Tuesday, September 7, 2010

A recipe you can really use: Bacon-Wrapped Pork Tenderloin

I love getting new recipes. My favorites are the recipes that I can really use--not the kind with 15 different ingredients and multiple steps, but the simple, usable ones.

My sister Ami gave me a recipe for a main dish that is amazingly simple to make but absolutely delicious to eat. I love to serve pork tenderloin: it's nutritious, conveniently packaged, often on sale for a great price, and it freezes well, so it's easy to keep on hand. But it can be kind of tricky to prepare. The meat is so lean that it's easy to over-cook and it dries out quickly. This recipe solves those problems.

I promise you'll be glad you tried this one.

Bacon-Wrapped Pork Tenderloin

1 pork tenderloin
1 teaspoon, more or less, steak seasoning such as McCormick's Montreal Steak Seasoning
(Note: I don't actually measure; I just sprinkle it all over.)
Bacon slices

Preheat oven to 425 degrees. Sprinkle seasoning over pork.

Wrap in bacon and secure with toothpicks.

Place pork on lightly greased wire rack in an aluminum foil-lined roasting pan. Bake at 425 for 25 minutes. Then broil about 5 minutes or until bacon is crisp. (Pork is ready when meat thermometer registers 155 degrees. Do not overcook!)

I didn't get a photo of the pork after it was sliced because we ate it all up right away!

If you're watching your fat intake, you don't have to eat the bacon. My boys always eat the bacon, but I usually don't eat mine. But wrapping the tenderloin in the bacon really makes a difference in how the tenderloin cooks--it comes out juicy and wonderfully flavorful.

This is one of those recipes that's easy enough to make on any busy weeknight, but delicious enough to serve to company. It pairs wonderfully with Crunchy Cole Slaw (click here for that recipe).

Do you have a "real-life" recipe that you turn to over and over? I'd love to know about it!

I'm joining The Scooper for her No-Fool Back-to-School Meals party, Jen for Tasty Tuesday, and Rachelle for Recipe Round-up. Also, Kelly is having a Main Dish Recipe party as part of her Show Us Your Life series--lots of great inspiration!


southerninspiration said...

Good thing I've had breakfast already...that looks SO good, I know it would make me hungry just reading about it! great idea, thanks!


Mom of 2 Cuties @ Sprinkles of Joy and Laughter said...

Sounds yummy and easy. My husband grills it and it is sooo easy to overcook, as you stated..we've had "Pork Jerkey" on occassion. Thanks for sharing!

Denise said...

It sounds and looks delicious. Nice and easy too. I hate recipes where there are a ton of ingredients and even worse lots of steps to get to the finished product!

Love the Decor! said...


Anonymous said...

Sounds delicious! I'm always looking for good recipes. My kids will like this one too. Thanks!

Amanda @ Serenity Now said...

This recipe would be T's dream come true. The man loves bacon. This looks doable!!!

Holly said...

That looks sooo good! It's been a while since I did a pork tenderloin, and I'm always looking for a good recipe that doesn't require marinating overnight, because I don't think that far ahead. I'll have to give this a try...thanks!

Karen said...

This recipe looked very easy! Looked delicious too. I will be trying this one. We call them "keepers" at our house.

Marie {Make and Takes} said...

Holy bacon, Batman! That looks awesome! Fat smat!!

Beverly @ The Buzz said...

Sounds yummy--and easy. My two main criteria for recipes. We buy tenderloins at Sam's and keep them in the freezer. I'll be trying this soon. You know you can't go wrong when you're wrapping something in bacon!

Dawn said...

sounds delicious! and my boys sure love bacon! that would have cam jumping for joy!

there is a place we have dinner once in a while called stage 62 and cam's favorite thing to get is called a "swankee frankee." big hot dog, sliced down the middle & stuffed with cheese, then the whole thing is wrapped in bacon. crazy huh? but the look on his face makes smile!

Terri said...

YUM!!! This would be very impressive for company. I have shied away from tenderloins because of the dryness. I will definitely be adding this to my bag of tricks!!! I linked up to Scooper's party, too! Blessings!!!

Paula said...

I love easy, tasty recipes like this one. I'm going to definitely try your recipe. Thanks for sharing it with us.

Nadir @ Hodgepodge said...

My hubs is a bacon-holic so he'd love this. It seems so simple, I'm going to have to try this :-) Thanks for sharing it!

Cathy said...

Made the porkloin recipe tonight for dinner. It was delicious as you promised!!!!!! My kids loved it too! Thanks for posting it.

avintagemom.wordpress.com said...

Hi! Does this only cook for 25 min. or is that a misprint? I am really interested in trying this recipe.

Richella said...

No, vintage mom, that's not a misprint. The pork bakes at 425 degrees for just 25 minutes, then broils for about 5 minutes. Just use a meat thermometer to make sure that the interior of the meat reaches a temperature you're happy with. I usually go for 155 degrees, which is done to the point of safety but it still a little pink on the inside. Remember that the meat will continue to cook on the inside once you remove it from the oven, so don't overcook! Enjoy!

Kacie said...

This sounds crazy easy! I just bought 3 pork tenderloins on manager's specials and put them in the freezer. Looks like I'll be thawing one for dinner tomorrow night! Thank you!

The Crafty Niche said...

I just tried your recipe and it turned out fantastic! I made it for our anniversary dinner, celebrating 22 years. This was my first time making a pork tenderloin, so I was a little apprehensive. Although I side have to cook mine for 45 to 50 minutes to reach the 155 degree's. But it was awesome! Thanks for sharing.

The Crafty Niche said...

I just made your Bacon wrapped pork tenderloin for our 22nd anniversary dinner. Surprisingly this is the first time I've every actually cooked one. It turned out fantastic and we both thoroughly enjoyed it!

I was a little worried though, your recipe said to cook it for 25 minutes until it reaches 155 degrees, but I had to cook mine about 45 minutes. Just wondering if that was a misprint?

Thank you for sharing it will definitely be something we have more often.

Richella said...

Kim, I've made this many times usually only have to cook mine for about 25 minutes to get to the proper temp. Maybe your tenderloin was thicker. The most important thing is getting the meat to the proper temp--thank goodness for meat thermometers!

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