Anything wrapped in bacon is awesome so this simple bacon wrapped baked pork tenderloin really owns it and the whole meal is more simple than it looks.
Bacon Wrapped Baked Pork Tenderloin With Balsamic Carrots.
There are so many great things on the plate in this bacon wrapped baked pork tenderloin recipe!
All of the flavours are designed to be subtle but distinct. Pork tenderloin is a delicate piece of meat with delicate flavours.
As such it is very easy to lose a beautiful piece of meat, that does not happen here!
There is no heavy sauce drizzle with a little of the cooking liquid from the balsamic carrots.
Then we have a creamy broccoli puree and a really sexy white bean and roasted garlic paste.
No matter what you do you will most definitely want to make this little delight that compliments so many foods.
Cooking With Pork Tenderloin.
I like cooking with pork tenderloin as it is super quick and simple to prepare.
This whole recipe, all four elements can be on your plate in an hour or less.
The elements like the broccoli puree and the garlic paste can be made in advance.
It just feels special despite being all rather simple.
I have many examples of great ways to dress up pork tenderloin and create a showy meal. Here are just a few, it even includes one to upgrade your grilling game!
- Bacon Wrapped Pork Tenderloin With Cabbage and Lentils.
- Glazed Pork Tenderloin With Grilled Watermelon.
- Roast Pork Tenderloin with Apricots and Fennel.
- Pork Tenderloin with Pickled Fennel and Carrots.
- Miso and Honey Glazed Pork Tenderloin
It also scales up and down really well so whether you want to impress your loved one or are throwing a dinner party for 8 this baked pork tenderloin recipe has your back!
I do have to confess though that it does create a fair old mountain of washing up.
However, I sincerely recommend that you implement the ‘cook never does the dishes’ rule. A perfect way to divvy up the kitchen labour!
Enough of me offering advice as to how you work out your domestic arrangements!
Can Pork Be Served Pink?
Absolutely, and pork tenderloin really does benefit from leaving it a little pink!
It is an exceptionally lean piece of meat so you must be careful not to over cook.
Keep it nice and pink, an internal temperature of around 63°C-65°C or 145°F-150°F after resting.
This will result in pork tenderloin that will be perfectly soft and moist.
Whilst the baked pork tenderloin is certainly the star of this dish the other elements are just as special.
The white bean and roasted garlic puree is amazing!
It almost forms an emulsion similar to a thick mayonnaise but with heaps of sweet yet mellow roasted garlic flavour.
And and and, the broccoli puree I think that part is my favourite, a subtle cheese back note that matches perfectly against the butter and balsamic roasted carrots which my wife loves!
For the Bacon Wrapped Baked Pork Tenderloin:
- 375 g Pork Tenderloin, Trimmed and cleaned of sinew
- 100 g Streaky bacon
- Black Pepper, Good grind
For the Roasted Garlic and White Bean Puree:
- 1 Head Garlic, Approx 75g
- 75 g White Beans, Cooked, canned are fine
- 50 ml Olive Oil
- Salt and Pepper, To taste
For the Honey Balsamic Carrots:
- 150 g Carrots, I like to use small (30-40g) carrots cut into 3
- 25 g Butter
- 50 ml Balsamic Vinegar
- 1 Tbsp Honey
- 1 Pinch Salt
For the Broccoli Puree:
- 250 g Broccoli, Finely chopped, maybe 3-4mm, you want to cook it quite quickly to keep the colour
- 15 g Parmesan Cheese, Grated
- 15 g Butter, Melted
- 50 g Cream Cheese
- Salt, To taste
For the Roasted Garlic and White Bean Puree (50 minutes):
- Take your head of garlic and cut off the top, and drizzle with a teaspoon of olive oil and season with salt and pepper.
- Wrap in tin foil and bake at 200°C or 400°F for 45 minutes.
- Heat the beans in water just before you take the garlic out of the oven and add to the blender.
- Remove the garlic and squeeze out the contents of the cloves and add to the blender along with the olive oil and blend to a smooth puree.
- Taste and add more salt as required.
- You can make this puree in advance and heat just before serving.
For the Honey Balsamic Carrots (20 minutes):
- Melt the butter in a pan over a medium heat and when it begins to foam add the carrots.
- Cook for 2-3 minutes then season with salt and add the balsamic vinegar and honey.
- Reduce the heat to low, cover and cook for 15 minutes.
For the Bacon Wrapped Baked Pork Tenderloin (30 minutes):
- Season your pork tenderloin well with pepper, the bacon should provide ample salt.
- Wrap the tenderloin with bacon.
- Heat a non stick pan over a high heat and sear the tenderloin on all sides.
- When seared transfer to a baking tray and bake in the oven at 200°C or 400°F for 15 minutes.
- Remove from the oven tent with foil and allow to rest for 5 minutes.
For the Broccoli Puree (25 minutes):
- Cook your broccoli in a steamer basket over boiling water until tender but still vibrant green, this should take 10-12 minutes.
- Add your broccoli to a blender, then add your melted butter, Parmesan cheese and cream cheese and blend to a smooth puree.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1235Total Fat: 76gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 42gCholesterol: 261mgSodium: 1947mgCarbohydrates: 60gFiber: 12gSugar: 21gProtein: 80g