Ingredients
1 (1-lb.) pork tenderloin
1 teaspoon steak seasoning
3 bacon slices, cut in half crosswise
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Compact sous vide circulator with app — Bluetooth control, 1100W
Complete guide to curing, smoking, sausage making
Hickory chunks — classic American barbecue smoke flavor
Weighted press for flat bacon, smash burgers, panini contact
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Compact sous vide circulator with app — Bluetooth control, 1100W
Complete guide to curing, smoking, sausage making
Hickory chunks — classic American barbecue smoke flavor
Weighted press for flat bacon, smash burgers, panini contact
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Preheat oven to 425°. Remove silver skin from pork tenderloin, leaving a thin layer of fat covering the pork. Sprinkle seasoning over pork. Wrap pork with bacon slices, and secure with wooden picks. Place pork on a lightly greased wire rack in an aluminum foil-lined roasting pan. Bake at 425° for 25 minutes or until a meat thermometer inserted into thickest portion registers 155°. Increase oven temperature to broil. Broil 5 inches from heat 3 to 5 minutes or until bacon is crisp. Remove from oven; cover pork with foil, and let stand 10 minutes or until thermometer registers 160°. Note: For testing purposes only, we used McCormick Grill Mates Montreal Steak Seasoning. Go ahead and season the other tenderloin in the package with your favorite spice blend. Wrap and freeze to jump-start another meal.