![]() ![]() Add the broccoli and saute until it becomes slightly soft. Once the pork comes out of the oven, feel free to add the excess fat from the pan, then cover the pork and let rest. Sautee the peppers in a dry pan for a few minutes. Once you have about 5 minutes left on the cooking of the pork, start to cook them.ġ3. Bake the pork tenderloin for 75 minutes.ġ2. Season with extra salt and pepper to taste and the remaining 1/4 tsp. Add toothpicks into the sides where the bacon pieces end to keep everything intact. Gently roll the pork tenderloin up with the bacon. Don’t go too far toward the edges or it will come out as you roll it.ġ0. Spread the onion, garlic, cream cheese, and spinach mixture on to the pork tenderloin. Then, cut the excess bacon on the sides where it is poking out.ĩ. Lay the pork tenderloin over the bacon weave and season with salt, pepper, and 1/4 tsp. Mine turned out to be a 7×7 weave or 14 total strips of bacon.Ĩ. Make a bacon weave that is the same length as the pork tenderloin square. Let sit on the burner while you prep the bacon weave.ħ. Stir the cream cheese in and add the 1/2 tsp. ![]() Once the garlic is cooked, add spinach and let saute for a moment. Once the onions soften, add the garlic and let cook for another minute.ĥ. Cut the excess parts off of the meat to create a square or rectangle.Ĥ. ![]() Once you have your meat pounded down, massage it with your hands by pushing it down to thin it out evenly.ģ. Otherwise, it will result in stringy bits that end up falling apart.Ģ. This will take some time, so be patient and try not to work the meat too much. Use a meat hammer to pound it to about 3/4 inch thick. Cover your pork tenderloin with saran wrap. 16 ounces pork tenderloin, pounded flat and cut (13oz.Yields 4 Servings of Bacon Wrapped Stuffed Pork Tenderloin The Preparation Bacon Wrapped Stuffed Pork Tenderloin Hope you all enjoy! If you have a favorite stuffed pork recipe, let us know in the comments below! Remember that the bacon will shrink slightly while you’re cooking it, so if the spaces between the bacon are too large, it will show bits of the pork and bacon underneath which can look rather unappetizing. When you set your bacon strips out in the vertical lines, make sure that they’re touching each other so that it doesn’t fall apart while it’s cooking. Make sure that when you’re weaving your bacon, you have a tight weave. It adds a distinct flavor that you can’t get anywhere else (well, unless you use an actual smoker for a few hours, but who has time for that?) If you don’t have liquid smoke, you can always skip it, but if you ever get the chance to buy it make sure that you do. If you have a special occasion – this should be your go-to recipe. ![]() This one will undoubtedly be a huge hit with the family – I know it was with my non-keto family. It goes perfectly with the very heavy and dense main course by adding notes of acidity throughout each bite. It creates an acidic, vibrant, and colorful side dish that looks just as beautiful as it tastes. The vegetable saute is not necessary to make on the side, but it definitely compliments the dish well. What can go wrong? Absolutely nothing of course! This dish came out to be as delicious as you’d expect and I highly recommend it to you if you’re cooking for a non-keto family. So, I decided to just go on a binge with it – pork wrapped pork with cream cheese, spinach, onion, and garlic. I haven’t bacon wrapped anything in a while and I was feeling a bit deprived of the delicious meat. ![]()
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