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Recipe Room Home » Low Carb Recipes » Pork and Ham « Previous Recipe · Next Recipe » Bacon Seared Pork Tenderloin Reviews Views Date of last review 4 5613 Wed January 9, 2008 Recommended By Average Rating 100% of reviewers 9.8 Description: Ingredients: 1 Pork Tenderloin Roast 1 Package Bacon Salt and Pepper to taste How To Prepare: Clean the roast with water. Wrap roast with bacon strips, and either tie with kitchen string, or keep in place with tooth picks. In a very hot pan sear bacon and rost till bacon is crispy on all sides of roast. Place in the oven at 375 for 1/2 an hour, roast will still be just pink in the center. Cut and enjoy! Carbs per serving - include all nutritional information if known: no counts provided Effort (Easy, Average, Difficult): Easy Source: Jessica

Author vragnow Junior LCF Member Registered: January 2005 Location: Evans, GA Posts: 2 Review Date: Sat March 19, 2005 Would you recommend the Recipe? Yes | Rating: 10    Pros: my entire family enjoys this main course Cons: none If using toothpicks, be sure to push them into the pork all the way or you won't be able to sear the bacon. Very easy with few ingredients. Will definitely be making this again. binki MAJOR LCF POSTER! Registered: February 2004 Location: the 6th borough of NYC Posts: 1699 Review Date: Sun July 17, 2005 Would you recommend the Recipe? Yes | Rating: 10    Pros: Delicious, moist, easy Cons: toothpicks I made this tonight and it worked pretty well. I had a tough time searing the loin--handling a hot greasy hunk of meat is a little tricky! I settled for a good sear on the easy sides and let the oven do the rest. I put a probe thermometer deep into the middle of the roast, pulled it when it hit 140 degrees, and let it stand for ten minutes or so. The internal temp went up to 147. It was juicy and moist and perfect. The big problem I had was losing the toothpicks--I pushed them all the way per the previous comment, but then I couldn't find them and a couple made it to the served portions. Not the end of the world, but something to be aware of. Maybe count them as you put them in and make sure you get them all before serving. In any case, yum, and my guest eagerly took leftovers home. There were only two of us, so there were lots of leftovers, but the 4-pound roast could easily have served 8 people, if not 10! orijeanne Junior LCF Member Registered: May 2003 Location: Petersburg, Alaska (Thats southeast near Juneau) Posts: 21 Review Date: Mon May 14, 2007 Would you recommend the Recipe? Yes | Rating: 10    Pros: Easy to make! Cons: None that I could see.. So moist and delicious....needed no seasoning (save a little salt). But I bypassed the string and toothpicks, with the raw roast still a little wet from rinsing, the bacon stayed on nicely, and I wrapped diagonally so it held itself on...anyway...BRAVO!! Wendi-Bell Very Gabby LCF Member!!! Registered: April 2004 Location: Mobile, AL Posts: 3126 Review Date: Wed January 9, 2008 Would you recommend the Recipe? Yes | Rating: 9    Pros: very easy, tastes great Cons: took a really long time to cook I'm not a huge fan of pork, but this recipe is a keeper! I didn't use toothpicks. The bacon stuck to the pork loin well enough to sear and to transfer. The ppork was very tender and moist. I was surprised at how much flavor the bacon added. I used a rather large loin. I did not use the smaller tenderloin, so maybe that is why it took so long to cook. Thanks for the recipe!!

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