Hi and happy Tuesday! I know it’s cliche to talk about the weather but it’s been 30 degrees and raining in Charlotte for the last three days. I’m really over the winter and really ready for spring. You know what else we can talk about? WHERE IS FLIGHT 370!? I have been following this story nonstop. Did it crash? Did it land? How long did it fly? Where did it go!? I feel sorry for all the families that are left wondering. They must be in so much pain as they wait for answers.
I do have something good to share with you today. A recipe for bacon wrapped pork tenderloin. I promise that it’s super easy and very delicious.
I stayed in on Friday and Saturday night last weekend because teacher training weekends are physically and mentally exhausting. Friday night pizza was a no brainer but I wanted to do something a little special on Saturday but easy. I had a pork tenderloin and applewood smoked bacon in my fridge so I decided to combine the two and make a bacon wrapped pork tenderloin. Anything wrapped in bacon becomes 100x better, right?
It’s also extremely simple to prepare. This would be a great entertaining or date night dish. (I promise any man will love this one.) All you have to do is season the pork with some salt and pepper, wrap it in bacon and stick it in the oven. Easy!
Bacon Wrapped Pork TenderloinPrint
- 1 pork tenderloin (1–1.5 lbs)
- Salt and pepper
- 4 slices bacon (applewood smoked, thick cut recommended)
- Preheat oven to 400 degrees. Line a rimmed baking sheet with foil for easy clean up (shiny side down). Spray foil with cooking spray.
- Generously season the pork with salt and freshly ground pepper on all sides. If you want to get fancy you could use some sort of a grilling spice rub or other seasonings here but I think the bacon is all you need. Wrap bacon around pork. You could tie it with kitchen twine but I just tucked the ends of the bacon under because I didn’t feel like going through the hassle of tying it off. (This is a very scientific recipe, right? This is how I approach most of my food prep…approximate…don’t over think it.)
- Place pork on prepared baking sheet and into oven. Bake for 25-35 minutes or until the internal temperature is 140 degrees. Remove from oven and let rest for at least 5 minutes. The temperature will come up another 5 degrees or so bringing it to 145. New USDA guidelines say that pork only has to be cooked to 145 and not 160. It is DRY at 160 so I always go with the 145.
- Slice and serve. I roasted broccoli and sweet potatoes with the pork while it was cooking for a really easy meal. Put it all in the oven and enjoy a glass of wine!
Are you in the camp that everything’s better with bacon?