I bought an absolutely wonderful pork tenderloin at a butcher shop and began to think about what interesting things to cook from it. I looked into a Magic Book called the Internet, rummaged through it thoroughly and pulled out this recipe. And this is what I got as a result:
Having tasted this dish, my husband said that he had never tried anything like it - the meat simply melts in the mouth, without exaggeration, it is so tender that it literally disintegrates into fibers when bitten :)
But, as you understand, this is not at all dietary dish, so if you prefer less fatty foods, then by replacing pork tenderloin with chicken fillet, you can get a completely different calorie content (and taste, of course) dish, in addition, chicken fillet, having absorbed the juices from the bacon, it will become much more juicy and aromatic.
And I’ll tell you how I made my dish.
We will need:
pork tenderloin - approx. 700 g
bacon - approx. 250 g (I did not take thinly sliced Hungarian bacon, I took our domestic one, in a piece)
garlic - 4 cloves
salt, pepper - to taste
We wash the pork tenderloin, dry it and rub it with salt (use just a little bit of it, since bacon is still salty), pepper and chopped garlic. 
Place slices of bacon overlapping each other on a sheet of foil; place the prepared tenderloin on top of the bacon.
We wrap the meat in bacon (and since my bacon was cut quite thickly and therefore always tried to unfold, I secured the entire structure with wooden skewers)
Now we wrap it all tightly in foil, put it on a baking sheet and put it in an oven preheated to 160C for about 50 minutes. I baked the meat with the foil open for the last 10 minutes to get a nice crust.
When I took the meat out of the oven, the aromas in the house were such that I had to persuade my husband to wait 10 minutes for the meat to rest after the oven, and only then cut it :) 
No side dishes, just meat and green onions for beauty:) 
As I already said, the meat turns out very tasty and aromatic, and it’s also beautiful, it seems to me that such a dish will look very impressive on the holiday table.
How do you prefer to cook meat? Do you have any special holiday ways to prepare it?
Cooking pork in bacon and potatoes:
To prepare the marinade, you need to mix spices in a small bowl or other container with a large diameter - oregano and pepper, add olive oil and garlic, previously crushed in a press. Next, we take meat that is not very fatty, and if necessary, remove excess fat.
After this, rinse thoroughly with water. Season each side with salt. Then, using a sharp knife, make shallow but frequent cuts into the meat.
Squeeze the juice from half a lemon onto the tenderloin. Place the meat in the previously prepared marinade and set aside in a warm place for 20 minutes. While the fillet is marinating, the oven must be preheated to 175-180 degrees. Then the tenderloin should be fried on each side in a hot frying pan in olive oil.
Fry the meat until it is browned. Fry over low heat for about 5 minutes, turning from side to side. After this, the tenderloin must be wrapped in slices of bacon.
Each subsequent strip should slightly cover the previous one. If the slices are not long enough to wrap around the tenderloin, use kitchen twine.
Place the fillet in a baking dish pre-lined with foil and place in the oven. The meat is baked for 1 hour, and it should be turned over periodically.
When the pork in bacon and potatoes is ready, you need to remove it from the oven and cool slightly. You can serve the treat on the table in just five minutes.
To feed your beloved man a delicious, hearty dinner, it is better to postpone chicken fillet until another time and get a fatter piece of meat. If you have selected pork in the form of carb or tenderloin, bake it in bacon in the oven - you will get an incredibly juicy treat.
Thin slices streaked with lard will add richness to the meat, and a marinade with mustard, garlic or lemon will enrich the taste, giving it an appetizing aroma.
Cooking pork tenderloin in the oven with bacon: how to make it delicious
- The beauty of this type of meat preparation is that it turns out juicy from the inside and at the same time is not as high in calories and harmful to the body as a fried steak. To make the meat treat the most delicious and appetizing, you need to choose the right piece of pork.
- Among the abundance of meat on the store counter, we recommend looking for a thin piece of fresh tenderloin as long as your baking dish.
- Balik or carbonate parts are ideal. The texture of the meat fibers should be uniform so that the finished meat literally melts in your mouth.
- Now about the bacon: the juicy pieces should be as thin as possible so that you can wrap the pork fillet in them, like in a cloth.
- We take bacon slices of such length that they can easily wrap around the fillet. The width of the bacon strips is 3-5 cm.
- If you want to get a treat with the most rich flavor, before wrapping the pork tenderloin in bacon slices, we recommend frying it in olive oil until lightly browned.
- Depending on the desired degree of browning of the bacon “wrapper,” we determine the cooking time for the meat without foil.
- In addition to the basic products, you can add a pinch of your favorite spices to the marinade - for example, a mixture of Provence herbs, oregano or ground allspice.
Juicy pork in bacon, cooked in the oven: a simple recipe
Ingredients
- — 800 g + -
- Bacon slices with greasy streaks— 200 g + -
- - 2 pcs. + -
- - 3 tbsp. + -
- Balsamic sauce- 1 tsp. + -
- - 2 tsp. + -
- Mustard (paste) - 0.5 tsp. + -
- - 0.5 tsp + -
- - taste + -
A simple way to bake pork with bacon in the oven: step-by-step recipe
You will only have to tinker with the main treat of the table until preparatory stage and wait until the meat is soaked spicy marinade. If you don’t have balsamic in your kitchen supplies, you can simply increase the amount of lemon juice.
- Let's prepare the fillet - wash it, remove all the films.
- Taking a knife for cutting meat, we make transverse cuts on the fillet at a distance of 1-2 cm. The result should be a meat “accordion”, solid on one side of the piece.
- After removing the husks from the garlic, we pass the cloves through a hand press. Mix the resulting slurry with half the butter. If you decide not to fry the fillet before putting it in the oven, add all the oil to the marinade.
- We also put mustard, balsamic, lemon juice there, and season everything with pepper. You only need to add a little salt, given the saltiness of the bacon.
- Pour the homemade marinade over the pork, cover with something and leave to soak for 30 minutes.
- It is advisable to cover the refractory mold with a thin layer of oil.
- Place thin slices of bacon on a cutting board so that they overlap each other (overlapping), and wrap the fillet soaked in spicy aromas in them.
- Now let's wrap the resulting meatloaf foil so that the bacon “seam” is at the bottom.
- Keep it in an oven heated to 200°C for half an hour. If the fillet “sausage” is thicker than 10 cm, the oven needs 40 minutes. When the time is up, you can unwrap the cooked pork and return it to the oven for 20 minutes at 180°C to brown and dry the bacon-wrapped meat.
It can be served warm as an alternative. fried chicken or chop. As cold snack This kind of pork will also go great.
Spicy pork baked in foil with bacon
As they say, thyme cannot spoil meat. This spice, as well as cumin, are ideal for flavoring our treat. Sumac with its sour taste will also come in very handy, and garlic is the first companion for meat! But you need to add a little aromatic cloves - only 1-2 pieces, so as not to interrupt the wonderful smell of spices. We take a pinch of everything in equal proportions - it will turn out very appetizing and tasty!
Ingredients
- Lean pork (balyk) – 400 g;
- Thin slices of bacon – 200 g;
- Garlic – 1-2 cloves;
- Black pepper (coarsely ground) – 1/3 tsp;
- Salt – 0.5 tsp;
- Zira, thyme, sumac - a pinch each.
How to cook pork fillet in bacon with spices in the oven
- Mix all the spices together, add salt and garlic passed through a hand press.
- After washing and drying the pig meat with paper towels, rub it with the prepared spicy mixture.
- Wrap in a bag and leave at room temperature for an hour so that the pork tenderloin has time to soak.
- Line a baking dish with a large sheet of foil, lay the bacon on it in a herringbone pattern, overlapping it, and place the balyk soaked in spices in the center.
- We cover it with a balyk on one side, then on the other and immediately wrap it in foil.
- Place in the oven, preheating it to 200 degrees in advance. Cooking time – 1 hour.
To ensure that the meat is deliciously browned and baked, open the foil and keep the almost finished piece of fillet in a thin meat wrapper in the oven for another 15 minutes. Serve pork cooked this way universal recipe in bacon in the oven, or with the most popular side dish - mashed potatoes, and rice stewed with vegetables is also ideal. The main thing is that the side dish is not too fatty, taking into account the juiciness of the meat itself. Bon appetit in warm company!..
In order to prepare pork, it must be thoroughly washed and stripped of veins and films with a very sharp knife. You can coat the tenderloin with a mixture of pepper, salt and paprika.
Heat a little ghee in a frying pan and thoroughly fry the pork on all sides, and then remove from the heat.
In order to create the breading, you need to mix breadcrumbs with grain mustard in a separate bowl.
Before you chop the thyme stems and dill, you need to rinse it thoroughly. If the thyme stems are tough, they can be removed. The chopped greens must be added to the mixture with mustard. After that add egg yolks and mix it all together well.
Cut the bacon into slices and then place them evenly on baking paper.
Place pork over bacon. It is important that they are in close contact with each other. After this, coat the meat with a mixture of herbs and breadcrumbs. Turn the meat over and coat the other side. The tenderloin should be tightly wrapped in pieces of bacon and placed on a baking tray in the oven for fifteen to twenty minutes at a temperature of one hundred and eighty degrees. After this, you need to let the meat brown by opening the foil. Remove the dish from the oven and cover with something (maybe foil) to serve warm. It is recommended to use boiled or baked vegetables as a side dish.
When you cook pork, it always needs to be cooked through. That is, if the meat releases blood when cut, then it is better to put it back in the oven and finish cooking. At the same time, if you are short on time, you can cut it into pieces and fry them in vegetable oil.
