Bacon Wrapped Pork Loin With Fruity Mole Recipes

BACON-WRAPPED PORK TENDERLOIN

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.

SWEET BACON WRAPPED PORK LOIN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a shallow roasting pan with aluminum foil.
• Season pork loin with salt and pepper. Wrap the bacon slices around the pork loin and secure with toothpicks. Preheat a large skillet over medium-high heat, then add the pork loin. Cook until golden brown on all sides, about 10 minutes, then place onto roasting pan. Stir together honey, balsamic vinegar, red wine, onion, and rosemary in a small bowl; spread over pork loin.
• Roast the pork loin in preheated oven for 15 minutes, then sprinkle with raisins. Continue cooking until the internal temperature of the pork loin reaches 145 degrees F (63 degrees C), about 15 minutes more. Remove from the oven, and allow to rest for 5 minutes before removing toothpicks and slicing.

BACON WRAPPED PORK TENDERLOIN

Steps:

• Preheat oven to 200°C/390°F (180°C fan).
• Lay out bacon: Lay the bacon strips vertically on a board, slightly overlapping (see photo in post). There should be enough bacon so when rolled will wrap the length of the pork.
• Season the pork with salt and pepper. Tuck the thin end of the fillet under so the pork is roughly the same thickness from end to end.
• Brown pork: Heat the oil in an oven-proof skillet over high heat. Sear the pork on all sides until nicely browned. (Don't worry about cooking through, it will go in the oven.) Turn off heat, remove pork and allow to cool enough to handle.
• Wrap pork in bacon: Place pork on the arranged bacon at the end closest to you. Use a long knife to lift the bacon under the pork and roll the pork so the bacon wraps around the fillet. Finish with the bacon seam side down.
• Honey: Use the knife to transfer back into the skillet. Drizzle over honey and brush all over.
• Bake 25 minutes: Transfer skillet to oven for 25 minutes and roast pork until the internal temperature is 65°C / 149°F. (Note 1) Baste with pan juices at the 20 minute mark, mopping up plenty of the honey and juices pooled in the pan (this will make bacon deep golden).
• Rest 5 minutes: Remove from oven and let it rest for 5 minutes. Baste once more just before serving. To serve, cut into thick slices. Serve with remaining pan juices.

BACON-WRAPPED PORK LOIN WITH FRUITY MOLE

Steps:

• Heat oven to 350ºF.
• Cook roast in large skillet on medium-high heat 5 min. or until evenly browned on all sides, turning occasionally; transfer to roasting pan sprayed with cooking spray. Top with bacon, overlapping slices as necessary to cover top of roast. Bake 1 hour or until roast is done (145ºF).
• Meanwhile, cut 1 pineapple wedge into 12 pieces; reserve for later use. Chop remaining pineapple; place in blender. Add remaining ingredients; blend until smooth. Pour into saucepan. Bring to boil, stirring frequently. Simmer on low heat 20 min., stirring occasionally.
• Place roast on cutting board. Tent with foil; let stand 5 min. Meanwhile, cook pineapple wedges in skillet on medium heat 5 min. or until evenly browned, turning frequently.
• Slice roast. Serve with the pineapple wedges and mole sauce.

BACON-WRAPPED PORK LOIN WITH BROWN SUGAR GLAZE

Steps:

• Gather the ingredients.
• Heat oven to 350 F.
• Place the pork loin in a roasting pan.
• In a small bowl, combine the rub ingredients: chili powder, paprika, salt, black pepper, cumin, and cinnamon. Rub this mixture over all surfaces of the pork loin.
• Cut each strip of bacon in half crosswise and lay them over the pork loin. You can secure the bacon with toothpicks if desired.
• Roast for about 1 1/2 to 2 hours, or until the pork registers about 150 F.
• Near the end of the roasting time, prepare the glaze. In a saucepan, combine the brown sugar, flour, cider vinegar, and dry mustard. Bring to a simmer and simmer for about 1 minute.
• Spoon the glaze over the pork and return the roast to the oven.
• Roast for about 15 to 20 minutes longer, or until pork registers 160 F.
• Remove from the oven and tent the roast with foil. Allow it to rest for 5 to 15 minutes before carving. This time allows the juices to be reabsorbed and distributed rather than run out when you cut into the roast.
• Carve into slices of 1/4 inch to 1/2 inch.
• Serve and enjoy. Store any leftovers , wrapped in plastic or aluminum foil, in the refrigerator. This recipe was developed at the time when the recommended minimum internal temperature for pork roasts was 160 F. This has changed. The United States Department of Agriculture (USDA) updated safety recommendations for pork in 2011 to lower the target temperature to 145 F. At this temperature the pork loin might be a little pink in the middle, but it is safe. As a bonus, it won't be overcooked and dried out. If you choose to use the new target temperature, you may be able to shorten the roasting time. Aim for 140 F before you put on the glaze.