Peppered Bacon-Wrapped Pork Tenderloin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 cup butter or margarine |
3/4 pound mushrooms, sliced |
1 small onion, chopped |
1/4 cup chopped pecans, toasted |
2 (12-ounce) pork tenderloins, trimmed |
1 teaspoon salt |
1 teaspoon ground black pepper |
8 thick bacon slices |
1/4 cup firmly packed brown sugar |
1 teaspoon cracked black pepper |
Directions:
1. Melt butter in a large skillet over medium-high heat; add mushrooms and onion, and sauté 8 minutes or until tender. Stir in pecans, and set aside.
2. Place pork between 2 sheets of plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle with salt and ground pepper.
3. Spread mushroom mixture evenly on 1 side of each tenderloin, leaving a 1/4-inch border. Roll up jellyroll fashion, starting with 1 long end. Wrap 4 bacon slices around each tenderloin, and secure with wooden picks. Place, seam sides down, on a lightly greased rack in a roasting pan. Rub evenly with sugar and cracked pepper.
4. Bake, uncovered, at 450° for 15 minutes. Reduce temperature to 400°.
5. Bake at 400° for 15 minutes or until a meat thermometer registers 160°.
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