I know what you’re thinking.
You’ve looked at that glorious picture of pork above, and you’re judging me. I know it, I know it, I know it.
“Umm, hey guy. It’s January. It’s time to start eating like it.”
Let me borrow a line from the late, great Chris Farley and kindly say, “Lay off me. I’m starving.”
In all seriousness, I am completely recommitted to my weight-loss goals. Food and I have been on a complicated journey for a long time, but I’m hoping 2017 produces some pretty special things.
While I’m eating clean a lot more often these days, dishes such as bacon-wrapped pork tenderloin will never disappear completely from my kitchen.
To be fair, I made it on a Sunday. Football was on.
I mean, for the love of Pete, people. I used 100 percent all-natural honey with the glaze. Give me a break. I’m not perfect.
OK, I’ve calmed down.
I’d love it if you tried this recipe. Maybe then you’ll understand my excitement.
BACON-WRAPPED PORK TENDERLOIN
Note: This recipe was inspired by searching “bacon-wrapped pork tenderloin” on Google and finding a recipe at recipeineats.com. Mine has quite a few differences, but that was a good place to start.
For the pork
About 3 lbs, of pork tenderloin, split in two
Seasoning: Salt, pepper, Tony Chachere’s Creole seasoning
8 strips of bacon
1 tablespoon extra virgin olive oil
For the glaze
2 tablespoons all-natural honey
2 tablespoons light-brown sugar
1 tablespoon balsamic vinegar
1 tablespoon yellow mustard
1 teaspoon minced garlic from jar
Seasoning: Salt, pepper, sage, crushed red pepper, cayenne pepper (base on your particular taste)
1. Line roasting dish with aluminum foil and lay strips of bacon across the dish, ready to wrap around the pork loin.
2. On a separate dish, season the cuts of pork tenderloin with salt, pepper and Tony Chachere’s Creole seasoning.
3. Preheat the oven to 375 degrees. While preheating, mix together ingredients for the honey glaze and set aside.
4. In a pan on the stove, pour in tablespoon of extra virgin olive oil and bring to medium to high heat. Sear the pork on each side until golden brown.
5. Let cool a few minutes, and then carefully place pork into dish and wrap with bacon. Pour over honey glaze and brush onto the pork.
6. Place dish into oven and roast about 50 minutes, removing halfway through to baste the pork in the juices from the roasting dish.
Note: When I cooked the pork, I turned up the heat a few degrees for a few more minutes. According to my meat thermometer, as long as it’s above 145 degrees in the center – and it was by quite a bit by then – you should be good to go.
7. Remove from oven and leave it alone for a few minutes. Then, slice and serve with some mashed potatoes or vegetables, and enjoy!