Spring is officially here! It is hard to tell since Mother Nature has decided to play a cruel April Fools joke on us in Minnesota. I feel after such a long and harsh winter I should have some sort of celebration or parade to welcome spring back. Do you think if I did, spring might actually come around again?
With spring comes Easter and now is a great time to figure out exactly what will be on the menu this year. I decided to browse some recipes at Kraft.com for some new ideas as part of the Kraft Tastemaker program. We traditionally go with ham but if you are looking to branch out a bit or simply want something that is going to be less fuss, this Bacon-Wrapped Pork Tenderloin is a fabulous choice! While it contains only a few ingredients, it is a show stopper. You can easily double the recipe and make two at the same time to feed a larger group or for leftovers.
It turned out amazing.
No, really, amazing.
It was so tender and flavorful that I thought it was a little bit of heaven. Which is totally fitting for Easter, right?
- 5 slices OSCAR MAYER Selects Smoked Uncured Bacon
- 1 pork tenderloin (1 lb.)
- ¼ tsp. cracked black pepper
- ¼ cup packed brown sugar
- 2 Tbsp. apple juice
- 1 tsp. GREY POUPON Dijon Mustard
- Dash ground nutmeg
- HEAT oven to 400ºF.
- WRAP bacon around meat. Place in foil-lined pan sprayed with cooking spray; sprinkle with pepper.
- BAKE 20 min. or until cooked to 135ºF. (I went to 145ºF.) Meanwhile, bring remaining ingredients to boil in saucepan on medium heat, stirring occasionally.
- BRUSH meat with glaze using pastry brush. Bake 10 min. or until done ( at least 145ºF but I went to 165ºF.).
- To achieve a crispier bacon top, broil meat for 1 to 2 minutes or until desired crispiness. Cover loosely with foil. Let stand 5 min. before slicing.
I used Oscar Mayer Naturally Hardwood Smoked bacon rather than uncured bacon because I happen to have some on hand. It worked great so feel free to use which kind you prefer. No need to use toothpicks. I simply made sure the ends were underneath the tenderloin.
The results were really so beautiful! You can easily skip the broiler step that I added into the recipe. However I do like the nice golden brown color and little bit of crispiness a broiler adds. Just be sure to watch it very closely, so you don’t burn your bacon.
I cooked up the rest of the bacon while my tenderloin cooked. This is great for adding some crumbled bacon to your side dishes. I served my pork loin with steamed green beans and seasoned baby red potatoes. A fruit or JELLO salad along with a dinner would also be a great accompaniment!
My husband couldn’t stop raving about this meal, and I really can’t blame him. It was so good and prepared in under an hour! I’ve actually made it twice now and convinced my mom she needs to try it as well.
Easter Recipe Ideas to Wow Your Crowd
I’ve created a fun pinterest board dedicated to tasty ideas for Easter that are sure to please a crowd. Any of these recipes would be a wonderful addition to your holiday table whether for breakfast, dinner or dessert! Be sure to follow me (and Kraft Recipes) on pinterest to see more great ideas. I hope you’ll take a look at the board and do some re-pinning to help with your own Easter planning.
To celebrate, I’ve got a $100 American Express gift card to give to one lucky reader!
a Rafflecopter giveaway
Disclosure: This post was created for the Kraft Tastemaker Blogger Program. All thoughts remain my own and are not influenced by the monetary compensation received. Kraft Foods is providing the prizes for this program at no cost to me and has provided me with a gift of equal value. This program is not administered or sponsored by Kraft Foods or its affiliates, but solely by Baby Loving Mama.