Bacon-Wrapped Pork Tenderloin

This may come as a surprise, especially coming from a food blogger, but I had my first piece of bacon just a few years back. I’ve never been a big fan of pork products to begin with (I was an awfully picky child… sorry mom!), and swore it off all together after a trip to Switzerland where I couldn’t find anything that didn’t have pork/bacon/ham/sausage in it. But a few years ago, I finally started going back to eating pork, starting with bacon. And I’ve never looked back. Although I’m still not fully into pork yet, I have finally incorporated it slightly into my repertoire.

Bacon Wrapped Pork Tenderloin

Hatfield Quality Meats contacted me last week to see if I’d be interested in trying some of their products. At first I was a bit wary but this was my chance to finally work with pork products and perhaps even like it! So I thought I’d jump in head first with a bacon-wrapped pork tenderloin!

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Hatfield’s pork products include bacon, tenderloin (marinated and regular), ham steaks and sausage and can be found at your local grocery store. I was sent a boneless pork loin filet, which has no MSG added and is gluten free, as well as thick cut hardwood smoked bacon, both of which I used in this recipe.

Bacon-Wrapped Pork Tenderloin

Ingredients:

  • 1 (2-lb.) pork tenderloin
  • 1 tablespoon steak seasoning (recipe below)
  • 6-8 bacon slices
  • Fresh sage and rosemary, for garnish

Steak seasoning:

  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme

Preheat your oven to 425 degrees. To make, first combine all the ingredients for the steak seasoning in a bowl.

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Mix to combine. If you’d prefer, you can use a store bought steak seasoning.

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Sprinkle 1 tablespoon steak seasoning over the pork.

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Place the pork on a lightly greased wire rack which has been placed in an aluminum foil-lined roasting pan. Wrap the bacon slices around the pork, having the end pieces underneath the pork to secure them in place. (you can use wooden picks as well if you’d like).

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Bake at 425 degrees for 40 minutes, or until a meat thermometer inserted into the middle registers 155 degrees.

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Turn the broiler on and broil for 3-5 minutes or until the bacon is crisp. Be careful to stay in the kitchen and watch this, the bacon can burn in a matter of seconds.

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Remove from the oven, cover with foil, and allow to rest for 10 minutes. Garnish with rosemary and sage if desired.

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Slice and serve. (I served mine with green beans and a baked potato).

Bacon-Wrapped Pork Tenderloin

I love how simple this meal is. You can have this beautiful tenderloin ready and made in an hour. A serving size is about 1/4 lb so this can easily serve 6-8 people (although I have a feeling a family of 4 would have no problem polishing this off!)

Bacon-Wrapped Pork Tenderloin

 

Comments

  1. Cookingcutie11 says

    This was good, but the bacon underneath was still kind of mushy even though I baked it on a rack. It was a great idea though, and the bacon flavored the tenderloin well too. I tossed some veggies into the pan to roast, and they turned out nicely.

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