Bacon Wrapped Turkey Tenderloin is marinated in red wine vinegar, rosemary, and Dijon mustard and then wrapped in thin bacon strips, resulting in a tasty, moist, tender piece of meat. Depending on the size of your tenderloin, it should be baked at 400°F anywhere from 30 to 45 minutes. A 12oz bacon wrapped turkey tenderloin tends to be perfectly cooked around 35 minutes.
How To Get Your Toddler To Eat More Meat?
We know that protein is an important part of our diet, but did you know that when it comes to infants and toddlers protein is even a more important part of their diet? Protein supports their rapid growth and development and because they are growing so rapidly, they need more protein per pound of body weight than older kids and adults. And yet, every toddler I know hates meat!
My secret to feeding more meat to my toddler is to make a lot of stews and soups like this leftover chicken stew or this ham and bean soup, which is packed with protein, and it’s also one of his favorite foods! Another way is to hide meat in a rich sauce such as Bolognese or this chicken cacciatore stew. Sometimes an interesting presentation helps as well like this bacon wrapped turkey tenderloin.
Bacon Wrapped Turkey Tenderloin
In my experience of living in Croatia and Italy, turkey, despite poultry being beloved, is not as widely used in Mediterranean countries as it is here in the states. Sure, it is available, but it is also more expensive than it is here. Besides being a great source of protein, turkey meat is also a good source of iron, zinc, potassium and phosphorus.
It is also really easy to overcook turkey meat (think the dry Thanksgiving Day bird), so be careful and smart and use a meat thermometer to make sure you don’t end up with a dried up piece of meat. Speaking of careful cooking, wrapping turkey tenderloin with bacon helps to keep the meat moist and tender. Well, that’s at least what I want to believe.
- 1 rosemary sprig, about 5 inches long
- 2 cloves of garlic, chopped
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp salt
- ½ tsp black pepper
- 12 oz turkey tenderloin
- 6-8 thin bacon strips
- In a large container or a ziplock bag, combine rosemary, garlic, red wine vinegar, mustard, salt, and black pepper. Place the turkey tenderloin into the bag and coat it with the marinade by thoroughly rubbing it in.
- Inactive Prep Time: Cover and let marinade for at least 30 minutes at room temperature.
- Preheat oven to 400°F and line a baking sheet with parchment paper. Take the meat out of the marinade and place it on a clean cutting board. Scrape the marinade leftovers from the container and rub it over the unwrapped tenderloin. Wrap the tenderloin with bacon strips. Allow bacon to overlap a bit as it will shrink as it cooks. Tuck the end of the first and last strip of bacon under the meat to secure it from unwrapping.
- Bake at 400°F for 35-40 minutes or until the meat reaches 165°F, then turn the broiler on high and broil for 1-2 minutes to make sure the bacon is crisp. Let cool for at least 15 minutes. Slice and serve!
This post contains Amazon affiliate links to products I love and use for this recipe.
