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Bacon Wrapped Pork Tenderloin Recipe

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This recipe for Bacon Wrapped Pork Tenderloin, by , is from Family Recipes for Christopher, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Karen Gard

Category:
Category:

Ingredients:  
Ingredients:  
8 to 10 slices of bacon, long enough to wrap around the pork 1 1/2 times.
1 lb pork tenderloin at room temperature
Salt and pepper, 1 tbsp olive oil, 2 tbsp honey

Directions:
Directions:
Preheat oven to 350F. Lay the bacon next to each other on a cutting board, slightly overlapping. The width of the bacon should be enough to wrap the length of the pork. Season the pork with salt and pepper. Tuck the thin end under so the length of the pork is roughly the same thickness.Heat the oil in an oven proof skillet over high heat.Sear the pork on all sides until nicely browned.Place pork on the bacon. Use a knife to help keep the bacon together and roll the pork up, finishing with the seam side down.Use the knife to transfer back into the skillet. Drizzle over honey and brush all over.Roast for 25 to 30 minutes, basting once or twice with the pan juices, mopping up plenty of the honey pooled at the base of the pork. Remove from oven and baste again. Let it rest for 5 minutes. Baste once more just before serving.To serve, cut into thick slices.

Personal Notes:
Personal Notes:
Pork tenderloin is very lean so you really need to be careful not to overcook it. The pork will continue to cook while resting. As long as your oven is not super weak, 25 minutes at 350F for a 1lb piece of pork tenderloin is the perfect roasting time.
HOW TO MAKE AHEAD: If you are making this for a dinner party and want to sear / prepare it ahead then just pop it in the oven when your guests arrive, this is the best way to do it: Heat skillet on high heat until stinking hot, almost smoking. Add vegetable or canola oil - it will heat almost instantly, then add pork and sear it VERY briefly all over, literally 1 minute. Remove immediately. Doing the sear super fast (minimal searing crust) will minimize juices leaking from the pork while you set it aside for a while. Wrap with bacon. Refrigerate if not cooking for 1+ hours. Then remove from refrigerator 30 min prior to cooking and roast per directions.

 

 

 

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