Everything's better with bacon, and this pork tenderloin recipe is no exception! Go ahead and season the other tenderloin in the package with your favorite spice blend. Wrap and freeze to jump-start another meal.
1 (1-lb.) pork tenderloin
1 teaspoon steak seasoning
3 bacon slices, cut in half crosswise
How to Make It
Preheat oven to 425°. Remove silver skin from pork tenderloin, leaving a thin layer of fat covering the pork. Sprinkle seasoning over pork. Wrap pork with bacon slices, and secure with wooden picks. Place pork on a lightly greased wire rack in an aluminum foil-lined roasting pan.
Bake at 425° for 25 minutes or until a meat thermometer inserted into thickest portion registers 155°. Increase oven temperature to broil. Broil 5 inches from heat 3 to 5 minutes or until bacon is crisp. Remove from oven; cover pork with foil, and let stand 10 minutes or until thermometer registers 160°.
Note: For testing purposes only, we used McCormick Grill Mates Montreal Steak Seasoning.
Go ahead and season the other tenderloin in the package with your favorite spice blend. Wrap and freeze to jump-start another meal.
Just place your tenderloin on a rack and foil on botton of pan. Now put some water
on the bottom of pan to catch the grease. Just make sure you keep an eye on the water,
so there is always some in the pan. This should stop all that smoke in the house.
I chose this recipe because it was super simple to prep, and it's currently in the oven now. Just wondering, has anyone else had a problem with it smoking the whole house up? I have the windows open and vent on high. I'm guessing it's from the bacon grease splashing all over my oven. What a mess! Would love to hear some feedback on how to keep this from happening next time, if there is a next time!
I have made bacon wrapped tenderloin a few times but this is a much easier method. I cut the tenderloin into four sections, wrap the bacon around it and cook on top of the stove.
This sounds like a much easier method. Believe me I will prepare it like this from now on. Thank you.
For those who are having problems with bacon grease, pre-cook your bacon a little bit. This not only removes the grease problem but also shrinks the bacon before its put in the oven for complete coverage.
Easy and delicious! I made one minor change. I ALWAYS brine my tenderloins to make them extra juicy (1/2 sugar, 1/2 salt, 1 quart cool water let soak all day in fridge). I also recommend letting the tenderloin rest after cooking for at least 15-20 minutes covered with foil. A good resting goes a long way with pork! I also used the spicy steak seasoning. Very good!