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Dave Smith
 
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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?


My wife frequently cooks a stuffed pork tenderloin and lays bacon on the
top. The stuffed tenderloin cooks in 45 minutes and the bacon is nice and
crisp. I don't think the stuffing adds any cooking time, so it would
probably work. You might want to put it on a rack so that the bacon crisps
all the way around.