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Bacon Pork Tenderloin

Bacon Pork Tenderloin

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Aimee Owens Dorrell

A twist on a few other researched recipes. It turned out better than I imagined. A favorite in our house!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 9.7g
  • 3%
  • Protein:
  • 39.8 g
  • 80%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 361 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Spray a broiler pan with cooking spray.
  2. Place bacon in a large skillet and cook over medium heat, turning occasionally, until bacon begins to brown but is still flexible, about 5 minutes. Mix apple butter, honey, allspice, and chili powder in a small bowl.
  3. Wrap tenderloin in 4 slices of partially-cooked bacon and secure with toothpicks. Brush half the apple butter mixture over bacon and wrap the tenderloin with remaining slices of bacon. Brush remaining apple butter mixture over the meat. Place tenderloin on prepared broiling pan.
  4. Bake in the preheated oven until apple butter mixture has baked into a glaze and an instant-read meat thermometer inserted into the thickest part of the tenderloin reads at least 145 degrees F (65 degrees C), about 30 minutes.
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Reviews

Glenn Blinckmann
73
12/25/2012

This came out great! Okay, I'm a sci-fi fan, so I had to make it into a "roast sand-worm" as you can see from the photo, but everyone loved it. Pear butter makes a good substitute for apple butter, too.

Auburnmomma
57
11/3/2012

So yummy and easy. Like another reviewer said, I had to increase cook time and temp but that just depends on the size of your pork loin. I will be making this again!

Ophiura
51
11/16/2012

Being slightly inept at cooking I probably didn't manage this quite right (in terms of arranging the bacon) but overall it came out great. Seems to be a pretty forgiving recipe! I did increase the temp and cooking time. The bacon becomes almost "candied" and was a really nice addition.