Advertisement
Bacon-Wrapped Pork Tenderloin
- Serves
4 to 6
- Difficulty
Medium
By Peter Sherman and Stephanie Banyas
Published 2019
Pork tenderloin, unlike pork belly, is very lean and delicately flavored and can use some extra love when preparing. I give it lots and lots of love in the recipe, and while it takes some extra effort the results are so worth it. Brining, confiting, and pan-roasting add flavor, moisture, and texture.
Ingredients
2 pounds 910 g ¼
Method
Put the tenderloin in a gallon-size zip-top bag, add the brine, and seal tightly, pressing out as much air as possible. Put the bag in a large bowl (in case the bag leaks) and cure in the refrigerator for at least 4 hours, or up to 12 hours.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe