pork tenderloin

Bacon Wrapped Pork Tenderloin: I am Having a Flay Day!

27 May 2010
bacon wrapped pork with sweet potatoes

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.

Sippity Sup Continues »
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Bacon Wrapped Pork Tenderloin

Bacon Wrapped Pork Tenderloin with sweet potatoes from Sippity Sup
By jgreghenry Published May 25, 2010
Prep time: 90
Yield:1 ()

Ingredients:

  • 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
  • 0 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

Directions

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.

Notes:

serves 6 Serve with lemon glazed sweet potatoes (see recipe section) Source: Adapted from Bobby Flay

Meat & Potatoes: Satisfyingly Sweet and Savory Molasses Roasted Pork Tenderloin

18 Feb 2010
Roasted pork tenderloin with sweet potatoes and apples

This is the fourth day of Meat & Potatoes. Which is a lot of these hearty starchy partners, I know. But I have promised a week of these satisfying meals– so plod on I must!

We started with a traditional Pot Roast. Well, not that traditional, because I roasted my veggies separate and gave the sauce a big swig of vinegar. Thus improving both the taste and texture of this one-dish-wonder.

Speaking of traditions. The French have a Lamb & Potatoes gratin of sorts that they call Lamb Champvallon. In Day 2 I tweeked tradition, re-wrote history and updated my version with a bold new spice and boneless chunks of succulent lamb.

So as not to appear ready to re-write the culinary history of just one country. I also let loose my imagination on the Scots. They have a traditional side dish made with Turnips & Potatoes that they call Neeps & Tatties. Well, Sippity Sup was named after a nursery rhyme afterall, so it just made sense to translate the lyrical nature in that phrase for my selfish purposes. So I came up with Neeps & Tattie-Cakes, making my version reminiscent of another great bit a children's verse. I chose to serve these Tattie-Cakes with Zinfandel Braised Short Ribs.

Sippity Sup Continues »
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Apple Molasses Roasted Pork Tenderloin with Sweet Potatoes, Apples and Walnuts

Apple Molasses Roasted Pork Tenderloin with Sweet Potatoes, Apples and Walnuts
By jgreghenry Published February 11, 2010
Prep time: 60
Yield:1 ()

Ingredients:

  • 0.25 c walnut oil
  • 2 T apple juice concentrate
  • 1.5 t corasely ground black pepper
  • 1 t salt
  • 2 T molasses
  • 0.5 c apple cider vinegar
  • 1.5 lb boneless pork tenderloin
  • 3 c sweet potato, peeled and cut into 1-inch cubes
  • 2 firm baking apples such as jonagold cut into 8 sections each
  • 0.25 c chopped walnut pieces
  • 1 T thyme leaves, minced
  • 0.25 c honey

Directions

Combine the walnut oil, apple juice concentrate, honey black pepper, salt, molasses, apple cider vinegar, into a large zip lock bag. Add the pork the tenderloin to the bag and seal it tightly, pushing out as much air as possible. Let this marinate in the refrigerator at least 8 hours, and up to 3 days. Preheat the oven to 400 degrees F. Place the tenderloin onto the bottom of a large shallow sided baking dish. Spread the sweet potatoes all around the meat, then pour most of the marinade into the baking dish, until the liquid covers the sweet potatoes about 1/2-inch. Put the meat and potatoes into the oven and roast 10 minutes. At this time open the oven and baste the meat and potatoes with the pan liquid, then add the apple slices and chopped walnut pieces. Sprinkle the minced thyme over everything and and roast another 20-30 minutes, until an instant read thermometer reads 135 degrees. remove the meat from the oven and move it to a cutting board to rest about 7 minutes. Slice and serve with the potatoes and apples.

Notes:

serves 4