Monday, September 6, 2010

You do have time to cook a healthy dinner ... Bacon Wrapped Pork Tenderloin with Roasted Pineapple

Another very easy dinner. This was shockingly delicious - even my two-year-old was begging for 'more meat'. I think, besides well the bacon, that the practice of worrying about the center temperature of the meat instead of the time made the biggest difference in how perfect and tender this Pork was as compared to others I have made. Mine was still totally raw after the cooking time provided in the original recipe so I just had to add increments of time and check the center. I really need to ask Santa for one of these!


Again, only 500 calories per serving when served with broccoli or green beans and a bed of rice according to the original recipe here from the Today Show. Recipe by Robin Miller.

Bacon-Wrapped Pork Tenderloin with Roasted Pineapple

Ingredients
1 pork tenderloin (about 1-1 1/4 pounds)
Salt and freshly ground black pepper
6 slices center-cut pork bacon (I think you need to use 'lean' to get it under 500 calories per serving)
4-6 cored and peeled pineapple rounds (fresh or canned and drained - if canned you need two small cans)

Preparation
Preheat oven to 400º F. Coat a roasting pan with cooking spray, I used a loaf pan.
Season both sides of pork with salt and pepper. Wrap bacon around pork tenderloin and transfer to prepared roasting pan. Arrange pineapple slices under pork in pan.
Roast pork and pineapple 25 to 40 minutes, until a meat thermometer reads 160º F (pork will be slightly pink in the center). Cooking time is hugely dependent on your oven, etc. You want to focus on getting the center to  160 and nothing else - if you are unfamiliar with cooking pork this will make you nervous - just trust your thermometer.
Slice crosswise into 1/2-inch-thick slices.
Note - If you have cooked fruit 'haters' then remove the pineapple to a separate bowl right after cooking and it shouldn't make the juices from the pan too fruity for them to pour over their rice.

Other quick recipe post from today here - vegetarian too!

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