BACON WRAPPED STUFFED PORK TENDERLOIN
This is a old family recipe that I have been making for years. Serve with homemade apple sauce.
Provided by JENNAMARAL
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Slice the pork almost in half, but do not cut all the way through. Butterfly the sides until the pork is open enough to stuff.
- Mix torn bread, melted butter, poultry seasoning, onion, and celery in a bowl until bread is evenly coated with butter and seasoning; season with salt and pepper. Stuff the pork tenderloin with the bread mixture. Wrap the pork around the filling and secure closed with toothpicks. Wrap bacon slices around the stuffed tenderloin. Season top of tenderloin with black pepper.
- Cook in the preheated oven until pork is cooked through, about 45 minutes. An instant-read thermometer inserted into the center of the stuffing should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 329.7 calories, Carbohydrate 14.3 g, Cholesterol 91.4 mg, Fat 19.5 g, Fiber 1.4 g, Protein 23.7 g, SaturatedFat 9.9 g, Sodium 505.9 mg, Sugar 2.2 g
BACON WRAPPED STUFFED PORK LOIN
All I have to say about this is Yum-O! I usually used my grandmothers stuffing which consists of bread cubes, onions, butter and summer savory, but Stove top works just as well. I also use dried herbs, they work just as well as fresh. So easy to make people will think you slaved for hours ;)
Provided by Dee_73
Categories Pork
Time 2h
Yield 6-7 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°.
- Slice pork loin lengthwise, but not all the way through, so you can still open it up.
- Prepare stuffing and stuff into sliced pork loin.
- Sprinkle top of pork loin with rosemary, thyme, salt & pepper.
- Wrap pork loin with uncooked bacon slices.
- Bake in oven until meat thermometer reaches 155F when inserted to the thickest part of the meat (where it's still attached on the side) approx one and a half hours.
- Tent with foil for 5-10 minutes and slice.
Nutrition Facts : Calories 742.3, Fat 48.9, SaturatedFat 18.9, Cholesterol 169.5, Sodium 759, Carbohydrate 21.7, Fiber 0.9, Sugar 2.4, Protein 50.5
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 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 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.
SLOW COOKER BACON-HERB WRAPPED PORK TENDERLOIN
This is a 10 minute prep, cook all day, full of flavor one dish meal. "Inspired" & made in a crock pot by Bobby Flay's Bacon-Herb Wrapped Pork Tenderloin recipe found on the Food Network website.
Provided by Larawithoutau
Categories One Dish Meal
Time 6h10m
Yield 1 roast, 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 268.1, Fat 13.5, SaturatedFat 3.6, Cholesterol 103.8, Sodium 146.5, Carbohydrate 0.7, Fiber 0.2, Sugar 0.1, Protein 32.3
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
SWEET BACON WRAPPED PORK LOIN
This juicy, tender pork loin is wrapped in bacon and roasted with a sweet honey balsamic glaze.
Provided by prettykitty_0000
Categories Meat and Poultry Recipes Pork
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a shallow roasting pan with aluminum foil.
- Season pork loin with salt and pepper. Wrap the bacon slices around the pork loin and secure with toothpicks. Preheat a large skillet over medium-high heat, then add the pork loin. Cook until golden brown on all sides, about 10 minutes, then place onto roasting pan. Stir together honey, balsamic vinegar, red wine, onion, and rosemary in a small bowl; spread over pork loin.
- Roast the pork loin in preheated oven for 15 minutes, then sprinkle with raisins. Continue cooking until the internal temperature of the pork loin reaches 145 degrees F (63 degrees C), about 15 minutes more. Remove from the oven, and allow to rest for 5 minutes before removing toothpicks and slicing.
Nutrition Facts : Calories 334.9 calories, Carbohydrate 8.5 g, Cholesterol 92.9 mg, Fat 18.7 g, Fiber 0.4 g, Protein 31 g, SaturatedFat 6.7 g, Sodium 272.6 mg, Sugar 7 g
CORNBREAD-STUFFED BACON-WRAPPED PORK TENDERLOIN
This is a delicious and easy meal that is stuffed and wrapped with all the right ingredients. Try the Cornbread-Stuffed Bacon-Wrapped Pork Tenderloin for yourself.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees F. Cut 3 slices bacon into 1/4-inch wide slices. Cook in medium saucepan over medium-high heat until crisp; drain.
- Carefully pour all but 1 tablespoon grease from pan. Add butter and apple cider; bring to a boil. Remove from heat; stir in cooked bacon, cornbread stuffing mix, apple, cranberries and pecans. If needed, add addition cider to moisten stuffing.
- Place 4 remaining slices of bacon about 2 inches apart down center of 15x10x1-inch baking sheet. Cut down center of tenderloin but not all the way through; lay flat on top of bacon slices.
- Spoon stuffing down center of tenderloin; wrap bacon slices around tenderloin, overlapping on top. Secure with wooden picks.
- Bake 40 to 45 minutes until internal temperature of stuffing reaches 160 degrees F. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 464.8 calories, Carbohydrate 31.6 g, Cholesterol 114.6 mg, Fat 23.2 g, Fiber 3.2 g, Protein 31.4 g, SaturatedFat 10 g, Sodium 1165.7 mg, Sugar 7.5 g
BACON-WRAPPED STUFFED PORK TENDERLOIN
Impress the whole table with a Bacon-Wrapped Stuffed Pork Tenderloin. Use a 1-pound pork tenderloin for this Bacon-Wrapped Stuffed Pork Tenderloin, filled with a delicious combination of chorizo, cream cheese spread and shredded cheese.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield Makes 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Create a glaze: Combine peach preserves with 1 or more finely diced chipotles and 1 large crushed clove of garlic. Set aside.
- On cutting board, butterfly pork tenderloin, and pound with meat tenderizer to even thickness.
- Spread chorizo over tenderloin. Spread PHILADELPHIA Cream Cheese Spread down center and sprinkle shredded cheese on top.
- Roll-up tenderloin. Using slices of bacon, wrap tenderloin until covered. Secure with toothpicks, if needed.
- Place bacon-wrapped loin in cast iron, or heavy bottom fry pan. Cook until bacon is browned on all sides. Remove from fry pan and place in foil-lined baking dish.
- Bake for 25 minutes or until tenderloin reaches 160-165ºF, coating with glaze during the last 5-10 minutes of baking. Remove from oven and let rest for 5-10 minutes before slicing.
- Create caramelized bacon (yum!): Dice remainder of bacon into small to medium pieces. Using the same fry pan, brown until crispy. Drain off excess bacon drippings, leaving behind 1 to 2 tablespoons. In pan, add a few grinds of fresh pepper and 1/3 or more cups of brown sugar. Stir bacon to coat with sugar mixture. Cook over low heat until bubbly, be careful not to burn! Remove from pan.
- Now that your tenderloin is glazed, cooked and cooled, and your caramelized bacon is complete, it is time to serve. Slice tenderloin, and place on a beautiful serving platter. This dish can be easily doubled or tripled making it a great dish to serve buffet style at your next party!
Nutrition Facts : Calories 1080, Fat 75 g, SaturatedFat 30 g, TransFat 0.5 g, Cholesterol 215 mg, Sodium 1570 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 50 g
STUFFED PORK LOIN
Favorite Sunday meal. Serve this dish with garlic mashed potatoes, carrots, and peas.
Provided by skinnychef
Categories Meat and Poultry Recipes Pork
Time 3h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Heat margarine in a skillet over medium heat; cook and stir onion, mushrooms, and celery in the hot margarine until vegetables are tender, about 12 minutes. Transfer vegetables to a bowl. Stir bread into vegetables until moistened; season with salt and black pepper.
- Cut the pork loin almost in half lengthwise, cutting to about 1 inch from the bottom; open pork loin like a book. Cover with plastic wrap and lightly pound with a meat mallet to flatten the meat. Spoon stuffing onto the pork loin, roll the meat over the stuffing, and tie pork loin together in three places using kitchen twine.
- Place tied loin into a roasting pan and pour about 3 tablespoons water around the roast. Season roast with salt, black pepper, thyme, herbes de Provence, and garlic powder.
- Roast stuffed pork loin until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), 2 1/2 to 3 hours. Rest meat for 15 minutes before untying and slicing.
Nutrition Facts : Calories 359.7 calories, Carbohydrate 8.5 g, Cholesterol 108.8 mg, Fat 17.4 g, Fiber 0.9 g, Protein 39.9 g, SaturatedFat 5.5 g, Sodium 223 mg, Sugar 1.3 g
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