Bacon-Wrapped Pork Tenderloin

Bacon-Wrapped Pork Tenderloin

(adapted from myrecipes.com)

 Go ahead and season the other tenderloin in the package, wrap and freeze to short-cut another meal.

Yield:  Makes 4 servings

 1 (1-lb.) pork tenderloin

1 teaspoon McCormick Grill Mates Montreal steak seasoning

3 bacon slices, cut in half crosswise (Hormel Natural Choice Bacon or Applegate Farms Sunday Bacon)

 1. Preheat oven to 425°. Remove silver skin from pork tenderloin, leaving a thin layer of fat covering the pork. Sprinkle seasoning over pork. Wrap pork with bacon slices, and secure with wooden picks. Place pork on a lightly greased wire rack in an aluminum foil-lined roasting pan.

2. Bake at 425° for 25 minutes or until a meat thermometer inserted into thickest portion registers 155°. Increase oven temperature to broil. Broil 5 inches from heat 3 to 5 minutes or until bacon is crisp. Remove from oven; cover pork with foil, and let stand 10 minutes or until thermometer registers 160°.

Serve with baked sweet potatoes and steamed vegetables.

 

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