Baked Pork Tenderloin with Bacon
Apr 17, 2005 by `Nemesis | 2 Comments| Share it:
This is a recipe for Pork tenderloin wrapped in bacon, baked in the oven, and then smothered with sauteed onions. Everyone who I’ve had try my creation loves it, so I hope you will too. I’ve prepared this meal for my mothers co-workers. They love it so much they buy the ingredients for me, so I can prepare it for their pot-luck dinner nights.
- about 1/3rd pound per serving of Pork tenderloin - more if you're working with big eaters. (About 4-5 lbs used here)
- (2 lbs) Bacon
- 6 cans of small potatoes - Assume two servings per can
- Onions - The amount you need depends on your total serving size, you probably need more than you think to match my preparation here
- Lawry's Seasoned Salt
- Pork seasoning of your choice
- Pan spray
- 1/3rd lb butter
Set oven to 400 degrees Fahrenheit. Spray pan with cooking spray - lightly. Just enough to prevent the food from sticking to the pan. Using your favorite knife, split the pork tenderloin lengthwise. Do NOT cut it completely in half, just split it most of the way.
Season with Lawry's and pork seasoning. Season it completely... a light to medium sprinkle should do the trick.
Stuff the split with raw onions.
Holding the split together, wrap the entire tenderloin with bacon, and place on the pan.
Keep an eye on the tenderloins, poking em with a meat thermometer occasionally. The target temperature is 160f.
This will probably take ABOUT 45 minutes to cook. At the 30 minute mark, check the meat temperature and start your sautee! Melt 1/3rd lb butter in a large pan, add raw onions. Season with salt and pepper.
Open your potatoes, and add then to a pot. In my case, I've drained them and then dumped them into an electric casserole warmer.
In the pot they go...
Be sure to stir your onions occasionally... cook to your preference as far as "doneness" goes.
When the core of the tenderloin hits 160f, the meat is done. Looks delicious....
The recommended serving suggestion is a piece of meat, put some potatoes right next to the meat, and smother it with sauteed onions. I am placing the meat on top of my potatoes in the warming casserole.
And then smothering it all with onions. This is why I use so much butter, because the butter from the onions will butter up the potatoes and it works quite well flavor wise.
Have you made this recipe? If so, please rate it.
Final Step: Share It!
Love this recipe? Why don't you share it with others or post a comment. Choose which one below.
Page 1 of 1 comment pages