Baked Pork Tenderloin with Bacon, Onions, and Potatoes

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Submitted by `Nemesis Uploaded by Jiran

This is a recipie for Pork tenderloin wrapped in bacon, baked in the oven, and then smothered with sauteed onions. Everyone who I've had try my creation loves it, so I hope you will too. I've prepared this meal for my mothers co-workers. They love it so much they buy the ingredients for me, so I can prepare it for their pot-luck dinner nights.


  • Pork tenderloin. Assume about 1/3rd pound per serving, more if you're working with big eaters. (About 4-5 lbs used here)
  • Bacon (2 lbs used here)
  • Small potatoes: Assume two servings per can. (6 cans here)
  • Onions: The ammount you need depends on your total serving size, you probably need more than you think to match my preparation here.
  • Lawrys Seasoned Salt
  • Pork seasoning of your choice
  • Pan spray
  • Real butter (1/3rd lb used here)



Set oven to 400 degrees fahrenheit.

Spray pan with cooking spray - lightly. Just enough to prevent the food from sticking to the pan.

Using your favorite knife, split the pork tenderloin lengthwise. Do NOT cut it completely in half, just split it most of the way.


Season with Lawrys and pork seasoning. Season it completely... a light to medium sprinkle should do the trick.


Stuff the split with raw onions.


Holding the split together, wrap the entire tenderloin with bacon, and place on the pan.


Stick the tenderloin in the oven, and take a break. Might I suggest a nice glass of chocolate milk?


Keep an eye on the tenderloins, poking em with a meat thermometer occasionally. The target temperature is 160f.


This will probably take ABOUT 45 minutes to cook. At the 30 minute mark, check the meat temperature and start your sautee!

Melt 1/3rd lb butter in a large pan, add raw onions. Season with salt and pepper.


Open your potatoes, and add then to a pot. In my case, I've drained them and then dumped them into an electric caserole warmer.



Be sure to stir your onions occasionally... cook to your preference as far as "doneness" goes.


When the core of the tenderloin hits 160f, the meat is done. Looks delicious....


The reccomended serving suggestion is a piece of meat, put some potatoes right next to the meat, and smother it with sauteed onions.

I am placing the meat on top of my potatoes in the warming caserole.


And then smothering it all with onions. This is why I use so much butter, because the butter from the onions will butter up the potatoes and it works quite well flavor wise.


And the delicious final product, sans onions. This turned out excellent and I was quite happy with it... I hope you enjoy