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.
BACON WRAPPED BEEF TENDERLOIN
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.
BACON-HERB WRAPPED PORK TENDERLOIN
Provided by Bobby Flay
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 8
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 to 10 minutes. Transfer tenderloins to cutting board and let stand 10 minutes. Remove twine before carving.
BACON-WRAPPED PORK TENDERLOIN WITH SOUR CHERRY SAUCE
Think of this recipe as pork on pork with cherries. The flavors here, smoke, pork, and tart-sweet cherries, echo those of the fruity merlot grape. Have a glass of merlot while you cook this simple dish and suddenly any old weekday evening feels a lot more fun.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Pat dry the pork tenderloin and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper, then wrap with the bacon, overlapping the slices.
- Heat the oil in a large nonstick skillet over medium-high heat until hot, then brown the pork and shallots, 6 to 8 minutes. Flip the pork tenderloin browned-side up and transfer the skillet to the oven. Roast until the pork reaches 145 degrees F in the center, 15 to 18 minutes.
- When the pork is done, transfer to a cutting board, leaving the shallots in the skillet. Add the cherries and stock to the skillet and bring to a simmer. Stir together the cornstarch and 1 tablespoon water, then add to the skillet, bring to a boil, whisking until sauce is thickened, about 2 minutes. Season the sauce with salt and pepper. Slice the pork into 8 pieces, divide among 4 plates with the sauce, and sprinkle with dill, if desired.
BACON-WRAPPED PORK TENDERLOIN
I found this recipe on www.southernfood.about.com But, it's yummy that's for sure. My husband is a meat man and pork tenderloin with bacon. How can you go wrong?
Provided by RachelB-KY
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400°.
- Line a 13x9-inch baking dish with foil; lightly spray with nonstick cooking spray.
- Trim excess fat and silver skin from the pork; rub all over with the seasoning blend. Wrap bacon around the pork tenderloins and arrange in the baking dish.
- Blend glaze ingredients in a saucepan over medium heat. Cook, stirring, until the mixture comes to a boil. Remove from heat and set aside.
- Bake the pork for 30 to 40 minutes, or until temperature registers 150° on an instant-read thermometer inserted in the thickest part of the meat. Brush the pork generously with the glaze mixture and continue baking for about 10 minutes, or until temperature reaches 160°. Let rest for 5 minutes before slicing.
Nutrition Facts : Calories 181, Fat 10.3, SaturatedFat 3.4, Cholesterol 15.4, Sodium 224.4, Carbohydrate 19.7, Fiber 0.2, Sugar 18.9, Protein 2.8
BACON-WRAPPED PORK TENDERLOIN ON THE GRILL OR BROILER
We love this easy grilling recipe, and so does everyone we serve it to. We usually marinate it in Recipe #70178, but also have made the basic grilling method with no marinade, sprinkling the tenderloins with seasoned black pepper. These can also be placed on a rack and broiled in the oven. (Note: Cooking time does not include marinating time.)
Provided by Mareesme
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Marinate tenderloins in Recipe #70178 as directed or sprinkle tenderloins lightly with seasoned pepper.
- Wrap tenderloins with bacon slices, securing with toothpicks.
- Preheat right-side burners set to medium or use regular grill with coals set to one side.
- With drip-pan (we use throw-away small aluminum pan) place pork loins over indirect heat. OR, place on broiling pan and broil in oven.
- Grill covered, turning every so often until bacon is brown and cooked on all sides.
- When bacon is cooked and brown pork tenderloins should be done -- usually in 20 to 30 minutes. Recommended internal temperature is 155 dg., but we've never bought one!
- After meat is done, remove and let rest for 5 minutes. Remove toothpicks and cut in 1" to 1 1/2" slices and serve, still wrapped in bacon.
Nutrition Facts : Calories 438.4, Fat 25.1, SaturatedFat 8.5, Cholesterol 169, Sodium 347.5, Carbohydrate 0.2, Protein 49.9
BACON WRAPPED PORK TENDERLOIN
Someone at work told me about this. It's my husbands and my favorite way to cook tenderloin. I don't usually eat the bacon after its cooked but my husband loves it.
Provided by babydoll7480
Categories Pork
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 791.8, Fat 59.1, SaturatedFat 19.7, Cholesterol 224.7, Sodium 1062.7, Carbohydrate 0.8, Protein 60
BACON WRAPPED PORK MEDALLIONS
This is variation of a recipe my mother used to make with my own spin on the seasonings! Also, one of our favorites to enjoy around the holidays!
Provided by Eve Marie
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Place the bacon in a large, oven-safe skillet, and cook over medium-high heat, turning occasionally, until lightly browned and still flexible, 6 to 7 minutes. Drain the bacon slices on a paper towel-lined plate. Remove any excess bacon grease from the skillet. Combine garlic powder, seasoning salt, basil, and oregano in a small bowl. Set aside.
- Wrap the pork tenderloin with the bacon strips securing with 1 or 2 toothpicks per strip of bacon. Slice the tenderloin between each bacon strip to create the medallions. Dip both sides of the medallions in seasoning mix. Melt butter and oil together in the same skillet over medium-high heat. Cook each medallion for 4 minutes on each side.
- Place skillet into the preheated oven and bake until the pork is no longer pink in the center, 17 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 416.6 calories, Carbohydrate 2.4 g, Cholesterol 133.3 mg, Fat 25.5 g, Fiber 0.5 g, Protein 42.3 g, SaturatedFat 8.9 g, Sodium 769.2 mg, Sugar 0.5 g
BACON-WRAPPED PORK TENDERLOIN
If the bacon-wrapped part of this pork tenderloin dish didn't already win you over, maybe the glaze of apple juice, brown sugar and Dijon mustard will.
Provided by My Food and Family
Categories Baking Ingredients
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Wrap bacon around tenderloin; place in foil-lined pan sprayed with cooking spray. Sprinkle with pepper.
- Bake 20 min. or until cooked to 135ºF. Meanwhile, bring remaining ingredients to boil in saucepan on medium heat, stirring occasionally.
- Brush meat with sugar mixture. Bake 10 min. or until tenderloin is done (145ºF). Remove from oven; cover loosely with foil. Let stand 3 min. before slicing.
Nutrition Facts : Calories 220, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 250 mg, Carbohydrate 14 g, Fiber 0 g, Sugar 14 g, Protein 26 g
BACON WRAPPED BBQ PORK TENDERLOIN
Everything is better with bacon! I searched the site and couldn't find a recipe, so I came up with this one! Super simple, takes time to cook but super yummy! Could be changed to a grill recipe!
Provided by KC_hockey_chick
Categories Pork
Time 1h32m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°.
- Rub tenderloin with bbq rub then wrap with bacon slices using toothpicks to secure ends.
- Bake in a glass dish for 1 hour, on the middle rack, flipping tenderloin half way through (so the bacon doesn't get soggy).
- Turn oven to broil (staying at 350°) move pan to bottom rack and broil 20 minutes, turning tenderloin half way through.
- When tenderloin reaches and internal temperature of 155°-160° move dish back to middle rack, and paint tenderloin with bbq sauce. Broil for 5 minutes, then flip tenderloin, paint other side, and broil another 5 minutes.
- Let rest 5-10 minutes then slice into medallions, serve with bbq sauce.
Nutrition Facts : Calories 390.3, Fat 22.7, SaturatedFat 7.5, Cholesterol 131.5, Sodium 636.5, Carbohydrate 5.2, Fiber 0.5, Sugar 1.5, Protein 38.9
BACON WRAPPED PORK TENDERLOIN
I combined part of one recipe and another to come up with this extra-special roast.-Dale Ann Glover, Strathroy, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 4-6 servings.
Number Of Ingredients 16
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.
Nutrition Facts :
BACON WRAPPED MAPLE-BOURBON PORK TENDERLOIN
This is a collaborative effort between me and my college roommate, Shandi. I made the marinade, she came up with the rest. I always use maker's mark bourbon in the marinade. also, using a high quality maple syrup makes all the difference. and for something extra use applewood smoked bacon!
Provided by GingerlyJ
Categories Pork
Time 3h
Yield 2 pounds, 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine apple cider, bourbon and maple syrup.
- Rub meat with salt and pepper.
- Marinade in cider mixture from one hour to overnight.
- put loin in a roasting pan. in the top, cut five slits. insert a garlic clove into each slit.
- wrap with bacon.
- cook at 350 for 2 hours.
Nutrition Facts : Calories 413.2, Fat 9, SaturatedFat 3, Cholesterol 103.7, Sodium 200.6, Carbohydrate 36.1, Fiber 0.1, Sugar 31.8, Protein 32.3
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 PORK TENDERLOIN
This recipe for bacon-wrapped pork tenderloin is tasty and extremely easy and fast.
Provided by MEKANIOD
Categories Pork Tenderloin
Time 50m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 181.8 calories, Carbohydrate 14.5 g, Cholesterol 55 mg, Fat 4.6 g, Fiber 0.2 g, Protein 19.8 g, SaturatedFat 1.6 g, Sodium 312.1 mg, Sugar 13.6 g
BACON-WRAPPED PORK TENDERLOIN WITH BALSAMIC AND FIG
Adding fig preserves and balsamic vinegar to bacon-wrapped pork gives you the perfect sweet-salty combo of flavors that is impressive enough to serve guests. Best of all, it's ready in about 20 minutes. Be sure to use a tenderloin and not a loin - they are not the same size-wise and require very different cook times. I love to serve this with roasted Brussels sprouts and mashed sweet potatoes. Do not use thick-cut bacon, as it will not cook thoroughly.
Provided by France C
Categories Pork Tenderloin
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Combine onion powder, garlic powder, smoked paprika, salt, and pepper in a small bowl. Rub spice mixture all over the pork tenderloin and let sit at room temperature for 20 to 25 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Spray foil with cooking spray.
- On a clean work surface, lay bacon slices side by side, overlapping them slightly. Brush fig preserves on one side of the bacon. Place pork tenderloin on bottom end of the bacon slices and roll up so that tenderloin is wrapped in bacon. Place tenderloin, seam side down, on the prepared baking sheet.
- Roast in the preheated oven for 15 minutes and remove pork tenderloin from oven.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Brush balsamic glaze all over the pork and return to the oven to broil until pork is slightly pink in the center, 5 to 7 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let rest for 5 minutes before slicing and serving
Nutrition Facts : Calories 233.7 calories, Carbohydrate 3.3 g, Cholesterol 81.4 mg, Fat 10.6 g, Fiber 0.3 g, Protein 28.9 g, SaturatedFat 3.5 g, Sodium 760.7 mg, Sugar 0.3 g
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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