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.
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.
NIF'S PORKAPALOOZA (PORK LOIN WRAPPED IN BACON)
This is what I got when I realized that I had a pork loin and bacon in the fridge at the same time! Only 3 ingredients and a little prep and you'll have a very tasty, juicy pork. I used Recipe #347977 for the dry rub. I also let the loin sit overnight in the fridge after it was prepped. One little tip - count the number of toothpicks that you use so you know how many you need to pull back out! I cooked this in the BBQ but I don't see why you can't cook it on a rack in the oven. Enjoy!
Provided by Nif_H
Categories Pork
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Rub the pork loin with the dry rub. Be sure to cover the whole thing.
- Lay bacon slices out on a cutting board, overlapping about 1/4". Roll the pork loin over the bacon, making sure to roll the bacon up and around it.
- Meet the bacon slice ends together and secure each one with a toothpick. You may have to pull the bacon slightly to stretch it far enough for the ends to meet.
- Heat a nonstick pan over medium-high heat. Sear the outside of the loin completely until the bacon is nicely browned.
- Meanwhile, preheat barbecue to 350°F, leaving the middle burners off. Place the pork loin over indirect heat on the barbecue. Rotate the roast every 10 minutes or so until pork is cooked through and internal temperature reaches 170°F, about 45-60 minutes.
- Let rest for 10 minutes, remove the toothpicks and slice.
BACON-WRAPPED ROAST PORK LOIN STUFFED WITH DRIED FRUIT
This impressive dish sounds far more complicated than it is. The oven does most of the work. Don't forget the sauce: the tang of the Dijon cream sauce is a welcome counter to the sweetness of the brandied fruit. Add a green salad (maybe some red potatoes?) and you have the perfect Sunday supper.
Provided by Molly O'Neill
Categories dinner, project, main course
Time 2h20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a small saucepan, warm, but do not boil, the brandy. Place the fruit in a small bowl, cover with the brandy and soak for 20 minutes. Drain, reserving the brandy, and coarsely chop the fruit. Return the fruit to the bowl and toss with 1 teaspoon of the sage and 1/2 teaspoon of the thyme and season it lightly with salt and pepper.
- Preheat the oven to 450 degrees. Place the pork on a work surface. Using a long, round metal or wooden skewer about 3/4-inch thick, pierce a channel through the center of the loin. Stuff the fruit into the channel, using the skewer to pack it in. Season the loin lightly with salt and pepper and drape the bacon slices over it.
- Use butcher's twine to tie the roast. Place the roast in a roasting pan fitted with a rack and roast for 15 minutes. Lower the heat to 350 degrees and continue to roast until the pork is cooked but, when poked with a knife, the juices at the center still run slightly pink, about 1 hour more. Transfer the roast to a serving platter and allow to rest, covered, for 15 minutes.
- Meanwhile, remove the rack and place the roasting pan on top of the stove over medium heat. Add the shallots to the pan juices and cook, stirring, until they are softened, about 3 minutes. Add the reserved brandy and the wine and simmer until reduced by half. Whisk in the cream and mustard and continue to simmer until slightly thickened.
- To serve, remove the twine from the roast, slice and serve with the cream sauce.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 20 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 10 grams, Sodium 370 milligrams, Sugar 3 grams, TransFat 0 grams
BBQD BACON-WRAPPED PORK FILLET
Pork fillet smothered in roasted garlic alfredo sauce (see notes), wrapped in bacon and cooked on the barbecue. When it's time for BBQs, delicious! Adjust the amount of garlic to taste; adding garlic is one of several changes I made to the recipe. Adapted from a recipe I received by email from the Simply Great Meals Recipe Club.
Provided by bluemoon downunder
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 221, Fat 10, SaturatedFat 4.3, Cholesterol 89.1, Sodium 123.7, Carbohydrate 1.5, Fiber 0.1, Sugar 0.1, Protein 27
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