Baconwrappedstuffedporkloin Recipes

BACON WRAPPED SAUSAGE STUFFED PORK TENDERLOIN

Steps:

• Preheat grill
• Cut pork tenderloin in half but not all the the way through length wise and fillet open.
• Pound pork tenderloin until flat.
• In a medium frying pan place a little olive oil, onion, garlic and ground caraway and fry until aromatic. Add Italian sausage removed from casing and cook until browned. Add the panko breadcrumbs (or crushed pork rinds for low carb) to the Italian sausage mixture and cook until slightly toasted. Add thyme. Remove from heat and allow to cool. (If you like spicy add a 1/2 teaspoon of crushed red peppers or use spicy Italian sausage)
• Place the sausage mixture on top of the fillet of pork tenderloin and leave about 1 inch around all sides.
• Tightly wrap the pork tenderloin into a roll.
• Start at one side and wrap bacon around the pork tenderloin that is stuffed with sausage. Overlap and use the bacon to secure the pork tenderloin from coming apart. Use about 6- 8 pieces of bacon to cover. It depends on the size of your pork tenderloin. Add lots of fresh cracked pepper to top of bacon.
• On low medium grill cook Bacon wrapped sausage stuffed pork tenderloin for about 20-30 minutes or until internal thermometer reads 145-150 and then let the meat rest under foil for about 10 minutes before carving.
• Serve Bacon wrapped Sausage Stuffed pork tenderloin with vegetables, salad or cooked apples. If you have loads of meat and potatoes lovers in your home then a nice side of baked rosemary potatoes would be welcomed. Enjoy!

BACON WRAPPED STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Slice the pork almost in half, but do not cut all the way through. Butterfly the sides until the pork is open enough to stuff.
• Mix torn bread, melted butter, poultry seasoning, onion, and celery in a bowl until bread is evenly coated with butter and seasoning; season with salt and pepper. Stuff the pork tenderloin with the bread mixture. Wrap the pork around the filling and secure closed with toothpicks. Wrap bacon slices around the stuffed tenderloin. Season top of tenderloin with black pepper.
• Cook in the preheated oven until pork is cooked through, about 45 minutes. An instant-read thermometer inserted into the center of the stuffing should read at least 145 degrees F (63 degrees C).

BACON-WRAPPED STUFFED PORK TENDERLOIN

Steps:

• Heat the oven to 450F: Have on hand a rimmed baking sheet.
• Roast the tenderloin: Roast for 20 to 25 minutes, or until an instant-read thermometer inserted into the center of the meat registers 145F to 150F and the bacon is brown and crisp. If the roast is ready before the bacon browns, place the tenderloin under the broiler for 3 to 5 minutes to brown the bacon.
• Let the tenderloin rest for 10 minutes before cutting into slices: Serve with the pan juices spooned over top if desired.

BACON-WRAPPED STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 400°F.
• Create a glaze: Combine peach preserves with 1 or more finely diced chipotles and 1 large crushed clove of garlic. Set aside.
• On cutting board, butterfly pork tenderloin, and pound with meat tenderizer to even thickness.
• Spread chorizo over tenderloin. Spread PHILADELPHIA Cream Cheese Spread down center and sprinkle shredded cheese on top.
• Roll-up tenderloin. Using slices of bacon, wrap tenderloin until covered. Secure with toothpicks, if needed.
• Place bacon-wrapped loin in cast iron, or heavy bottom fry pan. Cook until bacon is browned on all sides. Remove from fry pan and place in foil-lined baking dish.
• Bake for 25 minutes or until tenderloin reaches 160-165ºF, coating with glaze during the last 5-10 minutes of baking. Remove from oven and let rest for 5-10 minutes before slicing.
• Create caramelized bacon (yum!): Dice remainder of bacon into small to medium pieces. Using the same fry pan, brown until crispy. Drain off excess bacon drippings, leaving behind 1 to 2 tablespoons. In pan, add a few grinds of fresh pepper and 1/3 or more cups of brown sugar. Stir bacon to coat with sugar mixture. Cook over low heat until bubbly, be careful not to burn! Remove from pan.
• Now that your tenderloin is glazed, cooked and cooled, and your caramelized bacon is complete, it is time to serve. Slice tenderloin, and place on a beautiful serving platter. This dish can be easily doubled or tripled making it a great dish to serve buffet style at your next party!

BACON WRAPPED STUFFED PORK LOIN

Steps:

• Preheat oven to 325°.
• Slice pork loin lengthwise, but not all the way through, so you can still open it up.
• Prepare stuffing and stuff into sliced pork loin.
• Sprinkle top of pork loin with rosemary, thyme, salt & pepper.
• Wrap pork loin with uncooked bacon slices.
• Bake in oven until meat thermometer reaches 155F when inserted to the thickest part of the meat (where it's still attached on the side) approx one and a half hours.
• Tent with foil for 5-10 minutes and slice.

BACON WRAPPED PORK LOIN STUFFED WITH PROSCIUTTO & PROVOLONE

Steps:

• Preheat oven to 400 degree.
• Trim excess fat from the pork loin and butterfly it.
• Place the provolone slices on the open pork loin and then top with the sliced prosciutto.
• Secure roast tightly with butcher's twine (kitchen string) spaced 1-2″ apart.
• Brush the top of the pork loin with olive oil and sprinkle with salt and course ground pepper.
• Bake for 45 minutes covered. Then remove foil and continue to cook for 10 minutes or until a meat thermometer indicates the internal temperature has reached 145 degrees F.
• Remove from the oven and let the roast stand for 10 minutes before removing the twine and slicing.

GRILLED PORK LOIN WITH BACON

Steps:

• Chop bacon. Mince garlic.
• Crush rosemary and combine with bacon and garlic.
• Cut pork loin lengthwise almost all the way through middle, leaving 1/4 inch uncut meat along one side.
• Open and sprinkle with salt and pepper.
• Spread the bacon mixture over the cut surface of meat; close and tie.
• Sprinkle outside of pork loin with salt and pepper.
• Prepare coals for indirect heat with drip pan in center.
• Sear meat at edge of grill directly over coals.
• Move to center, over drip pan.
• Cover the grill.
• Cook meat until cooked through (160°F) (45-60 minutes).
• Let stand 5 minutes before slicing.
• Watch temperature and be sure not to overcook.
• (Those new remote thermometers for the grill are great for this!) You could also roast in oven, but not as flavorful.