Maple & Rosemary Bacon-Wrapped Tenderloin Recipe

Looking to impress your dinner guests for a special occasion? This bacon-wrapped tenderloin roast, with its blend of maple syrup and rosemary, is the dish that will do it. It’s a classic roast with a gourmet twist, and it requires just five simple ingredients. Let’s dive into the details of making this delicious and impressive roast!

Bacon-Wrapped Tenderloin Recipe-Maple & Rosemary

Impress your guests with this succulent bacon-wrapped tenderloin roast. Using just five ingredients, this recipe features a tenderloin seasoned with Himalayan sea salt and a five-pepper blend, then wrapped in thin-sliced bacon. The roast is glazed with a maple syrup and rosemary mixture, adding a sweet and aromatic touch. Cook at 450°F for 15 minutes, then lower to 325°F for even roasting. For a crispy finish, use a propane torch if needed. Perfect for any special occasion!

Ingredients and Preparation

Unveiling the Star of the Show

Let’s start by introducing the centerpiece of our dish: the tenderloin. This cut comes from the most tender part of the beef, making it ideal for a special roast. You’ll want to have your butcher cut it into a barrel shape, known as a Chateaubriand. For this recipe, we’re using a piece that’s about two pounds.

When selecting beef, look for the Certified Angus Beef brand, which is known for its excellent marbling. If it’s not Certified Angus, it might not be the best quality available.

Seasoning the Tenderloin

Seasoning is crucial for bringing out the flavors of the roast. I’m using a special chef blend for this recipe, which includes Himalayan flake sea salt and a custom five-pepper mélange. Generously season all sides of the tenderloin with the salt and pepper.

I prefer to do this right on the butcher paper to catch any excess seasoning. Once seasoned, wrap the roast back up and place it in the fridge while you prepare the rosemary and maple glaze.

Preparing the Rosemary and Maple Glaze

Making the Glaze

Start by preparing fresh rosemary. Pull the leaves off a sprig, as we won’t need too much. Rosemary is a strong flavor, so you don’t want it to overpower the delicate taste of the tenderloin. Finely mince the rosemary with a sharp knife to yield about a couple of teaspoons.

Place the minced rosemary in a small bowl and add high-quality maple syrup. This will be our glaze. The maple syrup will add a subtle sweetness, while the rosemary will provide a perfect punch of flavor.

Wrapping the Tenderloin

Preparing the Bacon

To wrap the tenderloin, start by laying out a sheet of plastic wrap horizontally on the counter or a large cutting board. Place the bacon slices on the plastic wrap, overlapping each slice about halfway. The goal is to create a sheet of bacon that matches the length of the tenderloin. For this recipe, you’ll need about 14 slices of thin-sliced bacon. Thin slices are important because they cook more evenly and crisp up nicely.

Wrapping the Roast

Lay the seasoned tenderloin across the bottom of the bacon sheet. There should be about an inch of bacon extending past the length of the roast. Brush the maple rosemary glaze over the roast. This glaze will act as a glue to hold the bacon in place and add a hint of sweetness.

Turn the roast to coat all sides evenly with the glaze. Next, carefully bring the plastic wrap with you as you roll the bacon over the roast. Roll it tightly, like a burrito, until the bacon edge meets the other side. Peel back the plastic wrap and continue rolling the bacon tightly to overlap the edges.

Smooth out the plastic wrap and pinch the excess wrap on the edges to remove any air bubbles. The goal is to have a tight, secure wrap. Once you’ve achieved this, place the wrapped tenderloin in the fridge until you’re ready to roast it. This can be done ahead of time, which is great because the roast will cook quickly.

Roasting the Tenderloin

Preparing for Roasting

When you’re ready to cook, preheat your oven to 450°F. Prepare a roasting pan by lining the bottom with foil for easy cleanup. A rack insert is also a great addition because it allows air to circulate completely around the roast, ensuring even cooking.

Remove the roast from the refrigerator and take off the plastic wrap. Place the roast in the center of the prepared pan. Position the bacon seam side down to prevent it from opening up during cooking.

Cooking and Temperature

Place the roast in the hot oven. After 15 minutes, rotate the pan 180 degrees to ensure even cooking. Reduce the oven temperature to 325°F to gently roast the meat to your desired doneness. For a medium-rare finish, aim for an internal temperature of 125°F.

If you prefer a different level of doneness, consult a doneness chart and aim to pull the roast 5 to 10 degrees below your target temperature.

Crisping the Bacon

If the bacon isn’t as golden as you’d like, you can use a propane torch to crisp up any spots that are still raw. This technique will give the bacon a beautiful, crispy finish.

Slicing and Serving

Resting the Roast

After removing the roast from the oven, let it rest for about 10 minutes. Tent it with foil to keep it warm. Resting is crucial as it allows the juices to redistribute throughout the meat, ensuring it remains juicy and tender.

Slicing the Roast

Transfer the roast to a carving board and use a sharp knife to slice it. I prefer using longer slicing knives, which cut through the bacon crust cleanly. The result is a beautifully presented roast with crispy bacon and a maple rosemary glaze.

Final Thoughts

This bacon-wrapped tenderloin, with its maple syrup and rosemary glaze, is truly a celebration feast. The combination of crispy bacon, the subtle sweetness of the maple syrup, and the aromatic rosemary creates an elevated version of a classic roast. The tenderness of the filet is exceptional and makes this dish perfect for any special occasion.

I hope you enjoy making this impressive roast as much as I do. Remember to like share and subscribe for more great recipes. See you next time!