We’ve been getting ButcherBox for more than 6 months and not only do we love the quality of these meats but the variety too. I wouldn’t typically buy a tenderloin for us to just have for dinner unless it was a special occasion. But getting bacon & beef tenderloin always makes me smile because I know exactly what I’m going to do with it!
The trick to making this work is…Half Bake the Bacon.
First, pre-heat your oven to 425 and place bacon on a pan where dippings can fall away and cook for about 15-20 minutes until about half way done. Not crispy but not raw. It’s a fine line.
While your bacon is, well baking, prep your tenderloin by patting dry and placing on a plate and bring to room temperature. I like to season the plate and place the meat on top to sit in those spices.
Once bacon is ‘done’ drain and let it cool before wrapping around your tenderloins. I say cool because hot bacon is tough on the fingers. It takes 2 strips of bacon per tenderloin just use a toothpick to pierce both strips and insert into tenderloin.
Once, the bacon has been wrapped around the raw tenderloin it’s time to heat up the pan to medium-high and sear both sides of the tenderloin for 2-3 minutes then toss the pan & meat into the oven for about 10 minutes, until it reaches the doneness you prefer. I like mine at medium and usually cook them 10 minutes at 400 F.
While the tenderloins are finishing in the oven, I like to sautée veggies on the stove in the excess bacon grease so when I pull the meat out we can immediatly enjoy it!
Try ButcherBox for yourself!
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