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.
- 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).
- 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