Let us run with endurance the race God has set before us. We do this by keeping our eyes on Jesus, the champion who initiates and perfects our faith. Heb 12:1-2 (NLT)

Tuesday, July 27, 2010

Pork Tenderloin and Bacon

Ease: 3.5/5     Kid-friendliness: 4/5     Taste: 5/5     Time: 4/5

Prep: 15 minutes
Cooking time: 8 minutes

I recently discovered tenderloin and think it might very well be my favorite meat right now. It's so, well, tender! And quite lean, too. This recipe was a crowd pleaser. I will definitely be making this one again.

For tips and tricks on selecting and preparing pork, see here.

What you'll need:
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 2 pork tenderloins, about 1 pound each
  • 12 slices thinly sliced bacon, about 3/4 pound
Trim any excess fat and silver skin from the tenderloins (see here to find out how).

Cut the tenderloin into 1 1/2 inch pieces (about the same width as a piece of bacon). Season with salt and pepper.

Wrap a piece of bacon around each piece of pork and secure with a toothpick. The bacon should overlap at the ends by no more than 1 inch.

Grill the pork over direct medium heat until the pork is barely pink in the center and the bacon is fully cooked (~12 - 15 minutes), turning once. If flare-ups occur, move the pork temporarily to indirect medium heat.

For another great tenderloin recipe idea, check out pork and apple pitas. 

1 comment:

  1. When they say "Everythings better with bacon", this is a perfect example of it!


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