This is insane!!!! I use the same amount of mushroom/onion mix with only 1 large tenderloin, adding about 3 pieces of cooked bacon to the mix also. After stuffing and rolling, I coat the meat with a little bit of Dijon and high quality maple syrup then wrap it in the bacon. A LOT of bacon, not just 8 slices, which helps hold it together. Then I rub more of the Dijon and syrup onto the bacon before heavily coating it with the sugar, and baste it with the pan juices frequently as it cooks. It turns into an absolutely gorgeous and delicious masterpiece!
Peppered Bacon-Wrapped Pork Tenderloin
- 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°.
Only you will be able to view, print, and edit this note.Add Note