3402. PORK TENDERLOIN with BLUEBERRY-BACON BARBECUE SAUCE

serves six


For the sauce:
3 slices thick cut bacon, diced
1/2 cup minced shallots
1 jalapeno, seeded and minced
2 cups fresh blueberries
1/2 cup packed golden brown sugar
1/4 cup balsamic vinegar
1 tablespoon Dijon stone ground mustard
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
2 tablespoons lemon juice

For the pork:
2 (1-1-1/4 pounds) pork tenderloins (2-2-1/4 pounds in all)
Kosher salt
Fresh ground pepper
1 tablespoon olive oil

Fry bacon on low until slightly crispy; remove bacon to a paper towel leaving the bacon grease in the pan.  Saute shallots and jalapeno in the bacon grease over medium heat until soft, about 2 minutes.  Add blueberries, sugar, vinegar, mustard, garlic powder, salt, lemon juice and cooked bacon.  Simmer until blueberries have split and sauce thickens slightly, about 3 minutes.

Transfer mixture to a blender or food processor; pulse until pureed.  Return sauce to pan so you can warm it slightly when the meat comes out of the oven.

For the pork, remove the silver skin, if any, from the pork tenderloin and season the meat generously with salt and freshly ground pepper.

Preheat oven to 425o F. Heat a large oven proof skillet (if you don’t have an oven proof skillet use a regular one, you will just have to transfer pork to a baking tray or dish for the oven) over high heat, then add oil. Add pork and sear on all sides, turning meat with tongs, about 2 minutes total.

Place meat thermometor in the thickest part of the tenderloin and place skillet or baking tray into the oven. Cook until thermometor reads 155o F (about 20 to 25 minutes) depending on the thickness of the tenderloin.

During the last 5 minutes of cooking, brush a little of the sauce on the tops of the tenderloins, just enough to adhere to the meat.  Serve the rest of the sauce on the side.

Remove tenderloin from the oven and loosely tent with foil and let sit at least 5 minutes before cutting on a diagonal into 1/2″ thick pieces and serve.


bacon recipe source: Cathy Pollak, Noble Pig, March 13, 2012

3217. BELGIAN PORK ROLLS with CHUTNEY, MINT and BACON

serves four as a main course


1 1/2 lbs. pork tenderloin
coarse salt (Kosher or sea) and freshly ground black pepper
about 3/4 cup mango chutney
1 bunch fresh mint, rinsed, shaken dry, and stems removed
1/2 lb. smoky bacon, cut crosswise into 4-inch strips
wooden toothpicks

Thinly slice the pork tenderloin crosswise sharply on the diagonal into pieces that are about 3 inches long, 2 inches wide, and 1/8-inch thick. NOTE: If necessary, pound the pork slices between sheets of plastic wrap with a meat pounder or rolling pin to obtain an 1/8-inch thickness. The meat will be easier to slice if it is partially frozen first. Generously season each slice of pork with salt and pepper on both sides.

Spread the top of each slice of pork with some of the mango chutney. Place a mint leaf on top. Tightly roll up each pork slice, starting from one of the wider sides. Wrap a strip of bacon around each pork roll and secure it with a toothpick.

Set up the grill for direct grilling and preheat it to medium-high. Leave one section of the grill fire-free for a safety zone.

When ready to cook, brush and oil the grill grate. Place the pork rolls on the hot grate and grill them until nicely browned on the outside and cooked through, 2 to 4 minutes per side. Because you're grilling bacon, you're likely to get flare-ups. If this occurs, move the pork rolls to the safety zone to keep them from burning. Transfer to the pork rolls to a platter or plates and serve.


bacon recipe courtesy of: Steven Raichlen's Planet Barbecue! New York: Workman Publishing, p. 258

3211. PORK SCHNITZEL with APPLEWOOD-SMOKED BACON and SAGE

yields four servings


1½ lbs. pork tenderloins, sliced and lightly pounded into eight 3-oz. cutlets
8 fresh sage leaves
8 slices well-cooked applewood-smoked thick-cut bacon
salt
freshly ground black pepper
1-2 tablespoons all-purpose flour
3 tablespoons olive oil
1 cup chicken stock
2 tablespoons dry vermouth

Rinse pork cutlets under cold running water and pat dry. Carefully rinse sage leaves and pat dry. Place 1 sage leaf on each piece of meat. Top with a folded slice of bacon, fold cutlet in half and secure with a toothpick. Season to taste with salt and pepper; dust with flour. Heat olive oil in a frying pan over medium-high heat and sear the meat for 2-3 minutes on each side. Remove meat from the pan and keep warm. Pour chicken stock and vermouth into other pan, scraping the bottom for meat particles. Check seasoning. Pour sauce over meat and serve.


bacon recipe courtesy of: Smithfield, 1911 S Church Street, Smithfield, VA 23430; via flour_arrangements (member), Key Ingredient

3107. EDAM BACON FONDUE

1/2 lb. Edam cheese in 1/2-inch cubes (younger cheese best)
1/2 lb. Monterey Jack cheese in 1/2-inch cubes
2 tablespoons cornstarch
3 slices thick cut bacon, 1/4-inch dice
1/2 medium sweet onion, diced small
1 small jar pimento pieces, well drained
1 large clove garlic, minced
1 1/2 cups dry white wine
2 tablespoons sherry vinegar
1-3 teaspoons Tabasco or your favorite

crisp, tart apple pieces
crisp pear pieces
toasted dense bread cubes
roasted pork tenderloin cubes
firmly cooked potato pieces
cold boiled shrimp

Cube the cheeses, combine in a bowl with the cornstarch. Dice the bacon, onion and garlic; drain the pimentos.

Sauté the bacon in a large frying pan over medium heat until beginning to brown; add the onion and cook until softened but don’t brown. Add the garlic and cook until fragrant (no more than a minute). Spoon off the visible rendered bacon drippings.

Add the white wine, sherry vinegar and hot sauce; mix well and bring to a simmer. Add the cheese mixture in four or five additions, mixing well until all the cheese has fully melted and everything is well combined.

Pour into your fondue pot, turn it to low or light the heat source and get after it.


bacon recipe courtesy of: Jack P. in Virginia; Mark McGlothlin, Chi Wulff, October 11, 2013

3049. BACON-WRAPPED PORK TENDERLOIN with APRICOT COMPOTE and JICAMA SALAD

serves four


For the salad:
2 cups julienne of jicama
2 oranges, segmented, including juice, all pith and membrane removed
1 apricot, pitted and sliced thin
½ red bell pepper, julienne
1-inch piece of fresh ginger, peeled and finely chopped
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lemon juice
1 jalapeño or other chile pepper, deseeded and chopped fine, optional
salt and pepper to taste

For the pork:
1 pork tenderloin, silver skin removed

Marinade:
1-inch piece of ginger, cut into strips, smashed with side of knife to release juices
1 clove garlic, peeled
⅛ orange, juice and rind (smash with side of knife to release oils then cut into strips)
1 tablespoon olive oil
¼ teaspoon dry mustard
¼ teaspoon ground coriander
⅛ teaspoon fresh ground pepper
2 strips thick-cut bacon (we used pecan-wood smoked bacon)
salt and fresh ground pepper
1 teaspoon oil for cooking, as needed

For the apricot compote:
3 medium apricots (or other seasonal stone fruit), pitted and sliced thin
1 shallot, peeled and sliced thin
1-inch piece of ginger, peeled and finely diced
2 tablespoons julienne of orange peel (as much pith removed as possible)
1 teaspoon coconut oil (or other cooking oil)
½ teaspoon ground coriander
¼ teaspoon ground allspice
¼ teaspoon dry mustard
¼ teaspoon ground cardamom
½ cup Pinot Noir (or other light bodied red wine)
salt and pepper, to taste

For the salad: Combine all ingredients in a medium-size mixing bowl. To segment the oranges, cut off each end; rest on one cut end. Remove the skin with a sharp knife by cutting along the line where the flesh meets the pith, following the natural curve of the fruit, working in small strips around the orange from top to bottom. Remove each segment individually from the membrane using a paring knife – hold over a bowl to collect any juice. Squeeze the membrane to extract any remaining juice. Season to taste. Chill for approximately 15-30 minutes (up to 6 hours) for flavors to meld.

 

For the pork: Blend all marinade ingredients, coat the pork tenderloin and rest at room temperature for 30-40 minutes, or in refrigerator for up to 2 hours; remove from refrigerator 15 minutes before cooking. Remove the pork from the marinade. Season with salt and pepper then wrap with bacon (as much or as little as you like), secure bacon ends with toothpicks, if desired. Preheat oven to 375. Heat a heavy sauté pan until very hot. Add a bit of cooking oil (not necessary if using non-stick or well-seasoned pan). Sear the pork on all sides until caramelized. Transfer the pork to a baking sheet. Save the fat, juices, and bits in the pan for use in making the compote. If the fat is pooling, drain some off (ideally, there is very little excess fat but brown – not burned – bits in the pan). Finish in oven for approximately 12-18 minutes or until the meat reaches 145 degrees. Allow to rest for at least 10 minutes before slicing. In the meantime, make the compote.

 

For the compote: If possible, use the same pan as you used to cook the pork, with the drippings – heat pan over medium heat. Add the coconut oil. Sauté the shallot and ginger until the shallot starts to become tender; add the orange peel and the dry spices. Sauté until lightly caramelized. Add the apricots. Cook over medium-high heat until the fruit starts to soften and lightly caramelize. Add the wine and use it to scrape any bits from the bottom of the pan. Simmer on low-medium heat until it reaches a desirable consistency. Season to taste. You can stir in any additional pan drippings from the pork for added flavor. This compote can be made vegetarian/vegan by using a fresh pan and not adding any renderings. It can be stored in the refrigerator for several days.

 

To serve: To plate the dish, place a 1/2 cup portion of jicama salad on the plate. Arrange 2-3 slices of pork tenderloin against it and top with the warm apricot compote. Garnish with chopped cilantro, parsley or chives. 

 

 

bacon recipe courtesy of: Annette Tomei, Eat Something Sexy, June 14, 2013

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

2395. GRILLED PORK TENDERLOIN with CORN-BACON RELISH

yields four servings


2 cups corn, whole kernel frozen
4 tablespoon maple syrup
2 slices bacon, broiled or roasted, medium slices
1 teaspoon sage, fresh, chopped
1/4 teaspoon salt
10 ounces pork, lean tenderloin
1/4 teaspoon salt
5 tablespoon nuts, pecans, chopped

Saute corn with maple syrup until golden brown and caramelized. Remove from pan. Add bacon and cook over medium heat until crisp. Add corn back to pan and cook 2 minutes more. Remove from heat, add sage and 1/4 teaspoon of salt. Stir well and set aside. Rub tenderloins with 1/4 teaspoon of salt and grill over a medium fire for 12 to 15 minutes rolling every 3 or 4 minutes. Allow to stand for 5 minutes, then carve into 1/2-inch slices. Spoon about 1/4 cup relish over each portion, top with chopped pecans and serve.


bacon recipe courtesy of: EverydayHealth.com, 345 Hudson Street, 16th Floor, New York, New York 10014

1773. STUFFED PORK TENDERLOINS with BACON and APPLE-RIESLING SAUCE

yields four servings


1 tablespoon extra-virgin olive oil
1/4 cup minced onion
1/4 pound pork breakfast sausage, casings removed
1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
1 garlic clove, minced
1/2 teaspoon chopped thyme
1/2 teaspoon chopped sage
1/2 cup finely chopped collard greens (2 large leaves, stemmed)
4 ounces fresh goat cheese, at room temperature
Kosher salt and freshly ground pepper
two 1-pound pork tenderloins
6 slices of bacon

SAUCE
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
3/4 cup apple cider
1/2 cup dry Riesling
1/4 cup chicken stock or low-sodium broth
1/2 teaspoon chopped sage
1/2 teaspoon chopped thyme
Kosher salt and freshly ground pepper

PREPARE THE PORK: In a large skillet, heat the olive oil until shimmering. Add the onion and cook over moderate heat until translucent, about 3 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through, about 3 minutes. Add the apple, garlic, thyme and sage and cook until the apple just begins to soften, about 2 minutes. Stir in the collard greens and cook until wilted, about 2 minutes. Transfer the mixture to a medium bowl and let cool to room temperature. Mix in the goat cheese and season the stuffing with salt and pepper.

Light a grill. Using a long, thin knife and beginning at a thick end, cut a 1-inch-wide pocket through the center of each pork tenderloin; use the handle of a wooden spoon to widen the pocket if necessary. Fill the pork tenderloins with the stuffing, poking it in with the wooden spoon. Season the tenderloins with salt and pepper and wrap the bacon strips securely around them; try to cover any exposed stuffing with the bacon.

Grill the pork tenderloins over moderately high heat, turning four times, until browned on every side, about 25 minutes, or the internal temperature reaches 140°. Transfer the pork tenderloins to a cutting board, cover tightly with foil and let rest for 10 to 15 minutes.

MEANWHILE, MAKE THE SAUCE: In a medium saucepan, heat the oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the apple, cider, Riesling, chicken stock, sage and thyme and simmer until the apple softens, about 7 minutes. Transfer the contents of the saucepan to a blender and puree until smooth. Strain the sauce back into the saucepan and boil until it coats the back of a spoon, about 5 minutes. Season with salt and pepper.

Slice the pork tenderloins crosswise about 1 inch thick and arrange on plates. Spoon the Apple-Riesling Sauce around the meat and serve.


bacon recipe courtesy of: Debra Whiting, Red Newt Winery Bistro, 3675 Tichenor Road, Hector New York 14841 | "Great American Wine & Food Matches," Food & Wine, October 2006

1765. BACON-WRAPPED PORK TENDERLOIN with TEXAS CAVIAR

serves six


2 16-ounce pork tenderloins sliced into 1½-inch medallions
12 slices thick-sliced bacon
wooden toothpicks-soaked in water
salt and pepper, to taste

Texas Caviar
4 cups canned black-eyed peas, drained, rinsed
3 tablespoons olive oil
2 tablespoons chili powder
2 tablespoons red wine vinegar
½ cup green onions, thinly sliced

Texas Caviar: Combine black-eyed peas and green onion in large bowl. Stir together olive oil, chili powder and vinegar. Add oil mixture to black-eyed pea mixture and stir until evenly coated. Cover: marinate at room temperature for 2-4 hours, stirring occasionally. Serve with bacon wrapped medallions. Bring 1½ inches of water to boil in a large skillet, add bacon and boil, uncovered for 1 minute; drain and cool slightly. Prepare a medium-hot grill. Wrap 1 piece of bacon around each medallion, securing with soaked toothpicks. Grill wrapped medallions over direct heat for 7-9 minutes, turn and continue cooking until internal temperature reaches 150° F, remove from grill, let rest 5 minutes before serving with Texas Caviar.


bacon recipe courtesy of: Minnesota Pork Board, 151 Saint Andrews Court, Suite 810, Mankato, Minnesota 56001, (507) 345-8814

1555. CLAM, PORK, SAUSAGE and BACON STEW

1 can (28-ounce) Italian plum tomatoes with juices
2 tablespoons extra virgin olive oil
2 (1/4-inch-thick) slices bacon, cut into 1/4-inch dice
1 cup chopped yellow onion
1 cup chopped red bell pepper
1/2 cup chopped green bell pepper
3 cloves garlic, coarsely chopped
4 ounces chourico or chorizo, casings removed and cut into 1/4-inch dice
4 ounces pork tenderloin, loin, or shoulder, cut into 1/4-inch dice (optional)
2 teaspoons sweet paprika
1/2 cup dry white wine
2 tablespoons finely chopped fresh Italian parsley
2 pounds littleneck or Manila clams, cleaned
8 ounces romano or other green beans, trimmed and cut into 1-inch lengths

Fit a food mill with the medium disk, and set the mill on the rim of a medium bowl. Put the tomatoes with their juices in the food mill and puree. Reverse the crank to extract every bit of flavor from the tomato pulp, and occasionally stop to clean the underside of the mill with a rubber spatula, so the puree falls freely. Discard the pulp left in the strainer. Set the puree aside.

In a large, heavy skillet, heat the olive oil over medium heat until hot enough to sizzle a piece of bacon. Add the bacon and cook, stirring, for 5 minutes, or until lightly browned. Add the onion and red and green peppers and saute, stirring, for 8 minutes, or until the vegetables are wilted and beginning to turn golden. Add the garlic and saute for 1 minute. Stir in the chourico and pork and cook, stirring, for 3 minutes, or until lightly browned. Sprinkle with the paprika and cook, stirring, for 1 minute.

Add the wine, tomatoes, and parsley and bring to a boil. Decrease the heat to low and cook, uncovered, for 20 minutes, or until liquid is slightly reduced.

Spoon half of the sauce into the cataplana; spoon the clams on top and scatter the green beans over the clams. Spoon the remaining sauce on top. Secure the cover in place.

Place the cataplana over medium heat and cook for 10 minutes, or until the clams have opened. Bring the cataplana to the table and, using oven mitts, carefully remove the cover. Discard any clams that failed to open. Spoon the clams and rich sauce into warmed shallow bowls and serve at once.


bacon recipe courtesy of: Things Cooks Love by Marie Simmons. Andrews McNeel, 2008

1340. TERIYAKI and PEACH PORK TENDERLOIN wrapped in BACON

2 pork tenderloins
1 tablespoon butter
1/2 cup teriyaki sauce
1/2 cup peach preserves
pepper and garlic powder to taste
6 slices of bacon

Mix butter with preserves in a small pan and heat until melted. Remove from heat and add teriyaki sauce. Sprinkle tenderloins with pepper and garlic powder. Put in a plastic bag with peach sauce and marinate for 3 hours or overnight. Remove tenderloins from marinade and wrap each with 3 slices of bacon. Secure with toothpicks. Put in roasting pan. Spoon some peach preserves over them (don't use the marinade) and roast at 400°F for 35 to 45 minutes.


courtesy of: Cooking Cache