Bacon Wrapped Pork Tenderloin

Bacon Wrapped Pork Tenderloin

This bacon wrapped pork tenderloin with raspberry vinaigrette is a perfect meal for a special occasion or a cosy night in.

The tender pork is wrapped in crispy bacon and baked to perfection, creating a juicy and flavourful dish that's sure to impress.

The sweet and tangy raspberry vinaigrette perfectly complements the savoury pork, making every bite a delicious balance of flavours.

This dish is also simple to make and can be on the table in just a few easy steps.

Impress your family and friends with this delicious and unique take on pork tenderloin.

Ingredients

  • 1 (1 to 1.5 pound) pork tenderloin
  • 8-10 slices of bacon
  • Salt and pepper, to taste
  • 1/4 cup raspberry preserves
  • 2 Tbsp Tweed Real Food Bourbon Maple Splash Balsamic Vinegar
  • 1/4 cup olive oil
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh raspberries, for garnish (optional)

Shop This Recipe

Bourbon Maple Splash Balsamic Vinegar

Bourbon Maple Splash Balsamic Vinegar

$17.95

Directions

  1. Preheat the oven to 190°C
  2. Season the pork tenderloin with salt and pepper, and wrap it with bacon slices, securing them with toothpicks.
  3. Place the bacon wrapped pork tenderloin in a baking dish, and bake it in the preheated oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) on a meat thermometer.
  4. While the pork tenderloin is cooking, prepare the raspberry vinaigrette by whisking together raspberry preserves, Bourbon Maple Splash Balsamic Vinegar, olive oil, minced garlic, salt, and black pepper in a small bowl.
  5. Once the pork tenderloin is cooked, remove it from the oven, and let it rest for a few minutes.
  6. Slice the pork tenderloin into 1-inch thick medallions, and serve them drizzled with the raspberry vinaigrette.
  7. Garnish the pork medallions with fresh raspberries, if desired.

Recipe by: Tweed Real Food