A Season Well Spent – Bacon on Bacon Pork Tenderloin and Asparagus

This summer was pretty great. My husband and I traveled a bit, saw some friends we had been missing, celebrated birthdays, weddings, and even our own anniversary. In celebration of this wonderful season, I decided to cook a nice dinner for the husby.

Nice = Bacon

I don’t want to waste your time writing on and on about how amazing this meal tasted, so I’ll just let you go ahead and give it a try for yourself. Let me know what you think!

Bacon Wrapped Pork Tenderloin with Crumbled Bacon Asparagus

Bacon Wrapped Pork Tenderloin

What you’ll need:

  • 1 pork tenderloink
  • 1 lb. bacon
  • 1 bunch fresh asparagus
  • salt and pepper

What to do:

  1. Preheat the oven to 400 degrees.
  2. Place a pan over medium heat. Cook bacon until lightly browned on both sides but still flexible.
  3. While bacon is cooking, trim any excess fat off of the tenderloin and season to taste with salt and pepper. Place on a foil lined baking sheet.
  4. Once the bacon is cooked, drain on a plate covered with paper towels to cool.
  5. Wrap the bacon, one piece at a time, around the pork and tuck the ends securely underneath the tenderloin. Set any extra bacon along with the bacon fat from the pan to the side for later use.
  6. Place the tenderloin in the center of the oven and cook for about 30 minutes or until no longer pink.
  7. As the tenderloin cooks, rinse the asparagus and trim about 1/2 inch off of the ends. Place on a baking sheet and season with salt and pepper. Crumble extra bacon and drizzle about 2 tablespoons of the bacon fat over the asparagus and toss to coat.
  8. Place asparagus in the oven and cook for about 15 minutes or until tender and the tips are slightly crispy.
  9. Let the tenderloin rest for a few minutes before slicing into medallions and serve hot with the asparagus on the side.

The problem with many bacon-wrapped foods that I’ve eaten in the past is that the bacon is limp, chewy, and not as flavorful as it should be. Precooking the bacon before wrapping the tenderloin is essential to creating the rich, crispy, melt in your mouth flavor that makes this meal so delicious. Enjoy!

4 thoughts on “A Season Well Spent – Bacon on Bacon Pork Tenderloin and Asparagus

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