I am what many would call a "Foodie" - amateurs who simply love food and/or drink for consumption, study, preparation and news.
Now the statement above should make it clear that I do not have any formal training when it comes to food preparation. I have, however, been told that I am a pretty good cook and I hope you enjoy reading this column as much as I enjoy writing it.
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What can I say; I am a carnivore at heart and I make no apologies. If I see a vegetarian recipe, the first thought that usually goes through my head is ‘what kind of meat can I add to that?’ Chicken, beef, pork, goat or lamb, I love them all.. sorry doc.
This next recipe is one I found on Yahoo! Shine. It comes from Fabio Viviani (the chef, not the model) and combines pork tenderloin and bacon. How can I go wrong? For Fabio’s video version of this recipe click here to see how it’s done.
Bacon-wrapped pork tenderloin
¼ cup balsamic vinegar
2 tablespoons honey (I used equal parts honey and balsamic vinegar)
2 tablespoons minced-to-a-paste garlic (about 4 large cloves)
2 tablespoons chopped fresh oregano (see helpful hints)
2 tablespoons chopped fresh thyme
1 pork tenderloin (2 to 4 pounds)
Salt and freshly ground black pepper to taste
10 to 12 slices thick-cut bacon
Olive oil, as needed
Preheat oven to 350 degrees F and place a sheet or two of plastic wrap on a work surface. Stir together the vinegar and honey for the glaze and set aside.
Stir together the garlic, oregano and thyme (I used a mortar and pestle to crush the garlic with the salt and pepper before adding the herbs to the mixture. I also added about two tablespoons of basil and fresh parsley to the mix). Rub the tenderloin with the garlic-herb mixture, and season it with salt and pepper (if you haven’t added the salt and pepper to the garlic mixture).
Place the tenderloin at the end of the plastic wrap that is closest to you and in front of the tenderloin, on the plastic wrap, slightly overlap the bacon slices the length of the tenderloin. Roll the tenderloin over the bacon, using the plastic wrap to help you roll the bacon over the tenderloin. Trim the ends as needed to make a neat package and discard the plastic wrap.
Heat a large sauté pan over high heat and add a drizzle of olive oil, heating until it starts to ripple. Place the bacon-wrapped tenderloin, seam-side down, in the pan and sear until the bacon is browned, about 2 minutes per side.
Once sides are seared, transfer the tenderloin to a roasting or shallow-sided sheet pan, and coat it thoroughly with the glaze.
Roast the tenderloin until the internal temperature reaches 135 to 145 degrees F on an instant-read thermometer, about 8 to 10 minutes. Let the tenderloin rest for 5 to 10 minutes (do not skip resting the meat), then using a sharp slicing knife, cut the tenderloin into slices about ½- to 1-inch thick. Serve immediately with your favorite starch, vegetables or a big green salad.
These culinary tips come from Fabio himself. Cover the prep surface with plastic wrap before starting this recipe to make it easier to wrap the pork in bacon and for an easier cleanup.
For even deeper flavor, use dry herbs for the rub (I did), and refrigerate the rubbed tenderloin to marinate it for a few hours.
Be sure to sear the seamed side of the tenderloin first to minimize curling of the bacon and to help keep the bacon in place.
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