2938. BACON-WRAPPED PORK TENDERLOIN with PERSIMMONS and ARBOL CHILES

1 1/2 lb pork tenderloin
4 strips thick cut bacon
1 Fuyu persimmon, cut cross-wise into thin disks
10 dried arbol chiles
2 cloves garlic, thinly sliced
salt/pepper
ground ginger
ground cumin
olive oil

Sauce
3 tablespoons apple cider vinegar
1/2 small onion, diced
1/2 Fuyu persimmon, peeled & chopped small
1 cup chicken broth
ground ginger
cayenne pepper
olive oil
1 tablespoon butter

Tenderloin Preparation: Preheat oven to 350°F. Clean tenderloin and pat dry with paper towels. Sprinkle generously with salt & pepper. Sprinkle lightly with ginger and cumin. Drizzle olive oil in baking dish large enough for tenderloin (9 x 13). Lay bacon strips crosswise in dish. On top of bacon lay persimmon slices, then arbol chiles and garlic slices. Lay tenderloin on one side of dish and roll across, wrapping bacon around persimmons, chiles and garlic. Tuck ends of bacon under tenderloin. Roast in oven until thermometer reads 160°F in thickest part of tenderloin (about 30 minutes). Remove tenderloin from oven, take out of baking dish, and let rest 10 minutes on clean dish while making sauce.

Sauce Preparation: Pour vinegar into baking dish, swirl, and let sit. Meanwhile heat a Tbs. of olive oil and butter over medium heat in a sauce pan. Add onion and saute 3 minutes. Swirl vinegar in baking dish again and pour into sauce pan with onions. Simmer 3 minutes. Add persimmon and pinches of ginger and cayenne and simmer another 2 minutes. Add chicken broth and simmer until persimmon is very soft and sauce is reduced and thickened (about 5 minutes). Slice tenderloin through bacon into 1/4 inch slices. Arrange medallions on plate and pour sauce over generously.


bacon recipe courtesy of: Wine of the Month Club/Gold Medal Wine Club, 5330 Debbie Road, Suite 200, Santa Barbara, California 93111

2858. BACON-WRAPPED PERSIMMONS with BLUE CHEESE and BALSAMIC-HONEY GLAZE

Persimmons:
12 slices of thinly-sliced bacon
4 ounces firm blue cheese
4 medium Fuyu persimmons cut into eight 1/2-inch wedges
Toothpicks (soaked in water to prevent burning in the oven)

Balsamic Glaze (optional):
1/3 cup aged balsamic
2 tablespoons honey

Preheat oven to 350° F. 

Cook Bacon: Lay the cut bacon on a cooling rack over a sheet pan. Transfer to the oven and partially cook the bacon (only 6-8 minutes). Cool and cut bacon into 2 1/2 inch pieces to wrap around fruit. 

Prepare Persimmons: Cut the cheese into 24 small wedges. Put a piece of bacon on the work surface and place a persimmon on top. Then put a wedge of blue cheese on top of persimmon. Wrap with the partially cooked bacon around the persimmon and fasten with a toothpick.

Broil Persimmons: Place on a baking pan and broil on one side until the bacon starts to brown (about 2-3 minutes). Turn and finish cooking until the bacon is crisp (another 2-3 minutes). If left too long under the broiler, the cheese will melt and ooze out. Transfer to a platter.

Balsamic Glaze: Combine balsamic and honey in a sauté pan and simmer/reduce for 2 minutes. Drizzle or brush over the plated persimmons.


bacon recipe courtesy of: Parties That Cook, 601 Minnesota Street, Suite 115, San Francisco, CA 94107

1956. BACON-WRAPPED PERSIMMON WEDGES

makes ten servings


1 pound sliced bacon, cut crosswise into thirds
8 persimmons, cored and sliced into 6 wedges each
1/4 cup sherry vinegar, for brushing
salt and pepper

Position racks in the upper and lower thirds of the oven and preheat to 400°. Wrap a piece of bacon around each persimmon wedge; secure with a toothpick and arrange on 2 parchment-paper-lined rimmed baking sheets. Roast for 20 minutes. Flip the wedges, rotate the pans and increase the heat to 425°; roast until the bacon is crisp, about 20 minutes. Brush with the sherry vinegar and season with salt and pepper. Serve immediately.


bacon recipe courtesy of: Sarah Belk King, Everyday with Rachael Ray, December/January 2010