Bacon Crusted Pork Loin Food

BACON-HERB WRAPPED PORK TENDERLOIN

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.

HERB, GARLIC AND BACON PORK LOIN

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Rub the pork loin with olive oil and place in a roasting pan. Drape slices of bacon over the top. Combine the chicken stock, rosemary, thyme, basil, sage and garlic. Pour over the roast. Place onions around the sides. Cover with a lid or aluminum foil.
• Bake for 1 hour and 30 minutes. Remove the lid or foil, and continue to bake for 30 minutes, or until the bacon is browned. Cook to at least 145 degrees F (63 degrees C).

ROASTED PORK TENDERLOIN WITH BACON AND HERBS

Steps:

• Heat oven to 400 degrees. Remove papery outer skin from garlic head. Place garlic head on square of foil; drizzle with 1 tablespoon olive oil, and wrap. Bake until softened, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head, pressing garlic against work surface with flat side of table knife.
• Arrange 3 tenderloins on work surface, flat side up. Spread flat side of each tenderloin with one-third of the roasted garlic. Strip leaves from fresh sage, rosemary, and thyme; discard stems. Place one-third of each herb on each tenderloin, scattering leaves over the garlic. Place 3 remaining tenderloins on top of herb-coated tenderloins, with the flat sides down, and matching the larger ends to the tapered ends. Wrap 6 strips of bacon around each pair of tenderloins; tie bacon in place with kitchen twine. Sprinkle with salt and pepper on all sides.
• Place large, heavy-bottomed skillet over high heat. Add remaining tablespoon oil and butter, and melt. Arrange tenderloins in skillet in batches to keep them from touching. Sear until golden brown on all sides, rotating as needed, about 10 minutes per tenderloin. Transfer seared tenderloins to large roasting pan; place in the oven. Roast until meat thermometer inserted into thickest part of meat registers 150 degrees. about 15 minutes. Transfer tenderloins to cutting board; let stand 10 minutes. Remove twine before carving.

BACON WRAPPED PORK TENDERLOIN

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.

HERB-CRUSTED PORK LOIN (PAULA DEEN)

Steps:

• Preheat oven to 475 degrees F.
• Place the pork loin on a rack in a roasting pan.
• Combine the remaining ingredients in a small bowl.
• With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.
• Roast the pork for 30 minutes, then reduce the heat to 425 degrees F. and roast for an additional hour.
• Test for doneness using and instant-read thermometer. When the internal temperature reaches 155 degrees F. remove from the oven.
• Allow the meat to sit for about 20 minutes before carving. It will continue to cook while it rests.

CRUSTED PORK CHOPS WRAPPED IN BACON

Steps:

• Set up a dredging station by whisking the egg and milk together in a wide, shallow bowl. Combine the flour, bread crumbs and Parmesan together in another bowl; set aside.
• Season the pork chops with salt, pepper and a dash of garlic power on each side.
• Wrap the bacon around the pork chop, securing it on the side with a toothpick.
• Dredge the chops one at a time in the egg then the breading mixture, pressing to coat evenly.
• In large cast-iron skillet heat oil and butter over medium-high heat. Fry about 2- 3 minutes on each side. Remove and drain on a paper toweling. Remove the toothpicks before eating.

GRILLED PORK LOIN WITH BACON

Steps:

• Chop bacon. Mince garlic.
• Crush rosemary and combine with bacon and garlic.
• Cut pork loin lengthwise almost all the way through middle, leaving 1/4 inch uncut meat along one side.
• Open and sprinkle with salt and pepper.
• Spread the bacon mixture over the cut surface of meat; close and tie.
• Sprinkle outside of pork loin with salt and pepper.
• Prepare coals for indirect heat with drip pan in center.
• Sear meat at edge of grill directly over coals.
• Move to center, over drip pan.
• Cover the grill.
• Cook meat until cooked through (160°F) (45-60 minutes).
• Let stand 5 minutes before slicing.
• Watch temperature and be sure not to overcook.
• (Those new remote thermometers for the grill are great for this!) You could also roast in oven, but not as flavorful.