Meal Menu Idea:
Bacon Wrapped Pork Tenderloin
Roasted Cauliflower
Salad of Mixed Greens and Balsamic Vinaigrette
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| Photo credit: porkbeinspired.com |
BACON WRAPPED PORK TENDERLOIN
The Brine: (Make it the day before)
1 cup kosher salt
1/2 cup coconut sugar
6 cups water
* Pour water into stainless steel saucepan, stir in the salt and sugar.
* Bring the mixture to a boil; stir to dissolve salt & sugar.
* Remove pan from the heat; allow to cool to room temperature then refrigerate.
The Pork:
2 pork tenderloins (2lbs.)
1 teaspoon coarse ground black pepper
1 teaspoon ground sage
8 ounces uncured bacon
* Use a boning knife to remove the silverskin.
* Submerge the pork in the brine making sure it is completely covered and refrigerate for 30 minutes.
* Remove pork from the brine, rinse the meat and lightly pat dry with a paper towel.
* Sprinkle pork with black pepper and sage, pressing on it to make sure it adheres to the meat.
* Lay the pork loins out flat on a work surface.
* Take a piece of bacon, starting at one end, wrap it around one of the loins. Take the next piece of bacon and do the same, overlapping with the first piece to make sure there are no naked parts. Continue to wrap until the entire loin is covered. Repeat with the second pork tenderloin.
*Lay the pork loins directly on a rack in a small roasting pan (or use a large cast iron skillet fitted with a round rack.)
* Preheat the oven to 425 degrees F.
* Roast the pork loins for about 25 minutes, until the bacon crisps and the internal temperature is 135 degrees F.
**As soon as the pork is removed from the oven, make the glaze in the pan drippings.
The Glaze:
1/4 cup balsamic vinegar
1 cup unfiltered apple cider
2 Tablespoons maple syrup (dark amber or Grade B)
2 Tablespoons maple syrup (dark amber or Grade B)
2 Tablespoons Dijon mustard
1 teaspoon tapioca starch whisked with 1/4 cup cold water
* Remove meat to a cutting board to rest for a bit.
* Place the roasting pan over one or two burners. Over medium heat, add vinegar and loosen the fond (flavorful bits from the bottom of the pan) then add the cider and mustard.
* Place the roasting pan over one or two burners. Over medium heat, add vinegar and loosen the fond (flavorful bits from the bottom of the pan) then add the cider and mustard.
* Bring the mixture to a low boil over medium heat; simmer for 2 minutes until it reduces and begins to thicken.
*Whisk the tapioca starch into the glaze and continue to cook the glaze for one minute.
Finish the Meat:
* Remove the pork loins from the oven and drizzle 1-2 Tablespoons of glaze over each one.
* Allow meat to rest 10 minutes.
* Using a sharp knife, slice the pork into thick rounds. Arrange on a platter and drizzle with remaining glaze.
* Serve and enjoy!
** Refrigerate leftovers, if there are any!
Recipe: w.lynne
Taste. Enjoy. Pass it on!