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- 4 cups fresh breadcrumbs made from crustless French bread
- 2 1/2 cups chopped fresh parsley (from 2 to 3 large bunches)
- 2 2 1/4 to 2 1/2-pound center-cut beef tenderloin roasts
- 20 to 24 bacon slices (about 1 1/2 pounds)
Melt butter in large pot over medium heat. Add garlic; sauté 2 minutes. Add breadcrumbs. Sauté until golden brown, about 4 minutes. Remove from heat; mix in parsley. Season stuffing with salt and pepper. Cool completely.
Starting at 1 long side, cut each tenderloin lengthwise almost in half, stopping about 1/2 inch from opposite long side. Open tenderloins like books. Sprinkle cut sides with salt and pepper. Pack half of stuffing on 1 side of each tenderloin. Fold plain side over stuffing.
Slightly overlap half of bacon slices on sheet of parchment paper, forming rectangle equal in length to 1 tenderloin. Place tenderloin at 1 edge, across bacon ends. Using parchment as aid, roll up tenderloin in bacon. Using kitchen string, secure bacon around tenderloin, tying at 1 1/2-inch intervals, then tie once lengthwise. Repeat with remaining bacon and tenderloin. (Can be prepared 1 day ahead. Wrap tenderloins and refrigerate. Let stand at room temperature 1 hour before continuing.)
Preheat oven to 400°F. Pour enough oil into large skillet to coat bottom; heat over high heat. Add 1 tenderloin. Sauté until bacon is brown, turning often, about 10 minutes. Transfer to rimmed baking sheet. Repeat with second tenderloin. Roast until thermometer inserted into center of each registers 130°F to 135°F for medium-rare, about 30 minutes. Transfer to platter. Let stand 15 minutes. Cut off strings. Cut tenderloins into 1/2-inch-thick slices.
Parchment-Wrapped Beef Tenderloin with Leek, Bacon, and Parmesan Stuffing
Beef tenderloin is popular at Christmas, but few guests will have had it served this way, with a savory, smoky bread stuffing, baked to just the right amount of crisp on the outside and tender, medium-rare meat within. Learn more about the technique and see a stop-action video on the wrapping process here.
- 1 pork tenderloin
- 3 slices bread, torn into small pieces
- ¼ cup butter, melted
- 3 tablespoons poultry seasoning
- 1 medium onion, chopped fine
- 1 stalk celery, chopped fine
- salt and ground black pepper to taste
- 6 slices bacon
Preheat oven to 375 degrees F (190 degrees C).
Slice the pork almost in half, but do not cut all the way through. Butterfly the sides until the pork is open enough to stuff.
Mix torn bread, melted butter, poultry seasoning, onion, and celery in a bowl until bread is evenly coated with butter and seasoning season with salt and pepper. Stuff the pork tenderloin with the bread mixture. Wrap the pork around the filling and secure closed with toothpicks. Wrap bacon slices around the stuffed tenderloin. Season top of tenderloin with black pepper.
Cook in the preheated oven until pork is cooked through, about 45 minutes. An instant-read thermometer inserted into the center of the stuffing should read at least 145 degrees F (63 degrees C).
Bacon-Wrapped Herbed Loin of Lamb With Jus
Loin of lamb is an elegant choice for a dinner party. It is best to buy a whole loin that includes the tenderloins and have the butcher break it down for you that way, you can use the bone to make stock and then reduce that stock to a nice jus. The tenderloins in the center of the bacon-wrapped roast give the herb stuffing a criss-cross look. If only boneless loin is available, buy three pieces of equal length and cut the third piece into strips that resemble tenderloins.
Make Ahead: The jus can be made up to 3 days in advance. Refrigerate or freeze until ready to use. The roast can be assembled the day before blot it dry on paper towels before roasting.
Preheat the oven to 425 degrees. Have a heavy-duty rimmed baking sheet and a stockpot at hand.
Make the lamb jus: Place the lamb bone on the baking sheet. Place the carrots, celery and onion in a large bowl drizzle them with the oil and stir to coat them lightly. Spread the vegetables around the loin bone. Roast for 30 to 40 minutes, until well browned. Transfer the vegetables and bone to a stockpot.
Place the baking sheet over medium-high heat when it is hot, pour some of the beef broth or stock onto it, using a flat wooden spatula to dislodge all of the browned bits. Transfer the deglazing liquid to the stockpot.
Add just enough of the broth or stock to the stockpot to cover the bone. Add the thyme, rosemary, bay leaf and peppercorns. Bring the liquid to a boil over medium-high heat, then reduce the heat to medium cook, with the liquid lightly bubbling, for 1 hour and 20 minutes. Discard the bones and vegetables, then strain the liquid through a fine-mesh strainer. (If you have it, line the strainer with layers of cheesecloth or a layer of flour sack cloth that will clarify the stock nicely.) Discard any solids. Skim any fat from the stock (or use a fat separator) and then place the stock in a large saucepan. Cook over medium heat for about 30 minutes, until the stock is deep brown and concentrated. There should be 1 1/2 to 2 cups of liquid: the jus. Use as is, or stir in the finely chopped garlic and herbs, if desired.
For the roast: Preheat the oven to 400 degrees. Have a medium-size roasting pan at hand.
Lay the 2 loin pieces on a plate.
Combine the scallions, rosemary, mint, oregano, garlic, oil, salt and pepper in a mini food processor or blender, and puree to form a paste. Spread the paste down the lengths of the 2 loin pieces. Place the tenderloin pieces on top of one of the loin pieces. Top them with the remaining loin piece, herb side down, as if making a sandwich.
Lay the strips of bacon vertically (side by side) on a cutting board, overlapping them slightly. (There should be enough to wrap the entire loin.) Place the assembled loin on top of the bacon slices, just below the center point. Starting at the bottom, bring the strips of bacon up over the loin, then place your palms on the bacon-enclosed part of the loin and roll the loin over the remaining bacon to encase it completely. Use kitchen twine to tie the roast crosswise at 1-inch intervals, and then once lengthwise.
At this point, the lamb loin can be covered and refrigerated for up to 1 day.
Heat a skillet over medium-high heat until it is very hot. Sear the roast on all sides, just to brown the bacon, then transfer the wrapped loin to a small roasting pan. Roast for 20 to 25 minutes or until the meat reaches an internal temperature of 125 degrees for medium-rare. Let the roast to rest for 5 to 10 minutes. Discard the kitchen twine before cutting it crosswise into thick slices.
Serve with warmed lamb jus.
VARIATIONS: If you'd rather not use bacon in the recipe, here are alternatives:
Substitute lamb bacon for pork bacon. (Lamb bacon can sometimes be found at farmers markets.)
Sear the outsides of the two loin pieces before spreading them with herb mix, then wrap the assembled loins in lamb or beef caul fat tie the loin, and roast without searing it.
Do not wrap the roast at all. (Some of the herb stuffing might escape, and you should not remove the horizontally tied strings when serving, to keep the slices intact.)
When breaking down the saddle, leave the fat and belly fat attached to the loin, and use the belly fat to wrap the loin roast. Then proceed with the recipe as if the loin were wrapped with bacon.
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- 3 tablespoons packed brown sugar
- 1 tablespoon snipped fresh rosemary
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 4 pound center-cut beef tenderloin roast
- 12 &ndash 14 slices bacon (about 1 pound)
- Freshly ground black pepper
- 1 recipe Creamy Chive Sauce
Preheat oven to 425°F. Line a 15x10x1-inch baking pan with heavy foil set aside. For rub, in a small bowl stir together brown sugar, rosemary, salt, and 1/4 teaspoon pepper set aside.
Trim fat from meat. Sprinkle brown sugar mixture evenly over meat rub in with your fingers.
On a work surface, line up bacon slices lengthwise, overlapping slightly (use enough slices so the width of the bacon layer is about 2 inches shorter than the length of the meat). Place meat crosswise in center of bacon layer. Bring the top halves of the bacon slices over meat. Roll the meat toward you so the ends of the bacon slices meet underneath (stretch the slices if necessary). Sprinkle bacon with additional pepper.
Heat the prepared baking pan in the oven for 5 minutes. Meanwhile, insert an oven-going meat thermometer into center of meat. Remove pan from oven carefully place meat, bacon ends down, in the hot pan. Roast, uncovered, for 50 to 60 minutes or until the meat thermometer registers 135°F for medium rare. Remove from oven.
Cover meat with foil let stand for 15 minutes before slicing. (Temperature of the meat after standing should be 145°F.) Cut meat into 1/2-inch-thick slices. Serve with Creamy Chive Sauce.
Prepare as directed through Step 3. Cover and chill for up to 24 hours. Continue as directed in Step 4.
Prefer a different roast? Try a 4- to 5-pound boneless pork top loin roast (double loin). Roast at 325°F for 2 to 2-1/2 hours or until an instant-read thermometer registers 145°F. Like feta cheese? Use it in place of the blue cheese option in the Creamy Chive Sauce.
Nutrition Facts (Bacon-Wrapped Beef Tenderloin)
Cooking on an Electric Smoker Grill:
Any chance we get to use our Traeger grill, we jump on it. I love that you can use it as a smoker or just a grill. The best part about it? It doesn’t fire up and burn your food. It’s electric, and you cook with it similarly to how you bake in an oven. Change out the pellets for the flavor, set it and practically forget it.
Especially when you make things that are fattier, or have a lot of bacon like this pork loin. You need to be careful using a regular grill when all of that grease is involved. But that’s not to say you shouldn’t try it on your grill, I have instructions for that, too!
Before we get to wrapping that pork loin in bacon though, we first need to talk about this stuffing that I made. Oh, my, my!! It was scrumptious. Super easy to toss together too.
Low-carb bacon-wrapped tenderloin with roasted garlic mash
- 1 1 whole garlic whole garlics
- 1 tbsp 1 tbsp olive oil
- ½ tsp ½ tsp sea salt
- 1 lb 450 g cauliflower
- 2 oz. 55 g butter
- salt and pepper
- 4 oz. (½ cup) 110 g (110 ml) cream cheese
- 1 oz. (4 tbsp) 28 g (60 ml) sun-dried tomatoes in oil, chopped
- 1 1 garlic clove, minced garlic cloves, minced
- 2 tbsp 2 tbsp fresh sage, finely chopped
- 1½ lbs 650 g pork tenderloin
- 7 oz. 200 g bacon
- 1 tbsp 1 tbsp butter
- 1 tbsp 1 tbsp olive oil
- ¾ cup 180 ml heavy whipping cream
- salt and pepper
Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.
Roasted garlic cauliflower mash
Bacon-wrapped pork tenderloin
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Yes, you can use beef instead of pork.
What do you do with the other 1/2 of the filling??
Ah, that was originally written for if there was 2 servings, not 4. You would use 1/4 of the filling in each tenderloin. Thank you for pointing this out.
When do you add the heavy whipping cream??Is it mixed in with the filling??
Step 6 addresses the heavy whipping cream.
Do you have carb count for just the
Cauliflower Au Gratin
Roasted Garlic cauliflower mash
Unfortunately I do not have the carb count for just the sides.
This was delicious and so tender! Most of my filling cooked out so I think that cooking the bacon wrapped pork in the oven and sauce separately would be just as good and easier. Another winner for sure!
I am glad that you enjoyed it so much! Thank you for taking the time to let us know.
This didn't seem to be cooked properly, it was still a bit pink and chewy, even though I increased the temp to 180C. Also, I found the sauce to be way too rich, and a bit sickly.
Do you mean the bacon is still pink and chewy? If so, you can pop it under the broiler for just a minute or two until it is done to your liking. You may also want to be sure to use thinner bacon that will cook more quickly. I will share your comments with our recipe team.
Bacon Wrapped Beef Tenderloin
Delicious served with Red Wine Pepper Sauce and/or Yorkshire Pudding. Try this dish with Better Than Bouillon Reduced Sodium or Organic Roasted Beef Base. SAME COOKING TIME AND TEMPERATURE APPLIES WHEN USING A CONVENTIONAL OVEN.
Recipe tags: beef base, moderate difficulty, main, beef, roast
|2 Tbsp||Better Than Bouillon ® Roasted Beef Base|
|2 Tbsp||garlic powder|
|2 Tbsp||olive oil|
|4 lbs||beef tenderloin, trimmed|
|1 lb||Applewood smoked bacon|
Preheat the Big Green Egg ® to 425°F. Set EGG ® for indirect cooking with the plate setter and porcelain grid.
Mix the Roasted Beef Base, garlic powder and olive oil together in a small bowl. Rub the tenderloin all over with the mixture.
Place the tenderloin onto a work surface. Lay the bacon over the beef tenderloin and tuck the edges under the meat. Tie the meat in 1-2 inch intervals with butchers twine. Place the meat into a grill-proof roasting pan.
Place the roasting pan directly onto the EGG and roast for 35-40 minutes or until the internal temperature reaches 125°F when checked with an instant read thermometer.
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