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5

Pork Tenderloin with Glazed Bacon

30 mins
1h
Low
4.928571
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Pamper the family with this exquisite pork loin, wrapped in bacon, and glazed with apricot jam. It is very juicy and is an excellent option to prepare in any meeting, a recipe very easy and surrendering.
Learn more about Carlos Lieja

Ingredients

10 portions
  • 3 tablespoons raw sugar
  • 1 teaspoon salt
  • 1 tablespoon paprika
  • 1/2 teaspoons garlic powder
  • 1/2 teaspoons black pepper
  • 1 pork loin, 2 kg approximately
  • 2 tablespoons oil
  • 1 cup apricot jam
  • 2 tablespoons soy sauce
  • 1/2 teaspoons marjoram
  • 1/2 teaspoons thyme
  • 1/2 teaspoons oregano
  • to taste salt and pepper
  • 200 grams bacon

Preparation

Preheat the oven to 180 ° C.
Mix the sugar with salt, paprika, garlic powder, pepper.
Spread the pork loin with the previous mixture.
Heat the oil over high heat, seal the back on all sides. Reservation.
Mix the jam with soy sauce, marjoram, thyme, oregano, salt and pepper.
On a wooden board spread the strips of bacon and place the loin of pork, wrap the loin.
Place on a tray and with a brush spread the jam. Cover with aluminum foil and bake for 1 hour.
Let stand 10 minutes before serving.

PRESENTATION

Accompanied with mashed potatoes.

TIPS

Seal the meat over high heat, this way the juices of the meat will be preserved and it will be spectacular.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
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Ratings (28)
Silvia Spgl
14/01/2021 22:10:53
Muy fácil y deliciosa. La mermelada puedes ponerla de mango en lugar de chabacano y es deliciosa.
María Concepción Rosas
31/12/2020 16:17:46
La receta está sencillísima y fantástica. Delicioso sabor del lomo y muy jugoso!
SANRO CONSULTORES
30/12/2020 23:28:26
Me quedo deliciosa
Martha Cecilia Sepúlveda
29/12/2020 23:15:03
Se ve delicioso
Keiko Bonilla Lam
29/12/2020 10:18:46
Excelente receta. El lomo de cerdo es exquisito, y más con está receta. Gracias.
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