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 Tenderloin 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 Tenderloin 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 the 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
Pickled rhubarb, now I must try that one. That color is irresistible and I love the idea of adding the tang of rhubarb to a salad.
Great idea!
I love all the parts of this salad. These flavors sound incredible together. And, I can’t wait to get my hands on some rhubarb so I can pickle it!
I have never found white asparagus as good as its green relation, but with this combo I might think otherwise! Thanks for this creative combo Greg!
I love eating food so extreme it makes my taste buds hurt. There is something addictive (and slightly masochistic) about it.
Never had pickled rhubarb OR white asparagus before. And apparently. I need to try both.
I’ll ditto beautiful Greg. Hope you are having a wonderful weekend.
Sam
Those rhubarb look like just my type of food! I love sour tastes and have been known to think Warhead candies are nothing!
The rhubarb just looks so pretty. I can imagine that the rhubarb would find a creative home in some other interesting dishes too. I will have to try this!
That is visually stunning, a work of art before it’s even tasted. Southern Living did a piece on color and how it relates to health last month or the month before. Red veggies did this, green ones that, and so on. Based on that, this salad is a freaking multivitamin!
Somehow I doubt we’ll ever hear, “And with this rhubarb, I thee wed.” 🙂
Have a great weekend, Greg!
VERY creative salad idea! I love all of the different types of flavors and textures in this dish!
This is a such a creative and beautiful dish, very nicely done, and so bright and fresh. — S
salut Greg
ton plat est resplendissant ! j’attends l’arrivée des rhubarbes en France avec impatience j’ai plein de recettes à faire !!
j’espère que tout est Ok pour toi en Californie ; le temps ici à Paris est très maussade ; peut être rester sous la couette et cuisiner ce week end !!
à bientôt pour de nouvelles aventures !
PIerre de Paris
Le mot français pour luire de marque me souris! Je suis très heureux de pratiquer mes compétences d’écriture de français. Apprécier la rhubarbe quand il s’agit de Paris et du séjour chauffe jusque-là .
Greg de Los Angeles
Hello greg !
je n’ai pas tout compris mais je pense que tu en content d’écrire en français ; j’ai visionné les vidéos et elles sont très drôles : pour ma part je déteste les choux de Bruxelles rien à faire !! je préfère les choses plus sucrées !!
reviens quand tu veux sur mon blog et je te ferai parler en français !! bizz !
Professeur PIerre
That’s a very beautiful salad.…looks very refreshing. I like it.
What a beautiful salad, nice addition with the walnut oil. I have never bought white asparagus. Come to think of it not sure if I have ever tried the white ones. Need to! The “rubies” are very pretty.
And sounds absolutely delicious! I’m salivating just thinking about the flavors — yum!