lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Friday, October 17, 2014

Bacon Wrapped Pork Tenderloin

Bacon Wrapped Pork Tenderloin
Years ago, I received a Taste Book of my friend's family recipes as a gift. I use several of the recipes in the book, but the bacon wrapped pork tenderloin is the one I go back to the most often. I swapped out the seasoning for my Maryland friendly Old Bay, but other than that, I am very true to the recipe. Miss F loves bacon in any format, so this tenderloin is always a hit. This would be great for a dinner party because you could prep it in advance and cook it while you socialize with your guests.  Be sure to broil it at the end to really crisp up the bacon, there is nothing worse than soggy bacon!
Bacon Wrapped Pork Tenderloin

1 pork tenderloin, trimmed
1 teaspoon Old Bay
1 clove garlic, sliced
5 slices of bacon

Preheat the oven to 375 degrees. Sprinkle the Old Bay all over the outside of the pork tenderloin, making sure to coat the meat evenly. Make slashes in the meat with a knife every inch or so, nestle a garlic slice in each notch. Wrap the tenderloin in the bacon and place in a baking dish. Bake for 45 minutes, until the pork has reached an internal temperature of 155 degrees. Turn on the broiler and broil for 2 to 4 minutes to crisp the bacon. Let the meat rest for 10 minutes, slice and serve.
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1 comment:

Carol at Wild Goose Tea said...

Sometimes pork loin is sooooo lean that it's dry. This would take care of that. Plus add an interesting boost to flavor. Simple and simply wonderful.

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