1 Oz Beef Steak Jack Link's Calories Kc Masterpiece
This bacon-wrapped pork tenderloin is i of those phenomenon recipes that just happens to but require four ingredients: pork, bacon, honey and olive oil. But sear the pork, then roll up in bacon, drizzle with love and broil. Information technology'due south easy equally i-two-three (four)!
Iv magic words: Bacon Wrapped Pork Tenderloin
Bacon-wrapped pork tenderloin: It's one of those precious stone recipes that is and then good and nonetheless then easy that you almost don't demand a recipe. You literally simply sear the pork, wrap in salary, castor with honey so roast.
(I wish more recipes were this quick and like shooting fish in a barrel to write out! 😂)
Besides the tiny number of ingredients, the other big matter this has going for information technology is that the bacon keeps the pork really juicy. Pork tenderloin is extremely lean – in fact it's slightly leaner than craven breast even. Did you know that? There's a flake of food trivia for you lot!
And then by wrapping it with salary, the pork is protected which helps go on information technology extra moist when roasting. Plus, the fat from the salary bastes the pork equally it roasts which also adds to the juiciness.
What you lot need for Bacon-Wrapped Pork
Hither's the only things you demand!
(OK, ok … So common salt and pepper make six ingredients in total. Free laissez passer, I say! 😂)
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Pork tenderloin – Also called pork fillet, this is a lean and tender cut of meat. When cooked properly, it's juicy and delicious. Tenderloins range in size from modest ones effectually 300g (10oz) to very large ones weighing up to 700g (1.4lb). (Not found in Australia, simply I've seen ones this large overseas!) An boilerplate size is around 450 – 500g (16oz – 1 lb) each.
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Bacon – Use streaky bacon strips that are long enough to wrap around the pork. You'll need anywhere between 7 to 10 pieces, enough for a slight overlap between each strip. The exact number depends on the width of the bacon and the size of your pork tenderloin.
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Honey – For the glaze. Combined with the bacon fat and common salt, it transforms into a savoury, sticky and delicious coating that requires no other additions!
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Oil, salt and pepper – For seasoning and searing the pork.
How to make Bacon-Wrapped Pork Tenderloin
I said you lot pretty much don't even demand a recipe. But here are the steps anyhow. I would never leave you hanging out to dry! 🙂
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Season and tuck – Sprinkle the pork with salt and pepper, and then tuck the thin tail end of the fillet under so the pork is more than even thickness and fits into a skillet.
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Brownish pork – Sear the pork over high heat in a little oil until browned all over, around 5 minutes. This is to give the pork a head start earlier we end it in the oven. If we don't practise this, nosotros end up with a thick band of overcooked pork surrounding the just-done middle. Pre-searing gives us an evenly cooked cease.
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Wrap in salary – Lay bacon strips vertically on a piece of work surface, with each piece overlapping slightly. Take the pork from pan (permit it cool a little so you tin can handle). Place the pork on top of the bacon, at the end closest to yous. Use a long pocketknife to fold the bacon over the pork and curl the pork and then it's wrapped in the bacon.
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Seam side down – Roll the fillet over and so it's sitting seam side down. This helps the salary stays in place. Now slide the pocketknife nether the pork, lift it and transfer back to the skillet (oestrus off, it'due south now our blistering dish).
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Drizzle with honey – To be honest, I don't measure out! I just eye ball it and squeeze it straight from the bottle onto the pork. And then roughly spread it with a spoon or brush – no demand for completely coverage here because it mostly melts off during the blistering. The glossy, securely bronzed glaze is from brushing the bacon with the pan juices later.
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Bake for 20 minutes at 200°C/390°F (180°C fan).
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Baste – Remove from the oven and baste the bacon using the juices in the pan. There volition be a decent amount of syrupy coat pooled in the pan. Basting with it will make the bacon a cute deep bronze colour.
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Bake further 5 minutes (full broil fourth dimension for 25 minutes) or until the internal temperature is 65°C (149°F). This yields medium doneness, which volition have the faintest blush of pinkish inside with beautifully juicy mankind. To melt fully with no pink at all, just take it to 68°C (155°F) or so – around 3 more minutes baking time.
Rest for five minutes, then baste 1 terminal fourth dimension earlier slicing. Serve with remaining pan juices!
What to serve with Bacon-Wrapped Pork
A starchy sidekick is called for hither, to scoop upwardly the residue bacon juices. Call back: mashed potato, or creamy mashed cauliflower for the carb-witting. Otherwise any standard plate-mopping companions from the staff of life family: crusty bread, hot flatbreads (this no-yeast i is a great piece of cake one, otherwise, hot naan would be lip smackingly proficient too).
As for a salad, the plate to a higher place features a modest effort involving simply a handful of leafy mixed greens tossed with my everyday uncomplicated Salad Dressing. If you wanted to make more of an effort and to try something a little different, here are a few suggestions:
– Nagi ten
PS I only realised this is pork-on-pork. Is that a faux pas, like denim on denim?? 😉
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Servings 4
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Recipe video above. Bacon wrapped pork tenderloin is one of those incredible miracle recipes that just happens to but crave 4 ingredients – pork, salary, honey and olive oil. Just sear the pork, then roll upwardly in salary, drizzle with honey and bake!
Had one also many sad, dried out roast pork tenderloins? This happens considering this cut has well-nigh no fatty. By wrapping information technology in bacon, information technology not only protects the pork but the salary juices bastes the pork, helping it stay nice and juicy!
- viii to ten slices of streaky bacon , long enough to wrap around the pork 1 one/2 times.
- 1 lb / 500g pork tenderloin , at room temperature
- Common salt and pepper
- ane tbsp olive oil
- 2 tbsp love or maple syrup (honey works amend, information technology's thicker)
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Preheat oven to 200°C/390°F (180°C fan).
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Lay out bacon: Lay the salary strips vertically on a lath, slightly overlapping (see photograph in mail). There should be enough bacon and then when rolled volition wrap the length of the pork.
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Season the pork with common salt and pepper. Tuck the sparse end of the fillet under so the pork is roughly the aforementioned thickness from cease to end.
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Brownish pork: Heat the oil in an oven-proof skillet over high heat. Sear the pork on all sides until nicely browned. (Don't worry about cooking through, it will go in the oven.) Turn off heat, remove pork and allow to cool enough to handle.
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Wrap pork in bacon: Place pork on the arranged bacon at the cease closest to you. Use a long knife to lift the bacon under the pork and gyre the pork so the bacon wraps around the fillet. Terminate with the bacon seam side downwards.
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Dear: Use the pocketknife to transfer dorsum into the skillet. Drizzle over honey and castor all over.
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Bake 25 minutes: Transfer skillet to oven for 25 minutes and roast pork until the internal temperature is 65°C / 149°F. (Note 1) Drip with pan juices at the 20 minute mark, mopping up plenty of the honey and juices pooled in the pan (this will make salary deep aureate).
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Residual five minutes: Remove from oven and let it rest for 5 minutes. Baste once more just earlier serving. To serve, cut into thick slices. Serve with remaining pan juices.
1. Pork tenderloin (aka pork fillet) grooming – If you lot run into a thin transparent membrane on the meat (known every bit silver peel), information technology is best to trim that off before cooking. Some butchers already trim information technology off. If y'all forget to, it's not a big deal withal as it'due south so thin it does not go tough. Trimming excess fat is optional.
Pork tenderloin cook times –These are cook time guides for the recommended internal temperature of 65°C (149°F) which is medium (ie. a faint blush of pink and optimum juiciness). Pork tenderloin weight (time is total oven time):
- 300g (10oz): xx minutes
- 400g (14oz): 25 minutes
- 500g (1lb): 28 minutes
If you prefer no pink middle at all, increase the cook times by three minutes and target an internal temperature 68°C (155°F) or and then.
Note: This recipe takes longer to bake than the usual baked tenderloin recipes (like this one with Creamy Mustard Sauce) because of the bacon layer.
2. HOW TO Make Ahead: Assemble pork wrapped in bacon per recipe. Take out of the refrigerator ane hour prior. Tiptop with honey and roast per recipe.
3. Diet assuming 4 servings. The calories per servings can bereduced to 305 calories by using Lean Turkey Bacon instead of streaky bacon.
Serving: 189 k Calories: 511 cal (26%) Carbohydrates: ix.4 g (3%) Poly peptide: 51.three g (103%) Fat: 28.eight g (44%) Saturated Fat: 8.9 1000 (56%) Polyunsaturated Fat: xix.nine g Cholesterol: 146 mg (49%) Sodium: 1227 mg (53%) Sugar: 8.6 one thousand (ten%)
Originally published May 2015. Updated with much needed new photos and recipe video. But most important, a Life of Dozer section added! ⬇️⬇️⬇️
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