Family loved it. A homemade barbecue sauce is brushed on before the tenderloin is wrapped with strips of bacon, allowing for the flavors to infuse into the pork while on the grill. My family and I would give it 6 stars if that was an option :). For Rotisserie: Place onto rotisserie spit and cook for about 45 minutes.
I love the spices in the Cajun dry rub, it is sweet, it is spicy, and it is smokey. I used my Traeger Wood-Pellet Grill to cook this Stuffed Pork Tenderloin, but you can just as easily cook it in the oven or on another type of grill. Combine sauce ingredients in a small bowl. It’s less demanding, and the bacon makes this an especially rich and flavorful meal. Position the tenderloin to where the small tips are wrapped by the halves, and the middle section is wrapped by the larger bacon sections. Thank you for the comment and for trying out the recipe! Since pork tenderloin is inherently more tender and small, you may cook it at a slightly higher temperature and for a shorter duration compared to loin. 7 Let the tenderloin rest for 10 minutes before cutting into slices. Lay the bacon slices side by side on the counter. also served with elise’ creamed spinach (no cream recipe). If I need to double your recipe, which I think I will, how long should I cook them both in the oven so they come out at the same time? This was the star of the dinner last weekend. Remove the pan with the onions and apples from the heat, and stir in the breadcrumbs, mustard, salt, and pepper. 3 Butterfly the tenderloin: Cut a deep lengthwise slit down the center of the tenderloin, stopping about 1/2-inch from the bottom of the roast. He has written two cookbooks. A bacon weave looks impressive but is really easy to make.
Your family and friends will appreciate this elegant, tasty, restaurant-quality meal. These air fryer Brussels sprouts with bacon are incredibly easy and fast.
Next place chunks of the cheeses next to and on top of the spinach. Once it is stuffed, we wrap the bacon around the whole pork tenderloin and toss it on the Traeger. Did you make this recipe?
I am glad you enjoyed it! Cover with a piece of plastic wrap, and with a mallet or rolling pin, gently pound it until it is of an even thickness. Can i use a pork loin instead of a tender loin for this recipe? Pork tenderloin is a very lean piece of meat. Add one final piece of twine from end to end. Definitely something good to make for a dinner party. I was skeptical of the apples being too sweet but they weren’t (I used Cortland). Recommended internal temperature is 155 dg., but we've never bought one! The pork tenderloin is a tender, lean cut of pork equivalent to the beef tenderloin. Recommended internal temperature is 155 dg., but we've never bought one! Trim the membrane and silver skin off the pork tenderloin. I need to serve 10 people at a party, and I’ll probably need 18 1-inch slices. Hey Frank! Most of my traeger recipes could be done in an oven pretty successfully. You sure can! Your comment may need to be approved before it will appear on the site.
Have on hand a rimmed baking sheet. Secure with toothpicks.
Personally, I love the wood-fired flavor that cooking with real wood gives the meat, but when you have a tender piece of meat stuffed and wrapped in bacon you really can’t go wrong. I always recommend keeping your thermometer probe in the meat during the rest though so you can sure it hits the target of 145°F.
Let the meat rest for 5 minutes, then carefully remove toothpicks or skewers.
Being that it is a very lean cut of meat, as with other lean cuts can be easily overcooked and dry when cooked to even a couple of degrees too high.
Removing the toothpicks as you work, wrap the bacon slices around the pork to form a log. Roast a tray of potatoes in the oven at the same time, and dinner is all set. It was delicious and not dry. Bacon-wrapped pork tenderloin stuffed with apples, onions, and herbs! Here’s my trick: Instead of tying the stuffed tenderloin together with twine, just wrap it in bacon instead. She currently writes the column The Confident Cook for The Boston Globe along with seasonal recipes for the Wednesday Food Section.
This was AMAZING!!! The bacon adds so much flavor and provides a delicious crust to the pork tenderloin.
You can find them on sale quite often so stock up and throw a few in your freezer for a quick delicious meal option! First – you are asking the wrong question. The silver skin does not break down during cooking and will remain chewy if it isn’t removed.
This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. The first thing you will want to do is remove the silver skin from the Tenderloin. If you want to pin this recipe, use the little pin button at the top of the card. And your best friend's best friend. I made this last night, on a weeknight. To help maintain moist meat, I build a tent out of aluminum foil to cover it during the rest. If you have leftover sauce that you want to serve on the side, first boil it to remove any possible bacteria from the raw meat. Place the tenderloin on top with the toothpicks facing up. Vegetable options are unlimited. Remove the meat from the grill and cover while it rests for 10 minutes. Do i still bake it at 450?
Close the grill and cook pork loins evenly on all 4 sides. This will ensure a juicy, tender and flavorful tenderloin. Hello!
Gather the ingredients.
This recipe is super easy. Starting at the end with all of the fillings, carefully roll up the pork loin and secure on both ends with butcher's twine. Here’s my trick: Instead of tying the stuffed tenderloin together with twine, just wrap it in bacon instead.
I doubled the recipe and followed the instructions. I always pull my pork off the grill at 140°F and let it rest under a foil tent. I let mine cook for about 50 minutes because I was roasting diced sweet potatoes at the same time.
Very easy to make and as you can see very juicy. First time commenting? A pork tenderloin so juicy and delicious, you will want to eat the entire thing! Both of these cuts of meat come from the loin area of the pig. My name is Josh Boquist and it is Grill Time! Much of the bacon fat is rendered when it cooks, so if you can find bacon that is not too fatty, that might solve your problem. Yum! Pull up a chair! Thanks for the comment and have fun with that new Traeger! Hi, Cathy! Thanks. If the bacon is done but the tenderloin only reached 140 F, you can remove it from the grill and wrap in aluminum foil to let sit for 10 minutes; the temperature will come up to 150 F. You can try turkey bacon if you desire, but since it has less fat than regular bacon it may burn more easily. I used traeger rub and and added my A-maze-n tube packed with cherry pellets for some extra smoke. On one end of the loin, layer in a line all of the ingredients, beginning with the chopped walnuts, craisins, oregano, thyme, and asparagus. We use cookies to ensure that we give you the best experience on our website.
I prefer fresh vegetables but there are days when time is not on my side and a can of veggies is the ticket! Open that can of corn or beans. Wrap tenderloins with bacon slices, securing with toothpicks. Thanks for this recipe! These can also be placed on a rack and broiled in the oven. It took a whole package of bacon for the two tenderloins and I cut the bacon in half as suggested. I'm curious what wood flavor you use in your recipes. Bring the edges of the meat together to return it to its original shape. Made this tonight for dinner. 0 %, (1 -1 1/2 lb) pork tenderloin (1-1 1/2# ea.). Preheat right-side burners set to medium or use regular grill with coals set to one side. More delicious pork tenderloin recipes here! As an Amazon Associate, we earn from qualifying purchases. Rub the Cajun seasoning on the tenderloin.
This helps to lock in any water or juices that otherwise would evaporate. This bacon-wrapped apple stuffed pork tenderloin fills all the voids! Hi Mike, One suggestion would be to wrap it in prosciutto which is a little bit less fatty, or simply tie it with string .
Log In to your account to view and add notes to this recipe.Don't have an account? Please do not use our photos without prior written permission. Place the tenderloin, bacon seam side down, on the baking sheet.
Season the inside of the pork loin with the Traeger Pork and Poultry rub. Everyone wanted more! This recipe serves four, though you could probably stretch it to serve five if you are serving a bunch of side dishes along with the main meal.
No need to slow roast this cut to break down and dissolve the collagen that so many other cuts require. Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.