Bacon Wrapped Pork Tenderloin

My butcher was having a sale of pork tenderloin this week, so I picked up a few. I’m so glad I did because we are having company tonight. I have decided to make a bacon-wrapped pork tenderloin. This recipe has minimal preparation, is slow roasted in the oven, and comes out juicy and delicious. It looks elegant and makes the kitchen smell delicious. Guest will think you have been in the kitchen preparing all day.

Lay some plastic wrap down on a clean cutting board and center the pork tenderloin on the wrap. Cut the pork loin horizontally laying the meat open.

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Sprinkle the meat with salt, pepper, garlic powder, dried oregano, and dried thyme.

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In a small bowl mix together a cup of sliced baby bella mushrooms, three cups of fresh spinach, four chopped scallions with a fourth a cup of vegetable broth. Spread over the meat.

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Sprinkle four ounces of feta cheese over the top.

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Using the plastic wrap to help, roll the meat up into a tight roll. Wrap the pork roll in bacon.

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Place on a greased baking sheet and bake in a preheated 375°F for an hour and a half.

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Meanwhile, add five cups of vegetable stock to a large saucepan over high heat. Sprinkle in one cup of coarse cornmeal. Begin whisking bringing the stock to a boil.

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Let boil, stirring frequently, until polenta thickens. Lower heat before it starts spitting and continue to cook, stirring frequently scraping the bottom to prevent scorching until polenta becomes thick and pulls away from the side of the saucepan, about 50 minutes.

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Stir in two tablespoons of butter. Stirring vigorously to avoid lumps.

When there are 35 minutes left on the pork; place 2 tablespoons of butter in a baking pan and set in oven to melt. Rinse and slice a pound of broccoli, or broccolini. Do not worry about drying the broccolini, of any excess water will act as a steamer. Add broccolini and garlic to the melted butter and season with salt and pepper to taste. Cover with foil. Roast for 30 minutes.

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For an elegant presentation, spoon the polenta onto a plate, followed by the broccolini on top. Add the pork over the broccolini. Simply beautiful and oh so good! – Ella

Salmon Salad

  • Servings: 2
  • Difficulty: easy
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Ingredients


• 4 pound pork loin
• 1 pound bacon
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 pound baby bella mushrooms, sliced
• 5 oz. baby spinach, chopped
• 4 scallions, chopped
• 4 ounces feta cheese
• 5 1/4 cups vegetable stock
• 1 cup coarse cornmeal/polenta
• 4 tablespoons butter, divided
• 1 pound fresh broccolini
• 2 cloves garlic, minced
• Salt and pepper to taste

Directions

  1. Preheat oven to 375°F.
  2. Place the pork loin on a long stripe of plastic wrap. Cut the pork loin horizontally stopping at about 1/2 inch. Lay the meat open. Sprinkle with salt, pepper, garlic powder, oregano, and dried thyme.
  3. In a small bowl mix together mushrooms, spinach, scallions and 1/4 cup broth. Spoon over the meat.
  4. Sprinkle with feta cheese.
  5. Using the plastic wrap to help, roll the meat up into a tight roll. Wrap the pork roll in bacon. Tie with kitchen twine.
  6. Place on a greased baking sheet and bake for approximately 1 1/2 hours.
  7. Meanwhile, add stock to a large saucepan over high heat. Sprinkle in cornmeal while whisking.
  8. Bring to a boil, stirring frequently. Let boil, stirring frequently, until polenta thickens. Lower heat before it starts spitting and continue to cook, stirring frequently scraping bottom to prevent scorching, until polenta becomes thick and pulls away from side of saucepan, about 50 minutes.
  9. Stir in 2 tablespoons of butter. Stir vigorously to avoid lumps. If polenta becomes too firm whisk in a small amount of additional stock to desired consistency.
  10. When there are 35 minutes left on the pork; place 2 tablespoons of butter in a baking pan and set in oven to melt butter.
  11. Rinse the broccolini. Add broccolini and garlic to the melted butter and season with salt and pepper to taste. Cover with foil. Roast for 30 minutes.
  12. Serve immediately.

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