Bacon Wrapped Pork Tenderloin Fillets on the Grill

One of our favorite products we sell is our Bacon Wrapped Pork Tenderloin! We’re very excited about this recipe by Lena Burkut of way2goodlife.com! Be sure to check out the handling tips under the recipe.

Pin it here: https://www.pinterest.com/pin/515802963550150372

Frozen Bacon Wrapped Pork Tenderloin Fillets Handling Tips

How do you properly handle frozen fillets to guarantee a delicious dinner for your table?

Start by thawing fillets in the refrigerator for 12-24 hours before cooking. Do not thaw it at room temperature!

After removing the fillets out of the fridge, let them sit for about 20-30 minutes on the counter top to chill. Chilled fillets will make juicy fillets.pork-fillet

Zaycon Fresh Bacon Wrapped Pork Tenderloin Fillets on the Grill

Set the grill to high heat (about 500degrees F)

Pat Kosher salt and pepper on both sides of the fillets. Generosity is the key as the steak will absorb the salt and leave tasty surface.

Rub a small amount of olive oil on both sides of the bacon-wrapped filet to prevent it from  sticking to the grill and to keep the steaks moist and juicy.

While the grill is still hot, place the fillets on the grill to sear with a lid closed. After 3 minutes, flip it over to the other side for another 3 minutes. Continue turning the fillets until they are done to your liking. Use tongs, not a long fork.

Pork-Steak-rubDid You Know?

Turning your fillets often won’t harm them unless punctured in which case natural moisture will be lost. Turning it often will produce a nice consistent charred surface.Pork-fillets-flipping

Are we there yet?

Never cut the steak to check if it’s done! Using an instant read meat thermometer get it off the grill once the temperature reaches 150-160 Degrees F.Fillets-Picking

When the meat is done, let it rest. Place it on a clean plate and lightly cover with foil for about 5 to 10 minutes. Resting will even the temperature. When cooking, natural juices are pushed-out towards the surface. By allowing fillets to rest, it will reclaim the juices.Pork-Fillets-Plate-2

Enjoy it with Garlic Butter

Ingredients:

  • 1/2 c. Unsalted Butter, softened to room temp
  • 1/2 c. Feta Cheese
  • 2 Tbsp. Fresh Dill
  • 2 cloves of crushed Fresh Garlic
  • 4 Tbsp. Pecan nuts

Instructions:

In a food processor, combine all of the ingredients from the unsalted butter, down. Pulse until everything is incorporated, then transfer to the refrigerator to let the butter harden.

After the fillets are done, place 2 Tbsp. of the butter over each steak to melt.

Enjoy it with Mixed Green Salad

Make a quick green salad and I enjoy a salad of mixed baby greens, slices of mandarin oranges, feta cheese, pecan nuts and balsamic dressing.

Good to Know

Zaycon Fresh provides fresh, high quality product, straight from our suppliers, cutting out the middle man, so check them out and give their products a try.

Ingredients

  • 8 Zaycon Bacon Wrapped Pork Tenderloin Fillets
  • Kosher Salt
  • Fresh Cracked Pepper
  • 1/2 c. Unsalted Butter, softened to room temp.
  • 1/2 c. Feta Cheese
  • 2 Tbsp. Fresh Dill
  • 2 cloves Fresh Garlic, crushed

Instructions

  1. Combine the ingredients: unsalted butter, Blue Cheese, Fresh Dill, and Garlic. Pulse in the food processor and transfer to the refrigerator to let the butter harden.
  2. Set the grill to high heat (about 500degrees F)
  3. Pat Kosher salt and pepper on both sides of the steak.
  4. Rub a small amount of olive oil on both sides of the bacon-wrapped filet to prevent it from sticking to the grill and to keep the steaks moist and juicy.
  5. While the grill is still hot, place the steaks on the grill to sear with a lid closed. After 3 minutes, flip the steaks over to the other side for another 3 minutes. Continue turning the steaks until reaching preferred doneness.
  6. When the steak is done, let it rest. Place it on a clean plate and lightly cover with foil for about 5 to 10 minutes.
  7. Place 2 Tbsp. of the butter over each steak to melt.
  8. Serve.

These fillets came vacuum-packaged and frozen in a 10-pound case (30 fillets per case) with each fillet 1-3″, uniformly shaped, and wrapped on the outside with a slice of bacon (Seriously? Yum!).

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