Bacon Herb Wrapped Pork Tenderloin Recipes

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.

Steps:

• Pat loin dry. Rub with salt, pepper, garlic & herbs; wrap with bacon. Secure with butcher's twine. Brown loin in oil that has been heated in skillet until seared on each side and bacon is slightly cooked and holds its shape.
• Place wine & water with sliced onion (if using) in crock pot. Place loin on top, cover and cook 6-8 hours on low until cooked through.
• Note: Apple juice can be substituted for the wine with comparable results.

Steps:

• For the tenderloin: Begin by placing a large sheet of plastic wrap on a clean bench top (use 2 overlapping sheets if you have to). In the center of the plastic, lay the bacon slices vertically, slightly overlapping one another, working from left to right. Sprinkle the tenderloin with the salt and pepper. Place the beef tenderloin horizontally across the strips of bacon (along the bottom of the rectangle of bacon). Roll up the plastic and bacon around the beef so it is wrapped tightly and evenly. Twist the ends of plastic to tighten and form the meat into an even log shape. Place in the refrigerator to firm up for 1 hour so the bacon sticks to the beef and the roast retains its nice even shape.
• Preheat the oven to 375 degrees F.
• Set a large cast-iron pan (or roaster) over high heat and coat lightly with canola oil. Remove the beef from the fridge and discard the plastic. Place the roast seam-side down in the pan and brown on all four sides, 4 to 5 minutes per side. When completely browned, place the whole pan in the oven and roast for about 30 minutes (an instant-read thermometer should register 135 degrees F for medium-rare). When done, remove from the oven and transfer the roast to a platter to rest before slicing into 1/2-inch-thick slices.
• For the peppercorn sauce: Set the pan used for the beef over medium heat. Discard all but 2 to 3 tablespoons of fat from the pan, and then add the garlic and shallots. Season with some salt and saute until caramelized, 2 to 3 minutes. Then add the green peppercorns. Mix well, and then remove the pan from the heat and carefully add the whiskey (you can flambe if you like here by igniting the alcohol in the pan). Return the pan to the heat and cook down until just about all the liquid has reduced before adding the beef stock and heavy cream. Bring to a simmer and cook to allow flavors to meld, 2 to 3 minutes. Remove from the heat and add the cold butter cubes, swirling as they dissolve. Taste and, if needed, season with more salt. Serve with the slices of bacon wrapped tenderloin.

Steps:

• Preheat the oven to 450 degrees F.
• Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner "tail," fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the "tail" in place.
• Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees F for medium rare and 145 degrees F for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm with apple chutney.

Steps:

• Preheat oven to 300 degrees F. Place garlic in a small ramekin, drizzle with 1-tablespoon olive oil, and wrap in foil. Bake until soft, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head into a small bowl.
• Arrange tenderloins on work surface. Rub the top each tenderloin with 1/2 of the roasted garlic and season with salt and pepper. Mix together the herbs and scatter half of the mix over the garlic on each tenderloin. Wrap 6 strips of bacon around each tenderloin and tie bacon in place with kitchen twine.
• Heat oven to 375 degrees F. Heat oil in a medium, skillet over medium-high heat. Sear the tenderloins until golden brown on all sides. Transfer seared tenderloins to medium roasting pan; place in the oven and cook to medium doneness about 8 to10 minutes. Transfer tenderloins to cutting board and let stand 10 minutes. Remove twine before carving.
• Combine juice, sugar and zest in a small non-reactive pan and reduce to 1/2 cup. Set aside.
• Preheat oven to 375 degrees F. Toss sweet potatoes in oil and roast in a large ovenproof skillet. Roast until lightly golden brown and just cooked through. Remove the pan from the oven and place on a burner over medium heat. Add the glaze to the potatoes and toss to coat evenly. Saute potatoes until all are glazed.

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).

Steps:

• Melt butter in large pot over medium heat. Add garlic; sauté 2 minutes. Add breadcrumbs. Sauté until golden brown, about 4 minutes. Remove from heat; mix in parsley. Season stuffing with salt and pepper. Cool completely.
• Starting at 1 long side, cut each tenderloin lengthwise almost in half, stopping about 1/2 inch from opposite long side. Open tenderloins like books. Sprinkle cut sides with salt and pepper. Pack half of stuffing on 1 side of each tenderloin. Fold plain side over stuffing.
• Slightly overlap half of bacon slices on sheet of parchment paper, forming rectangle equal in length to 1 tenderloin. Place tenderloin at 1 edge, across bacon ends. Using parchment as aid, roll up tenderloin in bacon. Using kitchen string, secure bacon around tenderloin, tying at 1 1/2-inch intervals, then tie once lengthwise. Repeat with remaining bacon and tenderloin. (Can be prepared 1 day ahead. Wrap tenderloins and refrigerate. Let stand at room temperature 1 hour before continuing.).
• Preheat oven to 400°F Pour enough oil into large skillet to coat bottom; heat over high heat. Add 1 tenderloin. Sauté until bacon is brown, turning often, about 10 minutes. Transfer to rimmed baking sheet. Repeat with second tenderloin. Roast until thermometer inserted into center of each registers 130°F to 135°F for medium-rare, about 30 minutes. Transfer to platter. Let stand 15 minutes. Cut off strings. Cut tenderloins into 1/2-inch-thick slices.

Steps:

• Preheat oven to 350°F Place pork on a roasting pan; set aside.
• In a small bowl, combine garlic, rosemary, thyme, sugar, and pepper; rub over all sides of pork. Lay bacon slices crosswise over pork; tucking ends underneath.
• Roast 30 minutes; remove from oven and brush surface of pork with honey and vinegar. Return to oven; roast until internal temperature reaches 160°F, an additional 30 to 45 minutes. Remove from oven and let rest 10 minutes; slice and serve.

Steps:

• Melt butter in large pot over medium heat. Add garlic; sauté 2 minutes. Add breadcrumbs. Sauté until golden brown, about 4 minutes. Remove from heat; mix in parsley. Season stuffing with salt and pepper. Cool completely.
• Starting at 1 long side, cut each tenderloin lengthwise almost in half, stopping about 1/2 inch from opposite long side. Open tenderloins like books. Sprinkle cut sides with salt and pepper. Pack half of stuffing on 1 side of each tenderloin. Fold plain side over stuffing.
• Slightly overlap half of bacon slices on sheet of parchment paper, forming rectangle equal in length to 1 tenderloin. Place tenderloin at 1 edge, across bacon ends. Using parchment as aid, roll up tenderloin in bacon. Using kitchen string, secure bacon around tenderloin, tying at 1 1/2-inch intervals, then tie once lengthwise. Repeat with remaining bacon and tenderloin. (Can be prepared 1 day ahead. Wrap tenderloins and refrigerate. Let stand at room temperature 1 hour before continuing.)
• Preheat oven to 400°F. Pour enough oil into large skillet to coat bottom; heat over high heat. Add 1 tenderloin. Sauté until bacon is brown, turning often, about 10 minutes. Transfer to rimmed baking sheet. Repeat with second tenderloin. Roast until thermometer inserted into center of each registers 130°F to 135°F for medium-rare, about 30 minutes. Transfer to platter. Let stand 15 minutes. Cut off strings. Cut tenderloins into 1/2-inch-thick slices.

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.

Steps:

• Combine steak seasoning & brown sugar rub all over pork loin. Lay strips of bacon on top of loin and tuck bacon under loin.
• Cook at 350 for 55 minutes or until internal temp is 140 degrees.
• Brush on glaze and cook for 15 more minutes.

Steps:

• Heat oven to 400 degrees. Remove papery outer skin from garlic head. Place garlic head on square of foil; drizzle with 1 tablespoon olive oil, and wrap. Bake until softened, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head, pressing garlic against work surface with flat side of table knife.
• Arrange 3 tenderloins on work surface, flat side up. Spread flat side of each tenderloin with one-third of the roasted garlic. Strip leaves from fresh sage, rosemary, and thyme; discard stems. Place one-third of each herb on each tenderloin, scattering leaves over the garlic. Place 3 remaining tenderloins on top of herb-coated tenderloins, with the flat sides down, and matching the larger ends to the tapered ends. Wrap 6 strips of bacon around each pair of tenderloins; tie bacon in place with kitchen twine. Sprinkle with salt and pepper on all sides.
• Place large, heavy-bottomed skillet over high heat. Add remaining tablespoon oil and butter, and melt. Arrange tenderloins in skillet in batches to keep them from touching. Sear until golden brown on all sides, rotating as needed, about 10 minutes per tenderloin. Transfer seared tenderloins to large roasting pan; place in the oven. Roast until meat thermometer inserted into thickest part of meat registers 150 degrees. about 15 minutes. Transfer tenderloins to cutting board; let stand 10 minutes. Remove twine before carving.