I used a pork tenderloin, which made the recipe come together quickly enough for a weeknight meal. You just need to cook clever and get creative! Shh, don’t tell my friends how easy this is!! I used 1/4 cup honey, 1/4 red wine, 3 tbs of balsamic vinegar, 3 tbs of olive oil, 1 tbs maple syurp put over the top just before baking. It took all of 10 minutes to get the roast ready and into the oven. Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. https://www.allrecipes.com/recipe/158703/sweet-bacon-wrapped-pork-loin Slick a rimmed baking sheet with oil, or line with aluminum foil. I served it with asparagus and a 7-grain side dish. OMG, I bought an eleven pound tenderloin…and now I don’t know how I’m going to fit it in my cast iron skillet… I think cutting it in half would let all the juices dry…but also, I can’t skip the Browning step, or can I?! Seriously, here’s the “recipe”: Shortest recipe ever. Served 4 medallions each with broccoli and cheesy noodles and had enough to serve 6 or 7. Add comma separated list of ingredients to include in recipe. Baste once more just before serving. Let it rest for 5 minutes. The tenderloin is much smaller and lies next to the loin. A definite keeper! I'd love to try this on the grill. Upload a picture of your dish The only tweak I would make next time would be to cover with foil for the first 30 minutes (this takes at least 45 minutes to an hour to cook...NOT 30 minutes) because the sauce got a little too brown. It was very tender, juicy and did have a more robust flavor than my usual favorite. – Nagi, PS I just realised this is pork-on-pork. While I often simply season and cook pork tenderloin in the oven, this is one of those easy pork tenderloin recipes that is kind of next level (because … bacon!) Your email address will not be published. Hi Sawyer, I’m so glad you love the recipe! Percent Daily Values are based on a 2,000 calorie diet. Line a shallow roasting pan with aluminum foil. I personally don’t eat pork often myself but enjoyed this immensely. You accidentally bought a full pork loin not tenderloin. I won't be making this again. As recommended below, I quadrupled the sauce (1/2 cup each of honey, balsamic and red wine, 1 large yellow onion and 2 teaspoons dried rosemary) and doubled the raisins (1/4 cup). GREAT recipe; I will make this again! Also, wait longer to add the raisins...they were hard as rocks. Join my free email list to receive THREE free cookbooks! We served this with sweet potato tots, and a beet and tomato salad. I’m making this for a dinner party this weekend. Thank you Nagi. Info. of streaky bacon, long enough to wrap around the pork 1 1/2 times. Best of all, it only requires 15 minutes of effort.–Angie Zoobkoff. Is that a faux-pa?? And this is what comes out of the oven: And look, see? yellow onion and 1 tablespoon of fresh rosemary. Have a picture you'd like to add to your comment? Prep work was super easy. All materials used with permission. The pork was a bit thick, and the bacon wasn’t overly thick, but since the pork was a bit rounded, and more long than wide, the bacon wrapped several times. Will give it another try. Preheat oven to 425°. Remove from the oven, and allow to rest for 5 minutes before removing toothpicks and slicing. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. I have one question for you Nagi. 1 lg. Well, I just got up from the table after fixing this for dinner, and it was just superb! lol. Comment from the guest: "This would cost $50 at a good New York restaurtant...and you'd get only 3 medallions!". Most people won't think twice about serving basic cornbread when is on the table. Seems to me seering would prevent bacon flavor from penetrating the pork. This was crazy amazing! Also I left out the raisins...and WOW it was SO good! 2. I did use some extra white wine to keep the glaze liquid during roasting. Do you really need to seer first? Roast for 25to 30 minutes (Note 1), basting once or twice with the pan juices, mopping up plenty of the honey pooled at the base of the pork. My hubby loved this--porky goodness is always a hit in our house. Sear the pork on all sides until nicely browned. Oh, and I cooked a 3 lb. My question to you…what was the mustard and soy sauce combo you suggested to use on pork. You’re welcome! Continue cooking until the internal temperature of the pork loin reaches 145 degrees F (63 degrees C), about 15 minutes more. Season pork loin with salt and pepper. There’s a bit of food trivia for you! Use a digital thermometer stuck in the very center of the thickest part. Pork tenderloin is one of my favorite proteins just simply roasted in the oven or stuffed pork tenderloin. Then enter your email address for our weekly newsletter. I had to substitute red wine vinegar for the balsamic vinegar and red wine because I don't keep those on hand. The spice rub, which can easily be adjusted to suit your palate, adds plenty of pizzazz to the meat, and the blanket of bacon ensures that the meat stays moist and tender. Notify me via e-mail if anyone answers my comment. It’s incredibly juicy and tender and everyone in my family loves it. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition It looked amazing. I think the most difficult part of the recipe was taking the toothpicks out. We all loved it. Much appreciated. I couldn’t find a main link to use so I’m biggy backing from this one. I used Maple syrup. As long as your oven is not super weak, 25 minutes at 180C/350F for a 500g/1lb piece of pork tenderloin is the perfect roasting time. Place pork on the bacon. Enter your email address and get all of our updates sent to your inbox the moment they're posted. © 2018 All rights reserved. Easy for a weeknight, but special to serve on a weekend or to guests. I served the roast pork with individual potato Gruyere gratins and sautéed shallot and green beans. But I will try it again for sure! I love this recipe. Bacon Wrapped Pork Tenderloin nutrition assuming 4 servings. I kept it covered for the first 1/2 hour. This bacon-wrapped pork roast dinner main was easy and flavorful. Now. With so few ingredients it’s all about ingredient quality with this recipe. https://leitesculinaria.com/220624/recipes-bacon-wrapped-pork-roast.html Have you tried this recipe? You saved Sweet Bacon Wrapped Pork Loin to your. And, did I mention the house smelled wonderful while it was roasting? It was SO easy and the flavors were awesome! Nutrient information is not available for all ingredients. I have a 6 lb tenderloin from Costco how would you suggest I proceed with this recipe. Preheat a large skillet over medium-high heat, then add the pork loin. You really DON’T need a recipe, right?? The only saving grace was the bacon - what isn't made better with bacon? I forgot to baste it half way through so it turned out a little dry. I can't wait to make this one again!! I really liked the spiced coating sealed in with the bacon even more than my usual crusted herbs or seeds or even a wet sauce of mustard or a hot sauce.

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