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.
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!
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.
Ingredients:
- 1 (2-lb.) pork tenderloin
- 1 tablespoon steak seasoning (recipe below)
- 6-8 bacon slices
- Fresh parsley, for garnish
Steak seasoning:
- 1 teaspoon 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.
Mix to combine. If you’d prefer, you can use a store bought steak seasoning.
Sprinkle 1 tablespoon steak seasoning over the pork.
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).
Bake at 425 degrees for 40 minutes, or until a meat thermometer inserted into the middle registers 155 degrees.
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.
Remove from the oven, cover with foil, and allow to rest for 10 minutes. Garnish with parsley if desired.
Slice and serve. (I served mine with green beans and a baked potato).
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 4 people.
Ingredients
- 1 (2-lb.) pork tenderloin
- 1 tablespoon steak seasoning (recipe below)
- 6-8 bacon slices
- Parsley, for garnish
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
Instructions
- Preheat your oven to 425 degrees. To make, first combine all the ingredients for the steak seasoning in a bowl.
- Mix to combine. If you’d prefer, you can use a store bought steak seasoning.
- Sprinkle 1 tablespoon steak seasoning over the pork.
- 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).
- Bake at 425 degrees for 40 minutes, or until a meat thermometer inserted into the middle registers 155 degrees.
- 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.
- Remove from the oven, cover with foil, and allow to rest for 10 minutes. Garnish with parsley if desired.
- Slice and serve.
Wow, what a beautiful thing you made! We’re thrilled you now fork the pork!
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.
I am trying this tonight!! Thanks for the recipe
I hope you enjoyed the recipe, Karen!!
In making this fir the second time in a month – my family loves it! I served it with baked sweet potatoes and roasted Brussels sprouts and carrots the first time. This time pan sautéed green beans.
This was amazingly good, this will be one of my go-to recipes for sure! Can’t wait to make it for guests, they’ll think I worked so hard. I threw a bunch of potatoes underneath and they turned out great as well. thank you!!