Cornbread Stuffed Bacon Wrapped Pork Tenderloin Food

CORNBREAD-STUFFED BACON-WRAPPED PORK TENDERLOIN

Steps:

• Heat oven to 375 degrees F. Cut 3 slices bacon into 1/4-inch wide slices. Cook in medium saucepan over medium-high heat until crisp; drain.
• Carefully pour all but 1 tablespoon grease from pan. Add butter and apple cider; bring to a boil. Remove from heat; stir in cooked bacon, cornbread stuffing mix, apple, cranberries and pecans. If needed, add addition cider to moisten stuffing.
• Place 4 remaining slices of bacon about 2 inches apart down center of 15x10x1-inch baking sheet. Cut down center of tenderloin but not all the way through; lay flat on top of bacon slices.
• Spoon stuffing down center of tenderloin; wrap bacon slices around tenderloin, overlapping on top. Secure with wooden picks.
• Bake 40 to 45 minutes until internal temperature of stuffing reaches 160 degrees F. Let stand 10 minutes before slicing.

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.

ROASTED PORK LOIN WITH SAUSAGE, CORNBREAD STUFFING

Steps:

• In a large skillet over medium-high heat, add 2 tablespoons of oil and the onions. Saute until the onions are translucent. In the same skillet, add the sausage meat and cook until all the sausage has changed color and is cooked, about 5 minutes. Add the cornbread and fresh herbs and continue to cook for another 3 to 4 minutes. Remove from heat and allow to rest until cool.
• When cool add the whipped egg whites, heavy cream and melted butter and stir to combine. Adjust the seasoning with salt and pepper, to taste.
• Make a cut 1/4-inch from the top of the loin down the full length and roll the pork cutting at the same time, this will give you a flat piece of meat ( if you were to roll it back up it would look like it did before you cut it). Evenly spread the stuffing over the flattened pork loin and then re-roll it back to the original form.
• Tie together with butcher's twine, so the loin is tied every 1 to 2 inches. Refrigerate for about 1 hour to rest and firm up a bit.
• Preheat the oven to 400 degrees F. Using a large skillet over high heat, add the remaining 2 tablespoons of grapeseed oil and sear the whole pork loin until golden brown all over, then transfer the pan to the oven and bake for 15 to 17 minutes. Reduce the heat to 350 degrees F.
• Check the pork temperature after 10 minutes, as some ovens cook faster than others, and we don't want the meat to overcook. The loin should be removed from the oven when it reaches an internal temperature of 135 degrees F on an instant-read thermometer. Transfer the loin to a cutting board and cover with aluminum foil, to rest for 5 minutes. It will continue to cook and reach an internal temperature of 145 degrees F. Slice the pork and arrange on a serving platter to serve.

BACON WRAPPED STUFFED PORK LOIN

Steps:

• Preheat oven to 325°.
• Slice pork loin lengthwise, but not all the way through, so you can still open it up.
• Prepare stuffing and stuff into sliced pork loin.
• Sprinkle top of pork loin with rosemary, thyme, salt & pepper.
• Wrap pork loin with uncooked bacon slices.
• Bake in oven until meat thermometer reaches 155F when inserted to the thickest part of the meat (where it's still attached on the side) approx one and a half hours.
• Tent with foil for 5-10 minutes and slice.

PORK WITH CORNBREAD STUFFING

Steps:

• Pour water over raisins; set aside. In a saucepan, cook bacon until crisp; add celery and onion. Cook and stir for 2 minutes; remove from the heat. In a small bowl, combine the egg, salt, pepper and bacon and raisin mixtures. Add crumbs and toss lightly. , If stuffing pork chops, cut a pocket in each chop by slicing from the fat side almost to the bone. Spoon about 1/3 cup stuffing into each chop; place on a rack in a shallow roasting pan. Bake at 375° for 40-50 minutes or until meat is no longer pink. , If stuffing a roast, fill pocket in roast with stuffing. Tie roast with string and place on a rack in a shallow roasting pan. Roast at 325° for 1-3/4 to 2-1/4 hours or until a thermometer reads 160°. Cover and let stand 10 minutes before carving.

BACON-WRAPPED STUFFED TENDERLOINS

Steps:

• Make a lengthwise slit through the center of each tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic., In a small bowl, combine the blue cheese, almonds, onion, rosemary, garlic and pepper flakes if desired. Divide among tenderloins. Close tenderloins and sprinkle with salt and pepper. Wrap each with two bacon strips; secure with toothpicks., In a large skillet, brown pork on all sides in batches until bacon is almost crisp. Place on a rack in a shallow roasting pan., Bake, uncovered, at 425° for 8-12 minutes or until a thermometer inserted in pork reads 145°. , Let stand for 5 minutes. Discard toothpicks before slicing.

PORK LOIN WITH APPLE-CORNBREAD STUFFING

Steps:

• Preheat oven to 350 degrees. Cook bacon in a large (9-quart) heavy-bottomed pot over medium heat until browned and crisp, 5 to 7 minutes. Transfer with a slotted spoon to paper towels to drain.
• Add chopped onions, fennel, and chopped apple to fat in pot; cook over medium heat, stirring occasionally, until just golden brown, about 8 minutes. Add thyme, rosemary, and chopped sage; cook 2 minutes. Season with salt and pepper. Transfer to a bowl; let cool completely. Keep pot on stove with heat off.
• Add corn bread, stock, and reserved bacon to bowl. Season stuffing with salt and pepper, and gently stir (do not break up corn bread too much).
• Generously season cut side of pork with salt and pepper, and then spread with apple-corn bread stuffing, leaving a 1/2-inch border on all sides. Starting from one short side, roll up pork, encasing the stuffing.Tie rolled pork at 1-inch intervals with kitchen twine. Generously season rolled pork with salt and pepper.
• Heat oil in pot over high heat until hot but not smoking. Brown pork all over, about 10 minutes total. Transfer pork to a large plate. Pour off fat from pot; blot any left in pot with paper towels.
• Bring cider to a boil in pot, and deglaze pot by scraping up brown bits with a wooden spoon. Return pork to pot; put cipollini onions, peeled apples, and sage leaves around sides. Transfer to oven; cook, uncovered, 30 minutes.
• Turn pork over; add unpeeled apples. Cook until an instant-read thermometer inserted at least 2 inches into pork registers 140 degrees. about 15 minutes more.
• Let pork stand in pot at room temperature 15 minutes; transfer to a carving board. Discard twine. Cut pork into 1/2-inch-thick slices. Serve with apples, onions, and sauce from pot.

ROASTED PORK TENDERLOIN WITH CAJUN CORNBREAD STUFFING

Steps:

• Butterfly the pork by making a ¾ inch cut down the length of the tenderloin. Be Careful not to cut all the way through. From that cut into the sides, opening the tenderloin as you go like a flap or book. Use a meat mallet to pound the butterflied tenderloin out flat. Season with seasoning mixture on both sides and rub with a little of the olive oil.
• In a large bowl crush up cornbread into large crumbs. Using the butter sauté peppers, onion, garlic and celery until they becomes translucent. Add sausage and continue sautéing until has color on all sides. Add contents in the pan to the cornbread crumbs along with the herbs, then the stock. Add eggs and mix well.
• Preheat oven to 350 degrees.
• Separate the dressing into 2 equal parts. Put each into the butterflied tenderloin, spreading evenly along the length and out until about 1 inch from each edge. Roll up the tenderloins making sure the dressing is not falling out on the edges. Pan sear all sides in a little olive oil for color. Then place in preheated oven for 10 - 12 minutes.
• Allow pork to rest at least 10 minutes before slicing into ¾ inch rounds.
• Serve with a savory Aus Jus and Sweet Potato puree.