How Do I Cook Pork Filets Wrapped In Bacon?
Last week I bought these pork filets wrapped in bacon. I haven't a clue how to cook them! Do I pan fry them? Bake them? They're 4 oz. each.
Any suggestions would be great!
the problem with bacon wrapped meats is that to get the proper texture on the bacon, the meat often gets over-cooked. i'd unwrap it, parcook the bacon then bake at about 400. without a bone, the filets should cook pretty quickly, but try serving them mid-rare, rather than well done.
I wrap mine all the time. The important thing is who thick is the pork. If the pork is thin they cook cook too fast and the bacon is not crisp. As hotoynoodle mentioned. I make my own all the time. I salt and pepper the pork and drizzle with a little olive oil and then wrap with pancetta. I cooks quicker and tends to not dry out the pork. If wrapped in bacon you need a descent thickness otherwise you will have dry pork. Hotoynoodle had a good point. Sometimes I pre cook the bacon just in the micro on medium for 1 minute to start the cooking and then wrap. This allows the pork to not get dry. But depends on the thickness.
I don't like grilling for the bacon wrapped unless very carefully watched and if the pork is thick enough. Bacon wrapped chicken does better.
I would pan saute if anything and finish in the oven. Use a cast iron with just a little combo of olive oil and butter.
My comments align pretty closely with hootynoodle and kchurchill5 - except that I don't salt prior to cooking. I figure the bacon is pretty salty and, in my experience, salting meat prior to cooking toughens it. That's open to debate, but the fact that the bacon is salted is enough to compel me to leave the salt out of the initial cooking stages. I will do a taste test when they're ready to come off the heat and drop a few granules of coarse kosher on top if required. I prefer to fry my bacon slightly and use the same pan (bacon fat poured off) with the oil/butter mix to do the cooking.
True ... I guess since I always buy low sodium bacon I add a pinch of grey salt. Should of mentioned that. Good point with regular bacon todao
Also, I prefer to wrap thinner cuts in pancetta, it is thinner and allows the meat to cook as well. I also think it has a better flavor.
I do make one recipe where I mix a little brown sugar and a little dijon mustard and coat the chicken breasts Then wrap in a maple bacon. Pan sear in my cast iron in a little butter and olive oil and then once lightly brown, remove chicken. I add 1 large onion thin sliced and brown slightly. I deglaze the pan with sherry wine and a little broth and return the chicken and then place all in the oven. Cook 15-20 minutes until the chicken is done. I remove and cover why I finish the sauce. Add some fresh herbs, thyme and parsley, salt and pepper and a teaspoon of honey. I top the whole dish with fresh very thin slices of granny smith apples. I like to serve the whole thing over orzo with some very simple herbs and chopped pecans.
Ok .... got carried away, sorry too much of a subject change.
Thanks for all the tips! I'm going to Frankenstein all the tips. I think my plan is to parcook the bacon, coat the pork in a dijon/brown sugar mix (I usually coat my pork in dijon), pan sear and then pop into the oven. (I don't have a cast iron unfortunately!) While that's cooking (I'm thinking 10 minutes each side on about 375?) I'm going to deglaze the pan with red wine and get some mushrooms and onions going (which I've done before with success over pork) and put the whole thing over some creamy polenta. Followed with chocolate souffles for dessert!!
We're having our V-Day dinner tonight!