Best 2 Bacon Herb Wrapped Pork Tenderloin Recipes

Discover a mouthwatering culinary experience with our guide to cooking the ultimate bacon herb-wrapped pork tenderloin. Embark on a flavor-filled journey as we delve into the secrets of crafting this tantalizing dish. Prepare to tantalize your taste buds with a tender, juicy pork tenderloin enveloped in crispy, savory bacon and an aromatic blend of herbs. Let your kitchen transform into a culinary haven as we explore the art of creating this delectable dish, ensuring a perfect balance of flavors and textures.

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BACON-HERB WRAPPED PORK TENDERLOIN

Bacon-Herb Wrapped Pork Tenderloin image

Provided by Bobby Flay

Categories main-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 head garlic, top sliced off
2 tablespoons olive oil
2 pork tenderloins (about 1 to 1 1/2 pound each) trimmed of excess fat
Salt and freshly ground black pepper
1 tablespoon chopped fresh rosemary leaves
12 fresh sage leaves
1 tablespoon chopped fresh thyme leaves
12 (1/4-inch thick) slices bacon

Steps:

Preheat oven to 300 degrees F.
Place garlic in a small ramekin, drizzle with 1 tablespoon olive oil, and wrap in foil. Bake until soft, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head into a small bowl.
Arrange tenderloins on work surface. Rub the top each tenderloin with 1/2 of the roasted garlic and season with salt and pepper. Mix together the herbs and scatter half of the mix over the garlic on each tenderloin. Wrap 6 strips of bacon around each tenderloin and tie bacon in place with kitchen twine.
Heat oven to 375 degrees F.
Heat oil in a medium, skillet over medium-high heat. Sear the tenderloins until golden brown on all sides. Transfer seared tenderloins to medium roasting pan; place in the oven and cook to medium doneness about 8 to 10 minutes. Transfer tenderloins to cutting board and let stand 10 minutes. Remove twine before carving.

BACON-HERB WRAPPED PORK TENDERLOIN WITH LEMON GLAZED SWEET POTATOES

Bacon-Herb Wrapped Pork Tenderloin with Lemon Glazed Sweet Potatoes image

Provided by Bobby Flay

Categories main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 head garlic, top sliced off
2 tablespoons olive oil
2 pork tenderloins (about 1 to 1 1/2 pound each) trimmed of excess fat
Salt and freshly ground black pepper
1 tablespoon chopped fresh rosemary
12 fresh sage leaves
1 tablespoon chopped fresh thyme
12 1/4-inch thick slices bacon
Lemon Glazed Sweet Potatoes, recipe follows
2 cups fresh lemon juice
2 cups granulated sugar
1 tablespoon finely chopped lemon zest
5 large sweet potatoes, peeled and cut into 1/2-inch dice
2 tablespoons olive oil
Salt and freshly ground pepper

Steps:

Preheat oven to 300 degrees F. Place garlic in a small ramekin, drizzle with 1-tablespoon olive oil, and wrap in foil. Bake until soft, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head into a small bowl.
Arrange tenderloins on work surface. Rub the top each tenderloin with 1/2 of the roasted garlic and season with salt and pepper. Mix together the herbs and scatter half of the mix over the garlic on each tenderloin. Wrap 6 strips of bacon around each tenderloin and tie bacon in place with kitchen twine.
Heat oven to 375 degrees F. Heat oil in a medium, skillet over medium-high heat. Sear the tenderloins until golden brown on all sides. Transfer seared tenderloins to medium roasting pan; place in the oven and cook to medium doneness about 8 to10 minutes. Transfer tenderloins to cutting board and let stand 10 minutes. Remove twine before carving.
Combine juice, sugar and zest in a small non-reactive pan and reduce to 1/2 cup. Set aside.
Preheat oven to 375 degrees F. Toss sweet potatoes in oil and roast in a large ovenproof skillet. Roast until lightly golden brown and just cooked through. Remove the pan from the oven and place on a burner over medium heat. Add the glaze to the potatoes and toss to coat evenly. Saute potatoes until all are glazed.

### Cooking Techniques - Sear the seasoned and bacon-wrapped loin over medium heat to give it a golden crust and a smoky bacon aroma. - After searing the loin, place it in the center of a foil-wrapped pan, pour a cup of white wine and a cup of chicken broth around the loin, and cover it tightly with foil. - Roast the loin in a preheated 350°F (177°C) convection/rotisserie cycle for 30 minutes, or until the meat is almost fully set and has a deep golden brown crust. - Rest the loin covered with foil for 15 minutes before slicing it into even 1-inch (2.5 cm) pieces. ### Ingredients - Use a 2-pound (0.9 kg) boneless center-cut center-loin roast. - Use a medium-thick version of bacon; thin bacon may burn while cooking, and thick bacon may not crisp adequately. - Use a variety of herbs to give the loin a complex and flavorful taste. This recipe suggests oregano, basil, and thyme, but you can use any combination of your favorite herbs. - Use white wine and chicken broth to create a flavorful cooking liquid, but you can use other liquids such as apple cider or orange-flavored liqueur instead. ### Serving Suggestions - Serve the sliced loin on a warm plate and drizzle the cooking juices on top. - Garnish with extra herbs or a sprinkle of sea salt. - Accompany the loin with your favorite sides such as roasted sweet poatoes, mashed carrots, or roasted brussels sprouts. ### Key Takeaway - The bacon-herb-wrapped-pork-tenderloin recipe consists of a few basic steps: seasoning and wrapping the loin in bacon and herbs, searing it over medium heat until golden crust, roasting it in a foil-wrapped pan filled with white wine and chicken broth, and finally resting it before slicing and serving. - The recipe is easy to follow and takes around 50 minutes to cook, making it a great option for a quick and delicious meal. - The combination of bacon, herbs, and the rich cooking juices provides the loin with a flavorful and juicy texture that is perfect for serving on a variety of different sides.