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 JAM
Steps:
- Add the bacon to a skillet over medium heat. Cook the bacon until it's just starting to brown slightly and render its fat, 3 to 4 minutes. Add in the chopped onions and stir to combine. Cook, stirring occasionally, until the onions are soft and almost melting into the bacon fat, 30 to 40 minutes. If the pan starts to look dry or is browning too much, add a splash of water to deglaze.
- Stir in the brown sugar, cayenne pepper and grated garlic, then add the balsamic vinegar. Cook until the sugar dissolves and the mixture is thick, about 5 minutes. Turn off the heat.
- Transfer the mixture to a food processor. Pulse until the bacon is chopped slightly finer, 5 to 6 pulses.
- To serve, top the toast with the bacon jam and garnish with chopped chives.
PORK TENDERLOIN WITH BACON-ONION JAM
Provided by Trisha Yearwood
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the bacon-onion jam: Heat the oil in a cast-iron pan on medium heat; add the onion and cook until beginning to brown, 5 to 7 minutes. Add the bacon and thyme and reduce the heat to low. Cook for 10 to 12 minutes, then transfer the bacon and onion from the pan with a slotted spoon into a small saucepot. Reserve the bacon fat in the pan for cooking the tenderloin.
- Put the saucepot with the bacon-onion mixture over medium-low heat and add the brown sugar and coffee. Cook the mixture down to a thick consistency, 25 to 30 minutes. Stir in the apple cider vinegar.
- For the pork tenderloin: Preheat the oven to 425 degrees F. Pat the tenderloin dry with paper towels, sprinkle with the garlic powder and season well with salt and pepper.
- Heat the reserved bacon grease in a cast-iron pan over medium-high heat and place the tenderloin in the hot fat. (This comes out even better if you use the same pan you made the jam in; you get all the flavor from the jam.) Sear on all sides, then transfer the pan to the oven to finish cooking to an internal temperature of 135 degrees F, 12 to 15 minutes. Let rest for 5 to 10 minutes before slicing. Serve with the bacon-onion jam.
PEPPERED BEEF TENDERLOIN WITH BACON-ONION JAM
Provided by Food Network Kitchen
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat a grill to medium. Put the peppercorns and coriander seeds in a small plastic bag and crush with a mallet or small skillet. Transfer to a bowl and add the mustard seeds, paprika and dill seeds. Rub the beef with the vegetable oil and season with kosher salt. Rub the pepper mixture all over the beef; set aside.
- Make the jam: Cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until browned and crisp, about 7 minutes. Transfer the bacon to a plate, reserving 2 tablespoons drippings in the skillet. Add the onions to the skillet, season with kosher salt and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the beer, vinegar and brown sugar; bring to a simmer. Reduce the heat to low and cook, stirring occasionally, until the onions are very soft and the liquid is absorbed, about 30 minutes. Stir in the bacon and thyme; remove from the heat and set aside.
- Meanwhile, brush the grill grates with vegetable oil. Grill the beef, turning occasionally, until well marked, about 15 minutes. Reduce the heat to medium low, cover the grill and continue cooking, turning the beef occasionally, until a thermometer inserted into the center registers 125 degrees F, about 15 more minutes for medium rare. Transfer to a cutting board and let rest, 10 minutes.
- Slice the beef, sprinkle with flaky salt and serve with the bacon-onion jam.
ROASTED PORK TENDERLOIN
Steps:
- Preheat the oven to 400 degrees F.
- Season the pork with the salt and pepper. Heat the olive oil in an ovenproof skillet over high heat and sear the pork on all sides. Place the skillet into the oven and roast the pork for 8 to 10 minutes. Let the meat rest for 5 minutes before cutting. Slicing on a diagonal, cut each tenderloin into 4 or 5 pieces.
- In a medium pot heat the oil over medium heat and add the shallots and garlic, cook until soft, but not browned. Add the brown sugar, balsamic, red wine, apple cider, green peppercorns, bay leaf, tomatoes, red peppers, parsley, and soy sauce. Simmer until reduced by 1/2.
- Strain the sauce and add the bourbon. Serve warm over sliced pork tenderloin or chops.
- In a large pot heat the olive oil over medium-high heat and saute the onions until soft. Add the cinnamon, cloves, and cumin and cook for 30 seconds. Mix in the cabbage and saute for 5 minutes, until wilted. Add the cider, sugar, and vinegar. Cover and braise over low heat until the cabbage is tender, about 20 minutes. Serve warm.
PORK TENDERLOIN WITH BACON-ONION JAM
Saw this on foodnetwork.com and knew I had to save it. The star of this recipe in the Bacon-Onion Jam. Makes a lot; but that's a plus as I save it in fridge and use to spread on grilled sandwiches, meats and even omelettes. The tenderloin is also nice and turned out moist and flavorful
Provided by Bonnie G 2
Categories Pork
Time 1h20m
Yield 1 tenderloin, 4 serving(s)
Number Of Ingredients 11
Steps:
- For the bacon-onion jam: Heat the oil in a cast-iron pan on medium heat; add the onion and cook until beginning to brown, 5 to 7 minutes. Add the bacon and thyme and reduce the heat to low. Cook for 10 to 12 minutes, then transfer the bacon and onion from the pan with a slotted spoon into a small saucepot. Reserve the bacon fat in the pan for cooking the tenderloin.
- Put the saucepot with the bacon-onion mixture over medium-low heat and add the brown sugar and coffee. Cook the mixture down to a thick consistency, 25 to 30 minutes. Stir in the apple cider vinegar.
- For the pork tenderloin: Preheat the oven to 425 degrees F. Pat the tenderloin dry with paper towels, sprinkle with the garlic powder and season well with salt and pepper.
- Heat the reserved bacon grease in a cast-iron pan over medium-high heat and place the tenderloin in the hot fat. (This comes out even better if you use the same pan you made the jam in; you get all the flavor from the jam.) Sear on all sides, then transfer the pan to the oven to finish cooking to an internal temperature of 135 degrees F, 12 to 15 minutes. Let rest for 5 to 10 minutes before slicing. Serve with the bacon-onion jam.
Nutrition Facts : Calories 558.4, Fat 36.8, SaturatedFat 10.9, Cholesterol 120.6, Sodium 836.2, Carbohydrate 22.3, Fiber 0.8, Sugar 19.4, Protein 33.2
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
PORK TENDERLOIN WITH GARLIC ROSEMARY AND BACON
An experiment that produced a wonderfully flavored pork tenderloin with an excellent pan sauce. I was making recipe #198058 using (1) pound of tenderloin and since my tenderloins were in a (2) pound package, I made up this recipe to use the extra one.
Provided by SusieQusie
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim all silver skin from pork tenderloin & cut 4 shallow slits in the surface. Push in garlic clove halves. Rub meat with olive oil. Sprinkle with pepper.
- Line a baking sheet with a large piece of heavy duty aluminum foil. Place a baking rack on the foil and lay out the bacon slices.
- Center the tenderloin across the bacon and arrange rosemary sprigs over the top.
- Wrap bacon slices around the meat and rosemary, securing with toothpicks if necessary. Try to cover as much of the rosemary as possible so it doesn't burn when roasting.
- Cover tightly and refrigerate for at least 2 hours.
- Preheat oven to 425ºF.
- Remove meat from fridge and place in oven still wrapped. Roast for 15 minutes.
- Uncover and bake for 10-15 minutes more or until internal temp reaches 150-155º. Don't overcook it - the temp will rise about 5º-10º more from carry-over cooking after you take it out of the oven. Your goal temp is ~160º. The meat may look faintly pink in the center but it is done if the juices run clear.
- Remove from oven and pour off pan drippings to a small saucepan. Loosely rewrap meat with the foil and let rest for 10 minutes.
- Whisk the cornstarch into pan drippings, heating and stirring until thickened. Add salt to taste and more pepper if you want.
- Remove toothpicks, bacon and rosemary from meat and discard. (My bacon wasn't uniformly crisp. If yours is, feel free to crumble it into the sauce.).
- Slice pork at an angle into thin slices. Serve with the gravy.
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