Bacon Wrapped Pork Tenderloin With Maple Mustard Sauce 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 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.

HONEY-MUSTARD PORK ROAST WITH BACON

Steps:

• For the pork: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
• In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth. Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon. Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F. Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes. Remove the kitchen twine and slice the pork into 1/2-inch thick slices.
• For the salad: In a small bowl, whisk together the lemon juice and oil until smooth. Season with salt and pepper, to taste.
• Put the arugula on a large platter and drizzle with the dressing. Arrange the pork slices on top 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.

BACON-WRAPPED PORK TENDERLOIN

Steps:

• Heat oven to 400ºF.
• Wrap bacon around tenderloin; place in foil-lined pan sprayed with cooking spray. Sprinkle with pepper.
• Bake 20 min. or until cooked to 135ºF. Meanwhile, bring remaining ingredients to boil in saucepan on medium heat, stirring occasionally.
• Brush meat with sugar mixture. Bake 10 min. or until tenderloin is done (145ºF). Remove from oven; cover loosely with foil. Let stand 3 min. before slicing.

BACON WRAPPED MAPLE GLAZED PORK LOIN RECIPE - (4.3/5)

Steps:

• Mix brown sugar, spicy brown mustard, soy sauce, worcestershire, and maple syrup. Remove the layer of fat on top of the pork with a sharp knife or most of it. Sprinkle it with salt, pepper and garlic salt. Pour the brown sugar glaze over the top. Wrap the pork with bacon slices covering it all. Drizzle the top with the maple syrup. Cover with foil and bake for 1 hour at 375 degrees. Remove foil and with a spoon re glaze the top with the drippings in the pan. Recover and cook for 30 more minutes. Uncover and re glaze again with the pan juices, you can drizzle with more syrup if you like now also. Cook uncovered until bacon is brown and crispy about 20 more minutes. Let it rest for about 5 to 10 minutes before slicing. This will be so tender and will slice in nice thin slices. You can put the pan juices over it after slicing or leave as it is. Make sure each portion has some of the sweet, crispy bacon with it...that's the best part to me!