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Too much Greg lately!
Greg ate this and Greg made that. Greg goes here and Greg went there... ho frickin' HUM!
You heard me; I am taking a back seat to the food today.
Sure I'm gonna make the food and I'm gonna eat the food. But that's where the ME stops and HE begins. Because today I have two recipes and they both come from Bobby Flay. Word for word. Step by step. It's all him. I did not adapt I was not inspired by. Heck I did not even improvise today. Not even one tiny bit. I thought about it once or twice. But, nope. I held my resolve. I stuck to my guns, 'cuz I am having a Flay Day!
Bacon Wrapped Pork Tenderloins with Lemon Glazed Sweet Potatoes. Okay! Now you see why I am so superfluous to the editorial content.
But just so you get the idea about how good this meal was let me say this much, and then I'll shut up. Because IF this post were about me I would say that this is MY kind of meal. It's pork on pork with a wallop of roasted garlic and a big zing of lemon. Talk about food porn. Just thinking about it gets me all bothered. But we are not here to discuss me today. Tempting as that may be.
Bacon Wrapped Pork Tenderloins serves 6 CLICK here for a printable recipe
- 1 head garlic, top sliced off
- 3 T olive oil, divided
- 2 pork tenderloins (about 1 to 1 1/2 pound each) trimmed of excess fat
- salt and pepper, to taste
- 1 T fresh rosemary, chopped
- 1 T fresh thyme leaves, chopped
- 12 1/4-inch thick slices bacon
- 12 fresh sage leaves, chopped
Preheat oven to 300 degrees F. Place garlic in a small ramekin, drizzle with 1-tablespoon olive oil, and wrap in foil. Bake until soft, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head into a small bowl.
Arrange tenderloins on work surface. Rub the top each tenderloin with 1/2 of the roasted garlic and season with salt and pepper. Mix together the herbs and scatter half of the mix over the garlic on each tenderloin. Wrap 6 strips of bacon around each tenderloin and tie bacon in place with kitchen twine.
Heat oven to 375 degrees F. Heat remaining oil in a medium, skillet over medium-high heat. Sear the tenderloins until golden brown on all sides. Transfer seared tenderloins to medium roasting pan; place in the oven and cook to medium rare about 8 minutes. Transfer tenderloins to cutting board and let stand 10 minutes. Remove twine before carving. Serve warm with a side of Lemon Glazed Sweet Potatoes (recipe follows).
Lemon Glazed Sweet Potatoes serves 6 CLICK here for a printable recipe
- 2 c fresh lemon juice
- 2 c sugar
- 1 T lemon zest
- 5 large sweet potatoes, peeled and cut into 1/2-inch dice
- 2 T olive oil
- salt and pepper, to taste
Combine juice, sugar and zest in a small pan & reduce to 1/2 cup. Set aside.
Preheat oven to 375 degrees F. Toss potatoes in oil & put them into large ovenproof skillet. Do not crowd them, use two skillets if necessary. Roast, tossing occasionally until lightly brown & just cooked through, about 35 minutes. Remove the pan from the oven and place on a burner over medium heat. Add the glaze to the potatoes and toss to coat evenly. Saute until glazed and cooked.
SERIOUS FUN FOOD
Greg Henry
Sippity Sup
Comments
Way to flay it...
I often make pork tenderloin, I'll have to add this baby to the rotation!
So you got flayzy
Well listen up, it takes a GOOD cook to cook good. I know people that follow these super star recipes and it comes out terrible. So, after all this, it IS about you. And, I'm good with that.
I hate pork tenderloin because I like a fatty pork. Does the bacon really help? If so, I'm going to copy you copying flay.
I might be coming to LA in July. Maybe we could rendezvous. I'll email you.
I write food poetry, you...
are a fantastic Wrapper- oh boo, sorry that was cheesy! Chris is better at it than me...
We have only been eating meat once a week, and I am now convinced this weekend it will be this! Maybe my own twist of course. I thought about you, this woman made a sauce that I could swear was mustard a few weeks ago, and I know you would love the recipe!
I have to go drool over desserts you posted now, only drool...
These potatoes...
are making me flail for Flay. (say that 10 times real fast)
Seriously, this tenderloin and those potatoes sounds absolutely wonderful. Another recipe bookmarked! Thanks for sending it along.
Flay Day??? Devilishly clever. :-)
Yay, Flay!
How could you go wrong with bacon wrapped pork! Looks great.
If you're going to have food porn
What better to "wrap your rascal" with than bacon!?! Excellent cook, even if you didn't insert yourself into it. Very nice tying job too.
But for the record, I like the "me" you put into all of your posts!
Is there a veggie version, Bobby?
I'm thinking Fakin' Bacon wrapped around a lentil roast. Or not!
I could stand a Flay day
I too could stand having a Flay day. Bacon wrapped pork tenderloin. Oh man that sounds delicious. Hurray for Flay.
Sam
Looks like a feast! delicious
Looks like a feast! delicious :)
Wow!
YUM! This looks absolutely delicious!
xxMK
Delightful Bitefuls
I want a Flay day too
especially after seeing all that yummy goodness!
Nothing wrong with a Flay day!
I have made several Bobby Flay recipes and have always been impressed by his bold use of flavors. This looks like another one to try.
I Need a Flay Day too
I am way overdue for a Flay Day. That is quite clear from this post. Pork on pork is definitely my kind of recipe and I love the idea of lemon on sweet potatoes. I noticed that you used white sweet potatoes. Do you like those better? I find that they are a little nuttier and have a more subtle flavor, but I'm always a little confused by the whole yam vs. sweet potato choice.
I get confused too
I chose these for the nutty reason you mentioned. All that sugar on top of SWEET sweet potatoes seemed cloying. There was no pic with Mr. Flays recipe so I can't say what he chose. GREG
I might just need some pork-on-pork action myself!
This sounds really tasty. Looks even tastier. As much as I love hearing about Greg this, Greg that, I'm totally okay with this recipe too. :)
bacon
anything wrapped in bacon can't be bad.....pork stuffed pork...I love it!
Since we're not talking about
Since we're not talking about you today, I have to say I like Flay because he uses bold flavors and we embrace the same regional cuisines (Mediterranean + Latin America). However, I'm not so sure about these sugar-glazed potatoes. I guess I'd have to try them.
A circus in your mouth
Love Bobby Flay recipes. Several years ago, I was lucky enough to enjoy a meal at Mesa Grill in Las Vegas. It was by far one of the best restaurant experiences I have ever had - even to this day. I continue to describe it as like "having a little circus in your mouth." I wish every meal could be like that!
Nice!
Hey Greg, in honor of Bobby Flay (and not you-smile), I'm just going to say that this is 'wicked awesome'. That's what Irish folks from Boston say. I know, cuz I'm kind of one of them and so is he!
Pork tenderloin
That looks delicious! Love the potato flavorings.
Jenn
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