| You are currently viewing our forum as a guest. This means you are limited to certain areas of the board and that there are some features you can't use or read. We are an active community of worldwide senior members participating in chat, politics, travel, health, blogging, graphics, computer issues & help, book club, literature & poetry, finance discussions, recipe exchange and much more. Also, as a member you will be able to access member only sections, many features, send personal messages, make new friends, etc. Registration is simple, fast and completely free. Why not register today and become a part of the group. Registration button at the very top left of the page. Thank you for stopping by. Join our community! In case of difficulty, email worldwideseniors.org@gmail.com. If you're already a member please log in to your account to access all of our features: |
| Bacon Wrapped Pork Tenderloin | |
|---|---|
| Topic Started: Dec 7 2012, 09:35 AM (146 Views) | |
| Polish Mama | Dec 7 2012, 09:35 AM Post #1 |
|
Super Poster
|
Bacon Wrapped Pork Tenderloin This delicious pork tenderloin is wrapped in bacon and seasoned with seasoned salt and herbs. Cook Time: 1 hour Total Time: 1 hour Ingredients: 1 pork tenderloin, cleaned and trimmed 3 slices of bacon 1 tablespoon of garlic powder 1 teaspoon of Lawry's Seasoned Salt 1 teaspoon dried crumbled leaf basil 1/2 teaspoon dried crumbled leaf oregano 1 teaspoon black pepper olive oil Preparation: Combine garlic powder, seasoned salt, basil, oregano, and black pepper; rub seasoning all over the pork tenderloin. Wrap pork with bacon and secure with toothpicks.Take your olive oil and coat well. Place in a 9x13 pan and bake uncovered in a 375 to 400 oven for 45 to 60 minutes, or until pork reaches about 155°. Make sure the bacon is really done. Remove and wrap in foil. Let stand for 10 minutes before slicing. This pork tenderloin recipe serves 2 to 4. I made with 2 tenderloin..Thought it was good.My tenderloins were bigger, so I had to use 4 slices of bacon on each. link to recipe http://southernfood.about.com/od/porktenderloin/r/bl30414w.htm |
|
|
|
| Trotsky | Dec 8 2012, 01:15 AM Post #2 |
|
Big City Boy
|
I have the same problem with beef filet wrapped in bacon: HOW do you get the bacon done without incinerating the meat? |
|
|
|
| FuzzyO | Dec 8 2012, 02:27 AM Post #3 |
|
You eat the meat, not the underdone bacon. |
|
|
|
| Darcie | Dec 8 2012, 02:30 AM Post #4 |
|
Skeptic
|
Since I like bacon I often take it off the meat and shove it in a pan and broil it. It does give a nice taste to some meat, though I have seen it wrapped around steak at the Keg and it is crisp, wonder how they do that. |
|
|
|
| Trotsky | Dec 8 2012, 04:55 AM Post #5 |
|
Big City Boy
|
Not in my world you don't. We both like bacon better than either roast pork OR Roast beef. I guess if it's only the flavoring effect of bacon that's desired, one could pan fry the meat in bacon grease (which we treasure for eggs.) (If fact tonight's dinner will be Linguini Carbonara with LOTS of bacon.) |
|
|
|
| 1 user reading this topic (1 Guest and 0 Anonymous) | |
| « Previous Topic · Our favorite Recipes · Next Topic » |