Pork Tenderloin Wrapped in Bacon


My husband and I are new to pork tenderloin. I recently saw an episode of Ina Garten’s new show where she made one and I was intrigued. (http://www.foodnetwork.com/recipes/ina-garten/cider-roasted-pork-tenderloins-3742577). Not long after, I noticed the cut on sale and figured, why not? I tried Ina’s recipe. We liked it, but mostly we couldn’t believe how great pork tenderloin is. What a couple of fools to have not realized that before. I tried Ina’s recipe a second time with a few tweaks and (sorry, Ina) liked it better. The recipe has too much stuff going on: hard apple cider, maple syrup, rosemary, fennel seed, ginger, cinnamon, coriander, pepper…. For take two, I dropped the ginger and cinnamon, and went with a pear cider (we were out of apple). Here’s a shot of it sliced, and a shot of lunch the next day, with a more thinly sliced tenderloin, salad, and quinoa…

Pork Tenderloin SlicedPork Tenderloin

It had less dynamism, and I mean that in a good way. The original kind of jumped around the palate with so many things going on. But I digress. This is about the “weeknight porchetta” recipe from Bon Appétit (Jan. 2015) on epicurious.com.

Weeknight Porchetta


Weeknight Porchetta 1
Ready for the Oven
Weeknight Porchetta 2
(A Little Over)Done
Weeknight Porchetta Leftovers

Notes: I used a frying pan to roast the tenderloins because I intended to put it on the stovetop at the end of cooking to crisp the bacon. But there was way too much liquid in the pan for that. I opted for the broiler, but the result was uneven. Also, the tenderloin got overcooked. I checked the internal temp at 25 minutes (cooking time is given as 40-45). I let it go another 8, which was too much, and then broiled a bit (for aforementioned crisping). Tenderloin is pretty forgiving, so it still tasted good, but I certainly should have taken it out a lot earlier. Though not in the recipe, I added as many tiny little potatoes to the pan as I could fit in. Great choice. They were amazing—tiny potatoes roasted in bacon fat and lightly flavored with rosemary, garlic, and fennel seed. The next day, I had some cold slices with a simple arugula salad. It was a little dry, but not terrible, and the cold bacon wrap was less unappealing than I had feared it would be. The leftovers from Ina’s recipe were fantastic—again, just had it sliced cold alongside a salad.

Would I try this recipe again? Maybe, in a bigger pan with a lot more potatoes, and if I could get the bacon to crisp up evenly and not overcook the thing.


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