Ingredients
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1 pc (approx. 2 lbs, 2.2kg) Pork Tenderloinor pork loin - note cooking time will vary
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2 Tbsps Olive Oil
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A few sprigs Fresh Rosemary
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approx. 14 strips (13 oz / 368g) Bacon
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to taste Salt
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to taste Black Pepper
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1/2 cup Honey
Directions
Steps
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1
Done
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Preheat the oven to 350°F (176°C). |
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2
Done
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Sear the PorkFirst remove any fat or silver lining from the pork. Pat dry. Season with salt and pepper. Roll it in honey. Wrap it with bacon tightly. Use toothpicks if needed to hold them in place. Heat a large pan, cast iron skillet, or a dutch oven - I prefer a cast iron skillet - on medium high heat. With my cast iron skillet, I do not have to add any extra oil, so depending on your type of pan, you may need to first add oil to the pan. Make sure it is hot enough before adding the pork, otherwise the pork will become rubbery and you will not be able to create a crust. With the dutch oven variation, you only have one pan to clean! Once hot, add the pork to the pan and sear on each side, 1 min. per side. Remove from the stove. |
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3
Done
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Pour more honey over the pork loin. Add a sprig of rosemary. Add more salt and pepper if desired. Bake 20-30 minutes depending on how thick the pork loin is (no lid, not covered). The ideal temperature for pork is 145°F (62.7°C). If using a thicker pork loin, it will take about 40 -45 minutes. |
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4
Done
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Additional Sauce TipA quick cream sauce to top off this amazingly juicy bacon-wrapped pork tenderloin - add the bacon drippings, 1/2 cup heavy cream, 1/4 cup chicken stock, salt, pepper, and fresh rosemary and let simmer 8-10 minutes. Serve with seemed green beans and rice if desired. |
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5
Done
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Equipment RecommendationAlthough I love the brand Creuset, it is a bit on the expensive side. This dutch oven works just as well: |
