Professional Chef's Best Pork Tenderloin Recipe! (with BACON)
Wrapped in bacon, this pork tenderloin sprinkled with herbs is a quick, easy and delicious dish. You can follow-up this with Chef Michael's Bacon Whisky Jam (
Chef Michael Smith's recipe directions are below in the description.
INGREDIENTS
1 lb(s) pork tenderloin
3-4 slices of bacon
½ tsp salt
1 Tbsp brown sugar (or your favourite sweet)
1 tsp herb or spice, dried thyme, fresh rosemary or ground cinnamon
1 Tbsp any mustard
lots of freshly cracked black pepper
DIRECTIONS
1. Preheat your oven to 500ºF. Turn on your convection fan if you have one. Line a baking tray with parchment paper.
2. Carefully slice off and remove the ‘silverskin’ (white coating) from the tenderloin, leaving any visible fat in place. In a small bowl whisk together the brown sugar, mustard and your preferred herb or spice. Using your hands, dip the tenderloin and coat well. Season it with pepper, then fold under the small end of the tenderloin so it doesn’t overcook. Wrap the bacon all around, as tight as you can, with a slight overlap trying to have your starts and finishes on the underside. Secure the bacon by piercing through with a piece of dry spaghetti noodle and place on the prepared baking tray. Grind some more pepper over and bake to an internal temperature of 145ºF, about 20 minutes. Slice, serve and share!
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Roast Pork Loin with Bacon and Brown Sugar Glaze
Recipe:
1 boneless pork loin, about 5 to 6 pounds
4 to 6 slices bacon
Rub Mixture:
1 teaspoon chili powder
1/2 teaspoon paprika
1 1/2 teaspoons salt
1/2 teaspoon coarse ground black pepper
1/2 teaspoon ground cumin
1 teaspoon ground cinnamon
Glaze:
1 cup light brown sugar, packed
2 tablespoons flour
2 tablespoons cider vinegar
1/2 teaspoon dry mustard
Heat oven to 350°.
Place pork loin in a roasting pan. Combine the rub ingredients and rub over the pork. Cut each strip of bacon in half crosswise and lay them over the pork loin. Roast for about 1 1/2 to 2 hours, or until the pork registers about 150°.
In the meantime, combine the brown sugar, flour, cider vinegar, and dry mustard in a saucepan. Bring to a simmer and simmer for about 1 minute. Spoon over the pork and return to the oven. Roast for about 15 to 20 minutes longer, or until pork registers 160°.
Serves 6 to 8.
The BEST Sauce Anyone Can Make
Pork Tenderloin - Bacon Wrapped Pork Tenderloin - Recipe
Pork Tenderloin, wrapped in bacon with a spicy apply jelly glaze! Super easy, moist, tender and delicious!! The Wolfe Pit shows you how to cook the perfect bacon wrapped pork tenderloin!
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Jeff Mauro's Smoky Pork Chops with Caramelized Onion-Apple Compote | The Kitchen | Food Network
No better combo than pork chops and apples!
#TheKitchen, Saturdays at 11a|10c
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Smoky Pork Chops with Caramelized Onion-Honeycrisp Compote
RECIPE COURTESY OF JEFF MAURO
Level: Intermediate
Total: 2 hr 55 min (includes resting time)
Active: 40 min
Yield: 4 servings
Ingredients
3 tablespoons turbinado sugar
2 tablespoons kosher salt
1 tablespoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon ground ginger
4 bone-in, 1-inch-thick pork chops
Caramelized Onion-Honeycrisp Compote, recipe follows
Caramelized Onion-Honeycrisp Compote:
2 tablespoons unsalted butter
4 cups 1/4-inch-thick slices sweet onion
2 tablespoons brown sugar
1/2 teaspoon kosher salt
4 cups Honeycrisp apples, peeled and diced into 1/2-inch pieces
1 tablespoon apple cider vinegar
1 bunch fresh chives or green onions, sliced thin, for garnish
Directions
Special equipment: smoker or gas grill with a smoker box; apple wood, hickory, or your favorite wood chips or pellets
Preheat a smoker or gas grill with a smoker box for cooking with indirect heat to about 225 degrees F. Add desired smoke wood or pellets to the smoker or gas grill and wait until smoke appears. If using a gas grill with indirect heat, keep the heat no higher than 250 degrees F.
Mix together the turbinado sugar, salt, cinnamon, cardamom, nutmeg and ginger in a medium bowl. Sprinkle the pork generously on all sides with this spice mixture. Place the chops directly on the grates over indirect heat and cook until the internal temperature reaches 115 degrees F, 1 to 2 hours, depending on the thickness of the pork chops. Transfer the pork chops to a sheet tray. Turn the heat up on the smoker or gas grill to high.
Place the pork chops on the grill grates over direct heat to sear until nicely charred and dark brown or until the internal temperature reaches 145 degrees F, 1 to 2 minutes per side.
Let rest 5 to 10 minutes before serving. Remove the bone from the chop if desired. Top with the Compote and try to keep the masses away!
Caramelized Onion-Honeycrisp Compote:
Melt the butter in a large nonstick skillet over medium heat. Add the onions and cook, stirring frequently, until translucent, 10 to 15 minutes. Reduce the heat to low. Add the brown sugar and salt and continue cooking until the onions turn golden brown, about 10 more minutes.
Add the about half of the apples and the apple cider vinegar and cook, stirring occasionally, until tender, about 10 minutes. Remove from the heat. Top with the remaining diced apples and sliced chives. Serve warm.
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Jeff Mauro's Smoky Pork Chops with Caramelized Onion-Honeycrisp Compote | The Kitchen | Food Network
Hot Apple Ribs on the Outlaw Offset Smoker | Heath Riles BBQ
If you like fruit-infused pork, you’ll want to add my Hot Apple Ribs Recipe to your list of things to do. This recipe shows off with perfectly spiced rubs, a juicy butter bath, and an apple-flavored glaze. I think these ribs are incredibly mouth-watering in the Fall, but you can enjoy them any time of year. This rib recipe cooks low and slow, so be sure to start early in the day. By dinner time, you’ll have a rack of mouth-watering ribs. This simple method of cooking creates the best ribs. Try them once, and you’ll see what I mean.
Full Step-By-Step Recipe:
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WHAT HEATH USED IN THIS RECIPE:
• Cheshire Pork Baby Back Ribs
• Heath Riles BBQ Hot Rub
• Heath Riles BBQ Apple Rub
• Heath Riles BBQ Butter Bath
• Heath Riles BBQ Sweet BBQ Sauce
• Heath Riles BBQ Tangy Vinegar Sauce
• Thermapen One
• Royal Oak Charcoal
• Royal Oak Tumbleweeds
• Stone + Wood Cutting Boards
INGREDIENTS:
• Cheshire Pork Baby Back Ribs (or ribs of your choice)
• Heath Riles BBQ Hot Rub
• Heath Riles BBQ Apple Rub
• Mustard (or binder of your choice)
FOR WRAP:
• 1 package of Heath Riles BBQ Butter Bath & Wrap (you will only need 3 tablespoons per slab, so the amount depends on how many slabs of ribs you are cooking)
• Apple Juice (you need 3/4 per slab of ribs)
FOR SAUCE:
• 1/3 cup of Heath Riles BBQ Sweet BBQ Sauce
• 1/3 cup of Heath Riles BBQ Tangy Vinegar Sauce
• 1/3 cup of Apple Jelly
DIRECTIONS:
1. Get cooker ready and up to temp of 275º-300º, we used the Outlaw Smoker for this cook.
2. Remove ribs from packaging. Take off the membrane from the back of the ribs and trim to your liking.
3. Rub ribs with yellow mustard, or binder of your choice (both sides).
4. Season ribs with a base of Heath Riles BBQ Hot Rub (both sides).
5. Season ribs with a layer of Heath Riles BBQ Apple Rub (both sides).
6. Place ribs on your cooker at approximately 275º, we used Hickory wood for this cook along with Royal Oak Charcoal.
7. Cook ribs for approximately 2 and a half hours, we added wood every 30 minutes to keep our temperature at 275º. We also spritzed our ribs every 30-45 minutes with water to keep them moist.
8. After 2 and a half hours at 275º, remove your ribs to wrap. Wrap with Heath Riles BBQ Butter Bath & Wrap. You should mix 3 tablespoons with 3/4 cup of apple juice PER SLAB of rib. Once wrapped with Butter Bath and apple juice mixture, wrap with foil and return to the grill.
9. Cook wrapped ribs for approximately another 2 to 2 and a half hours or until the internal temperature is 203º-205º. Once this temperature is reached, remove from grill.
10. Unwrap ribs and sauce with sauce recipe above. (You should have melted these ingredients over heat to make sure your apple jelly is melted.)
11. After saucing, return to the grill to set the sauce. You can also sprinkle with Heath Riles BBQ Apple Rub. Allow the sauce to set and remove from the grill.
12. ENJOY!
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Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
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