Bacon And Apple Wrapped Pork Tenderloin With Maple Apple Glaze Food

BACON-WRAPPED PORK TENDERLOIN

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 AND APPLE WRAPPED PORK TENDERLOIN WITH MAPLE APPLE GLAZE

Steps:

• 1. Combine garlic, sage, salt, and olive oil in a small bowl. Rub mixture over all sides of the pork tenderloin.
• 2. Place a 14-inch piece of plastic wrap on a large cutting board. Place 8 14-inch strands of kitchen twine 1 inch apart on the plastic wrap. The twine should be perpendicular with your body. Place bacon strips in an overlapping fashion on top of kitchen twine.
• 3. Place apple slices in rows on bacon. Place tenderloin on the apples slices closet to you. Fold the thin end of the tenderloin over on itself to create even thickness.
• 4. Using the plastic wrap, begin rolling the bacon and apple around the tenderloin. Roll as tightly as possible. When you completed the roll, pull the ends of the twine from within the roll and tie to the loose ends. You might benefit from someone holding the roll while you tie the first couple of pieces of twine.
• 5. Bring apple juice to a boil in a small sauce pan. Lower heat and continue simmering until juice has reduced by half. Add apple jelly and continue simmering until completely melted. Remove from heat and whisk in maple syrup and mustard. Set aside.
• 6. Preheat grill to 300 degrees. Turn off one burner on grill and place tenderloin over unlit burner. Close grill and cook for one hour or until internal temperature reaches 150 degrees. After 30 minutes, begin basting with maple glaze. Baste again after 15 minutes and then again when meat is done. Let rest for 10 minutes. Slice and serve.

BACON WRAPPED PORK TENDERLOIN WITH MAPLE BALSAMIC GLAZE

Steps:

• Pre-heat oven to 350 degrees.
• Mix thyme, rosemary, sugar and garlic together.
• Rub spices into pork.
• Wrap pork crosswise with bacon.
• Place in oven, cook 30 minutes.
• Brush pork with maple syrup and balsamic vinegar mixture.
• Continue to cook pork another 45-50 minutes, brushing with mixture every 15 minutes.
• Ler sit 15 minutes before carving.

APPLE-MAPLE GLAZED PORK TENDERLOIN

Steps:

• Sprinkle salt and pepper on all sides of tenderloins.
• In a small saucepan, combine syrup, jelly and garlic.
• Bring to a boil over high heat and boil gently until thickened and reduced to 1/2 cup, (about 4 to 5 minutes).
• Brush half of syrup mixture over tenderloins.
• Grill, covered over medium coals 10 minutes, turning once.
• Brush remaining syrup mixture over tenderloins.
• Continue to grill 5 to 10.
• minutes or until instant read thermometer inserted in center of meat registers.
• 160 degrees (tenderloins will be barely pink in center), turning once.
• Carve tenderloins crosswise into 1/4-inch thick slices.

BACON WRAPPED MAPLE-BOURBON PORK TENDERLOIN

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.

BACON WRAPPED PORK TENDERLOIN WITH MAPLE-MUSTARD SAUCE

Steps:

• Sauce:.
• Combine ingredients.
• simmer till thickened approximately 15-20 minutes.
• Pork Tenderloin.
• Coat pork with mustard.
• wrap with bacon.
• Roast at 350 degrees till internal temp of 170 degrees. approximately 1-1 1/2 hours.

BACON WRAPPED PORK LOIN WITH APPLES AND SAGE

Steps:

• If any silver skin on loins is present, cut away and discard.
• Sprinkle sage, garlic, salt and pepper all over loins. Place loins closely together lengthwise, with thick ends meeting thin ends, to even out roast thickness.
• Lay out slices of bacon snugly together on a cutting board, forming a rectangle. Place loins across bacon so bacon ends emerge from each side. Beginning at one end, lift a bacon end up over loins at a 45° angle. Then, alternating sides, continue lifting bacon ends down the length of roast forming a chevron pattern of bacon on top.
• Cut five 12-inch (30-cm) lengths of twine and one 30-inch (75-cm) length. Place 5 shorter lengths of twine under loins widthwise. Working out from roast centre, firmly (but not causing deep indents to form) tie up each piece of twine, spacing evenly apart. Then tie up roast lengthwise with longer piece of twine. Trim twine ends; discard. (Roast can be prepared, covered and refrigerated for up to half a day. Add 10 to 15 minutes to roasting time.).
• When ready to roast, preheat oven to 425°F (220°C).
• Heat a large frying pan over medium heat. Lightly brown roast on all sides, about 15 minutes in total.
• Transfer to a baking pan lined with a rack. Place in oven; set time for 30 minutes. Check and continue roasting until a meat thermometer reads 145°F (63°C).
• Remove from oven: transfer to cutting board. Cover roast with foil; let rest 15 to 20 minutes.
• Meanwhile, peel core and slice apples. Thinly slice onion.
• Drain most of fat from frying pan; place back over medium heat. Add onion; cook 10 minutes or until lightly browned. Stir in flour; cook 1 minute. Stir in chicken broth; add apple slices.
• Bring to a boil; simmer, covered, 5 to 10 minutes or until apples are tender and sauce is lightly thickened. Add more broth if too thick; keep covered and hot.
• To slice pork roast, snip off lengthwise string. Then slice about ¾ inch (2 cm) thick, removing crosswise strings as they are encountered.
• Place a few saucy apples on each warm serving plate, top with a couple of slices of roast and drizzle with more sauce. Serve with mashed potatoes and a steamed julienne of carrots.