Bacon Wrapped Stuffed Pork Tenderloin
Ingredients:
Directions:
Preheat your oven to 350 degrees. We used the grill...
First, lay out the pork loin and as evenly as possible, carefully slice it to open it up, approximately 1/8″ in thickness, then set aside.
In a medium pan, cook up the sausage and the onion until fully cooked. Remove sausage and onion from the pan, straining away as much of the fat as possible, then add chicken broth to deglaze the pan, stirring for a couple of minutes.
In a bowl, mix the sausage and onions with bread and chicken broth, stirring to combine. Don't forget to add the sage into the mixture. Thinking that it needed a little something we added about a tablespoon of vegetable seasoning. Now, lay out the bacon so each piece is slightly layering the preceding. (Good idea would be to put down a layer of cling-wrap to facilitate wrapping the assembly up à la Beef Wellington.)
Place the pork filet onto the row of bacon, and add the sausage/stuffing filling onto the long side of the pork filet, starting with a generous scoop evenly at the top of the filet. Roll it up, making sure that the bacon is covering the entire filet. (Twist the ends of the cling wrap to make the assembly perfectly cylindrical). Place it onto a baking sheet lined with foil and set aside as the oven heats up; remove the cling wrap carefully to avoid unrolling the assembly; note that, without the foil, the caramelized sauce would have been affixed to the baking sheet for ever...
Make the sauce by mixing the maple syrup with the thyme and cayenne. Generously brush the sauce onto the bacon wrapped pork, and baste throughout the cooking process. Be sure to tent the meat with foil if the sauce starts to burn before the meat is fully cooked. However, keep in mind that some slightly burnt sugar spots will also be delicious. We did not do this.
Bake for approximately 45 minutes to an hour, or until the internal temperature reaches 145 – 160 degrees.
Let the meat rest for a few minutes before you cut into it to allow the juices to settle. Slice at your desired thickness, and serve.
- 1-1.7 pound pork loin filet
- 1 pound ground sausage
- 1 pound bacon
- 3 slices multigrain bread, chopped
- ½ cup chicken broth
- 1/2 cup onion, chopped
- 2 tablespoons fresh sage, chopped
- 1/2 cup maple syrup
- 1 teaspoon thyme
- 1 dash cayenne pepper
Directions:
Preheat your oven to 350 degrees. We used the grill...
First, lay out the pork loin and as evenly as possible, carefully slice it to open it up, approximately 1/8″ in thickness, then set aside.
In a medium pan, cook up the sausage and the onion until fully cooked. Remove sausage and onion from the pan, straining away as much of the fat as possible, then add chicken broth to deglaze the pan, stirring for a couple of minutes.
In a bowl, mix the sausage and onions with bread and chicken broth, stirring to combine. Don't forget to add the sage into the mixture. Thinking that it needed a little something we added about a tablespoon of vegetable seasoning. Now, lay out the bacon so each piece is slightly layering the preceding. (Good idea would be to put down a layer of cling-wrap to facilitate wrapping the assembly up à la Beef Wellington.)
Place the pork filet onto the row of bacon, and add the sausage/stuffing filling onto the long side of the pork filet, starting with a generous scoop evenly at the top of the filet. Roll it up, making sure that the bacon is covering the entire filet. (Twist the ends of the cling wrap to make the assembly perfectly cylindrical). Place it onto a baking sheet lined with foil and set aside as the oven heats up; remove the cling wrap carefully to avoid unrolling the assembly; note that, without the foil, the caramelized sauce would have been affixed to the baking sheet for ever...
Make the sauce by mixing the maple syrup with the thyme and cayenne. Generously brush the sauce onto the bacon wrapped pork, and baste throughout the cooking process. Be sure to tent the meat with foil if the sauce starts to burn before the meat is fully cooked. However, keep in mind that some slightly burnt sugar spots will also be delicious. We did not do this.
Bake for approximately 45 minutes to an hour, or until the internal temperature reaches 145 – 160 degrees.
Let the meat rest for a few minutes before you cut into it to allow the juices to settle. Slice at your desired thickness, and serve.
