Surprise the dad in your life with this seemingly decadent recipe. Since pork tenderloin is very lean, it can afford the added bacon fat, which gives flavor and helps to tenderize the meat.
Ingredients & Methods
Makes 4 servings
Bacon-Wrapped Pork Loin Chops
4 boneless pork tenderloin chops (each about 5 ounces raw weight)
8 slices bacon (nitrate-free, when possible; see our June 2006 article, “About Bacon”)
2 tablespoons butter
2 tablespoons vegetable oil
4 sprigs fresh rosemary
Nutrition at a Glance (per serving)
- Preheat oven to 400°F. Wrap a piece of bacon around the length and width of each piece of pork and secure with toothpicks as needed. Tuck the rosemary sprigs under the bacon slices.
- Place butter and oil in an ovenproof saucepan. When oil mixture is very hot, add the pork chops and brown on all sides, but do not cook through.
- Put the saucepan in the oven and roast the chops for 15 to 20 minutes, or until the bacon is crisp and the pork is done.
It’s best to use a meat thermometer to test for doneness; cutting into the meat to check color allows the good juices to run out. A range of 150°—165° is usually recommended (taking thermometer inaccuracies into account), which is well above the 137° necessary to kill any trichinae.
4½ very lean meat, ½ lean meat, 2 fat