This is a showstopper of a dinner entree, but it does involve getting your "crafty on" by basket-weaving bacon. Okay, I know that sounds complicated, but I am positive that everyone can do it =)
The key to success with this recipe is to par-cook the bacon. Skipping this step will result in overcooked pork tenderloin and limp, chewy and under-cooked bacon. Neither of which sound good to me! Follow my tips below and all of your dinner guests (or just you), will be thrilled with this yummy recipe.
Bacon Wrapped Pork Tenderloin
- 1 pork tenderloin, ~1 lb.
- 10 pieces of thick cut bacon
- 1 1/2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Line a sheet pan with parchment paper and preheat oven to 400 F. On a microwave safe plate or dish, place 2 sheets of paper towels and lay out your thick cut bacon into a single layer. You may need to do this in two batches. Cover bacon with 2 more sheets of paper towels and microwave on high for 1 minutes. Flip the entire bacon/paper towel packet. Microwave on high for another minute. Flip and microwave 1-2 more times, or until the bacon is half-cooked.
While the bacon cools, prepare the pork tenderloin. With a sharp knife, remove the silver skin (here's Fine Cooking's video tutorial: http://www.finecooking.com/articles/how-to-trim-tenderloin.aspx). Stir together the salt, pepper, garlic powder and onion powder and evenly cover the pork tenderloin.
On the parchment-lined sheet pan, lay out 5 pieces of par-cooked bacon vertically, directly next to it's neighbor. Fold EVERY OTHER piece of bacon in half. Lay one strip of bacon horizontally, butted up tightly against the folded seam, and unfold the previously folded bacon strips. For the next set, fold the opposite EVERY OTHER piece of bacon in half and repeat the horizontal piece. Repeat the process until you have used all 5 horizontal strips. You should have a relatively even square bacon basket-weave.
Place the seasoned pork tenderloin on the edge of the square and tightly roll the weave around the meat. Secure with 2-3 toothpicks, or place the seam side down to secure. Roast the tenderloin for 15-20 minutes, checking the internal temperature at the 15 minute mark. Pull the pork as soon as it hits 145 F. Tent with foil and allow to rest for 10 minutes. Slice and enjoy your masterpiece.