Recipes

[kate2357]

Pork tenderloin is an item we have often and I found this recipe awhile back that is easy and quick to prepare. Unlike some bacon/tenderloin recipes, this recipe starts by browning up the bacon in a pan first, then finishing off in the oven. A lot of recipes call for baking in oven, then putting under the broiler for a few minutes. Alas ... this leads to quite a bit of spatter and smoke alarms going off. (Ask me how I know).

The Butter and Baggage site has a lot of great information and step by step instructions. I made this w/ apricot jam, because that's what I had on hand. I also did use the cayenne and it gave it a nice bit of heat. 

Bacon Wrapped Pork Tenderloin - Butter and Baggage

Ingredients
1 ½ lbs pork tenderloin
3 tablespoons brown sugar
½ teaspoon salt
½ teaspoon smoked paprika
½ teaspoon cayenne pepper optional
4-6 slices bacon
1 tablespoon vegetable oil
¼ cup peach or apricot jam
2 tablespoons whole grain dijon mustard

Instructions

Preheat oven to 350º. Pat tenderloin dry with paper towels.
In a small bowl, combine brown sugar, salt, paprika and pepper. Rub it over entire pork tenderloin. Wrap the pork with the bacon slices, securing each with a toothpick.
In a large cast iron or oven proof skillet, heat oil over medium-high heat until it sizzles. Add the tenderloin and sear for about 5 minutes. Turn to other side and cook until it is brown.

In a small bowl combine the jam and mustard and brush it on all sides of the tenderloin.

Place in the oven and cook until a meat thermometer reads 140º to 150º, about 10-15 minutes, depending on the thickness. Remove from the oven and loosely tent with foil. Rest for 10 minutes to allow it to finish cooking. Remove toothpicks and slice. (You want to serve pork between 145º to 160º. The temperature will increase by about 10º while tented)

[GloriBee]

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@kate2357 wrote:

Pork tenderloin is an item we have often and I found this recipe awhile back that is easy and quick to prepare. Unlike some bacon/tenderloin recipes, this recipe starts by browning up the bacon in a pan first, then finishing off in the oven. A lot of recipes call for baking in oven, then putting under the broiler for a few minutes. Alas ... this leads to quite a bit of spatter and smoke alarms going off. (Ask me how I know).

The Butter and Baggage site has a lot of great information and step by step instructions. I made this w/ apricot jam, because that's what I had on hand. I also did use the cayenne and it gave it a nice bit of heat. 

Bacon Wrapped Pork Tenderloin - Butter and Baggage

Ingredients
1 ½ lbs pork tenderloin
3 tablespoons brown sugar
½ teaspoon salt
½ teaspoon smoked paprika
½ teaspoon cayenne pepper optional
4-6 slices bacon
1 tablespoon vegetable oil
¼ cup peach or apricot jam
2 tablespoons whole grain dijon mustard

Instructions

Preheat oven to 350º. Pat tenderloin dry with paper towels.
In a small bowl, combine brown sugar, salt, paprika and pepper. Rub it over entire pork tenderloin. Wrap the pork with the bacon slices, securing each with a toothpick.
In a large cast iron or oven proof skillet, heat oil over medium-high heat until it sizzles. Add the tenderloin and sear for about 5 minutes. Turn to other side and cook until it is brown.

In a small bowl combine the jam and mustard and brush it on all sides of the tenderloin.

Place in the oven and cook until a meat thermometer reads 140º to 150º, about 10-15 minutes, depending on the thickness. Remove from the oven and loosely tent with foil. Rest for 10 minutes to allow it to finish cooking. Remove toothpicks and slice. (You want to serve pork between 145º to 160º. The temperature will increase by about 10º while tented)

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@kate2357  thank you for this recipe.  We like pork tenderloin--cooks quicky and easy to slice!  

My Pinterest is full of pork recipes (tenderloin, in particular), but I plan on trying this one.

Thanks, again!

Gloria

[kate2357]

@GloriBee 

We have pork tenderloin often as well. I posted 3 of the recipes I use, but sometimes I just do a marsala sauce and serve the sauce over oven roasted pork tenderloin. Or we grill it w/ bbq sauce, smoke it in our smoker, etc.

So many ways to prepare and the price per pound is usually pretty good.

[GloriBee]

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@kate2357 wrote:

@GloriBee 

We have pork tenderloin often as well. I posted 3 of the recipes I use, but sometimes I just do a marsala sauce and serve the sauce over oven roasted pork tenderloin. Or we grill it w/ bbq sauce, smoke it in our smoker, etc.

So many ways to prepare and the price per pound is usually pretty good.

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Yum...I love chicken marsala, that sounds really good!  Would you mind sharing your marsala sauce?  Thanks!  Gloria 

[kate2357]

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@GloriBee wrote:

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@kate2357 wrote:

@GloriBee 

We have pork tenderloin often as well. I posted 3 of the recipes I use, but sometimes I just do a marsala sauce and serve the sauce over oven roasted pork tenderloin. Or we grill it w/ bbq sauce, smoke it in our smoker, etc.

So many ways to prepare and the price per pound is usually pretty good.

---

Yum...I love chicken marsala, that sounds really good!  Would you mind sharing your marsala sauce?  Thanks!  Gloria 

---

@GloriBee 

I posted the chicken marsala recipe I use (see below). You can just make the sauce and then use w/ pork. I double the sauce recipe so we have some to pour over rice, pasta or potatoes. I do use a Marsala wine vs marsala for cooking found in the grocery aisle w/ other condiments. I do not use an expensive Marsala and it lasts a long time, even open. 

Chicken Marsala - Once Upon A Chef - Blogs & Forums (qvc.com)

[GloriBee]

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@kate2357 wrote:

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@GloriBee wrote:

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@kate2357 wrote:

@GloriBee 

We have pork tenderloin often as well. I posted 3 of the recipes I use, but sometimes I just do a marsala sauce and serve the sauce over oven roasted pork tenderloin. Or we grill it w/ bbq sauce, smoke it in our smoker, etc.

So many ways to prepare and the price per pound is usually pretty good.

---

Yum...I love chicken marsala, that sounds really good!  Would you mind sharing your marsala sauce?  Thanks!  Gloria 

---

@GloriBee 

I posted the chicken marsala recipe I use (see below). You can just make the sauce and then use w/ pork. I double the sauce recipe so we have some to pour over rice, pasta or potatoes. I do use a Marsala wine vs marsala for cooking found in the grocery aisle w/ other condiments. I do not use an expensive Marsala and it lasts a long time, even open. 

Chicken Marsala - Once Upon A Chef - Blogs & Forums (qvc.com)

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@kate2357 , thank you so much!  That looks so good.  I really appreciate you sharing it.  

[kate2357]

@GloriBee 

No problem. I just copy recipes into the recipe file on my laptop, then paste onto a Q thread and make a few edits for easier reading. 

I like to give attribution to a recipe author, for a variety of reasons. Primarily because it's only fair to author, as well as copywrite issues. I collect sites so I can go back and look for other interesting recipes. Kind of like collecting cookbooks, only electronically. So many great recipes sites.

If you try it, I hope it turns out to be something you like.