Give the menu delicious flavor with these Saucy Bacon-Wrapped Pork Tenderloins. A flavorful blend of red potatoes and mixed veggies cooked in guajillo-garlic sauce make a tasty complement to tender pork tenderloin in this Saucy Bacon-Wrapped Pork Tenderloins.
What You Need
Original recipe yields 8 servings
1 qt. (4 cups) water
1/4 lb. guajillo chiles (about 12), stems removed
2 pork tenderloins (2 lb.)
2 Tbsp. A.1. Dry Rub Sweet Mesquite BBQ
8 slices OSCAR MAYER Bacon
1/2 cup KRAFT Zesty Italian Dressing
1 head garlic, separated into cloves
1 lb. red potatoes (about 3), cubed, cooked
2 cups frozen mixed vegetables (carrots, corn, green beans, peas)
2 tsp. dried Mexican oregano
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Let's Make It
Heat oven to 375ºF.
Bring water and chiles to boil in saucepan; cover. Simmer on medium-low heat 10 min. Remove from heat. Let stand 5 min. or until chiles are softened; drain, reserving 3/4 cup cooking liquid.
Rub tenderloins with Dry Rub. Wrap 4 bacon slices around each tenderloin; secure with wooden toothpicks. Cook in large skillet on medium-high heat 8 min. or until evenly browned, turning occasionally. Remove tenderloins from skillet; drain all but 1 Tbsp. drippings from skillet. Place tenderloins on foil-covered rimmed baking sheet. Bake 15 min. or until done (145ºF).
Meanwhile, blend dressing, garlic, chiles and reserved chile cooking liquid in blender until smooth; strain. Add strained liquid to meat drippings in skillet; stir. Bring to boil on medium-low heat, stirring frequently. Add potatoes, mixed vegetables and oregano; mix well. Cook 3 min. or until heated through, stirring frequently.
Remove meat from oven. Remove and discard toothpicks. Let meat stand 3 min. before slicing. Serve with vegetable mixture.
Cool, then refrigerate any leftover meat and vegetable mixture. Chop meat; mix with vegetable mixture then use to prepare tostadas. Top with chopped romaine lettuce.
Testing for Doneness in Pork
To be sure pork is fully cooked, check the internal temperature with an instant-read meat thermometer. Insert the thermometer 2 to 2-1/2 inches into the thickest part of the meat, not touching any bones - it should read 145°F. If checking thinner pieces, such as pork chops, insert the thermometer through the side of the meat. After pork registers 145ºF, remove from heat and let it stand 3 min. before serving.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.