Here is another bacon wrapped recipe I have had my eyes on. Now that the Holidays are here, things have slowed down a little bit, so I decided to go ahead and put this Bacon Wrapped Pork Tenderloin Recipe on the menu. I thought the combination of the bacon and pork was really good. I served this recipe with white rice, but if I prepare it again, I will serve it with mashed potatoes. The gravy was delicious. This is a simple recipe but there is quite a bit of prep time because of having to precook the bacon. I used Portabella mushrooms in this recipe because I wanted them to stand out in the picture, but I think the common white button mushrooms would work out just as well. I also used pork sirloin in place of the tenderloin because that was all I had available; the only difference is you would get more of a round look with the tenderloin.
If you want to make something a little different, but really good, give this Bacon Wrapped Pork Tenderloin Recipe a try. Enjoy
Ingredients
12 slices bacon (cooked but still limp)
2 pounds pork tenderloin (I used pork sirloin)
12 large mushrooms (caps Removed-chop and reserve stems and pieces for gravy)
1 can beef broth (10 1/2 ounces)
1 clove garlic (crushed)
1/4 cup water
2 tablespoons flour
Directions
Preheat oven to 350F.
1. Cook bacon until limp, and drain.
2. Cut pork tenderloin into 12 pieces; then flatten to 1/2 inch thickness using a meat mallet.
3. Wrap 1 slice of bacon around each piece. Place on a jelly roll pan and attach the mushroom to the top using a tooth pick; going through the mushroom, bacon and pork.
4. In a small bowl mix together the garlic, beef broth, and pour the mixture over the pork.
5. Baked uncovered for 45 minutes, basting the broth over the pork every 15 minutes.
6. Remove the pork from the oven onto a serving platter. Mix together the flour and water in a small cup. Pour the broth into a small sauce pan. Add the mushroom stems and pieces; bring to a boil and thicken with the flour mixture to form the gravy. Serve gravy with the pork.
Tip-sauté the stems and pieces before adding them to the gravy mixture.
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