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
This recipe for bacon-wrapped pork tenderloin is tasty and extremely easy and fast.
Provided by MEKANIOD
Categories Pork Tenderloin
Time 50m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 181.8 calories, Carbohydrate 14.5 g, Cholesterol 55 mg, Fat 4.6 g, Fiber 0.2 g, Protein 19.8 g, SaturatedFat 1.6 g, Sodium 312.1 mg, Sugar 13.6 g
(GLUTEN FREE) PORK TENDERLOIN WRAPPED IN BACON
Make and share this (Gluten Free) Pork Tenderloin Wrapped in Bacon recipe from Food.com.
Provided by tanish
Categories Very Low Carbs
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Carefully slice off and remove the 'silverskin' (white coating) from the tenderloin; leaving any visible fat in place.
- Mix together the mustard and spices to a smooth paste. Evenly spread the spice mixture around the tenderloin.
- Fold under the small end of the tenderloin so it doesn't overcook.
- Wrap the bacon as tight as you can around the tenderloin, with a slight overlap; trying to have your starts and finishes on the underside.
- Secure the bacon by piercing with a toothpick. Place on a baking sheet; toothpick side down.
- With a pepper mill grind a lot of pepper over the top.
- Bake @ 425F for 15-20 minutes or until the internal temperature is 145°F.
- Let rest a couple of minutes. Slice into serving sizes about 1 inch thick.
- Check out our website ourfavoriteglutenfreerecipes.info for more "delicious recipes missing the gluten but not the flavor".
Nutrition Facts : Calories 195, Fat 9.6, SaturatedFat 3.1, Cholesterol 81.9, Sodium 347.1, Carbohydrate 0.5, Fiber 0.3, Protein 25.1
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- In a small bowl combine the salt, pepper, paprika, chili powder, garlic powder, and dried thyme. Pat pork tenderloin dry with paper towels. Sprinkle spice mixture evenly over pork tenderloin until thoroughly coated.
- Heat avocado oil over medium heat in a large oven safe skillet. Sear the seasoned pork tenderloin on all sides until lightly browned. Rinse and wipe out the skillet and set aside for step 5.
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- Preheat your oven to 450 degrees F. Line a roasting pan with foil. Fit it with a roasting rack and spray the rack with olive oil spray.
- In a small bowl, mix together the honey and Dijon mustard. Divide the mixture into two equal portions. Set aside.
- Pat the pork dry with paper towels. Sprinkle the kosher salt, black pepper, and garlic powder all over the pork.
- Wrap the tenderloin with the bacon strips, wrapping each bacon slice crosswise around a section of the pork and securing the end by tucking it underneath. It will feel a bit loose at this point, but will all meld together while roasting.
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