Enjoy a pork tenderloin stuffed with onions and topped off with crumbled up pieces of bacon. No one will say no to this dinnertime meal!
Whether bacon is the focal point of a dish or not, I still am licking my lips. This pork tenderloin is no different, and everything comes together in one bite.
For me, pork is at the top when it comes to meat. When it’s bred right, baked right and presented right, nothing compares. Maybe my pictures don’t give it justice, but most of you know what I’m talking about. It doesn’t even have to be baked. You can stuff it in the crockpot and do other important things you need to get done for the day. Either way, it’ll be a darn good meal.
I’m at a loss for words. Hmmm… Sometimes it may be best not to say anything at all. Why force it? Then it’d be fake. And I want to talk about really important or funny things or maybe even about stuff that doesn’t matter much. But tonight, I guess I have writer’s block. So…(silence) Silence is good, too, right? It’s good to have some silent times with people you love. We don’t always have to be talking just to talk. Enjoy the silence. Be with your thoughts. Oh, and here’s a hug.
The age-old question, “How long do you bake a pork tenderloin.” Well, I don’t think I can give you that answer today, but I can tell you what not to do.
SAVE THIS PORK TENDERLOIN TO YOUR FAVORITE PINTEREST BOARD!
**The recipe says to place in the oven for 1 hour until a thermometer registers 170ºF. Remove bacon for last 20 minutes of roasting so the meat will brown. Transfer tenderloin to a hot platter, sprinkle with salt and let “rest” 15 minutes. To serve, cut into slices ¼”-½” thick.
**This is what I did:
Baked at 325ºF for 40 minutes. Removed bacon from the top of the tenderloin and placed it on the side of the baking sheet so that it could finish cooking and so that the pork could “brown”. (That didn’t happen and when I put in the meat thermometer, it was considerably under 170ºF. and I knew it wouldn’t be finished in 20 minutes. UGH!!! SO, I raised the temp. to 350ºF. and baked it for 20 minutes. (Thermometer still not registering 170ºF, but closer.)
Raised oven temp. to 375º for 10 minutes and took the bacon out about 4 minutes into it because it started to burn. So I baked it for a total of 70 minutes at three different temperatures. The picture is with the bacon on top, but when I started cutting it, the bacon was flying in10 different directions, so I decided to crumble it, sprinkle it over the tenderloin, and serve it that way.
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Do you just want to scream at me? Go ahead. I want to scream to because I really don’t know what temperature you should cook this at. UGH!! This always happens with any pork loin that I make – it never cooks in the amount of time at the temperature it’s “supposed to”. It could be my oven with a combination of the altitude (we’re at 3000 feet here) or it could be that I’m just not supposed to cook pork loins anymore. The cookbook said to roast it at 325ºF. for 1 hour until a meat thermometer inserted reads 170ºF. I recommend doing as it says and then adjust accordingly.
Right now, I am in love with how good flatbreads are, and sallysbakingaddiction has her recipe of sausage garlic pesto flatbread I can’t get enough of.
Ever feel like that cold is NEVER going to go away? Yeah, I’m right there with ya! Lo and behold damndelicious and her cold fighting chicken noodle soup. And, it’s not only good, but it helps too!
Tonight’s dinner came from The New Doubleday Cookbook, pp. 239, 518; authors. Jean Anderson and Elaine Hanna; publisher, Doubleday, a division of Random House, Inc.; ISBN 0-385-19577-X.
Stuffed Pork Tenderloin
- 1 ⅓ pound pork tenderloin
- 2 strips bacon
- 1 garlic clove, minced
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ cup water
- 1 medium onion, chopped
- ¼ cup butter, melted
- 2 slices potato bread, crusts removed and cut into small cubes
- 3 slices whole wheat bread, crust removed and cut into small pieces
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon sage
- Preheat oven to 325 degrees.
- Simmer onions in water, covered, for 20 minutes. Take it off heat and mix in the remaining stuffing ingredients.
- Split the tenderloin lengthwise, not quite all the way through so that you can spread it like an open book.
- Spread the stuffing along the entire length of the meat.
- Tie with twine in several places to hold the stuffing.
- Spread garlic, salt, and pepper along the outsides of the tenderloin.
- Arrange bacon strips on top. Then, place tenderloin on a rack in a shallow roasting pan.
- Place in the oven for 1 hour until a thermometer registers 170ºF. Remove bacon for last 20 minutes of roasting so the meat will brown. Transfer tenderloin to a hot platter, sprinkle with salt and let “rest” 15 minutes. To serve, cut into slices ¼”-½” thick.
Another great recipe for you meat lovers is my not my mothers meatloaf fortunately recipe. I make it a lot when the kids are all around the table.
Don’t have enough time to make dinner, well this crockpot bbq root beer shredded chicken sandwiches will help you out. The leftovers are that much better the day after.
Bacon anyone? To save you the heartache, this bake bacon recipe trick is literally GOLD.
It was really good though. I give a rating every day of what I bake and it is based on a scale of 1-4 with 4 being the best. This roast pork tenderloin with sage and onion dressing earned 3½ rolling pins. It was delicious! The whole family loved it and my husband said I could make it whenever I wanted. Our younger daughter quickly said, “not tomorrow night, though.” She likes variety. The stuffing/dressing was delicious and added a nice flavor to the pork and the taste of the bacon with each bite was really delicious. Besides, who doesn’t like bacon?
Happy bacon…haha, I mean baking!