Instructions

1. Lay the bacon strips side by side on a microwaveable plate and microwave for about 2 minutes to release some of the fat and cook the bacon slightly. Drain the fat from the plate and allow the bacon to cool for a few minutes until you can handle it without burning yourself. The bacon should soften and change from light to dark pink, without browning or becoming crisp. This extra step to remove some of the fat allows you to sear the tenderloin patties without deep frying.

2. Slice the pork tenderloin into patties equal in thickness to the width of the bacon slices, about 1 1/2 inches thick. Wrap the outer edge of each tenderloin patty with one strip of bacon. Push a toothpick through through the bacon where the ends overlap and into the pork patty to hold the bacon in place. Alternatively, you can wrap the entire tenderloin with bacon slices before slicing it into patties.

3. Season both sides of the tenderloin patties and the bacon to taste. Season lightly to enhance rather than overwhelm the meat or you won't be able to taste the flavors of the bacon and tenderloin.

4. Add enough oil to cover the bottom of a frying pan. Heat the oil over medium-high heat. Alternatively, you can cook the patties on a grill over medium-high heat, while following the same procedures to check for color and temperature.

5. Add the pork patties to the hot oil, leaving enough room so the pieces do not touch. Cook on one side for about 4 to 5 minutes or until you achieve a rich, brown color. Lift one side of the patty to check for color before flipping the patties.

6. Turn the bacon-wrapped pork patties to sear the other side. Use tongs to flip the meat because piercing with a fork releases juices into the pan and dries out the meat.

7. Sear the second side of the pork patties for 4 to 5 minutes to achieve a uniform brown color. Actual cooking times depend on the thickness of the patties.

8. Stand the patties upright in the pan so the bacon-wrapped edges touch the pan. Turn frequently so the bacon gets a uniform brown color.

9. Check the center of the patties with a meat thermometer and remove the tenderloin patties from the pan when they reach an internal temperature of 145 degrees Fahrenheit. Set the patties on a plate and allow them to rest for 3 minutes. This rest period allows the internal temperature rise a bit more and allows time for the juices to redistribute evenly throughout the meat.