Nobody is surprised, right?
If bacon can be involved in any way with dinner, I’ll find a way. I know some of you are absolutely astounded at the amount of bacon and fat that I eat, but I promise you, I’m ok. I even have the test results to prove it. And the glossy hair and no-longer-scaly skin are some added perks. But even if you do not buy into what I’m saying, you can enjoy this bacon-wrapped goodness on a special occasion. Like every tuesday. <—– still not worthy of a capital letter.
This time, I wrapped a pork tenderloin with it. Then seared it in garlic butter. And roasted it until it was begging for mercy.
It was beautiful in my pan.
It was also extremely easy if you are good with greasy hands and wrapping stuff. As far as seasoning, it is COMPLETELY up to your tastes and preferences. I love pork, but it needs a hit of spice or seasoning. I went with a sprinkle of heat on the actual tenderloin and added some dried herb blends to the bacon. With the garlic butter, it was divine. But this could be adapted to an Italian flair with oregano, basil, rosemary. You could go Asian with Chinese 5 spice or a ginger blend. If you have a Penzeys and love their Bangkok OR Tsardust Memories, these are exceptionally good with pork. Consider bacon and pork tenderloin as a blank slate. The smokiness of the bacon just make it all better. If your are not eating a fully paleo plan and do not mind the additional sugar in the bacon, you could get the maple flavored bacon OR add maple flakes to your dry rub. The ideas for this cut of meat are endless.
Bacon-wrapped Pork Tenderloin
- 2lbs pork tenderloin, divided into 1lb pieces (just so it would fit in pan..no long lost grandmother’s secret to this)
- 12 pieces of bacon-nitrate and sugar free
- 3 Tablespoons of dry rub for Tenderloin-smoked paprika, ground chipotle, cajun blend (1 Tablespoon of each)
- 2 Tablespoons dry rub for bacon-thyme and basil (I Tablespoon each)
- 4 Tablespoons garlic butter or ghee
- Preheat oven to 350*
- Unwrap tenderloin, divide, pat dry. Add Tenderloin dry rub to both pieces and press into pork.
- Wrap each piece in 6 pieces of bacon. Like a mummy. Wrap and overlap. No need to get fancy. It does help if the ends are on one side and its easier to flip.
- Sprinkle thyme and basil all around both pieces and press into bacon.
- Optional: You can tied each piece with string/butcher’s twine. I did not take this step.
- Preheat an iron skillet with garlic butter. Sear each side for 2 minutes until browned.
- Transfer to baking pan. Finish in 350* oven for 20-25 minutes until center reaches 145*. Remove from oven and let sit 10 minutes (it will continue cooking and center will reach 150-155*)
- Slice and serve!
If anybody has tried this, let me know if you like it!