Bbqd Bacon Wrapped Pork Fillet Recipes

BACON-WRAPPED BARBECUE PORK TENDERLOIN

Steps:

• Heat oven to 425°F. Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray.
• Microwave bacon between layers of microwavable paper towels on microwavable plate 3 to 4 minutes or just until edges begin to brown but are still soft and pliable. Cut each piece in half crosswise.
• Season tenderloins with salt and pepper; place in pan. Arrange bacon pieces diagonally over top of pork, pressing bacon over sides.
• In small bowl, mix barbecue sauce, chipotle chile and cumin. Brush tops of each tenderloin with glaze. Bake tenderloins 30 to 35 minutes or until meat thermometer inserted in center of pork reads 145°F. Let stand 10 minutes before slicing.

BBQD BACON-WRAPPED PORK FILLET

Steps:

• Place the pork fillet into a shallow dish. Brush with melted butter and sprinkle with dried sage and chopped garlic. Pour the roasted garlic alfredo sauce over the meat, cover and refrigerate for four hours or preferably over night.
• Cut each of the slices of bacon into halves lengthwise. Plait these strips around the pork in a criss-cross pattern. Reserve the marinade for heating and serving with the pork.
• Cook the bacon wrapped pork fillet on a heated barbecue on a medium heat for approximately 30 minutes or until the pork is cooked through, turning halfway through cooking.
• Place the remaining marinade into a small saucepan and bring to the boil. Lower the heat, add 1/4 cup of wine and simmer for an extra minute and serve with the sliced pork as a sauce.
• Notes: The original recipe specified Leggo's Stir Through Sauce - Roasted Tomato & Bacon, but Zaar was unable to recognise this as an ingredient. The closest acceptable ingredient I could find was roasted garlic alfredo sauce. Use whatever equivalent to one of these is available in your region. The pork can be cooked in a conventional oven at 180ºC for 40 minutes or in an outdoor kettle oven following manufacturer's weight for cooking time.

GRILLED BACON-WRAPPED PORK TENDERLOIN

Steps:

• Light grill for INDIRECT grilling. Front/back burners. Trim silverskin tendon from each tenderloin. Lightly sprinkle each with a half tsp of seasoning.
• Starting at one end, spiral wrap the bacon around each tenderloin, securing each piece with a toothpick. Lightly sprinkle each with remaining 1/2 tsp seasoning.
• Place on center of grill off of direct heat, reduce heat to medium. Turn each tenderloin a quarter turn every 15 minutes. Grill for one hour or until bacon is crispy and done. Move to direct heat the last 15 minutes if necessary. Remove toothpicks before slicing.
• Slice into 1/4" medallions and serve with baked beans and grilled potatoes.

BBQ BACON-WRAPPED CHICKEN

Steps:

• Cook the bacon until just opaque. Blot on paper towels. Sprinkle chicken evenly with salt and pepper. Wrap each chicken breast in bacon, securing strips in place with toothpicks. Set aside. Preheat the grill to medium-high.
• Blend ketchup with maple syrup, mustard, lemon juice and garlic. Brush half the sauce all over chicken. Place chicken on grill and turn heat down to medium. Grill, turning and basting twice with remaining sauce until bacon is almost crisp, about 15 minutes or until chicken is cooked through.
• Squeeze lemon wedges over chicken and sprinkle with chives. Remove toothpicks before serving.