This is the cut-out cookie recipe that my mother-in-law always made.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 25 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¾ teaspoon onion powder
- ¾ teaspoon garlic powder
- ¾ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ¼ pounds pork tenderloin
- 8 slices center-cut bacon
- ¼ cup fig preserves
- 2 tablespoons balsamic glaze
Instructions
- Combine onion powder, garlic powder, smoked paprika, salt, and pepper in a small bowl. Rub spice mixture all over the pork tenderloin and let sit at room temperature for 20 to 25 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Spray foil with cooking spray.
- On a clean work surface, lay bacon slices side by side, overlapping them slightly. Brush fig preserves on one side of the bacon. Place pork tenderloin on bottom end of the bacon slices and roll up so that tenderloin is wrapped in bacon. Place tenderloin, seam side down, on the prepared baking sheet.
- Roast in the preheated oven for 15 minutes and remove pork tenderloin from oven.
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Brush balsamic glaze all over the pork and return to the oven to broil until pork is slightly pink in the center, 5 to 7 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let rest for 5 minutes before slicing and serving
- I prefer to use center-cut bacon as it is less fatty and therefore less chance of causing excessive smoke while roasting.
- Instructions will yield pork that will be slightly pink. For well done, roast an extra 2 to 4 minutes before broiling.
Nutrition Facts
| Calories | 234 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 0 g |
| Protein | 29 g |
| Saturated Fat | 4 g |
| Sodium | 761 mg |
| Sugars | 0 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I did not have fig so I used apple butter instead. Turned out good. I agree with Daniel Butterworths cook time and temp. I did broil for 5 minutes at the end.
We enjoyed this so much. However, there are no instructions for the glaze (although I figured it out), and the cooking time and temperature were, in my opinion, incorrect. I suggest 350F for 45 minutes, glaze, then back to the oven for 15 minutes; rest for about 10 minutes then carve. Pork and pink are not conducive to a healthy piece of meat. However, if you are looking for an internal temp – that is what it should be. I did not broil to finish.
This was an excellent recipe for pork tenderloin. I was so afraid the bacon and balsamic glaze would burn. I used convection, set on 400 degrees for the 15 minutes on middle rack, then I changed pans because I didn’t want to burn bacon grease but found I really didn’t have to. I added the balsamic glaze, set broiler at 475, still on convection and broiled for 7 minutes. It looked like the picture and the taste was awesome, inside was pink and nothing burned! This receipe is a keeper.
Made this for the first time for New Year’s dinner, then again this past weekend for company. A hit both times! It’s so easy, yet looks and tastes like you spent way more time on it. The cook time was perfect, just how we like it. Hubby wants me to make this again for Valentine’s day.
I followed this to the letter and it was an epic fail. First, you’ll need to increase cooking time to at least 30 to 40 mins. Being wrapped in bacon causes a longer cook time. When I cut into mine, was raw in the center Second, at 400 degrees, I see no need to broil. Mine was burnt. I would suggest just an additional few minutes in the oven after putting glaze on. Lastly, put this on a rack over a pan. Just lumping this on a cooking sheet allows the bacon covered roast to wallow in bacon grease. You need to have a way to drain the grease for he bacon to crisp I will try this once more and if no good, will delete from collection.
The bacon, both on top and especially beneath, had no crispiness to it (turned out rubber hate to say). I tried this recipe several times, in a regular oven and an air fryer oven with the same results; i.e., the top layer of bacon was not crispy and the bottom layer of bacon was just a little close to being raw. In defense of this recipe, the pork itself. turned out quite succulent.
This recipe was Wonderful! Everyone loved it. The spice rub makes it quite flavorful and the balsamic glaze merely adds to it. I made it with no real changes. It calls for a balsamic glaze, the recipe for which is not included here but I found an Easy Balsamic Glaze in this site. The only minor change was my pork loin was about 3 1/2 pounds (it was 1/3 of a Costco pork loin which are huge) so my cook time was much longer. When I make it again, I’ll split my pork loin lengthwise so it isn’t so thick. I really liked this recipe and look forward to making it again. One suggestion: When laying out the bacon, arrange the slices on waxed paper. Then lay the loin on the bacon and lift the edges of the waxed paper and turn it over. You can then easily peal off the waxed paper, leaving the bacon in place.
I made this last night. It was really good. It was rare so wife wasn’t thrilled so I recommend another 5-7 minutes baking, but I loved it! My photo has two. I wrapped up the second one for leftovers in a few days. Totally recommend. It’s a flavor bomb!
This is a fun recipe! I used about twice as much rub as recommended and it came out nicely spiced. I didn’t have regular cut bacon, so I nuked my thick cut bacon for 30 seconds before I wrapped the tenderloin. Ditto on the fig preserve, I didn’t have any but I had lingonberries so I used them and they worked well. The thicker cut bacon still slowed the cooking process for the tenderloin so mine came out a bit closer to rare than medium rare. But I like it that way so that was a win. I served it with traditional stuffing and Italian green beans and it was a hit! I had extra bacon left over so I stacked 3″ strips beside the tenderloin in the cooking juices that came off the bacon and lingonberries and the extra bacon came out crispy on top and super juicy on the inside of the stack. It was like bacon candy! The cook got most of that, though! The dish looked really good, plus it was quick and delicious!