Bacon Wrapped Pork Tenderloin
Pork tenderloin is always a family favorite, wrap it bacon and it only gets better. This tender and flavorful dish is easy enough for a weeknight dinner, but impressive enough to serve for a holiday! You’ll be surprised at how simple it is to create this deliciously stunning dinner.
Bacon Wrapped Pork Tenderloin
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
American
Servings
2 to 3
Prep Time
15 minutes
Cook Time
30 minutes
Pork tenderloin is always a family favorite, wrap it bacon and it only gets better. This tender and flavorful dish is easy enough for a weeknight dinner, but impressive enough to serve for a holiday! You’ll be surprised at how simple it is to create this deliciously stunning dinner.
Ingredients
-
1 package Organic Prairie© Pork Bacon
- 1/2 teaspoon fine sea salt
-
1/2 teaspoon black pepper
-
1/4 teaspoon dried thyme
-
1/4 teaspoon garlic powder
-
1/4 teaspoon onion powder
-
1 Organic Prairie® Pork Tenderloin
-
1 tablespoon spicy brown mustard
-
1 bunch asparagus
-
1 tablespoon extra virgin olive oil
-
pinch of garlic powder
- Salt and pepper
-
Juice of 1 lemon
For the Pork Tenderloin
For the Asparagus
Directions
- To make the pork tenderloin: Preheat the oven to 375°F. Place an oven safe baking rack on top of a rimmed baking sheet.
- Place the bacon on the baking rack and bake for 6 to 8 minutes or until some fat has rendered, but the bacon is still soft enough to mold and has not started to brown yet. Remove from the oven.
- After bacon is removed, increase the oven temperature to 450°F.
- In a small bowl, add the sea salt, pepper, thyme, garlic powder, and onion powder and mix together. Set aside.
- Pat dry the pork tenderloin with paper towels. Using a pastry brush, brush the mustard over the tenderloin to coat completely. Sprinkle the spice mix on all sides.
- Lay the bacon slightly overlapping each piece on the baking rack. Place the tenderloin on top of the bacon on one side and roll to the opposite side to wrap the tenderloin in the bacon.
- Place in the middle of the baking rack and bake for 15 to 17 minutes or until the internal temperature is 145°F. Allow to rest for 5 to 10 minutes.
- To make the asparagus: In a medium bowl, drizzle with olive oil and sprinkle with salt, pepper, and garlic powder. In a large skillet sauté over medium/high heat until al dente, about 5 minutes. Squeeze lemon juice on top before serving.
- Slice the tenderloin into medallions the width of the bacon slices, about 1-inch. Serve with asparagus.
