There are days when I have time to wander in the grocery store in search of my would-be dinner, and there are days when I have so many things to do that it is difficult to place dinner on the table. Yesterday was one of those days. It was 7:00 when i got home and I still had a long list of things to do. What do you do?? order out? I looked in my fridge and gathered a bunch of things that would make our dinner.
This dinner was not that healthy with the bacon but it was yum, yum….
Ingredients for 4-6:
- 1 pack of pork tenderloin ( or two small filet)
- 1 pack of lean bacon or about 10 strips of bacon uncooked
- salt, pepper
- 1 tsp. of smokehouse Maple seasoning Mix from Mc Cormick.
Remove the pork tenderloins from its plastic wrap and rinse them under cold water. With paper towels, pat the tenderloins dry. Place the two tenderloins side to side, but make sure to place the end of one tenderloin at the head of the other one so that the roast will be even in size all through. Season the tenderloins with salt, pepper and the Smokehouse maple seasoning by sprinkling then lightly all over the tenderloins. Take strips of bacon, and wrap the tenderloins together.
Place the “roast” on a flexipat and cook in warm oven for 10 minutes at 450 ( to sizzle the bacon), then turn the heat down to 350 and cook for another 20 minutes.
When the roast is cooked, remove it from the oven and let it rest for a few minutes.
Meanwhile, melt 1 tbsp. of butter in a small saucepan. When the butter is melted, add 1 tsp of flour and stir well over low-medium temperature to make a roux. Pour the juice from the pan into the saucepan and stir well. Cook for a few minutes until it thickens. You may add a bit of broth to make the sauce more liquid if you do not have enough juice from the pan. I did not need to.
Slice the pork tenderloins and serve on individual plates. Drizzle the sauce over the pork. Serve with vegetables. I served grilled asparagus ( for me), and parmesan whipped potatoes for the rest of my family.
Bon Appetit and Happy Cooking!!!
One thought on “Bacon Wrapped Pork Tenderloin”
This pork tenderloin looks fabulous. I just made some cookies for garden club and wanted to share them with you. They were easy and very tasty with burst of tart flavor. Mine came out a little thinner than pictured, but did very well on the demarle ware. Hope you are doing well. I am so sorry that I have not gotten back to you. I just finished school today and headed to Durham tomorrow with five casseroles for William for finals week and some of these cookies. Hope your holidays are going well. I would like to attend the Tues. evening class if you have room. PLease just let me know if this is still available. I am going to get one more of the deep dish mold and octagon top for one of mine. Take Care, Lisa
Lisa Weir 864-415-5667 firstname.lastname@example.org
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