This is one of the recipes from “14 Days – 14 Pounds – Phase 2 Low Carb Menus with Recipes”.
Everything’s better with bacon, don’t you agree? Really I could have just made this book a series of meat wrapped with bacon with sides of veggies wrapped in bacon and we would have all been happy.
When wrapping something in bacon be sure to use pork bacon, not turkey bacon. You need the fat and flexibility of the pork. Believe me, I’ve tried to make turkey bacon work and it just doesn’t. It really doesn’t.
1-pound pork tenderloin
1 teaspoon steak seasoning
3 bacon slices, cut in half crosswise
Preheat oven to 425°.
Lightly oil a wire rack and set inside a foil-lined roasting pan.
Remove the silver skin from the tenderloin, leaving the thin layer of fat. Sprinkle seasoning over pork on both sides. I find it works well to sprinkle half the seasoning on a plate and lay the tenderloin on top of the seasoning. Then sprinkle the remaining seasoning on top of the pork. Pat the pork to press the seasoning into it. Wrap pork with bacon and secure with wooden picks. Place pork on wire rack in roasting pan.
Bake for 25 minutes or until a meat thermometer inserted into thickest portion of pork registers 155 degrees. Once it reaches 155 degrees, increase oven temperature to broil. Broil 5 inches from heat for 3 to 5 minutes or until bacon is crisp. Remove from oven; cover with foil, and let stand 10 minutes before slicing into 4 portions.