Are you looking for a delicious and easy way to cook pork tenderloin? Look no further than a bacon-wrapped pork filet!
This savory dish is sure to impress your dinner guests and satisfy your taste buds. With a variety of seasoning options and cooking methods, there are endless possibilities for creating the perfect bacon-wrapped pork filet.
In this article, we will explore some of the best techniques for cooking this mouth-watering dish, so get ready to elevate your culinary skills and impress your friends and family with a delicious bacon-wrapped pork filet.
How To Cook A Bacon Wrapped Pork Filet?
There are several ways to cook a bacon-wrapped pork filet, but we will cover some of the most popular methods.
Choosing The Right Cut Of Pork Tenderloin
When it comes to choosing the right cut of pork tenderloin for your bacon-wrapped pork filet, there are a few things to keep in mind. First and foremost, you want to choose a tenderloin that is fresh and of high quality. Look for tenderloins that are pink in color and have a small amount of marbling throughout the meat.
It’s also important to consider the size of the tenderloin. A single pork tenderloin can be cut into 10-12 medallions, which when wrapped in bacon make enough to serve four people. If you’re cooking for a larger group, you may want to consider purchasing multiple tenderloins.
Another factor to consider is whether or not the tenderloin has been trimmed. Some grocery stores sell pre-trimmed tenderloins, which means that the silver skin and excess fat has already been removed. While this can save you time and effort, it’s important to note that trimmed tenderloins may be more expensive than untrimmed ones.
Ultimately, the key to choosing the right cut of pork tenderloin for your bacon-wrapped pork filet is to look for fresh, high-quality meat that is the right size for your needs. By selecting the best possible tenderloin, you’ll ensure that your dish is both delicious and impressive.
Preparing The Pork Filet For Bacon Wrapping
Before wrapping the pork filet with bacon, it is important to prepare the meat properly. Start by seasoning the pork with kosher salt and coarse ground black pepper. If you want to add some extra flavor, you can also use fresh herbs and spices such as rosemary, sage, garlic, or thyme. Rub the seasoning mix all over the pork filet, making sure to coat every surface.
Next, it’s time to wrap the pork with bacon. You can either use pre-cooked bacon or cook the bacon halfway before wrapping it around the medallions. If you choose to cook the bacon first, place it in a large skillet over medium-high heat and turn occasionally until lightly browned and still flexible. Drain the bacon slices on a paper towel-lined plate.
To wrap the pork filet with bacon, lay out the bacon strips vertically on a board, slightly overlapping them. There should be enough bacon so that when rolled, it will wrap around the length of the pork filet. Place the seasoned pork on top of the arranged bacon at the end closest to you. Use a long knife to lift the bacon under the pork and roll the pork so that the bacon wraps around it tightly. Finish with the bacon seam side down.
Once you have wrapped all of your medallions in bacon, secure them with toothpicks to keep them from unraveling during cooking. You can either cook each medallion separately in a skillet or bake them in an oven. If you choose to cook them in a skillet, heat oil over high heat and sear each medallion on all sides until nicely browned. Then transfer them to an oven-proof dish and bake for 15-20 minutes at 350F until fully cooked.
Alternatively, you can bake them in an oven by placing them on a roasting rack that has been sprayed with olive oil spray. Preheat your oven to 450 degrees F and roast for about 40 minutes until an internal thermometer registers 145 degrees F (medium). Cover loosely with foil after the first 15-20 minutes to prevent burning.
Regardless of which cooking method you choose, make sure to remove all toothpicks before serving and enjoy your delicious and easy-to-make bacon-wrapped pork filet!
Seasoning Options For Bacon-Wrapped Pork Filet
Seasoning is key to making a delicious bacon-wrapped pork filet. Here are some seasoning options to consider:
1. Classic Seasoning Blend: For a classic flavor, use a simple blend of kosher salt, black pepper, and garlic powder. Rub this seasoning blend all over the pork tenderloin before wrapping it in bacon.
2. Spicy Seasoning Blend: If you prefer a bit of heat, add chili powder to the classic seasoning blend mentioned above. This will give your pork filet a spicy kick that pairs well with the smoky flavor of the bacon.
3. Herbed Seasoning Blend: For an herbed flavor, mix together rosemary, thyme, and oregano with kosher salt and black pepper. Rub this mixture all over the pork tenderloin before wrapping it in bacon.
4. Sweet and Savory Seasoning Blend: To add a touch of sweetness to your bacon-wrapped pork filet, mix honey with dijon mustard and brush it over the top of the bacon before baking. This will create a sweet and savory glaze that pairs well with the smoky flavor of the bacon.
No matter which seasoning blend you choose, be sure to rub it all over the pork tenderloin before wrapping it in bacon. This will ensure that every bite is packed with flavor.
Wrapping The Pork Filet In Bacon
Wrapping the pork filet in bacon is a crucial step in making this delicious dish. The bacon not only adds flavor to the pork, but it also helps keep the meat moist and tender during cooking.
To start, it’s important to choose the right kind of bacon. Thick-cut bacon is best for wrapping around the pork filet, as it won’t break or tear as easily as thin-sliced bacon. You’ll also want to partially cook the bacon before wrapping it around the pork, to ensure that it gets crispy and fully cooked by the time the pork is done.
To wrap the pork filet, lay out strips of bacon side by side on a cutting board or work surface. Place the pork filet on top of the bacon strips, perpendicular to them. Carefully lift up one end of the bacon and wrap it around the pork filet, tucking it underneath the meat so that it stays in place. Continue wrapping the bacon around the pork filet, slightly overlapping each strip until the entire filet is covered.
Once the bacon is wrapped around the pork filet, you can secure it in place with toothpicks if necessary. Be sure to remove them before serving.
There are a few different methods for cooking a bacon-wrapped pork filet, including baking, pan-frying, and grilling. No matter which method you choose, be sure to season the pork with salt and pepper before wrapping it in bacon for maximum flavor.
Cooking Methods For Bacon-Wrapped Pork Filet
1. Par-Cook Bacon Method:
This method involves cooking the bacon halfway before wrapping it around the pork filet. This ensures that the bacon is cooked and crispy when the pork is done. To do this, place the bacon in a large, oven-safe skillet and cook over medium-high heat, turning occasionally until lightly browned and still flexible. Drain the bacon slices on a paper towel-lined plate. Remove any excess bacon grease from the skillet. Then, wrap each medallion with the par-cooked bacon and secure with a toothpick. Cook each medallion for 4 minutes on each side in a mixture of melted butter and oil over medium-high heat. Finally, place the skillet into a preheated oven and bake until the pork is no longer pink in the center.
2. Rub Method:
This method involves seasoning the whole tenderloin with spices before slicing it into medallions and wrapping them with bacon. This ensures that every piece of pork is well-seasoned and flavorful. To do this, take a spice mix and coat every surface of the whole tenderloin before slicing it into medallions. Then, wrap each piece of meat tightly with pre-cooked bacon slices, using a toothpick to secure them together. Roast in a 350F oven for about 15 to 20 minutes, removing all toothpicks when done. Plate them up with fresh parsley on top and enjoy hot.
3. Glaze Method:
This method involves roasting the bacon-wrapped tenderloin in a pan with butter, garlic, and herbs de Provence until it reaches an internal temperature of 120°F. Then, baste the pork with pan juices every 5 minutes until the internal temperature registers 145°F. Brush the pork with a glaze/sauce and set the oven to broil to caramelize the bacon. Watch the tenderloin very closely as it can burn quickly. The internal temperature should be 150°F-160°F for medium-well. Remove from the oven and tent loosely with aluminum foil. Let the loin rest for 10-15 minutes before slicing. Spoon the pan juices over the pork slices and serve with the remaining glaze.
4. Beef Broth Method:
This method involves cooking bacon-wrapped pork fillets in a skillet until browned on both sides, then removing them to a platter and covering them with foil to keep warm. Add beef broth and coffee granules to skillet; cook on high until sauce thickens to a glaze consistency, then serve over pork fillets.
No matter which method you choose, be sure to use high-quality ingredients such as thick-cut bacon, kosher salt, and coarse ground black pepper for best results. You can also add fresh herbs and spices like rosemary or sage to mix things up!
Tips For Achieving Perfectly Cooked Bacon-Wrapped Pork Filet
1. Use high-quality ingredients: Since this recipe only requires a few ingredients, it’s important to make sure they are of good quality. Use thick cut bacon, kosher salt, and coarse ground black pepper for the best results.
2. Par-cook the bacon: One of the most successful methods for cooking bacon-wrapped pork filet involves par-cooking the bacon halfway before wrapping it around the pork. This ensures that the bacon is cooked through and crispy without overcooking the pork.
3. Season generously: Don’t forget to season the pork before wrapping it in bacon. In addition to seasoning the bacon on the exterior, season the pork with your favorite spices or herbs. Rosemary, sage, garlic, and thyme are popular choices that pair well with pork.
4. Use a meat thermometer: To ensure that your pork filet is cooked to perfection, use a meat thermometer to check the internal temperature. The USDA recommends cooking pork to an internal temperature of 145°F.
5. Rest before slicing: After cooking, let the pork filet rest for at least 5 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
6. Experiment with different cooking methods: While baking and roasting are popular methods for cooking bacon-wrapped pork filet, you can also try air frying or grilling for a different twist on this classic dish.
By following these tips, you can achieve perfectly cooked bacon-wrapped pork filet that is juicy, flavorful, and sure to impress your dinner guests.