Nors Bacon Wrapped Pork Tenderloin Recipes

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 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:

• PreHeat oven to 400 degree's
• Remove tenderloins from package. Usually you will have 2 pieces.
• In a bowl. Mix brown sugar, salt, pepper, thyme, and garlic powder together.
• Rub mixture into all sides of tenderloins
• On high heat. Place olive oil into fry pan. Sear all sides of pork loins. They Should be browned from caramelization of sugars. It will take about 5 minutes to sear them.
• Remove pork tenderloins to a 13x9 inch pan . Wrap bacon slices around Tenderloins. Slightly over lapping pieces of bacon.
• Mix honey and brown sugar together. Heat in microwave one minute.remove from oven and stir.
• Spoon and spread mixture over top of bacon.
• Place in 400 degree oven uncovered. Bake 15 minutes.
• Reduce oven temperature to 325 degree's. After 15 more minutes. Lay foil over top.
• Bake an additional 20-30 minutes. Remove from oven to platter and let rest 10 minutes before slicing.
• While Pork is resting make sauce.
• Into a pan place a tsp of olive oil. Add chopped garlic. Cook until fragrant about 1 minute. Do not brown the garlic. Add pineapple juice, pan drippings. soy sauce, brown sugar, Thyme, salt and pepper. Cook to boiling.
• Reduce heat to low. Remove pan from heat. In a cup or bowl. Mix corn starch with water. Mix well.
• Stirring frequently add corn starch slurry to pineapple juice mixture.
• Place back on low heat. Stir until thickened. Remove from heat. ( Note: this mixture gets too thick from sitting. Add additional water and sir to thin sauce out over low heat. )
• Slice tenderloin. Plate tenderloin. Top with sauce.