Wrapped Pork Tenderloin

Wrapped Pork Tenderloin
(Yields 4 servings)

This recipe was inspired by my brother because of his two loves: meat and meat wrapped in meat. I made this recipe a number of times at home and I never seem to have any left overs. The exterior of the pork tenderloin is wrapped in bacon which combines texture and crunch to this dish. It also helps keep the pork moist and flavourful.

What you need:


1 Pork Tenderloin
5-6 pieces of hickory smoked bacon
2-3 cloves of chopped garlic
2 tbsp. butter

1 sprig of rosemary

2-3 sage leaves
3 medium sliced onions
8 medium sized potatoes
1 tsp. coarse sea salt
1 tsp. black ground pepper
5-6 tbsp. extra virgin olive oil
3 tbsp. chopped parsley

How to make it happen:

1. Massage pork tenderloin with the chopped garlic and place pieces of butter on top of the pork. Place a sprig of rosemary and sage leaves on top of the butter.

2. Starting from one end of the tenderloin, take a single slice of bacon and carefully wrap the pork; make sure you include the butter, garlic, sage and rosemary. Continue to wrap the tenderloin with the bacon, using the remaining strips to cover the entire length of the tenderloin. Ensure the bacon is wrapped taunt (but not tight) around the tenderloin so the butter, garlic, sage and rosemary remain in place.

 

3. Once the tenderloin is wrapped with the hickory smoked bacon, place toothpicks or wooden skewers into the tenderloin to ensure the bacon is in place.

4. Wash and cut the potatoes into bite sized pieces. Place in a slow cooker or roasting pan with salt, pepper, extra virgin olive oil, parsley and sliced onions. Mix all of the ingredients together to ensure the potatoes are fully coated.

5. Place the tenderloin on top of the potatoes and onions in the slow cooker and cook on low heat for 2-3 hours. Alternatively, if you do not have a slow cooker, roast the tenderloin in a roasting pan on 350 degrees F for 1.5 hours.  

6. One the tenderloin is cooked, carefully place it into a frying pan with extra virgin olive oil. Lightly sear the tenderloin on medium heat, ensuring the interior of the pork remains tender and moist and the bacon exterior, crunchy.

7. Cover the meat and let it rest on a cutting board for 15- 20 minutes to ensure the pork is moist and flavourful. If the potatoes are golden brown, take them out of the oven to cool. If they require additional cooking time, grill the potatoes for another 7-10 minutes at 450 degrees F.

 Salad

(Yields 4 servings)

What you need:


4 c of mixed greens
3-4 tbsp. extra virgin olive oil
2-3 tbsp. balsamic vinegar
1 tsp. coarse sea salt
1 tsp. black ground pepper
2/3 c sliced cucumbers
2/3 c sliced peppers (red, yellow & orange)
1/4 c  raw pepitas

How to make it happen:

1. Whisk together extra virgin olive oil, balsamic vinegar, salt and black ground black until the ingredients are combined.

2. Toss mixed greens with cucumbers and sliced peppers. Drizzle the vinegar and olive oil dressing over the mixed greens.

3. For the final touch, sprinkle raw pepitas over the top for crunch and texture.