bacon-wrapped pork

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i’m not really one for new years resolutions. i’ve come to terms with my complete lack of willpower. if anything, if i had a resolution this year, it would be to go easier on myself.

and maybe to post fewer pork recipes.

luckily, since i’m going easy on myself, we can start that resolution next week.

pork wrapped in pork. it’s healthy cause it’s on a plate with green stuff.

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i made some questionable shopping decisions, and came home with brussels sprouts and red cabbage. cabbage two ways! sounds much more intentional that way.

i think i like cooking sides better than mains. is that weird? i know mark bittman would approve. i would resolve to post more side recipes, but they’d all essentially be the same: saute in oil, add a squeeze of lemon, insert in mouth.

back to the pork! it was a manchego’s kitchen christmas this year, and i ended up giving family members some recipes to take their gifts out for a test drive.

if i were a professional, i probably would have actually written those recipes . . . or, you know, at least tried all of them out. let’s just say i got a head start on my resolution.

i DID try this recipe. and it was a simple and yummy as i thought it would be. pork + thyme, wrapped in bacon? how can you go wrong?

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the bacon-wrapping experience only turned out to be tricky because i didn’t read (slash ignored) the directions and went a little crazy with the thyme springs. over the pork! under the pork! thyme every where!

don’t be like me. remember that this isn’t a beauty contest. just put a couple of sprigs on top and wrap ‘er up.

or do be like me! go crazy! make a mess! who doesn’t love excess thyme?

alternatively, be smarter than me, and follow the somm’s suggestion of ditching the inedible sprigs and just use the fresh thyme leaves. sprinkle them on with the salt and pepper like a dry rub before applying the bacon.

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this is a great recipe to use a cast iron skillet because you’re starting stove top, but finishing in the oven. there is something so satisfying about a cast iron skillet. they’re so heavy and old-timey. they do a great job of getting a nice brown crust on your meat or veggies.

i think i’ve said it before, but the magic of really nicely cooked meat is temperature. science! a nice, lean tenderloin needs a gentle touch. cook it until the center hits between 150 and 155.

so, go ahead. buy a meat thermometer. do it. buy a fancy one. buy a cheap one. use it. impress friends and loved ones.

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Bacon-Wrapped Pork Tenderloin

Adapted from Real Simple

  • 1 pork tenderloin, about 1 lb
  • A few sprigs of thyme
  • 4 slices bacon

Preheat oven to 400 degrees.

Heat cast iron skillet over medium high heat, add a glug of olive oil. Season pork with salt and pepper.  Top with thyme to taste.  Wrap with bacon.  Brown wrapped tenderloin on all sides in the pan, a few minutes on each side.  Transfer pan to oven and cook for about 15 minutes, until the thickest part of the tenderloin has reached 150 to 155 degrees.

Let pork rest. Slice and serve!

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