Bbq Bacon 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:

• 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.

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.

Steps:

• Fennel Spice:
• Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat.
• Watch carefully, tossing frequently so the seeds toast evenly.
• When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding or they will gum up the blades.
• Pour the seeds into a blender and add the kosher salt.
• Blend to a fine powder, shaking the blender occasionally to redistribute the seeds.
• Store in a tightly sealed glass jar in a cool, dry place, or freeze.
• Assembling the Skewers:
• Rub both sides of the pork medallions with the spice rub.
• Take a 1/2 slice of bacon and wrap it around the outer edge of each medallion.
• Secure it by pushing a skewer right through the middle of the medallion; place 3 medallions on each skewer.
• You should now have 3 round pieces of pork showing, the bacon from one medallion touching the next one (see picture) on each skewer.
• Barbecue on High heat; flip after 4 minutes; continue cooking until browned and cooked.

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:

• 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.

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.

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.

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.