Bacon Wrapped Pork tenderloins with Smashed Potatoes
1 minute read
Indulge in a rich and comforting meal with Bacon Wrapped Pork Tenderloin, perfectly seared and finished in the oven for juicy, tender results. Our bacon wrapped pork tenderloin recipe is the kind of dinner that looks far more involved than it is. The tenderloins get a quick herb and spice rub, a hard sear for colour, then go into the oven to finish, which keeps the pork juicy while the bacon crisps up around the outside. A creamy Dijon sauce comes together in the same skillet, pulling up all the browned bits from the sear and finishing with garlic, lemon, cream and fresh herbs.
Served alongside crispy smashed potatoes tossed in butter, rosemary and parmesan, this dish delivers the perfect balance of savoury, creamy and crispy textures. Ready in under 40 minutes, it’s an easy yet elevated dinner ideal for weeknights or entertaining at home.
Bacon Wrapped Pork tenderloins with Smashed Potatoes
Bacon wrapped pork tenderloin with creamy Dijon sauce served alongside crispy smashed potatoes. An easy, flavourful dinner recipe ready in under 30 minutes.
Remove the Sealand Bacon Wrapped Pork Tenderloin from the box and from the packaging. Defrost overnight in the fridge or over the counter for 3-4 hours.
Preheat the oven to 425 degrees F.
Start with boiling the potatoes in salted water until fork tender, depending on the size of your potatoes, it should take between 10-18 minutes.
Drain the potatoes and allow as much moisture to drain.
In a small bowl mix the melted butter and oil. Brush a baking sheet with some of this butter oil mixture.
Add the potatoes to the baking sheet and mash lightly to smash each potato and break the structure from the top, keeping the bottom in tact.
You can use the bottom of a cup or a small potato masher for this task.
Make sure the smashed potatoes are all arranged in a single layer on the oiled baking sheet, and season liberally on top with salt, pepper and fresh rosemary. Brush or dollop the tops with the butter oil mixture.
Bake in the oven for 20-25 minutes until crisp. When ready to serve, sprinkle more herbs and the grated parmesan cheese over the potatoes.
While the potatoes are cooking, prepare the pork.
Mix the seasoning in a small bowl and season the pork tenderloin liberally on both sides.
Preheat a non stick skillet over medium high heat with the butter.
Sear the pork for 2-3 minutes until golden, but not cooked through. Flip when ready and cook for another 3 minutes.
Remove the pork tenderloin on to a baking sheet and continue cooking them in a preheated 375 degrees F oven for 12-15 minutes, or until an internal temperature of 145 degrees F.
Make the sauce in the same skillet that was used to sear the pork in.
Add butter and garlic to the skillet over medium heat and cook for 1-2 minutes. Add the dijon mustard and herbs.
Cook the mixture for another 1 minute.
Add the lemon juice, cream, herbs and season. Simmer for 2 minutes and thin down the sauce with water if needed.
When the pork tenderloin is ready, place them on a serving plate and drizzle the creamy dijon sauce over it.
Serve the smashed potatoes on another plate.Enjoy.
