Best Pork Tenderloin With Bacon Onion Jam Recipes

BACON-WRAPPED PORK TENDERLOIN WITH BALSAMIC AND FIG

Bacon-Wrapped Pork Tenderloin with Balsamic and Fig image

Adding fig preserves and balsamic vinegar to bacon-wrapped pork gives you the perfect sweet-salty combo of flavors that is impressive enough to serve guests. Best of all, it's ready in about 20 minutes. Be sure to use a tenderloin and not a loin - they are not the same size-wise and require very different cook times. I love to serve this with roasted Brussels sprouts and mashed sweet potatoes. Do not use thick-cut bacon, as it will not cook thoroughly.

Provided by France C

Categories Pork Tenderloin

Time 1h5m

Yield 4

Number Of Ingredients 9

Ingredients

¾ teaspoon onion powder
¾ teaspoon garlic powder
¾ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
1 ¼ pounds pork tenderloin
8 slices center-cut bacon
¼ cup fig preserves
2 tablespoons balsamic glaze

Steps:

Combine onion powder, garlic powder, smoked paprika, salt, and pepper in a small bowl. Rub spice mixture all over the pork tenderloin and let sit at room temperature for 20 to 25 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Spray foil with cooking spray.
On a clean work surface, lay bacon slices side by side, overlapping them slightly. Brush fig preserves on one side of the bacon. Place pork tenderloin on bottom end of the bacon slices and roll up so that tenderloin is wrapped in bacon. Place tenderloin, seam side down, on the prepared baking sheet.
Roast in the preheated oven for 15 minutes and remove pork tenderloin from oven.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Brush balsamic glaze all over the pork and return to the oven to broil until pork is slightly pink in the center, 5 to 7 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let rest for 5 minutes before slicing and serving

Nutrition Facts : Calories 233.7 calories, Carbohydrate 3.3 g, Cholesterol 81.4 mg, Fat 10.6 g, Fiber 0.3 g, Protein 28.9 g, SaturatedFat 3.5 g, Sodium 760.7 mg, Sugar 0.3 g

ROASTED PORK TENDERLOIN WITH BACON JAM

Roasted Pork Tenderloin with Bacon Jam image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

6 slices thick-cut bacon, chopped
12 ounces amber lager
1/4 cup apple cider vinegar
3 tablespoons brown sugar
2 teaspoons mustard seeds
1 teaspoon red pepper flakes
1 teaspoon chopped fresh rosemary
1/4 cup olive oil
2 pork tenderloins (1 1/2 to 2 pounds total)
2 tablespoons garlic pepper seasoning
3 cups arugula
1 lemon, juiced

Steps:

Preheat the oven to 375 degrees F.
Cook the bacon in a saucepan over medium heat until crisp, 10 to 12 minutes. Remove to a paper towel-lined plate.
Drain all but 1 to 2 tablespoons of the bacon grease. Add the lager, vinegar, brown sugar, mustard seeds, red pepper flakes and rosemary to the skillet and bring to a boil. Reduce to a simmer until the mixture becomes a very thick syrup, 25 to 30 minutes.
Meanwhile, heat a large, heavy-bottomed skillet over a medium-high heat and add 2 tablespoons of the olive oil. Sprinkle the pork with the garlic pepper seasoning and add to the skillet. Cook, turning as needed, until the pork is browned all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest, about 5 minutes.
Finish the bacon jam by stirring the bacon into the reduced beer mixture.
Toss the arugula with the lemon juice and remaining 2 tablespoons olive oil, then transfer to a platter. Slice the tenderloin and shingle it around the arugula. Top with the bacon jam and serve.