As much as Bryant and I like bacon, we're a bit particular about the way it's cooked. We like it crispy...the crispier, the better. I was worried that this dish would end up with soft bacon but it didn't at all -- searing the bacon gives it the crispiness it needs
I highly recommend having an instant read meat thermometer (I use mine ALL the time). My tenderloin was still slightly frozen when I cooked it so I just kept testing it until it reached 150 degrees. After letting it rest about 7 minutes, we had perfectly cooked, slightly pink pork. I only wish that I had doubled the recipe.
Well done, Bobby Flay, well done.
Bacon-Wrapped Pork Tenderloin
From: Bobby Flay
Serves 4
- 1/2 head garlic, top sliced off
- 1 tablespoon olive oil
- 1 - 1 1/4 lb. pork tenderloin, trimmed of excess fat
- Salt and freshly ground black pepper
- 1/2 tablespoon chopped fresh rosemary leaves (I substituted 1 tsp.+ dried)
- 6 fresh sage leaves (I substituted 1/2 tsp.+ sage leaves)
- 1/2 tablespoon chopped fresh thyme leaves (I substituted 1 tsp.+ dried)
- 4-5 slices bacon
- 1 tablespoon olive oil
-In a small bowl, mix the herbs together. Rub the top each tenderloin with the roasted garlic and season with salt and pepper. Scatter the herb mix over the garlic on the tenderloin. Wrap with 4 strips of bacon (5 if necessary) around the tenderloin and tie bacon in place with kitchen twine.
-Heat oven to 375 degrees F.
Heat oil in a medium skillet (preferably cast iron) over medium-high heat. Sear the tenderloin until golden brown on all sides (for 2-3 minutes per side). If using a cast-iron pan, transfer pan with tenderloin into oven. Otherwise, transfer seared tenderloin to medium roasting pan and place in the oven.
-Cook to medium doneness about 8 to 10 minutes (if using an instant meat thermometer, 145 degrees for more rare and 150 for slightly pink pork). Transfer tenderloins to plate, cover with aluminum foil and let stand 5-10 minutes. Remove twine before carving.
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