Flay's Bacon Wrapped Pork Tenderloin
April 30, 2011 § 6 Comments
Whenever we go grocery shopping, the Mister always wants to buy pork tenderloin. So I’ve been trying various recipes to find the one that I like best because, well, he pretty much loves all the versions I’ve done so far. With a couple of adjustments, this recipe from Bobby Flay has become my favorite. Hey, what’s not to love about pork on pork?? And we all know everything tastes better with bacon!
We love garlic and eat lots of it. I never thought we would come across a recipe where there was too much garlic, but we did. This recipe calls for a whole head of garlic, roasted. You’d think the garlic flavor would be milder but wooo doggy, this was strong. I recommend cutting the garlic amount in half to start and then work up from there. And if it’s not enough garlic for you, you can always serve the remainder of the roasted garlic on the side. Smash up the garlic really well with all the herbs into a paste, as much as possible before rubbing it on the tenderloins. I use a mortar and pestle. So that’s the first modification.
The second modification is the baking time. The recipe says 8-10 minutes but it took around 17 minutes to reach an internal temperature of 155 degrees F before pulling it out of the oven. If you have a meat thermometer, you’ll want to use it here. I had one in each of the loins and they hit the target temp a few minutes apart. Let them rest for 10 minutes before removing the twines and slicing. I sliced them on a slant (probably could have slanted even more). Served it up with some baked sweet potatoes, delicious! A sweet side dish goes well with this.
Some apple sauce might be nice. I’m thinking of trying some maple smoked bacon next time. Mmmm, maple smoked bacon!
I hope everyone is having a fantastic weekend!