Bacon Wrapped Pork Tenderloin

Oysterpot

Oysterpot

Moderator
Staff member
This recipe has been tried at home, and was very successful
I have reduced it down to a tear drop size dish.
I suggest one makes the marinade up and freezes the meat in the marinade. Thaw out when ready to cook.

1 lb of Pork Tenderloin
1/4 lb of BACON
1/4 cup soy sauce
1 tsp minced onion
1/8 tsp garlic salt
1/2 to 1 tsp of wine vinegar or white vinegar
pinch of salt
pinch of pepper
1/4 cup or a little less of brown sugar.

preparation:
wrap BACONaround piece of tenderloin
poke holes in meat roll
place in freezer bag, or in 8" or 10" dutch oven

combine rest of the ingredients stir well, then pour marinade over meat. freeze, or refrigerate for a minimum of 2 hours.

When ready to cook, heat oven, to 300 deg. or set coals to create 300 deg in DO.
At the end of 2 hours, slice meat and then return to heat for an additional hour.
At the end of 3 hours, remove from heat and let rest for 15 minutes to allow juices to return to the meat.

The times stated abouve were for 3 lbs of loin, it will more than likely be less with just a 1 to 11/2 lb roast.
If i ever get this picture thing down, I will post a photo.

enjoy
g
 
AsheWolf said:
What??? No sausage stuffing? Sounds like a missed opportunity.
Click to expand...

This should satisfy your need for sausage stuffing...In spite of the amount of work it appears to be, the flavor more than makes up for it. (I don't think it's a lot of work but I do a lot of cooking/baking).

Stuffed Pork Loin
12" Dutch oven (can use a 14" if loin is long otherwise, just cut it in half crosswise)

1 pork loin 5-8 lbs

Cut the loin almost in half, lengthwise, then filet from center to outside at a depth of ¾ inch on both sides making the loin into a rectangle.

RUB
1 tbsp basil
1 tbsp sage
1 tbsp dry mustard
2 tbsp chili powder
1 tbsp paprika
2 tbsp brown sugar
2 tbsp sugar
2 tbsp salt
1 tbsp garlic powder

Mix all of the rub ingredients together and blend well. Rub the spices into both sides of the loin and let set at least 30 minutes.

STUFFING
1 lb of breakfast sausage
1 medium onion, chopped
¼ cup bell pepper, chopped
½ medium red apple, chopped
½ cup instant rice

Combine all stuffing ingredients in a bowl and mix evenly. Spoon mixture onto flattened loin. Roll up jelly roll style and tie with cotton string. Place the tied loin into a 12" (or 14”) Dutch oven.*

*If you don't line your DO with parchment, use a trivet or 1/2" slices of onion under the pork loin so it won't stick/burn while cooking.

Add ½ cup apple juice to the DO

Crisscross 7 strips of bacon** on top of loin.

**May need more depending on type of bacon/how big strips are - I like to use thick cut)

Cover & cook for about 1 hour at 350º; I use a full ring of coals on top and bottom. You will know when it is done...the aroma will tell you. :)

:cool:
 
I got hungry reading this. I'm going to try it at home first. How large of a tenderloin do you use for this?
Mike & Denita
MDP
 
v3%25257Camused%25257C_img%25257Ckevin-bacon-die.jpg
 
You must log in or register to reply here.
Back
Top