BACON WRAPPED STUFFED PORK TENDERLOIN
This is a old family recipe that I have been making for years. Serve with homemade apple sauce.
Provided by JENNAMARAL
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h5m
Yield 4
Number Of Ingredients 8
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).
Nutrition Facts : Calories 329.7 calories, Carbohydrate 14.3 g, Cholesterol 91.4 mg, Fat 19.5 g, Fiber 1.4 g, Protein 23.7 g, SaturatedFat 9.9 g, Sodium 505.9 mg, Sugar 2.2 g
BACON-WRAPPED BURGER ROLL RECIPE BY TASTY
Here's what you need: ground beef, eggs, breadcrumb, salt, pepper, garlic powder, ham, cheddar cheese, spinach, bacon
Provided by Robert Broadfoot
Categories Appetizers
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350˚F (180˚C).
- In a large bowl, mix the ground beef, eggs, bread crumbs, salt, pepper, and garlic powder. Mix until well combined.
- Put the mixture in a medium baking tray lined with aluminum foil and distribute the meat mixture evenly.
- Add the ham, cheese, and spinach on top of the meat.
- Carefully lift the meat and form a roll.
- In another aluminum-lined baking tray, place the slices of bacon side by side, one next to the other. Place the meat roll on top of the bacon.
- Roll up the meat with the bacon, then wrap with foil.
- Bake the aluminum-wrapped roll for 25 minutes.
- Increase the temperature to 500˚F (260˚C). Remove the foil and bake for 20 more minutes until the bacon is golden brown and crispy.
- Cool for 5 minutes, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 909 calories, Carbohydrate 35 grams, Fat 48 grams, Fiber 2 grams, Protein 75 grams, Sugar 3 grams
BACON ROLL-UPS
This family recipe dates back to the 1930s, when my grandmother started making her clever breakfast roll-ups. -Janet Abate, North Brunswick, New Jersey
Provided by Taste of Home
Categories Appetizers Breakfast Brunch
Time 45m
Yield 10 roll-ups.
Number Of Ingredients 9
Steps:
- In a small skillet, saute onion in butter until tender. In a large bowl, combine the bread cubes, celery salt, garlic powder, salt, pepper and onion mixture; toss to mix evenly. Add egg; toss to coat bread cubes. Roll into ten 1-1/4-in. balls. Wrap a bacon strip around each ball. Secure with a toothpick. Repeat with remaining ingredients., In a large skillet, cook bacon roll-ups on all sides over medium heat for 18 minutes or until bacon is crisp and a thermometer inserted into stuffing reads at least 160°. Drain on paper towels.
Nutrition Facts : Calories 348 calories, Fat 30g fat (11g saturated fat), Cholesterol 79mg cholesterol, Sodium 613mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
BACON ROLL-UPS
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 20 - 24 apps
Number Of Ingredients 6
Steps:
- Slice bacon in half to form twenty strips. In a small bowl combine softened cream cheese with sliced scallions and pepper. Remove crusts from bread. Line up 4 slices of bacon, slightly overlapping to form a square. Using a rolling pin, flatten the bread. Place the bread slice on top of the bacon. Spread the bread with the cream cheese mixture. Roll up bread and bacon as you would a rug. Secure with 4-5 toothpicks about an inch apart. Assemble remaining roll ups and place on baking sheet. Freeze until firm. Slice rollups into 4-5 pieces each secured with toothpick. Either refrigerate or freeze until ready for use. Preheat oven to 425 degrees. Place roll-ups on broiler pan so that fat collects in bottom pan. Bake until crisp, about 20-30 minutes.
MAPLE ROASTED STUFFED BACON ROLLS
Steps:
- For the bread crumbs: Preheat the oven to 250 degrees F. Tear the bread into pieces (leave the crusts on) and place in the bowl of your food processor fitted with the steel blade and process until of fine crumb consistency (see note). Measure your bread crumbs (3 generous cups) and place on a shallow baking sheet. Place in the oven and set your timer for 10 minutes. When the timer goes off, check the crumbs. They should feel dry with a light golden color. If still soft, swish them around to redistribute and place back into the oven for a few minutes and check again but don't allow them to scorch. Remove from the oven and pour the crumbs into a bowl. Note: Generally, between 5 and 6 slices of bread will yield 1 cup of crumbs.
- To prepare the stuffing: Melt 3 tablespoons butter in an 8inch skillet over medium heat. When the butter is hot and bubbling, stir in the minced onions, celery and garlic. Saute the vegetables until softened and fragrant 3minutes. Stir in the minced water chestnuts and thyme. Cook gently for one more minute just to release the flavor of the thyme. Stir in the parsley and remove from the stove. Pour the contents of the skillet into the bowl with the crumbs and fold together to combine. Replace the skillet to the stove over medium heat and melt 2 more tablespoons of butter. When hot, add the chicken livers in a single layer and sear on both sides until golden. Reduce the flame, cover and simmer for 2 minutes just to cook through. (Avoid overcooking the liver. They should retain pinkness in the center.) Uncover the skillet, raise the heat and cook just a bit to caramelize the bits of onion and liver that cling to the bottom of the skillet. Remove the livers to a cutting surface and allow them to cool slightly. Meanwhile, pour the butter out of the skillet but do not wipe out the interior. Place the skillet back over medium heat and pour in the chicken stock. Bring the stock to a boil and reduce by 1/2 as you occasionally scrape any bits of caramelized liver and vegetables up off the bottom of the pan. While the stock reduces, chop the chicken livers into small but still textural pieces making sure they don't become "pastelike". Fold into the bowl of crumbs. When not more than 1/2 cup of stock remains in the skillet, remove from the stove and *swirl in the remaining 3 tablespoons butter. Pour the reduced and concentrated stock/butter mixture into the bowl of crumbs and when just warm, stir in the beaten egg. Season well with salt and freshly ground black pepper.
- To work with bacon: Lift small walnut sized portions of the stuffing mixture and gently squeeze to help the crumbs bind together. Roll each portion into a ball and place on a tray. Cut your packages of bacon in half widthwise using sharp kitchen shears. Take two pieces of bacon (equal to 1 whole piece) and lay them in a "crisscross" on your work surface. Continue assembling as many pairs of bacon strips as can comfortably fit on your work surface. To assemble bacon rolls: Brush the exposed (facing up) side of the bacon lightly with some maple syrup. Take one ball of stuffing and place in the center where the two pieces of bacon cross and overlap. Wrap the exposed bacon around the stuffing alternating with the bottom, side, top and side strips. Secure the roll with one or two tooth picks. If not baking right away, cover with plastic wrap and refrigerate until needed. To roast: Preheat the oven to 375 degrees. Place the stuffed bacon rolls on a roasting rack that sits over a shallow baking sheet. Roast them in a preheated oven until crisp and piping hot throughout, about 30 to 35 minutes (see TimeManagement Tip). Serve hot or at least warm.
MAPLE ROASTED STUFFED BACON ROLLS
These are from Lauren Groveman! She was on the Food Network about 5-7 years ago and I caught this show. They look really nice and very appetizing! Have not as yet tried this particular dish but how could it be bad - it has wonderful ingredients. The bacon rolls may be partially roasted (about 20 minutes) up to two hours ahead and left at a comfortable room temperature until being finished off right before serving.
Provided by Manami
Categories Chicken
Time 1h25m
Yield 36-40 serving(s)
Number Of Ingredients 18
Steps:
- Bread Crumbs:.
- Preheat oven to 325°F.
- Tear the bread into pieces (leave on the crusts) and place in the bowl of the food procesor fitted with steel blade and process until of fine crumb consistency. Note: generally between 5-6 slices of bread will yield 1 cup of crumbs.
- Measure your bread crumbs (3 generous cups)& place on shallow baking sheet.
- Place in the oven and set your timer for 10 minutes. When the timer goes off, check the crumbs. They should feel dry with a light golden color. If still soft, swish them around to redistribute and place back in the oven for a few more minutes and check again but don't allow to scorch.
- Remove from oven and pour crumbs into bowl.
- Prepare Stuffing:.
- Melt 3 Tablespoons butter or margarine in 8-inch skillet over medium heat.
- When butter is hot and bubbling, stir in minced onions, celery and garlic.
- Saute the vegetables until softened and fragrant, 3 minutes.
- Stir in the minced water chestnuts and thyme.
- Cook gently for one more minute to release the flavor of the thyme.
- Stir in the parsley and remove from the stove.
- Pour the contents of the skillet into the bowl with crumbs and fold together to combine.
- Replace the skillet to the stove over medium heat and melt 2 more Tablespoons of butter ro margarine.
- When hot, add the chicken livers (which have any connective tissue cut away) & patted dry.
- Put in a single layer and sear on both sides until golden.
- Reduce the flame, cover & simmer for 2 mintes just to cook through. (Avoid overcooking the liver. They should retain pinkness in the center.).
- Uncover the skillet, raise the heat to cook just a bit to caramelize the bits of onion and liver that cling to the bottom of the skillet.
- Remove the livers to a cutting surface and allow them to cool slightly.
- Meanwhile, pour the butter or margarine out of the skillet but do not wipe out the interior.
- Place the skillet back over medium heat and pour in the chicken or vegetable stock.
- Bring to boil and reduce by half as you occasionally scrape any bits or caramelized liver and vegetables up off the bottom of pan.
- While the stock reduces, chop the chicken livers into small but still textural pieces making sure they don't become "pastelike".
- Fold into the bowl of crumbs.
- When not more than 1/2 cup of stock remains in the skillet, remove from the stove and "swirl in the remaining 3 Tablespoons butter or margarine".
- Pour the reduced stock/butter mixture into the bowl of crumbs and when just warm, stir in the beaten egg.
- Season well with salt & freshly ground pepper.
- To work with bacon: Lift small walnut sized portions of the stuffing mixture and gently squeeze to help the crumbs bind together.
- Roll each portion into a ball and place on tray.
- Cut your pkgs of bacon in half "crosswise" on your work surface.
- Continue assembling as many pairs of bacon strips as can comfortably fit on your work surface.
- To assemble: Brush the exposed (facing up) side of the bacon lightly with some maple syrup.
- Take one ball stuffing and place in the center where the two pieces of bacon cross and overlap.
- Wrap the exposed bacon around the stuffing alternating with the bottom, side, top and side strips.
- Secure the roll with one or two tooth picks.
- If not baking right away, cover with plastic wrap and refrigerate until needed.
- Roasting: Place the stuffed bacon rolls on a roasting rack that sits over a shallow baking sheet.
- Roast them in your preheated oven until crisp and piping hot throughout, about 30-35 minutes.
- Serve hot or at least warm.
- Since you might not be able to fit all these on one rack, either roast in two batches or use two baking sheets with racks and roast in the upper and lower thrids of the oven (switching after half the prescribed baking time).
Nutrition Facts : Calories 230, Fat 17.8, SaturatedFat 6.6, Cholesterol 56.8, Sodium 394.4, Carbohydrate 10.6, Fiber 0.6, Sugar 3.5, Protein 6.7
STUFFED BACON BURGERS
Everyone comes running when they hear the sizzle-and smell the wonderful aroma-of these burgers on the grill. Nothing else captures the taste of summer.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine ground beef, soup mix and water. Shape into 12 thin patties. Place a cheese slice on six patties. Cover each with another patty. Pinch edges to seal. Wrap a strip of bacon around each; fasten with a wooden toothpick. , Grill, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Discard toothpicks. Serve on buns.
Nutrition Facts : Calories 499 calories, Fat 30g fat (12g saturated fat), Cholesterol 93mg cholesterol, Sodium 928mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein.
BEST STUFFED CABBAGE ROLLS
Tender leaves of cabbage are wrapped around a hearty sirloin and rice filling and topped with a homemade tomato sauce in this family-friendly recipe for stuffed cabbage leaves. The hint of allspice and slight tang from vinegar create a perfect balance in this dish. They remind me of eating at a Lebanese food festival, although not quite as spicy. Serve with Greek salad or tabouli salad and warm pita for the perfect bite!
Provided by NicoleMcmom
Time 2h
Yield 6
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil. Stir in 4 teaspoons salt. Remove loose, outer leaves from the cabbage and place in the boiling water for 1 minute. Remove from the water and set aside.
- Remove core from the cabbage and carefully place the head in the boiling water. Cook for 5 minutes, removing the outer leaves one at a time as they loosen every minute. Set aside 12 large leaves and reserve inner portion of the cabbage for another use.
- Heat oil in a medium saucepan over medium heat. Set aside 2 tablespoons minced onion for cabbage rolls; add remaining onion to the hot oil. Cook, stirring often, until translucent, about 2 minutes. Stir in tomato sauce, undrained diced tomatoes, water, vinegar, 1/2 teaspoon pepper, and 1/2 teaspoon salt; bring to a simmer. Reduce heat to low and cook for 10 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- Prepare cabbage rolls: Mix sirloin, rice, garlic, reserved minced onion, remaining 1 1/2 teaspoons salt, remaining pepper, and allspice together in a bowl until well combined.
- Place a softened cabbage leaf on a cutting board and remove the bottom, tough portion of the stem. Place about 3 tablespoons meat filling into the center of the leaf. Fold the sides inward and roll the leaf up tightly, like a burrito or spring roll. Repeat with remaining leaves and filling.
- Pour 1 cup tomato sauce mixture in a bottom of a 9x13-inch or 11x7-inch baking dish. Place cabbage rolls, seam-side down, in the baking dish and pour remaining sauce on top. Cover tightly with foil.
- Bake in preheated oven for 1 hour. Lightly squeeze a wedge of lemon over each serving and garnish with parsley.
Nutrition Facts : Calories 390.1 calories, Carbohydrate 46.4 g, Cholesterol 52 mg, Fat 13.4 g, Fiber 8.2 g, Protein 22.8 g, SaturatedFat 4.7 g, Sodium 2457 mg, Sugar 11.5 g
BEST STUFFED BACON ROLLS
These easy to make appetizers are full of flavour, and look wonderful. They always disappear at parties.
Provided by CgyVegan
Categories Pork
Time 50m
Yield 20-22 rolls, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl combine bread crumbs, chopped apple, chopped onion, parsley, salt and pepper.
- Add milk and egg; mix well.
- Cut each slice of bacon in half crosswise. Shape crumb mixture into balls, using one rounded teaspoon for each. Wrap each ball in half of bacon slice; secure with a metal or wooden pick.
- Place bacon wraps on a wire rack set in a baking pan. Bake in a 375 deg. F oven for 30 to 35 minutes or till bacon is brown.
- Serve immediately.
Nutrition Facts : Calories 365.3, Fat 28.1, SaturatedFat 9.4, Cholesterol 93.5, Sodium 723.9, Carbohydrate 17.2, Fiber 1.4, Sugar 4.4, Protein 10.5
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