You have to make this awesome bacon wrapped Dijon pork tenderloin. I like to experiment a lot with pork tenderloin. They are so easy to make and you can do so many different things. You can stuff it, wrap it, grill it, roast it and the list goes on and on.
I decided to wrap it with bacon for this recipe. Bacon is one of the best foods around if you ask me. I know it’s not healthy but it is delicious. Everything in moderation right? Give this dish a try. It’s delicious. I can’t wait to make again. Also, if you’d rather omit the bacon, feel free just add the glaze on the pork and bake in the oven, no need to brown in the sauté pan. It still comes out with an amazing flavor.
2 ½ T light brown sugar
2 T Dijon mustard
½ T soy sauce, low sodium
½ T olive oil
2 t onion powder
2 t garlic powder
2 t paprika
2 t chili powder
Sprinkle: salt and pepper
Directions: Preheat oven to 350°. In a bowl whisk together all ingredients for the glaze. Set aside. Open tenderloin and pat dry with paper towel. Lay out bacon on large surface close together. Add the tenderloin on top of bacon over to one side. Brush the glaze all over the pork. Tightly roll the tenderloin making sure the bacon is staying in place. Feel free to use toothpicks to keep the bacon on the pork.
Heat a large sauté pan on high heat. Once the pan is hot, brown the pork tenderloin on all sides 4-5 minutes. This will help cook the bacon slightly prior to putting in the oven. Add the meat to a baking dish and cook in the oven 35-45 minutes depending on the size of the pork tenderloin. Cook till internal temperature is 160°-165°. Remove from the oven and tent with foil and let rest 7-10 minutes.
Carefully cut the pork and serve with your favorite sides. Then enjoy!!
Happy Sunday! What do you planned for your Sunday? This morning I felt like making a breakfast sandwich. I only have my healthier bread on hand which isn’t ideal for breakfast sandwiches but it served it’s purpose. I personally don’t like my bread toasted but if you do feel free to toast your bread. It’s almost easier to eat toasted as the sandwich won’t fall apart. There’s what I did.
Bacon & Egg Breakfast Sandwich
2 slices bread (toasted or not toasted) or english muffin or bagel
1/2 T butter
3 slices of bacon, cooked (I made a woven square)
2 eggs, cooked anyway (I made fried eggs)
1 slice, cheese (I used cheddar)
Directions: To assemble the sandwich: butter the bread/toast add slice of cheese and top with egg and bacon. Eat and enjoy.
Note: You can use any bread you’d like. I’m doing Weight Watchers so I used bread that is healthier. You can make this any which way you’d like. I just wanted to share with you how I made mine.
It’s a beautifully Saturday here. I’m loving this amazing weather. This morning I went to get some groceries to do some cooking this weekend and then met up with a friend. We grabbed a quick breakfast and went to a craft fair at our old high school. It was a fall craft fair with so many things. It made me feel optimistic that maybe the fall weather will stay past this weekend but I don’t think that’s the case after my Alexa read me the 10 day forecast. Oh well! Today it feels a little like fall and I decided to make a comfort food for dinner.
I made a meatloaf with a bacon blanket. Sounds like heaven right?? I never have been a fan of meatloaf, honestly. It always seemed like an odd concept. You mix together ground meat some other ingredients and form it into a loaf and bake it. Doesn’t really sound super appealing. However, over the years I’ve learned to tweak it and make it how I like it. Now I don’t think of it as just a lump of baked meat.
I made the meatloaf today with a mixture of ground beef and ground turkey. When I’m trying to keep it healthier I usually opt to go with all ground turkey. I haven’t used ground beef in a while and decided I’d use that today.
Once I made the meatloaf I covered it up in a bacon “blanket” if you will. Just last week I tried the woven bacon for my BLTs so today I did the same thing on a larger scale. It came out pretty well. I’m not sure I’ll ever make bacon any other way again. I hope you enjoy this dish. (Btw, can we change the name from meatloaf to something more appetizing? I’m not sure what, but I’ll start brainstorming. You do the same and report back. 🙂 )
Stuffed Meatloaf with a Bacon Blanket
1.5 lbs lean ground turkey
1.5 lbs lean ground beef
3/4 cup panko bread crumbs, seasoned
10 oz mozzarella cheese
3 T Worcestershire
1 T Garlic Powder
1 T Onion Powder
2 t oregano
2 t parsley
1 small onion, finely chopped or grated
3 garlic cloves, minced or grated
1/2 cup tomato sauce, no salt
Sprinkle: Salt and Pepper
1 lb bacon
3/4 cup tomato sauce
2 T Worcestershire
2 T Dijon mustard
2 T honey
1 T ketchup
Directions: Mix all ingredients above for the glaze in a bowl and set aside.
Preheat oven to 375°. Make 1 lb of bacon in the oven. I made mine woven. Bake in oven for 20 minutes, it will be under cooked. If you just cook regular slices of bacon, watch the time because it may not take as long. You want it to still be flexible when you remove it.
Add all above ingredients for the meatloaf to a large bowl minus the mozzarella. Mix it very well. Form into 2 even loafs. I do measure out the meat to make sure it’s as even as possible. You don’t have to do this but it’s just a good way to make sure the meat is evenly divided. Once you make the loafs remove the top section of the meat and add in 5 oz of mozzarella to each and then add the top back and reform the loaf. Bake in the oven for 35 minutes.
Then remove meatloaf and add the glaze, recipe below. Put back in oven for 10 minutes.
After remove from oven then top with the partially cooked woven bacon. I just lay the bacon over the top. You can make more bacon and wrap the meatloaf fully. However, remember the bottom of the bacon won’t crisp up and will remain soggy. This is why I just lay the woven bacon on the top. Then place back in the oven for 10 minutes. Your meatloaf may take longer to cook. I made mine a little smaller in width so they cooked quicker. Remove from the oven and cut with a serrated knife to make sure the bacon stays in place. Enjoy!
Note: You may want to use 2 different pans to make the meatloaf. Once it’s baked it will produce some fat so before you put back in the oven with the glaze and bacon I’d change to a new pan. This is why I use disposable pans. I may double the glaze next time. Also, if you bacon comes off when you cut the meatloaf just top on top of your slices. One of my pieces the bacon came off and that’s what I did. Tasted just as good. This makes 2 meatloaf. You can just add the bacon to 1 of them and freeze the other one just don’t add the bacon.
BACON!!!!!!! Happy Saturday! Today I went shopping early and got that out of the way and came home and took it easy. I’m feeling a little under the weather today and didn’t want to over do it. Tomorrow I need to do some cooking and meal prep so I decided to take it easy today for dinner. I made BLTs! Who doesn’t love BLTs? Honestly for me bacon is one of my favor things to eat. It should have it’s own food group if you ask me.
I decided to try something new. I made woven bacon squares. It was something I’ve wanted to try for a while and decided to give it a shot. I must say that it was much easier than I expected it to be. The outcome was AMAZING. I will never make regular bacon strips for BLTs again. I should have taken photos as I made the woven squares but I will definitely do that next time.
Everything else about my BLT was pretty basic. In addition to the amazing woven bacon squares I used campari tomato, crisp iceberg lettuce, light mayo and white bread, not toasted. It was delicious. I think it slightly made me feel better. Bacon makes everything better!!
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Happy Sunday! When I think of Sunday I think of brunch, relaxation and catching up on my DVR.
However, this morning I’ve been a busy bee. Made a quiche for brunch, cleaned the kitchen, mopped the floor and I’m about to meal prep some food for the week. I’ll save the relaxation for later this afternoon.
So, My Mom has been making this quiche I made today for as long as I can remember. It’s a great breakfast dish and easy to make.
Bacon Swiss Quiche
6 crisp bacon slices, chopped (I use cooked bacon and just cut in thin slices with a scissor)
1 1/2 cups half and half (or heavy cream)
3/4-1 cup Swiss cheese, grated
1/2 medium onion, chopped
1 pie crust (pre-made or homemade)
2t onion powder
Sprinkle: Salt and Pepper
Directions: Preheat oven to 400°. Place the pie crust on a baking sheet. This will catch anything that may drip out while cooking. Add chopped onion, bacon and Swiss cheese to the pie crust. In a bowl mix together eggs and half and half (or heavy cream), onion powder and salt and pepper. Pour the mixture in the pie crust. Place the pie in the oven for 15 minutes at 400° and then reduce oven to 300° and cook for 25-30 minutes. Check the quiche with a knife in the center, if the knife comes out clean it’s done. Let sit for 15 minutes before serving.
Note: You can wrap the edges of the pie crust with foil to keep it from burning. It’s great to partially prep ahead of time especially if you have company staying with you or company coming over for brunch. Just add the onion, bacon and cheese to the pie crust and cover it and place in the refrigerator the night before. The next day you just need to make the egg mixture and pour into the crust. It just cuts down on the time in the morning.