Imagine a dish that combines the irresistible crispiness of bacon, the tender juiciness of pork, and the hearty comfort of baked beans – all in one mouthwatering meal! This Bacon Wrapped Pork and Beans recipe is not just a dinner; it's a culinary adventure that transforms ordinary ingredients into an extraordinary dining experience that will have your family and friends begging for seconds.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound pork tenderloin
- 8 slices bacon
- 2 cans baked beans
- 1/4 cup brown sugar
- 1 tablespoon mustard
Instructions
- Preheat the oven to 375°F (190°C). Line a large baking sheet with aluminum foil and place a wire rack on top to allow fat to drip during cooking.
- Pat the pork tenderloin dry with paper towels. Season the entire surface with salt and black pepper to enhance flavor.
- In a small mixing bowl, combine brown sugar and mustard. Whisk together until a smooth glaze is formed.
- Wrap the pork tenderloin completely with bacon slices, overlapping slightly to ensure full coverage. Secure bacon with toothpicks if needed.
- Brush the bacon-wrapped tenderloin with half of the brown sugar-mustard glaze, ensuring even coating.
- Pour the baked beans into a large oven-safe casserole dish. Spread them evenly across the bottom.
- Place the bacon-wrapped pork tenderloin on top of the beans in the casserole dish.
- Bake in the preheated oven for approximately 50-60 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
- During the last 15 minutes of cooking, brush the remaining glaze over the bacon to create a caramelized exterior.
- Remove from oven and let the meat rest for 10 minutes before slicing to allow juices to redistribute.
- Slice the pork tenderloin into medallions and serve directly over the baked beans. Garnish with fresh chopped parsley if desired.
Tips
- Choose high-quality bacon with good marbling for maximum flavor and crispness.
- Use a meat thermometer to ensure the pork reaches exactly 145°F for perfect doneness.
- Pat the pork tenderloin completely dry before seasoning to help the bacon adhere better.
- If possible, use thick-cut bacon to create a more robust wrap around the tenderloin.
- Allow the meat to rest after cooking to ensure the juices redistribute, keeping the pork moist and tender.
- For extra flavor, consider adding a splash of bourbon or maple syrup to the brown sugar glaze.
- If the bacon starts browning too quickly, loosely cover the dish with aluminum foil to prevent burning.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 45g
Protein: 35g
Fat: 25g
Saturated Fat: 9g
Cholesterol: 120mg
