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
BACON-HERB WRAPPED PORK TENDERLOIN
Provided by Bobby Flay
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
BACON WRAPPED PORK TENDERLOIN
I combined part of one recipe and another to come up with this extra-special roast.-Dale Ann Glover, Strathroy, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 4-6 servings.
Number Of Ingredients 16
Steps:
- Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom; open tenderloins so they lie flat. Cover with plastic wrap; pound to flatten to 3/4-in. thickness. Remove plastic wrap. In a large resealable plastic bag, combine the oil, soy sauce and lemon juice; add tenderloins. Seal bag and turn to coat; refrigerate for 8 hours or overnight., In a large skillet, saute celery and onion in butter until tender. Remove from the heat. Stir in bread crumbs, apple, raisins, jelly, salt, poultry seasoning, pepper and rosemary. , Remove tenderloins from marinade; discard marinade. Spread stuffing down the center of one tenderloin; top with second tenderloin. Tie several times with kitchen string and secure ends with toothpicks. Arrange bacon over the top., Place on a greased rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 160°. Broil 4-6 in. from the heat for 4-5 minutes or until bacon is browned and crisp. Let stand for 10-15 minutes before slicing.
Nutrition Facts :
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 TENDERLOIN
This recipe for bacon-wrapped pork tenderloin is tasty and extremely easy and fast.
Provided by MEKANIOD
Categories Pork Tenderloin
Time 50m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 181.8 calories, Carbohydrate 14.5 g, Cholesterol 55 mg, Fat 4.6 g, Fiber 0.2 g, Protein 19.8 g, SaturatedFat 1.6 g, Sodium 312.1 mg, Sugar 13.6 g
BACON WRAPPED CINNAMON PORK LOIN
Wrapping the pork in bacon adds a smoky flavor to the pork helps to keep the pork moist while cooking. I am nuts about cinnamon anything and find the flavor goes very well with pork.
Provided by MarieRynr
Categories Pork
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350*F Heat the peanut oil in a small skillet over medium heat.
- When hot, add the pine nuts and garlic and cook, stirring, until lightly browned, 3 to 4 minutes.
- Transfer to a bowl to cool.
- Add the onion, cilantro, mint, sesame oil and cinnamon to bowl and stir to blend.
- Rub this mixture all over the pork loin.
- Roll the pork loin into a cylinder, tying in places to keep it closed and uniform.
- Season with salt and white pepper; wrap the bacon slices around the meat.
- Place the pork on a roasting rack, set in a medium roasting pan and roast for 50 minutes, or until a meat thermometer inserted in the center registers 150*F.
- Transfer to a warm platter and let rest for 10 minutes.
- Note that the meat will continue to cook while it rests.
- Slice the pork into 1/4 inch slices and serve.
Nutrition Facts : Calories 478.2, Fat 38, SaturatedFat 11, Cholesterol 97.2, Sodium 248.1, Carbohydrate 2.3, Fiber 0.7, Sugar 0.5, Protein 30.8
BACON WRAPPED, PORK LOIN CHOPS
Tired of the same old pork chops, I thought I would do them on the grill, bacon wrapped. I used a mixture of charcoal briquettes and charcoal. The briquettes last longer and the charcoal adds that campfire flavor, while the bacon added the taste of smoked hickory. Marinating them for 2 days in the Orange Juice Brine provided the hint of orange flavor, and helped to create a real moist chop. Butt Kickin' Blacken contains neither slat nor sugar, and is available at http://www.capnrons.com/index.html?ID=RZ For additional, instructional pictures, Please visit http://www.capnrons.com/R_M_Bacon_Wrapped_Pork_Loin_Chops.html?ID=RZ
Provided by Capn Ron
Categories Pork
Time 1h25m
Yield 8 chops, 8 serving(s)
Number Of Ingredients 11
Steps:
- 1. Trim the fat and silver skin from the pork loin, then cut it into 8 equal pieces. Each chop should be 1 1/4" - 1 1/2" thick. If your pork loin isn't large enough, you may get only 6 pieces out of it. The thick chops, will end up more tender and moist after they've been cooked on the grill.
- 2. Mix up the ingredients for the marinade. Then, place the pork chops, and the marinade into a plastic bag. Set this in the refrigerator for at least 24 hours, but you could leave it as long as 48 hours without harming the chops.
- 3. Cut the butcher's twine into lengths that will go around each chop, with a bunch additional length. Make sure you cut a couple of extra strings, because you might drop one or two on the floor like I usually do.
- 4. Wrap the bacon around each chop, then tie with the twine.
- 5. Set them on a platter, drizzle with the oil, put a heavy dusting of blacken and a little Kosher Salt on each chop, and rub it in well. Turn them over, and do the other side.
- Ron' Note:.
- If you notice that the seasoning isn't pasty after you've applied it to the chops, just add a little more oil.
- 6. Cook over a fairly low fire, on the grill. Mine was on for about 50 minutes this time. Cook to an internal temperature of 140 - 145 degrees, with an instant read meat thermometer. When each is done, place on a platter and cover with aluminum foil to rest. I found that I took 4 off the first go-round, then gave it another five minutes. As they cook, you'll feel them begin to firm up. If they're still squishy, they probably aren't done yet.
Nutrition Facts : Calories 632.1, Fat 42.1, SaturatedFat 14.4, Cholesterol 151.5, Sodium 3821.8, Carbohydrate 13, Fiber 2.9, Sugar 8.7, Protein 48.9
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