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Air Fryer Bacon-Wrapped Pork Tenderloin Recipe - Paula shares an air fryer pork recipe that's perfect for Easter!
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Air Fryer Bacon-Wrapped Pork Tenderloin Recipe: https://www.pauladeen.com/recipe/air-fryer-bacon-wrapped-pork-tenderloin/
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Show More Show Less View Video Transcript
0:00
- [Paula] Hey y'all.
0:01
(Paula laughing)
0:03
This video today is all about Easter.
0:06
And
0:08
we got set up here
0:10
and right before he hit click he said,
0:12
now Paula, it's Easter.
0:16
Really?
0:17
(Eddie laughing)
0:18
It's Easter?
0:19
(Paula laughing)
0:21
Yes it is.
0:22
It is Easter.
0:24
And for Easter, my mother
0:26
always cooked some kind of pork.
0:29
She never cooked a pork tenderloin,
0:31
I don't even remember seeing those in the grocery store
0:35
back in the late 60s.
0:40
So, she would cook
0:43
a pork roast.
0:46
And she'd make cornbread dressing to go along with it
0:48
and it would be so good.
0:50
Well, I'm gonna today, because we have more choices
0:55
in what we choose from the grocery store,
0:59
I'm gonna do pork tenderloins.
1:01
Now I cooked one the other day
1:03
and Teresa had done the grocery shopping, y'all.
1:06
And she picked up some pork tenderloin
1:09
that was black pepper and garlic.
1:11
It was delicious.
1:15
So I've always been leery,
1:17
I just don't buy things like that
1:19
'cause I think well it's better if I do my own.
1:22
But I really can highly recommend
1:26
the pre-seasoned one
1:27
'cause it has time to go all the way to the center.
1:32
So, I probably should have seasoned this last night
1:36
and put it in the refrigerator so it'd have time to
1:39
you know marry together.
1:41
So I'm gonna start
1:44
by rubbing some garlic on it.
1:48
On this piece of naked meat.
1:52
All right now.
1:55
To ensure that this is gonna be wonderful and flavorful,
2:00
I'm gonna wrap some bacon around it.
2:05
Let's see if I can get that a little better.
2:12
And I'm gonna hold him
2:15
with a toothpick.
2:25
Then I'm gonna take another piece of bacon
2:28
and lap him over
2:35
the last piece.
2:36
So it's gonna take
2:38
three strips of bacon
2:43
to cover this.
2:47
Okay y'all, I got both the tenderloins
2:49
wrapped in bacon.
2:51
It doesn't look too pretty, but I'm just interested
2:55
in that bacon giving that tenderloin even more flavor.
2:58
So I seasoned it with our house seasoning
3:01
and a little bit more salt, just regular salt.
3:05
And I meant to pepper it.
3:11
And I forgot 'cause I was listening
3:12
to a bunch of talking going on.
3:15
So I'm not gonna do much 'cause I don't know.
3:19
If I got that totally black,
3:21
that would be perfect for Michael, but.
3:24
All right, so I'm just gonna finish this off
3:27
with a little soy sauce.
3:29
I just love what the soy sauce does to protein.
3:34
It's just good.
3:36
Be careful though 'cause this is salty.
3:40
So you don't want to get things too salty.
3:44
Now I wish that I had done this last night but if I had of
3:48
y'all wouldn't have been able to see me do it, would ya?
3:52
So,
3:55
I'm gonna put this in the air fryer.
4:00
Okay, so I'm gonna spray this
4:05
with a little olive oil.
4:11
So this may take a little longer since I'm doing two.
4:17
Mmm. Mmm, mmm, mmm.
4:21
Look at that. Doesn't that look good?
4:25
Looks good just like that.
4:38
Okay, so.
4:41
My newest edition of the 8.5 air fryer
4:46
actually goes up to 430 degrees,
4:49
but I think I cooked it on 400 the other day, didn't I?
4:52
- [Eddie] Yeah.
4:53
- [Paula] And then I turned it up to 430.
4:55
All right so I'm gonna set that for ten minutes
4:59
and we'll see how it's doing at the end of ten minutes.
5:03
Now here, I've got all these wonderful vegetables.
5:08
That I'm gonna cook these in the air fryer too,
5:11
because it's a great piece of equipment for roasting
5:17
you know, root vegetables.
5:18
So we've got potatoes, we've got our fancy carrots.
5:24
Oh gosh, I had some parsnips in the refrigerator
5:28
that I meant to take out.
5:30
There's a parsnip right there.
5:34
So, we're gonna put these in the other air fryer
5:39
and again, I'm gonna do the ten minutes.
5:44
Because Teresa
5:48
parboiled these for me.
5:52
And to me it makes all the difference in the world
5:56
in your root vegetables if you just parboil them
6:00
just a little bit.
6:01
So these are.
6:05
Look at that, so pretty.
6:06
(Paula laughing)
6:09
So I'm gonna spray these
6:13
and they'll get toasty, toasty.
6:15
Don't you fall out.
6:17
Don't you fall out on the floor.
6:25
You know Bobby's place has been wonderful.
6:28
But
6:31
I have to say, I sure will be happy
6:34
when I've got all my counter space back in the other house.
6:37
And it's coming along.
6:39
In fact, Eddie suggested one day
6:41
that we go over there and take y'all on a tour
6:44
and show y'all just how much we've done.
6:47
I mean, it looks like we started
6:50
from scratch building a house.
6:53
All right so
6:55
400
6:57
ten minutes
6:58
salt and peppered and sprayed.
7:02
And now I've got time to eat my tuna fish, lettuce wrap.
7:09
Mmm, it's delicious Michael.
7:12
Mmm.
7:13
The bell just dinged on our pork tenderloin, y'all.
7:17
So I'm gonna take a look at it.
7:20
Oh!
7:22
Oh, oh.
7:24
Doesn't that look delicious.
7:26
- [Eddie] It does, it smells so good.
7:28
- Yes.
7:31
I'm wondering if maybe
7:35
it might not hurt to spray it one time.
7:39
One more time.
7:41
All right, so I'm gonna put this back in
7:45
and I'm gonna cook this for
7:52
how many minutes is that, eight?
7:54
I'm trying to
7:55
eight more minutes, y'all.
7:58
And then I will stick a thermometer in it
8:00
and check if for the temperature, the correct temperature.
8:04
And remember, after it comes out
8:06
it's gonna continue to cook a little bit.
8:10
So there you go.
8:12
So ten minutes is up on our veggies.
8:16
And
8:20
I think I'm gonna run 'em for ten more minutes, Eddie.
8:26
I think it will take longer to roast the vegetables
8:28
than it will to actually cook our tenderloin.
8:34
Our bell just rang.
8:36
So I'm gonna check our beautiful tenderloin.
8:40
And it is beautiful.
8:45
Well now isn't that funny.
8:46
- [Eddie] That one's.
8:47
- This one's done.
8:49
Because you want to cook it,
8:52
depending on how you like it,
8:54
between 140
8:56
and 160.
8:59
So I think,
9:02
I think that they're done.
9:04
And I like to be a little under temp
9:09
if I'm gonna be bringing them back up to heat.
9:12
You know, when I'm ready to serve 'em.
9:17
Here we go again.
9:31
Okay, so we are so close, it's not even funny.
9:34
So I'm gonna turn this up to 430 now.
9:40
And I'm gonna put like
9:44
three minutes on it.
9:50
'Cause I don't wanna overdo it.
9:55
Because more than likely,
9:57
I will be bringing it back up to heat.
10:00
I'll throw it back in the air fryer
10:01
when I'm ready to serve it to Michael.
10:05
Okay so this one
10:07
just dinged.
10:10
Look at those beautiful vegetables.
10:13
Now those are ready.
10:16
It really depends on your tongue
10:20
if you like 'em more roasted, crispy-like.
10:24
Or if you like 'em like this.
10:27
Not so brown but
10:30
just soft and delicious.
10:35
So I'll run this for about four more minutes.
10:40
It's just that simple, y'all.
10:43
So easy.
10:45
Okay, y'all, I turned the air fryer up to 430
10:51
and I cooked it for three
10:53
wasn't it about minutes, Eddie?
10:55
- [Eddie] Yes.
10:56
- All right so now,
10:57
oh gosh I did it again.
11:00
I put it in bass-ackwards.
11:03
(Paula laughing)
11:04
Okay so this is just perfect.
11:09
Just slap the dab perfect.
11:11
These meat thermometers,
11:15
they're invaluable, y'all.
11:17
That does mean that
11:19
they're worth more than what we paid for 'em.
11:22
Is that what invaluable means?
11:24
Or did I have that backwards too?
11:27
Anyway, they're worth their money.
11:31
Now Michael has been on that keto diet.
11:36
And naturally, you'll want to take
11:38
your toothpicks out before you serve 'em.
11:40
But I'm gonna leave 'em in there
11:43
in case I want to throw it back into the air fryer.
11:52
But we're gonna cheat and cut just
11:53
a teeny, tiny bit
11:58
off of this end so I can show y'all
12:03
just how perfect that is.
12:08
It is perfectly perfect.
12:12
I wish I had a sharp knife.
12:15
You know what I have missed, Eddie?
12:17
There you go, that's for you.
12:19
Teresa?
12:21
- [Teresa] I'm petting Pumpkin.
12:23
- You don't want a bite of?
12:24
- [Teresa] I'm good right now.
12:25
Okay.
12:27
That's 'cause you ate so much of Michael's tuna fish.
12:30
- [Teresa] You didn't have to tell everybody.
12:33
- [Paula] Mmm, isn't that good, Eddie?
12:34
- [Eddie] Mm hmm.
12:36
- [Paula] So as I was saying,
12:38
Michael is on that keto diet there, Eddie.
12:42
There's one more bite since Teresa didn't want it.
12:47
So we're eating
12:49
a lot of salads at this house.
12:54
And last night,
12:57
I made us a great big salad
12:59
with boiled eggs,
13:02
tomatoes, onions.
13:07
What all did I have in that salad?
13:11
Boiled eggs, onions, tomatoes.
13:13
Michael doesn't like a whole bunch of
13:15
he doesn't like bell peppers or celery or any of that
13:19
in his salad.
13:20
But
13:22
it was so good.
13:25
[bell dings]
13:25
And
13:28
I sliced like a half of a tenderloin
13:32
and I popped it in the microwave just for a minute
13:35
and I sliced it and we put that on our salad.
13:38
And it was so good.
13:40
Of course I had croutons on my salad,
13:42
Micheal doesn't do that, so.
13:44
It was delicious.
13:46
And if you didn't want to go to the trouble
13:50
to make a bunch of sides to make this really a meal,
13:55
you could slice this
13:57
and heat it up with a little barbecue sauce on it
14:01
and it would make a wonderful barbecue sandwich.
14:04
Better than you could buy
14:06
in a barbecue restaurant out there, so.
14:12
That's our story morning glory.
14:14
So,
14:18
you saw that I have another air fryer full of veggies
14:23
and if I had just been cooking one tenderloin
14:27
I probably would have just cooked the vegetables with that.
14:31
But my air fryer was full of two
14:34
so roasted them in a separate air fryer.
14:37
But they are wonderful.
14:39
But you need to parboil your vegetables
14:43
because they take longer to cook
14:45
than your tenderloin does believe it or not.
14:50
So,
14:54
these would be served.
14:57
We don't have a platter either y'all.
15:00
(Paula laughing)
15:02
Our platter is in storage.
15:05
Are y'all tired of hearing me say that yet?
15:07
(Paula laughing)
15:09
But isn't that beautiful?
15:13
Just beautiful.
15:15
- [Teresa] Doesn't that make a perfect Easter dinner?
15:17
- [Paula] It's a perfect one.
15:18
- [Teresa] And it doesn't take a lot of time.
15:22
- [Paula] No. I mean like fifteen minutes you can have your
15:24
well besides the rice, the rice does take an hour.
15:28
And
15:31
if shoved I might could find a way
15:33
to make the rice in fifteen minutes too.
15:36
(Paula laughing)
15:37
All right, because I have found
15:40
that the Minute Rice is also very, very good
15:44
for people living a fast life, in shorter time.
15:49
Most of us are time deprived.
15:51
So -
15:52
- [Teresa] Well just let them know the rice recipe
15:54
that you're talking about is a separate video.
15:56
- Yes it is.
15:59
I don't know if you all heard Teresa.
16:00
But the rice video is a separate video.
16:04
- [Teresa] But they're gonna hit like 1, 2, 3.
16:07
- Yeah 1, 2, 3.
16:08
- [Teresa] So they'll all be right together.
16:10
- So these vegetables are incredible.
16:15
And if I had put them in that oven right there,
16:19
it probably would have taken 45 minutes to an hour
16:22
to roast these.
16:23
- [Eddie] Mm hmm.
16:24
- And I full total, it took 20 minutes in the air fryer.
16:28
'Cause I cooked it for ten minutes
16:30
and then I went back and I turned it
16:32
for another ten minutes right, Eddie?
16:34
- [Eddie] Yep.
16:35
- [Paula] So, happy Easter y'all.
16:38
Look at our cute little.
16:41
I love these tiny little spatulas that I
16:44
can get down in small jars.
16:49
Happy Easter, Happy Spring.
16:51
(Paula laughing)
16:54
I hope the Easter bunny is good to all y'all.
16:59
Love and best dishes.
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