Life just wouldn’t be the same without bacon!
Bacon Wrapped Pork Tenderloin
- 2 pork tenderloins about 2 lbs.
- 1/4 cup brown sugar
- 1/2 tsp. Lowry's seasoned salt
- 1/2 tsp. garlic powder
- 1 tsp. steak spice I like Montreal Steak Spice for this
- 4 - 6 slices bacon uncooked
Preheat oven to 425° F. In a small mixing bowl combine the brown sugar, seasoned salt, garlic powder, and steak spice. Blend together with a fork until well mixed. Set aside.
Prepare the tenderloins by removing any excess fat and or silver skin. sprinkle half of the seasoning mixture over the tenderloins and lightly press into the meat.
Starting at one end of a tenderloin stretch a slice of bacon around the loin in a candy cane like pattern. Depending on your bacon this may take 2 to 3 slices of bacon per tenderloin. Repeat with the second tenderloin. Sprinkle the tenderloins with the remaining seasoning mixture and press lightly into the meat. Prepare a small rack and 9" x 13" baking sheet with no stick cooking spray. Place the tenderloins on the rack and bake for a minimum of 30 minutes or until internal temperature is 155° F. At this point you can finish the tenderloins off under the broiler if you want to crisp up the bacon a little more. Let the tenderloins rest for 5 to 10 minutes before serving.
This tenderloin goes nicely with a side of baked curried carrots and baked or parisienne potatoes. Enjoy and your comments are always welcome.
Did you know: Bacon dates back to 1500 BCE. The Chinese were the first to cook salted pork bellies more than 3000 years ago. This makes bacon one of the world's oldest processed meats.