Bbq Bacon Wrapped Pork Tenderloin 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 BARBECUE PORK TENDERLOIN

Steps:

• Heat oven to 425°F. Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray.
• Microwave bacon between layers of microwavable paper towels on microwavable plate 3 to 4 minutes or just until edges begin to brown but are still soft and pliable. Cut each piece in half crosswise.
• Season tenderloins with salt and pepper; place in pan. Arrange bacon pieces diagonally over top of pork, pressing bacon over sides.
• In small bowl, mix barbecue sauce, chipotle chile and cumin. Brush tops of each tenderloin with glaze. Bake tenderloins 30 to 35 minutes or until meat thermometer inserted in center of pork reads 145°F. Let stand 10 minutes before slicing.

BACON WRAPPED STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Slice the pork almost in half, but do not cut all the way through. Butterfly the sides until the pork is open enough to stuff.
• Mix torn bread, melted butter, poultry seasoning, onion, and celery in a bowl until bread is evenly coated with butter and seasoning; season with salt and pepper. Stuff the pork tenderloin with the bread mixture. Wrap the pork around the filling and secure closed with toothpicks. Wrap bacon slices around the stuffed tenderloin. Season top of tenderloin with black pepper.
• Cook in the preheated oven until pork is cooked through, about 45 minutes. An instant-read thermometer inserted into the center of the stuffing should read at least 145 degrees F (63 degrees C).

BBQ BACON WRAPPED PORK TENDERLOIN

Steps:

• Preheat a grill over medium heat.
• Cut a slit along the length of the pork, about 3/4 of the way through. Insert the cheese slices.
• Close the pork up- make sure no cheese is hanging out (don't want it all to melt and run out into your grill!). Wrap the tenderloin with bacon slices, overlapping about 30%. Use kitchen twine to tie the pork at 2 inch intervals.
• Place the tenderloins on the preheated grill, keeping the heat low enough to prevent major flare ups. Turn every 5-7 minutes, until the bacon is crispy and the pork is nearly cooked on the inside. Brush with barbecue sauce and grill for another 3 minutes per side.
• Remove from the grill and allow to rest for 10 minutes. Cut into thick slices and serve immediately.

GRILLED BACON-WRAPPED PORK TENDERLOIN

Steps:

• Light grill for INDIRECT grilling. Front/back burners. Trim silverskin tendon from each tenderloin. Lightly sprinkle each with a half tsp of seasoning.
• Starting at one end, spiral wrap the bacon around each tenderloin, securing each piece with a toothpick. Lightly sprinkle each with remaining 1/2 tsp seasoning.
• Place on center of grill off of direct heat, reduce heat to medium. Turn each tenderloin a quarter turn every 15 minutes. Grill for one hour or until bacon is crispy and done. Move to direct heat the last 15 minutes if necessary. Remove toothpicks before slicing.
• Slice into 1/4" medallions and serve with baked beans and grilled potatoes.

BBQ PORK TENDERLOIN WITH BACON

Steps:

• Fennel Spice:
• Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat.
• Watch carefully, tossing frequently so the seeds toast evenly.
• When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding or they will gum up the blades.
• Pour the seeds into a blender and add the kosher salt.
• Blend to a fine powder, shaking the blender occasionally to redistribute the seeds.
• Store in a tightly sealed glass jar in a cool, dry place, or freeze.
• Assembling the Skewers:
• Rub both sides of the pork medallions with the spice rub.
• Take a 1/2 slice of bacon and wrap it around the outer edge of each medallion.
• Secure it by pushing a skewer right through the middle of the medallion; place 3 medallions on each skewer.
• You should now have 3 round pieces of pork showing, the bacon from one medallion touching the next one (see picture) on each skewer.
• Barbecue on High heat; flip after 4 minutes; continue cooking until browned and cooked.

BACON-WRAPPED PORK TENDERLOIN

Steps:

• Preheat the oven to 400 degrees F.
• Place a sheet pan in the oven to preheat.
• Slice the pork tenderloin lengthwise, so it will open like a book, being careful to not cut all the way through. Open the loin and gently pound with a meat mallet until it is an even thickness and rectangular in shape.
• Sprinkle the meat with salt and pepper. Spread the cream cheese in an even layer on the meat, leaving a 1/2 inch of pork uncovered around the edges. Spread the pesto on top of the cream cheese, then sprinkle on the pine nuts and sundried tomatoes. Top with an even layer of spinach. Starting on one of the longer sides of your rectangle, roll the meat closed into a long tube and set aside.
• Place a piece of plastic wrap on a flat surface and lay out the bacon so the slices overlap slightly. Lay the rolled pork tenderloin at one end of the bacon strip arrangement, seam-side down. Using the plastic wrap, roll the bacon up and around the meat.
• Using butcher's twine, tie around the bacon at 2-inch intervals along the length of the roll, so that the bacon cannot come loose during cooking. Tuck the meat closed on both ends and secure with toothpicks.
• Place the pork, seam-side down, on the heated sheet pan and roast until the bacon is browned and the pork is cooked, about 45 minutes. Let the pork rest for a few minutes before slicing.

GRILLED BACON-WRAPPED PORK TENDERLOIN

Steps:

• Gather the ingredients. Prepare a medium-low (300°F to 325°F) gas or charcoal grill fire.
• Combine the ketchup, sugar, onion and mustard powders, black pepper, oregano, and garlic powder in a small bowl.
• Using a brush, coat each tenderloin with an even amount of sauce.
• Wrap the bacon slices around the pork to cover completely. Secure each end with sturdy toothpicks or halved wooden skewers .
• Place the tenderloin on the grill and cook for 20 to 25 minutes, making a 1/4 turn every 4 to 5 minutes. Once the internal temperature of the tenderloins reaches 145 F, and the bacon is nicely cooked, remove from the heat.
• Let the meat rest for 5 minutes, then carefully remove the toothpicks or skewers.
• Carve the tenderloin into 1 1/4-inch slices and serve with your favorite sides. Enjoy.

BACON WRAPPED BBQ PORK TENDERLOIN

Steps:

• Preheat oven to 350°.
• Rub tenderloin with bbq rub then wrap with bacon slices using toothpicks to secure ends.
• Bake in a glass dish for 1 hour, on the middle rack, flipping tenderloin half way through (so the bacon doesn't get soggy).
• Turn oven to broil (staying at 350°) move pan to bottom rack and broil 20 minutes, turning tenderloin half way through.
• When tenderloin reaches and internal temperature of 155°-160° move dish back to middle rack, and paint tenderloin with bbq sauce. Broil for 5 minutes, then flip tenderloin, paint other side, and broil another 5 minutes.
• Let rest 5-10 minutes then slice into medallions, serve with bbq sauce.

BACON-WRAPPED PORK TENDERLOIN

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.

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.

BACON-WRAPPED PORK TENDERLOIN ON THE GRILL OR BROILER

Steps:

• Marinate tenderloins in Recipe #70178 as directed or sprinkle tenderloins lightly with seasoned pepper.
• Wrap tenderloins with bacon slices, securing with toothpicks.
• Preheat right-side burners set to medium or use regular grill with coals set to one side.
• With drip-pan (we use throw-away small aluminum pan) place pork loins over indirect heat. OR, place on broiling pan and broil in oven.
• Grill covered, turning every so often until bacon is brown and cooked on all sides.
• When bacon is cooked and brown pork tenderloins should be done -- usually in 20 to 30 minutes. Recommended internal temperature is 155 dg., but we've never bought one!
• After meat is done, remove and let rest for 5 minutes. Remove toothpicks and cut in 1" to 1 1/2" slices and serve, still wrapped in bacon.