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Monday, April 16, 2012

HUNK OF MEAT MONDAY~ Pork Loin with Bacon Wrap

Yes, I know we raise beef, and beef is VERY GOOD FOR YOU TO EAT!  The beef tenderloin, or fillet minion as the upscale places like to call it, is one of the top if not THE top cut from our cows....

Tall Guy would throw in a good argument for rib-eye if he ever was on my blog, or the web, or my computer....but he's not so..................

I do have to tip my hat, though, to our pork producer friends because this simple entre is a HUGE hit with Tink and Bear; therefore, I LOVE it.

pork loin bacon and toothpicks, Three easy steps to make a mouthwatering dinner for your family

Here goes.  I will go slow so you can get all this down.....


Here is what you will have to gather up:

Yep that's it.  Pork tenderloin, bacon, and toothpicks.

Got it?

Pork loin comes in a variety of marinades, but we are simple folk, and we like ours plain.

* I will say you can also do the same think with a turkey loin.  Don't want to leave out Miss Katie and all her turkey peeps!

Cut the loin up into equal parts, about 1 1/2 - 2 inches thick, wrap a strip of bacon around each part, and secure with two toothpicks.

pork loin


Easy peasy.

Now you can put these little piggies on the grill, but the wind has been so crazy out here on the ridge/prairie that I pan fry them inside.  It's super simple!

Ok, you caught me......I do add a bit of my favorite seasoned salt to the tops, just a sprinkle!

bacon pork loin

pork loin bacon

This pic is to show that I added water to the pan, and it is bubbling and steaming to help the cooking process and keep the juices in the meat.

I sear each side, that means I let them cook on rather high heat for a couple minutes to seal in all the juices, then let them steam cook for about 15 minutes, turning every five, until done.  You can use your meat thermometer to check for 145 degrees, or cut one open to make sure there is no pink left inside.

Serve it up with some TO.DIE.FOR. sweetcorn from last year's family freezing corn party,

sweet corn

bags decorated by Bear, and some baked sweet potato fries (my new favorite thing in the world!), and I have a supper that makes my picky eaters very happy!  (The fries were for me and Tall Guy; the girls' taste buds are not quite that evolved yet.!)

Two of these wrapped loins (oops!  I kind of giggled when I typed that!  Shame on me;-)) even went out to the field.  I just cut them up before sending them out.  It makes a nice change from the sandwiches I have been putting in their food containers.

pork loin bacon and toothpicks, Three easy steps to make a mouthwatering dinner for your family

Printable Recipe Here

Pork Loin with Bacon Wrap

  • 1 pork loin, with flavors or just plain
  • 1 package bacon
  • toothpicks
  • seasoned salt to taste
Cooking Directions
  1. Cut pork loin in to 1 1/2 to 2 inch sections.
  2. Wrap each section with a strip of bacon.
  3. Sear for 2 minutes on each side on high heat.
  4. Add water to the pan and cover.
  5. Turn at least once during the cooking process.
  6. Steam cook for 15 minutes or until the meat thermometer reads 145 degrees.
  7. Let rest for three minutes and serve with some healthy vegetables.
Linking up to Miss Leah over at Beyer Beware for her AWESOME Hunk of Meat Monday Party.  Check it out every Monday for some great recipes to add to your box!

Hunk of Meat Mondays


  1. oooh, that pork loin looks great! I'll have to look and see if I have some.

  2. Looks great! If you have not shared at the Anything Goes Bacon Time linky please do. It runs every Friday to Monday.

  3. Pig wrapped in pig...seriously...is there anything better? Awesome!

  4. Oh My Heart---makes me hungry, Lana. I love pork loin --and the bacon wrapped ones have to be awesome... YUM....

    I am not eating much meat these days due to my diet --but love both beef and pork... I am eating mostly chicken and fish right now... Sigh!!!!!

    Hope you have a great week.

  5. I love a good fillet. So tasty! But, I do cook a bit of pork tenderloin. I haven't wrapped in bacon before though!



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