Tuesday, August 3, 2010

What's Cookin' Mama: Dress to Impress

the Mom is asking: What do you cook for company? I have a long list of varied recipes, but this one is a real hit, especially with my Special K. She affectionately calls this dish, "Meat wrapped inside more meat". This recipe is one I've adapted from a Bobby Flay recipe that has more ingredients and is a tad more complicated. Quite frankly I always forget that I need to roast a head of garlic an hour prior to prepping the meat and so I make it without all the herbs and garlic. If you'd like to see his recipe for this dish you can check it out here.

The following recipe is my simplified, yet still "ooh" worthy version.

Bacon Wrapped Pork Tenderloin

1 pkg pork tenderloin (this will likely contain two small pork tenderloins)
1 1/2 pound thick cut bacon
tooth picks
Salt and pepper to taste
2 tbsp oil

Preheat oven to 375 degrees.

Season pork tenderloin with salt and pepper. Beginning at one end of the tenderloin begin wrapping bacon around and secure each with a toothpick. Try to keep toothpicks aligned in a straight line.

In a heavy oven ready skillet heat oil over medium high heat. Add tenderloins to pan and sear on all sides turning the meat as the bacon browns and crisps. This takes about 10 minutes. Transfer skillet with tenderloins to the oven and cook another 10 minutes or until the center of the meat registers 140-145 degrees with an instant read thermometer. Transfer to a platter and cover loosely with foil and allow to rest for 10 minutes. Using bacon as a guide, slice the tenderloin, removing toothpicks as you carve. Serve with garlic mashed potatoes and a lovely spinach salad and you will be sure to impress.



Check out more Dress to Impress recipes at What's Cooking Mama Recipe Swap. Print Friendly and PDF

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