Bacon-wrapped pork tenderloin is easier to make than you might think, and it's great for parties, especially around the holidays. Here's our trick: Instead of tying the stuffed pork tenderloin with twine, just wrap it in bacon. This is less time-consuming and the bacon makes the dish particularly rich and tasty. And everything tastes better with bacon, right? Here you will find some delicious suggestions!
Prepare pork loin wrapped in bacon
This bacon-wrapped pork loin may look fancy, but it's actually really quick and easy. Roast a tray of potatoes in the oven at the same time and dinner is ready.
Ingredients for 4 servings:
2 tablespoons olive oil
1 medium apple, peeled and cut into small cubes (about 1 cup)
1/4 medium yellow onion, finely chopped (about 1/3 cup)
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 to 2 thick slices of bread (enough to make 1/2 cup coarse breadcrumbs)
1 tablespoon Dijon mustard
1/8 teaspoon salt, plus more to taste
1/8 teaspoon pepper, plus more to taste
1 pork loin
8 to 10 strips bacon, cut in half
Special accessories:
food processor
Method of preparation:
- Preheat the oven to 200 degrees C. Have a rimmed baking sheet ready.
- Make the filling: Heat the oil in a skillet over medium-high heat. Add the apple, onion, rosemary, and thyme and sauté until softened, 7 to 9 minutes. In the meantime, process the bread slices into coarse crumbs in a food processor. You should have about 1/2 cup breadcrumbs.
- Remove the pan with the onions and apples from the heat and stir in the breadcrumbs, mustard, salt and pepper. Set aside and let cool briefly.
- Cut a deep, lengthwise slit down the center of the tenderloin, ending about 1/2 inch from the bottom of the roast. Open it like a book. Cover with a piece of plastic wrap and gently pound with a hammer or rolling pin until uniform in thickness.
- Stuff the sirloin: Spread the stuffing in a line down the center of the meat. Drag the edgesof the flesh togetherto return it to its original form. Secure with toothpicks.
Recipe for stuffed pork fillets with Brussels sprouts side dish
Pork tenderloin with bacon and Brussels sprouts is perfect for your Christmas menu. If you don't believe this, try this recipe yourself!
Ingredients for 4 servings:
For the glaze:
3 tablespoons real maple syrup
1 tablespoon olive oil
2 teaspoons Dijon mustard
2 cloves of garlic, finely chopped
1 teaspoon dried marjoram leaves
1/4 teaspoon salt
1/4 teaspoon pepper
For the dish:
1 small acorn squash, halved, seeded, each half cut into 3 wedges
18 medium Brussels sprouts, ends trimmed
3 slices bacon, halved
1 package of original flavor pork fillet
1 large red pepper, cut into pieces
Instructions for preparation:
- Preheat oven to 200 degrees C. Line a pan with heavy foil; Spray foil with cooking spray.
- Mix the glaze ingredients in a small bowl. Reserve 1 tablespoon for the pork; set aside. Place squash and Brussels sprouts in pan; Brush the cut sides of the squash and the tops of the Brussels sprouts with some of the remaining glaze.
- Roast vegetables for 20 minutes. Meanwhile, microwave the bacon between two layers of microwave-safe paper towels on a microwave-safe plate until the edges begin to brown but are still soft and pliable, about 3 to 4 minutes.
- Push the vegetables to the edge of the pan; the pork in the middleplace in the pan. Arrange the bacon pieces diagonally over the pork, pressing the bacon to the sides. Brush the bacon with the reserved 1 tablespoon glaze. Turn Brussels sprouts over; Add peppers to the pan. Brush peppers and Brussels sprouts with remaining glaze.
- Roast for 20 to 25 minutes longer, stirring the Brussels sprouts and peppers once. Serve the pork with the vegetables.
Pork fillet wrapped in bacon with fried rainbow vegetables
This dish looks very elegant, but is very easy to prepare. Pork tenderloins cook incredibly quickly and are perfect for this one-pot meal.
Ingredients for 6 servings:
300 g cherry tomatoes
120 g Baby Bella mushrooms, halved
2 large yellow peppers, sliced
1 small butternut squash, peeled and diced
2 heads broccoli, cut into florets
2 large red onions, diced
50 g olive oil
Salt and pepper, to taste
450 g fetter Speck
1 pork fillet
Method of preparation:
- Preheat the oven to 200 degrees C. (The vegetables and pork tenderloin must be roasted in a hot oven.) Arrange tomatoes, mushrooms, peppers, squash, broccoli, and red onions in rows on a baking sheet. Drizzle with olive oil and season generously with salt and pepper, set aside.
- On a large cutting board, lay out the bacon slices side by side and slightly overlapping. Place the pork fillet on the bacon and season with salt and pepper.
- Wrap the bacon around the fillet. Place the fillet on the bed of vegetables in the pan.
- Roast in the preheated oven for 25-30 minutes, oruntil the vegetablesis delicate.
- Remove from the oven and let rest for 5-10 minutes to allow the juices to distribute and the bacon to crisp up. Place the pork tenderloin on a cutting board and cut into slices. Serve with roasted vegetables.
