Bacon Wrapped Pork Tenderloin With Maple Mustard Sauce Recipes

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 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.

SLOW COOKER BACON WRAPPED MAPLE GLAZED PORK

Steps:

• In a 6 quart slow cooker place the pork on the bottom. Wrap the bacon around the pork layering it evenly on the top.
• In a small bowl whisk together the maple syrup, spicy brown mustard, Worcestershire sauce, and garlic. Pour on top of bacon-wrapped pork.
• Cover and cook on low heat for 4 hours or until cooked through to a temperature of 145 degrees (for a light pink center). Remove the sauce from the slow cooker and heat on medium high heat in a medium sauce pan. Whisk together in a small bowl the cornstarch and water and add to the maple sauce. Let simmer until thickened.
• Remove the pork from the slow cooker and place on a baking sheet. Brush the top of the pork with the maple mustard sauce and broil for 2-3 minutes until the top is brown and caramelized. Enjoy!

BACON-WRAPPED PORK TENDERLOIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Season tenderloin with thyme, salt, pepper, and rosemary leaves. Wrap bacon around the tenderloin and secure with toothpicks. Sprinkle garlic powder over the bacon, then pack brown sugar around the tenderloin.
• Cook in the preheated oven until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 35 to 40 minutes.

BACON WRAPPED PORK TENDERLOIN WITH MAPLE-MUSTARD SAUCE

Steps:

• Sauce:.
• Combine ingredients.
• simmer till thickened approximately 15-20 minutes.
• Pork Tenderloin.
• Coat pork with mustard.
• wrap with bacon.
• Roast at 350 degrees till internal temp of 170 degrees. approximately 1-1 1/2 hours.

HONEY-MUSTARD PORK ROAST WITH BACON

Steps:

• For the pork: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
• In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth. Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon. Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F. Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes. Remove the kitchen twine and slice the pork into 1/2-inch thick slices.
• For the salad: In a small bowl, whisk together the lemon juice and oil until smooth. Season with salt and pepper, to taste.
• Put the arugula on a large platter and drizzle with the dressing. Arrange the pork slices on top and serve.

MAPLE MUSTARD PORK TENDERLOIN RECIPE

Steps:

• Gather the ingredients.
• Line a baking dish with nonstick foil. Heat oven to 350 F.
• Trim excess fat and silver skin from the pork tenderloin and pat dry. Sprinkle with the grill seasoning or a seasoning blend, or use salt and pepper.
• In a large skillet over medium-high heat, heat olive oil. Add the pork and sear on all sides. Meanwhile, combine the syrup and mustard in a large cup or small bowl, whisking until smooth.
• Arrange the pork in the baking dish and roast for 12 minutes. Brush generously with about half of the mustard mixture and roast for 5 more minutes, or until the pork registers about 145 F on an instant-read thermometer in the thickest part of a tenderloin.
• Put the remaining sauce in the microwave and heat to boiling, or put the sauce in a saucepan and heat on the stovetop.
• Let the pork rest for 5 minutes, then slice and drizzle with the remaining heated sauce.