Thursday, September 3, 2015

Bacon-Wrapped Pork Tenderloin

Pork wrapped pork...yep, had to do it!! Thanks so much for the inspiration Chef Terrie! It's super easy to put together.  It looks fancy and you'll impress your guests with a dish that looks like you slaved away. Season it with your favorite seasoning or sauce.  Bacons come in a multitude of flavors too so use your  favorite! If it still isn't enough bacon for your meal, try my Parmesan Risotto with Bacon and Tomato for a side. 


Everything's better with bacon so let's get to wrapping!




Bacon-Wrapped Pork Tenderloin                                                          Printable Recipe

2- pork tenderloins (size varies from 1 to 1-1/2 lbs)
8-10 slices bacon (depends on size of tenderloin and length of bacon)
1 Tablespoon olive oil

Preheat oven to 350 degrees
Wrap tenderloins, slightly overlapping, in bacon using toothpicks to hold the bacon to the tenderloin.  
Brown in 1 Tablespoon olive oil until fairly brown.  I should have gone a little bit longer than I did here.  Patience is not my virtue.
Lay pork on parchment lined cookie sheet with sides.  Bake for 20 minutes or until internal temperature of tenderloin is 140 degrees.  Cover with foil and let rest for 5-10 minutes before cutting. It will come up to temperature (145*) and the juices won't ooze out as much when you cut the meat.     
Slice into medallions approximately 1-1/2" thick.  The tenderloin takes on the flavor of the bacon.  A thought my husband and I had for next time is to add a little mustard or maple glaze to the bacon! 

Perhaps my Pork Tenderloin with a Mustard Seed Crust glaze is the right flavor to add!

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