Bacon-Wrapped Tenderloin

I hated to torment you guys with this impressive display of yumminess, but the urge to do so overwhelmed any and every moral I may possess. 

Unfortunately, the video I filmed last night came out sideways.  Bummer.  It was good (I’ll update this post if I can figure out how to fix it).  No matter, the process of wrapping some cow with some pig  just ain’t that difficult of a concept to understand. 

First you get yourself a whole tenderloin, trimming it up by removing some of the hard, exterior fat and removing sinews.   This takes practice, but isn’t rocket science.  It’s not unlike whittling a stick really.   

Next, you cut off the thin tail and trim up the bulky ‘head’ so that the whole tenderloin is close to uniform in size.

From there you:

1) Season tenderloin with plenty of salt and pepper, or in my case, paprika, cayenne, sea salt, and garlic powder mixed together in a “blackening spice.”

2) Lay out enough bacon strips to span the length of the tenderloin.

3) Place the tenderloin on top of the bacon strips.

4) Wrap the bacon strips snugly around the beef, not too tight or too loose, and pin each bacon strip with a toothpick or metal pin such as the kind I have in the pics.

5) Throw the whole beast on a barbecue grill, browning all the bacon on the exterior (you could bake this at very high heat if you prefer). 

6) Cook very slowly on a rack above the grill or in the oven until the meat just begins to tighten.

7) Let sit, away from the heat, for 30 minutes (called “resting,” it allows the center of the meat to get nice and warm, cooking it evenly, without the exterior getting overcooked).

8 ) Reheat for 10 minutes in the oven at say, 400 degrees F. 

9) Remove toothpicks.

10) Slice into nice portions and serve. 

Here are the photos of this amazing concoction, served with a Yukon Gold potato and Yam gratin and Caesar salad with homemade croutons and dressing. 

As always, click on the photos to enlarge.

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6 CommentsLeave a comment

  1. Hell yeah!
    Serve that sweetie with potatoes and some fresh
    grean beans and sweetcorn and you have the perfect
    dinner for a long winter day.
    All the beef and saturated fat will keep you warm all day long!

  2. Hey Matt could you give us ball park times and temps for doing this in the oven. Thanks.

    • Oven should be very high heat – like 450. The trick will be to brown and crisp up the bacon before the tenderloin gets overcooked. Don’t worry about times. Squeeze the meat (huh, huh, he said squeeze the meat) with your hands to feel it tightening up. When it feels like squeezing your arm, it’s probably about a nice rare at that point. When it feels like a flexed arm, you blew it! It’s overcooked. Take it out when rare and let it “rest.” Better under than over. You can always cook it longer.

  3. I made the 180Kitchen Carbonara last night, used pastured smoked bacon, and raw cream. Man its was nice to make something that delicious at home. Ate it with brown rice pasta and some roast chicken. My little 2yr old daughter ate a bowl as big as mine!

    Anyway quick question, after the sauce cooled down, I reheated it to have some more. It separate in what looked like ghee and stringy cheese… kinda ruined it, but still tasted great. Anyway what todo to avoid the separation?

    Thanks for putting 180kitchen book together, its gonna to make for some good xmas cooking too!

    • Carbonara doesn’t reheat well. If you heat it up all the way the egg will cook, scramble, and separate into chunks. Best to make the sauce from scratch every time. You can always cook extra noodles to throw in the sauce. All things considered, it’s not much tougher than just reheating some leftovers once you get really pro with the sauce-making. Glad you enjoyed it. That’s defintely some grade A kid food.

  4. […] health… Or an Acai and Soymilk smoothie?  See the latest 180 Kitchen concoction… Related Posts Suggested By Lymphoma & Health Wiki:Larkburger I recently ate the best burger I've […]

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