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I wanted to use the two big pork tenderloins to make a large rolled pork roast, stuffed with a spicy sausage stuffing the other day but wimped out due to back pain and decided to make something quicker.
I cut each tenderloin into 1-1/2 to 1-3/4-inch-thick “slices,” and wrapped a whole piece of bacon around each one, affixing the end with one toothpick inserted so they wouldn’t interfere with the browning. With the smaller end pieces, I just folded each over on itself so it was a similar thickness as the other whole slices. I added a bit of olive oil to an oven proof sauté pan and browned then up on both sides and then browned the sides a bit too, just to make sure the bacon was cooked somewhat. I had to do this in batches because I had a lot of bacon-wrapped pork.
Meanwhile, I preheated the oven to 350°F. When all the pork was browned nicely, I took the temp of a couple of pieces of pork and it the temp of each was around 100°F. I mixed about 1/3 cup of peach preserves (I’d have rather use apricot preserves but we were out of it) with 1/3 cup of Creole mustard (it’s a whole-grain mustard, we use Zatarain’s, a local brand). I liberally brushed the mustard mixture all over the bacon-wrapped pork and put the skillet full in the oven for 20 minutes. I took the temp again and it was a perfect 145°F so I removed the pan from the oven, put a pot holder around the handle so I didn’t make THAT mistake, and again brushed them liberally with the mustard/preserve mixtures and covered the pot and let the meat rest for around 7 minutes.
They turned out sooo good and were perfectly cooked to a moist light pink. I’ve used that mustard mixture before but only when I was making a whole pork tenderloin. Worked out great this way, too. We had them with fresh green beans that I smothered with onions and some chopped up smoked applewood bacon that I’d ordered from a smoked goods website a good while back. The bacon was delicious but I really didn’t like how finely it had been chopped up. The beans didn’t look very appetizing but like Brian said, they sure tasted good.
When we frigerated the pork after dinner, I poured the remaining mustard mixture over them. Reheated them slowly in the microwave last night after bringing them to room temp and we enjoyed another meal. I’m sure Brian is going to hit the leftovers for lunch again today.
I’m going to make some fresh tomato sauce (I posted the recipe recently) using four super ripe homegrown tomatoes I have on hand, and serve it mixed with some imported hot bucatini tonight. We can finish off the last of the peach mustard pork alongside that. Looking forward to having the pork a third time!
I cut each tenderloin into 1-1/2 to 1-3/4-inch-thick “slices,” and wrapped a whole piece of bacon around each one, affixing the end with one toothpick inserted so they wouldn’t interfere with the browning. With the smaller end pieces, I just folded each over on itself so it was a similar thickness as the other whole slices. I added a bit of olive oil to an oven proof sauté pan and browned then up on both sides and then browned the sides a bit too, just to make sure the bacon was cooked somewhat. I had to do this in batches because I had a lot of bacon-wrapped pork.
Meanwhile, I preheated the oven to 350°F. When all the pork was browned nicely, I took the temp of a couple of pieces of pork and it the temp of each was around 100°F. I mixed about 1/3 cup of peach preserves (I’d have rather use apricot preserves but we were out of it) with 1/3 cup of Creole mustard (it’s a whole-grain mustard, we use Zatarain’s, a local brand). I liberally brushed the mustard mixture all over the bacon-wrapped pork and put the skillet full in the oven for 20 minutes. I took the temp again and it was a perfect 145°F so I removed the pan from the oven, put a pot holder around the handle so I didn’t make THAT mistake, and again brushed them liberally with the mustard/preserve mixtures and covered the pot and let the meat rest for around 7 minutes.
They turned out sooo good and were perfectly cooked to a moist light pink. I’ve used that mustard mixture before but only when I was making a whole pork tenderloin. Worked out great this way, too. We had them with fresh green beans that I smothered with onions and some chopped up smoked applewood bacon that I’d ordered from a smoked goods website a good while back. The bacon was delicious but I really didn’t like how finely it had been chopped up. The beans didn’t look very appetizing but like Brian said, they sure tasted good.
When we frigerated the pork after dinner, I poured the remaining mustard mixture over them. Reheated them slowly in the microwave last night after bringing them to room temp and we enjoyed another meal. I’m sure Brian is going to hit the leftovers for lunch again today.
I’m going to make some fresh tomato sauce (I posted the recipe recently) using four super ripe homegrown tomatoes I have on hand, and serve it mixed with some imported hot bucatini tonight. We can finish off the last of the peach mustard pork alongside that. Looking forward to having the pork a third time!
She said the Devil was laughing; while God was crying!
Bass Ackwards Huh?..... 
