Pork tenderloin in bacon
Votes: 2
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
As we all know, fried bacon makes any dish more delicious, and this recipe is no exception. Tender pork tenderloin is rubbed with a spice mixture of dry mustard, garlic, hot pepper, and brown sugar and then completely wrapped in thin strips of bacon. After baking, the meat becomes incredibly flavorful and juicy. To prevent the tenderloin from swimming in bacon fat and to ensure an even, crispy crust on all sides, bake it on a rack placed over a baking sheet. To serve, cut the tenderloin into medallions, so everyone can enjoy the tender meat with a crispy bacon crust.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 14 strips bacon (about 360 g)
- 1 pork tenderloin, trimmed (about 0.6 kg)
- 1/3 cup Dijon mustard
- 3 tablespoons light brown sugar
- 1.5 tsp garlic powder
- 0.5 tsp cayenne pepper
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Recipes with similar ingredients: pork tenderloin, pork, bacon, ground cayenne pepper, garlic powder
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
Place the bacon on a rack set on a rimmed baking sheet. Bake until some of the fat has rendered but the bacon is still completely pliable, about 15 minutes. Remove from the oven and let cool for 5 minutes. Increase the oven temperature to 450°F (230°C). - Season the tenderloin generously with salt and black pepper. In a small bowl, combine the mustard, brown sugar, garlic powder, and cayenne pepper. Rub the mixture over the tenderloin.
- Starting at one end, wrap the bacon strips around the tenderloin, overlapping them slightly.
- Place the tenderloin on a rack on a baking sheet and roast until the internal temperature at the thickest part of the tenderloin reaches 135°F (55°C), about 17 minutes. Let rest for 5 minutes, then use a spatula and tongs to transfer the tenderloin to a cutting board. Slice into 1-inch-thick rounds and serve.
Author of the recipe - Valerie Bertinelli is an American actress.
Categories:
recipe / Festive dishes / Dinner party / Main courses / Meat
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