Peppered Bacon-Wrapped Pork Tenderloin

Southern Living
Makes 8 servings


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1/4 cup butter or margarine
3/4 pound mushrooms, sliced
1 small onion, chopped
1/4 cup chopped pecans, toasted
2 (12-ounce) pork tenderloins, trimmed
1 teaspoon salt
1 teaspoon ground black pepper
8 thick bacon slices
1/4 cup firmly packed brown sugar
1 teaspoon cracked black pepper


Melt butter in a large skillet over medium-high heat; add mushrooms and onion, and sauté 8 minutes or until tender. Stir in pecans, and set aside.

Place pork between 2 sheets of plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle with salt and ground pepper.

Spread mushroom mixture evenly on 1 side of each tenderloin, leaving a 1/4-inch border. Roll up jellyroll fashion, starting with 1 long end. Wrap 4 bacon slices around each tenderloin, and secure with wooden picks. Place, seam sides down, on a lightly greased rack in a roasting pan. Rub evenly with sugar and cracked pepper.

Bake, uncovered, at 450° for 15 minutes. Reduce temperature to 400°.

Bake at 400° for 15 minutes or until a meat thermometer registers 160°.

Created date

August 2002