Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, pork tenderloin stuffed with herbs and garlic, wrapped in bacon. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
This bacon wrapped pork tenderloin is one of those incredible miracle recipes that just happens to Bacon Wrapped Hot Dogs with Cheese Sauce. One Pan Ricotta Stuffed Prosciutto Wrapped Perhaps a smear of mustard, fresh chopped sage and garlic or other herbs before wrapping in But in your video, you sear the pork loin in a pan, and once wrapped in the bacon, you placed it on a. Mix together the herbs and scatter half of the mix over the garlic on each tenderloin.
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To get started with this particular recipe, we have to prepare a few ingredients. You can have pork tenderloin stuffed with herbs and garlic, wrapped in bacon using 5 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Pork tenderloin stuffed with herbs and garlic, wrapped in bacon:
- Make ready 600 grams pork tenderloin
- Prepare 250 grams bacon
- Get 1 fresh oregano
- Take 1 fresh thyme (the herbs can of course freely be substituted to your favourite)
- Take 1 garlic (3-6 cloves depending on taste and size)
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Steps to make Pork tenderloin stuffed with herbs and garlic, wrapped in bacon:
- Clean up the tenderloin and cut a pocket in it lengthwise, leaving the ends intact
- Pepper the tenderloin lightly both outside and in
- Chop up a good bunch of two or more of your favourite herbs. I used oregano and thyme just because those were the only ones I had handy, but they turned out great. Stuff the pocket in the tenderloin with the chopped herbs
- Peel and lightly crush some garlic cloves, just enough to break the surface and put those in the pocket too. The pocket should by now be full of herbs and garlic
- Lay out the strips of bacon on a board side-by-side, overlapping each other slightly
- Place the stuffed tenderloin on the carpet of bacon and wrap the pork nice and tight in the bacon. Make sure you seal up the pocket as much as possible. I didn't do this, but as an afterthought it might be easier to do the wrapping if you place the bacon on some cling wrap first, that way you could wrap the whole sheet of bacon at once, not one or two at the time as I did. Then remove the wrap
- Tie up the package with beef cord so that the bacon stays put and the pocket closed
- Put the package on a hot grill for 5-10mins turning it every couple of minutes until the bacon gets a nice dark colour. Mind the grill, the fat from the bacon dripping into the grill will most probably catch on fire, which in itself looks kinda cool. No bbq without a fire, right? :)
- Wrap the package in tin foil and continue cooking for another 30mins or so. Let the meat rest for at least 5mins before opening and cutting it.
- Enjoy!
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