CHERRY-GLAZED PORK TENDERLOIN
"My tangy, glazed tenderloin is so simple to prepare. I serve it with roasted sweet potatoes and apples, a salad and French bread for a festive Sunday dinner." -Sandra Kennedy, Atlanta, Texas
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the cherry juice, brown sugar, soy sauce, cornstarch and ginger. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened, stirring occasionally., Meanwhile, place tenderloins on a rack in a foil-lined roasting pan; sprinkle with salt and pepper. Set aside 1/4 cup glaze for serving. Spoon half of the remaining glaze over pork., Bake, uncovered, at 425° for 35-40 minutes or until a thermometer reads 160°, basting occasionally with remaining glaze. Let stand for 5 minutes before slicing. Serve with reserved glaze.
Nutrition Facts : Calories 173 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 398mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
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
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 8
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.
BACON-WRAPPED PORK TENDERLOIN WITH SOUR CHERRY SAUCE
Think of this recipe as pork on pork with cherries. The flavors here, smoke, pork, and tart-sweet cherries, echo those of the fruity merlot grape. Have a glass of merlot while you cook this simple dish and suddenly any old weekday evening feels a lot more fun.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Pat dry the pork tenderloin and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper, then wrap with the bacon, overlapping the slices.
- Heat the oil in a large nonstick skillet over medium-high heat until hot, then brown the pork and shallots, 6 to 8 minutes. Flip the pork tenderloin browned-side up and transfer the skillet to the oven. Roast until the pork reaches 145 degrees F in the center, 15 to 18 minutes.
- When the pork is done, transfer to a cutting board, leaving the shallots in the skillet. Add the cherries and stock to the skillet and bring to a simmer. Stir together the cornstarch and 1 tablespoon water, then add to the skillet, bring to a boil, whisking until sauce is thickened, about 2 minutes. Season the sauce with salt and pepper. Slice the pork into 8 pieces, divide among 4 plates with the sauce, and sprinkle with dill, if desired.
GRILLED BACON-WRAPPED PORK TENDERLOIN
Easy, tasty and unbelievably tender ...pork tenderloin! I've been making this for over 10 years, and we never get tired of it. Everyone is so impressed at how tasty it is, but how easy!
Provided by Chef Mel in OKC are
Categories Pork
Time 1h2m
Yield 2 tenderloins, 4-6 serving(s)
Number Of Ingredients 4
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.
BACON-WRAPPED PORK TENDERLOIN ON THE GRILL OR BROILER
We love this easy grilling recipe, and so does everyone we serve it to. We usually marinate it in Recipe #70178, but also have made the basic grilling method with no marinade, sprinkling the tenderloins with seasoned black pepper. These can also be placed on a rack and broiled in the oven. (Note: Cooking time does not include marinating time.)
Provided by Mareesme
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts : Calories 438.4, Fat 25.1, SaturatedFat 8.5, Cholesterol 169, Sodium 347.5, Carbohydrate 0.2, Protein 49.9
CHERRY GLAZED PORKLOIN
My husband absolutly loves this! I usually double this recipe so we have a little leftover for lunch the next day!
Provided by AshleyP
Categories Pork
Time 6h
Yield 1 porkloin, 6 serving(s)
Number Of Ingredients 13
Steps:
- Marinade tenderloins for 4-12 hours,.
- smoke tenderloin at 250 degrees for 1 hr & 15 minutes.
- Add glaze & cook 10-15 minutes longer.
BACON WRAPPED PORK TENDERLOIN WITH MAPLE-MUSTARD SAUCE
Delicious sweet and tangy sauce served over smoky bacon and juicy pork. Sound difficult? Its easier than you think! I serve this with caramelized onions. Enjoy!
Provided by kiss me I am a nutr
Categories Pork
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
BACON-WRAPPED PORK TENDERLOIN WITH BALSAMIC AND FIG
Adding fig preserves and balsamic vinegar to bacon-wrapped pork gives you the perfect sweet-salty combo of flavors that is impressive enough to serve guests. Best of all, it's ready in about 20 minutes. Be sure to use a tenderloin and not a loin - they are not the same size-wise and require very different cook times. I love to serve this with roasted Brussels sprouts and mashed sweet potatoes. Do not use thick-cut bacon, as it will not cook thoroughly.
Provided by France C
Categories Pork Tenderloin
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Combine onion powder, garlic powder, smoked paprika, salt, and pepper in a small bowl. Rub spice mixture all over the pork tenderloin and let sit at room temperature for 20 to 25 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Spray foil with cooking spray.
- On a clean work surface, lay bacon slices side by side, overlapping them slightly. Brush fig preserves on one side of the bacon. Place pork tenderloin on bottom end of the bacon slices and roll up so that tenderloin is wrapped in bacon. Place tenderloin, seam side down, on the prepared baking sheet.
- Roast in the preheated oven for 15 minutes and remove pork tenderloin from oven.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Brush balsamic glaze all over the pork and return to the oven to broil until pork is slightly pink in the center, 5 to 7 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let rest for 5 minutes before slicing and serving
Nutrition Facts : Calories 233.7 calories, Carbohydrate 3.3 g, Cholesterol 81.4 mg, Fat 10.6 g, Fiber 0.3 g, Protein 28.9 g, SaturatedFat 3.5 g, Sodium 760.7 mg, Sugar 0.3 g
BACON WRAPPED PORK TENDERLOIN
Someone at work told me about this. It's my husbands and my favorite way to cook tenderloin. I don't usually eat the bacon after its cooked but my husband loves it.
Provided by babydoll7480
Categories Pork
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 791.8, Fat 59.1, SaturatedFat 19.7, Cholesterol 224.7, Sodium 1062.7, Carbohydrate 0.8, Protein 60
BACON-WRAPPED PORK TENDERLOIN
One of my best friends gave me this recipe and it is delicious. She is a great cook, one of these that is at the grocery store at 5pm and effortlessly puts a meal on the table. Hope you enjoy!
Provided by Bobtail
Categories Pork
Time 2h
Yield 1 tenderloin, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine steak seasoning & brown sugar rub all over pork loin. Lay strips of bacon on top of loin and tuck bacon under loin.
- Cook at 350 for 55 minutes or until internal temp is 140 degrees.
- Brush on glaze and cook for 15 more minutes.
Nutrition Facts : Calories 236.9, Fat 10.5, SaturatedFat 3.4, Cholesterol 15.4, Sodium 595.9, Carbohydrate 33, Fiber 1.8, Sugar 28.6, Protein 3.6
CHERRY GLAZED, BACON WRAPPED, PORK TENDERLOIN
Pork Tenderloin is a super tender piece of meat. Marry that with bacon, and a Cherry glaze and you got a terrific meal. For additional pictures on the preparation of this dish, please visit, http://www.capnrons.com/R_M_Cherry_Glazed_Pork_Tenderloin.html?ID=Food Butt Kickin' Blacken contains neither salt nor sugar, and can be found at http://www.capnrons.com/index.html?ID=Food Although you could make this recipe using a different seasoning you'll probably have to adjust for the salt content.
Provided by Capn Ron
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place the Cherry Preserves in a sauce pan over medium heat until it melts. Add the Blacken and vinegar and stir it up good. Let this simmer for about 5 minutes.
- Blend with a food processor, blender, or an immersion blender (like I did). The whole cherry will help thicken the sauce.
- As it cools, it'll thicken because you've boiled off some of the water in the preserves, this is when you add the port wine. Add enough so that you've got a nice basting sauce. Set this aside while you cook the Pork.
- As it cools, it'll thicken because you've boiled off some of the water in the preserves, this is when you add the port wine. Add enough so that you've got a nice basting sauce. Set this aside while you cook the Pork.
- Pork Tenderloin normally comes 2 / pkg., Separate them, rinse, then remove the silver skin, and any grizzle that might be there. The ones that I had also had a piece on the end that I removed, in order to make each piece more uniform in size.
- Lightly season the Pork with about 1 teaspoon of Butt Kickin' Blacken per tenderloin.
- I use a thick cut bacon, this time it happened to be coated with black pepper. I removed most of the pepper, then toothpicked 3 slices bacon per tenderloin, in a spiral, leaving about 1" in between each slice as it wrapped around. I didn't put any additional seasoning on at this time, because the bacon already had plenty of pepper to it, and the bacon would provide the salt.
- Cook on a medium grill until the meat reaches an internal temperature of 140 - 145 degrees. The meat should be barely pink inside, and will be real moist.
- Begin basting with the Cherry Glaze, about 15 minutes before they're done.
- When it's done, place it on a platter, cover with aluminum foil, and let it rest about 15 minutes before carving. When carving, slice it into 1/2" slices on an angle to give larger pieces.
- Ron's Note:.
- Be sure to remember to remove the toothpicks when carving, and try to cut all the way through in one slice of the knife. Otherwise you might end up with jagged slices.
Nutrition Facts : Calories 471.2, Fat 9.9, SaturatedFat 3.3, Cholesterol 90.2, Sodium 195.6, Carbohydrate 61.2, Fiber 0.9, Sugar 42.7, Protein 27.8
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