Saturday, September 16, 2017

Bacon-Wrapped Roasted Pork Tenderloin

This month, I decided to tackle some recipes from the FoodNetwork that I've saved over the years. First, I made Bob Blumer's delicious Pepper-Crusted Maple-Glazed Salmon from the American site. This week, it's Michael Smith's Bacon Roast Pork Tenderloin from FoodNetwork Canada.
This dish is another winner! You can't go too far wrong wrapping meat in bacon; it not only adds flavour, it helps to keep lean cuts like this tenderloin moist. I also love the way this recipe is written: you can use any sweetener, any mustard and any herb or spice for the pork marinade, and it will taste fabulous. I used brown sugar, grainy Dijon mustard and fresh rosemary.
I served it with some rice and Sautéed Mushrooms with Spinach and Pepper, a recipe from Deborah Madison's book Vegetarian Cooking for Everyone.  

This made a quick and delicious weeknight meal and thinly sliced leftovers made very tasty sandwiches for lunch the next day. This is another recipe that will be repeated. I'm already thinking of different sweetener-mustard-herb combinations to use next time!
 
I'm linking this post to Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.

2 comments:

  1. Wow, that is one super mouth-watering roasted pork tenderloin! Serving it with the rice and the veggie, looks really delicious! Wish I could join you for dinner!

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  2. Big Yumms! Time to go shopping for bacon!

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