Tuesday, September 11, 2007

Guest Chef: Lindsey Johnson on Bacon-Wrapped Pork Tenderloin

Bacon-wrapped Pork Tenderloin

Recipe, post, and photo by Lindsey Johnson of Just Recipes.

2 pork tenderloins, about 1 lb. each

1 tsp. freshly ground black pepper

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp dried thyme

12 slices (more of less) bacon

Preheat oven to 400 degrees. Place the oven rack in the center of the oven. Line a jelly-roll pan with foil and spray with non-stick cooking spray.Trim the fat and silver skin from the pork tenderloins. Dry off the surface of the tenderloins with a paper towel.
Mix together: pepper, garlic and onion powder, and thyme. Rub the surface of the tenderloins with the spice mixture. You may also need to even up the ends by tucking the thin part underneath, but you won't need twine, the bacon will help hold it just fine.Begin at the end and wrap the bacon around each tenderloin at a slight angle--overlapping and layering each strip to completely cover the tenderloin.
Roast for about 20 minutes, or until the internal temperature reaches 150 to 160 degrees. Any higher and the tenderloin will be overcooked. You want the center to be slightly pink, but not raw. Let the tenderloins rest for a few minutes before serving. To serve, cut into 1-2" slices.If you aren't on a diet, drizzle the tenderloin slices with the rendered fat and juices. YUM.
**I used regular bacon. Usually I buy uncured, nitrite-free bacon. It is thicker cut and has better flavor. I think that bacon would be better in this recipe. But, regular bacon was delicious, too.

1 comment:

Janice said...

We just made this for dinner and it was a huge success with everyone. Ofcourse, it is not hard to like pork and bacon.