This bacon-wrapped pork tenderloin with infused brown gravy is easy to make and a wonderful way to incorporate your medicinal needs into your daily meals. Be sure to add this tasty recipe to your favorites list and share with others who enjoy infused foods and creative ways to medicate with the foods we love to eat.
Add a bit of medicinal love to your delicious creations.
Bacon-wrapped pork tenderloin is one of the tastiest meats. Knowing how to cook a pork loin properly can be a challenge and every cooks worse nightmare is overcooking a nice cut of meat. Wrapping your tenderloin with tasty strips of bacon can provide a nice solution to seal in the juices and add extra flavors to an already tasty cut of meat. As the bacon cooks, it provides a protective flavor barrier sealing in the juices of the tenderloin while at the same time releasing its own delicious juices and distinct flavor we all love about bacon.
Choosing your bacon is a matter of flavor preference. Bacon flavors like apple, maple, smoked, pepper, and hickory are all great choices to add flavor to your tenderloin and lock in a combination of flavors that are delightful to your taste buds.
Choose a tenderloin seasoned or unseasoned. Pre-seasoned tenderloins should reflect a
flavor blending nicely with your choice of bacon. For example, hickory flavor bacon wrapped around an Italian seasoned pork loin may not have the best flavor combinations. Pepper bacon may be a better choice to bring out the zesty flavors of Italian seasonings.
On the other hand, un-seasoned tenderloins give you an opportunity to season your meat they way you want and in a way that releases flavors blending nicely with your choice of flavored bacon. For example, if you choose maple flavored bacon, choose seasonings for your pork loin enhancing those flavors and create tasty combinations that melt in your mouth.
When choosing your medicinal products, consider the flavors and how it will affect the outcome of the overall final taste of your dish. Also, consider how easy it is adding the medicinal products to your meal at the right time to maximize the health benefits.
For this meal and most meals with a sauce or liquid base ingredient, we choose distillates as a way to add our medicinal love to our infused brown gravy creation. Distillates provide an easy way to infuse your meals without all the preliminary preparations of decarboxylation. Simply warm the distillate to a liquid consistency easy to dispense and thoroughly blend in the desired dosage to any sauce, gravy, or glaze for easy consumption.
Distillates can have a strong flavor. So, we recommend using a flavor that can equally accent the dish. If you make a dish that consists more of the citrusy flavors, use a distillate that leans more toward limonene terpene flavors to blend more with the surrounding citrus flavors. If you create dishes that are more seasoned with peppery spices, you may want to consider distillates that lean more toward the caryophyllene terpene and its distinct peppery flavors and aromas.
Bacon-wrapped pork tenderloin with infused brown gravy is easy to make.
For this recipe, we are using an un-seasoned pork tenderloin covered with our own delicious signature rub.
Prep Time: 20 minutes
Cook Time: 20-25 minutes
What You Need
1 -1 ½ lbs. pork tenderloin un-seasoned
8-10 slices of hickory flavored bacon
Desired dosage of distillate
4 tablespoon brown sugar
1 tablespoon hickory powder
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon smoked salt
1 teaspoon thyme
1 teaspoon cinnamon
Freshly ground pepper
1 cup beef stock
Drippings from the pork tenderloin
1 ½ tablespoon butter
1 ½ tablespoon all-purpose flour
1 teaspoon smoked salt
Freshly ground black pepper
If you don’t have all the ingredients for the rub, no worries. You can use your favorite flavored shakers to cover the entire pork loin as a rub. Use a shaker consistent with the flavors of the dish.
Preparing the Pork Tenderloin
1. Use the blended ingredients to rub on your pork tenderloin covering the meat generously and making sure to get all sides.
2. Wrap the bacon around the tenderloin making sure to overlap each piece slightly. This will help lock in the flavors of the rub and juices of the tenderloin.
Cooking the Pork Tenderloin
1. Pre-heat oven to 400 degrees F.
2. Place bacon-wrapped pork tenderloin on a roasting rack set over a pan.
3. Bake in oven for about 20 minutes or until a thermometer inserted in the center reads 135 degrees F.
4. After fully cooked, remove pork tenderloin and let rest for at least 5 minutes before serving.
Making the Infused Brown Gravy
1. Set aside 1/8 cup of cold broth. Combine the rest of the broth, drippings, butter, smoked salt, and pepper in a small saucepan.
2. Cook on low-medium until butter melts, stirring occasionally with a whisk.
3. Mix 1/8 cup cold broth and 1 ½ tablespoons of all-purpose flow together in a small cup or bowl until smooth and creamy.
4. Slowly add broth and flower mixture to the saucepan while stirring with a whisk.
5. Turn heat down to low and stir occasionally until ready to serve.
6. Prepare distillate by warming the syringe in a small dish of hot water.
7. Just before serving, add the distillate to the warm gravy and stir generously to blend evenly.
Serving the Pork Tenderloin
This is the fun part....eating. Cut the pork tenderloin into generous slices and pour the desired amount of infused brown gravy over the slices.
Let rest for at least 5 minutes before cutting.
Add an herb flavored wild rice and a fresh garden salad to bring the entire meal full circle. Follow with your favorite red wine or beverage of choice.
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