View Single Post
  #4 (permalink)   Report Post  
Posted to rec.food.cooking
~patches~
 
Posts: n/a
Default Bacon Wrapped Pork Tenderloin

levelwave wrote:

> Any of you guys ever cooked a pork tenderloin wrapped in Bacon? What
> I'm after is a tenderloin that is completely wrapped in crisp bacon, so
> when cut into medallions, each medallion has a ring of bacon around it.
> I'm afraid if I just pop it in the oven, it will take too long to get
> the bacon crisp and risk overcooking the tenderloin. I'm toying around
> with different methods and here's what I've come up with...
>
> 1. Sear tenderloin on all sides, remove from heat, wrap in bacon, place
> back in pan until bacon begins to crisp up a bit, then pop it in the
> oven
>
> 2. Skip searing tenderloin, wrap in bacon, then sear, then pop in oven
>
> 3. Skip the fry pan altogether and just cook the whole damned thing in
> the oven
>
> #2 sounds like it may work best, but I'm afraid that without first
> searing the tenderloin, i'll wind up with nasty gray looking pork
> underneath the bacon... plus the seared surface tastes good.
>
> Any thoughts, ideas or suggestions?
>
> ~john
>


What I would do - cut the pork tenderloin into medallions, wrap with
bacon & secure with toothpick, then bbq like turkey medallions or fillet
mignon. Next to bbq, I would broil them. We like pork tenderloin
simply roasted with no bacon.