOM-STUFFED PORK TENDERLOIN
Provided by Food Network Kitchen
Time 1h10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.
- Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
- Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.
- Preheat a grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.
- Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.
Nutrition Facts : Calories 323 calorie, Fat 17 grams, SaturatedFat 3.5 grams, Cholesterol 116 milligrams, Sodium 301 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 39 grams, Sugar 1 grams
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 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
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