Bacon Wrapped Pork Tenderloin With Broiled Polenta Recipes

Steps:

• Heat broiler with a rack 6 inches from heating element and another rack below. Season pork with salt and pepper. Wrap bacon around pork in a single layer, stretching slices so ends overlap on bottom. Transfer to a rimmed baking sheet, seam-side down. Lightly drizzle oil all over sheet around pork. Add polenta and onion to sheet in a single layer; turn to coat with oil. Season with salt and pepper. Broil 5 minutes. Flip pork; broil 5 minutes more.
• Meanwhile, place asparagus on another rimmed baking sheet, drizzle with oil, and season with salt and pepper.
• Reduce oven to 375 degrees. Flip pork seam-side down again. Place sheet with asparagus on lower rack. Roast until asparagus is crisp-tender and a thermometer inserted in middle of pork registers 140 degrees, about 12 minutes. Generously drizzle asparagus and onion with vinegar. Let pork rest 10 minutes before carving and serving, with polenta and vegetables.

Steps:

• Preheat the oven to 375 degrees F.
• Lay the bacon onto a rimmed baking sheet lined with a baking rack. Bake until the bacon has rendered some of its fat but is still completely flexible and hasn't begun to brown, about 15 minutes. Remove from the oven and let cool 5 minutes. Raise the oven temperature to 450 degrees F.
• Generously sprinkle the tenderloin with salt and black pepper.
• In a small bowl, stir together the mustard, brown sugar, garlic powder and cayenne. Coat the tenderloin all over with the mixture.
• Starting at one end, wrap the bacon strips around the tenderloin, overlapping them slightly so they are shingled.
• Place the tenderloin on the baking rack and roast until 130 degrees F at the thickest point, about 17 minutes. Let rest 5 minutes, then transfer to a cutting board using a long offset spatula and tongs. Slice into 1-inch-thick rounds and serve.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Place the bacon in a large, oven-safe skillet, and cook over medium-high heat, turning occasionally, until lightly browned and still flexible, 6 to 7 minutes. Drain the bacon slices on a paper towel-lined plate. Remove any excess bacon grease from the skillet. Combine garlic powder, seasoning salt, basil, and oregano in a small bowl. Set aside.
• Wrap the pork tenderloin with the bacon strips securing with 1 or 2 toothpicks per strip of bacon. Slice the tenderloin between each bacon strip to create the medallions. Dip both sides of the medallions in seasoning mix. Melt butter and oil together in the same skillet over medium-high heat. Cook each medallion for 4 minutes on each side.
• Place skillet into the preheated oven and bake until the pork is no longer pink in the center, 17 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• Preheat the oven to 400 degrees F.
• Place a sheet pan in the oven to preheat.
• Slice the pork tenderloin lengthwise, so it will open like a book, being careful to not cut all the way through. Open the loin and gently pound with a meat mallet until it is an even thickness and rectangular in shape.
• Sprinkle the meat with salt and pepper. Spread the cream cheese in an even layer on the meat, leaving a 1/2 inch of pork uncovered around the edges. Spread the pesto on top of the cream cheese, then sprinkle on the pine nuts and sundried tomatoes. Top with an even layer of spinach. Starting on one of the longer sides of your rectangle, roll the meat closed into a long tube and set aside.
• Place a piece of plastic wrap on a flat surface and lay out the bacon so the slices overlap slightly. Lay the rolled pork tenderloin at one end of the bacon strip arrangement, seam-side down. Using the plastic wrap, roll the bacon up and around the meat.
• Using butcher's twine, tie around the bacon at 2-inch intervals along the length of the roll, so that the bacon cannot come loose during cooking. Tuck the meat closed on both ends and secure with toothpicks.
• Place the pork, seam-side down, on the heated sheet pan and roast until the bacon is browned and the pork is cooked, about 45 minutes. Let the pork rest for a few minutes before slicing.

Steps:

• Marinate tenderloins in Recipe #70178 as directed or sprinkle tenderloins lightly with seasoned pepper.
• Wrap tenderloins with bacon slices, securing with toothpicks.
• Preheat right-side burners set to medium or use regular grill with coals set to one side.
• With drip-pan (we use throw-away small aluminum pan) place pork loins over indirect heat. OR, place on broiling pan and broil in oven.
• Grill covered, turning every so often until bacon is brown and cooked on all sides.
• When bacon is cooked and brown pork tenderloins should be done -- usually in 20 to 30 minutes. Recommended internal temperature is 155 dg., but we've never bought one!
• After meat is done, remove and let rest for 5 minutes. Remove toothpicks and cut in 1" to 1 1/2" slices and serve, still wrapped in bacon.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Season tenderloin with thyme, salt, pepper, and rosemary leaves. Wrap bacon around the tenderloin and secure with toothpicks. Sprinkle garlic powder over the bacon, then pack brown sugar around the tenderloin.
• Cook in the preheated oven until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 35 to 40 minutes.