Grilling season is here and I’ve got loads of new recipes to share with you, especially this Bacon Peppered Pork Tenderloin. Could it get any better? Porkalicious indeed! The pan roasted balsamic glazed sweet potatoes and Brussels sprouts get finished alongside on the grill for a dinner in under 30 minutes.
I’m excited that today’s post is sponsored by my friends over at Smithfield. Smithfield is proud to be the leader in marinated fresh pork. They continuously strive to provide customers with new and delicious mouthwatering flavors, all using 100% fresh pork. An added bonus is they use no artificial ingredients.
If you need a hassle-free dinner that’s ready in about 30 minutes or less, Smithfield Marinated Fresh Pork is your go-to choice for a delicious dinner the entire family will enjoy. Slow-marinated and perfectly seasoned, Smithfield Marinated Fresh Pork is available in an assortment of mouthwatering flavors, such as Roasted Garlic & Cracked Black Pepper, Slow Roasted Golden Rotisserie, or Hardwood Smoked Bacon & Cracked Black Pepper.
For dinner the other night I used their Smithfield Hardwood Smoked Bacon & Cracked Black Pepper Marinated Fresh Pork Tenderloin. Outstanding flavor!
To keep with the flavor profile of the bacon, I quickly cooked some bacon on the stovetop that I crumbled on top of the vegetable side dish. I pan seared Brussels sprouts and cubed sweet potatoes in the bacon fat from the cooked bacon, and finished it off on the grill alongside the grilling Peppered Pork Tenderloin. I personally love the flavor and aroma from finishing vegetables this way.
These 18 ounce pork tenderloins are marinated and have the crumbled bacon already in the package for one easy and tasty dinner in no time. You’ll notice I added no salt to this as I feel the flavor of the bacon assists with that need. Besides, while most pre-packaged, marinated meats always seem overly salty, Smithfield’s do not.
Smithfield Marinated Fresh Pork has a wide variety of fresh cuts, including pork roasts, loin filets, sirloins, pork chops and tenderloins, and can be sliced or cubed for even faster cooking. Couldn’t be simpler, right?
Smithfield is also challenging you to see what you can do with Marinated Fresh Pork to get a flavorful meal ready in about 30 minutes with their “Real Flavor, Real Fast” contest. For more 30-minute meal preparation ideas, and to submit your original tip for a chance to win great prizes, head to www.SmithfieldRealFlavorRealFast.com.
Check out their new video Smithfield Grilled Pork and Potato Planks featuring Smithfield Marinated Fresh Pork, too.
Thanks again to Smithfield for sponsoring today’s post. Thank you for supporting the companies that continue to make Kevin Is Cooking possible.
Bacon Peppered Pork Tenderloin
- 18 oz Smithfield Hardwood Smoked Bacon & Cracked Black Pepper Marinated Fresh Pork Tenderloin
- 4 slices bacon
- 1 lb Brussels sprouts , trimmed and halved
- 1 large sweet potato , peeled and cubed
- 2 tbsp balsamic syrup (glaze)
- Start your grill and get temperature to 425°F.
- In a large oven proof (and BBQ) skillet like a cast iron pan, cook 4 slices of bacon slowly to render and crisp. Keep bacon fat in skillet. Remove cooked bacon and place on paper towels. Allow to cool then crumble and set aside.
- Trim the ends off Brussels sprouts and cut in half lengthwise. Peel and cube the sweet potato. Quickly pan fry the vegetables in the bacon fat and season with black pepper for 5 minutes. Set aside.
- Clean grill and cook pork tenderloin for 20-25 minutes, covered. In last 15 minutes add the skillet of vegetables to the grill and finish cooking along with the pork tenderloin. Pork internal temperature should be 150°F when measured in thickest part of meat.
- Allow meat to rest 5-8 minutes before slicing. Toss vegetables with black pepper and balsamic syrup, top with crumbled bacon and serve alongside sliced pork.
- Feel free to add more vegetables and add another tablespoon of balsamic glaze.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.