The Many Flavors of Pork Tenderloin

At this particular point in my life, work seems plentiful and weekends seem shorter. Free time is spent recovering and relaxing. A good book and a good cup of coffee take precedent over much else. Food and the cooking of it has always been a relaxing pastime for me. I read about it and on weekends I dive in, cooking things I have read about, thought about or seen during my free time during the week. During the weekdays should this really stop? Just because time is a little on the scant side should I be eating less as well? No.

This recipe is from a famous Canadian chef, Michael Smith. I love how flexible his cooking is and when I heard about his formula for pork tenderloin I knew I had to give it a try. Pork tenderloin is cheap, delicious and lean. It does well with marinades of all types and cooks very quickly, making it a perfect week night meal. Using his method, for each tenderloin you mix one tbsp sugar of any type, one tbsp mustard of any type and one tbsp herb or spice of any type, then marinade the pork and wrap tightly in bacon. The bacon crisps up but insulates the tenderloin to keep it juicy.

The flavor combinations are endless with this formula! The sugar could be white or brown sugar, maple syrup, honey or maybe even a marmalade or jam! The mustard used can be the typical yellow strong stuff or Dijon, perhaps whole grain or something a little special. The herb could be dried or fresh, the spice could be common like cinnamon or pepper or it could be exotic like sumac or za’tar. Let your mind run wild and feel free to experiment.

One last point I should mention is that this recipe is exactly the type to try during the week and then bring out on the weekend for a party. Marinate two or three at a time! Serve with a big tray of mixed roasted veg and it really is a dish you can throw in the oven and get everything else together without worrying!

Bacon Wrapped Pork Tenderloin

2 Pork tenderloins, Trimmed of silver skin (but not fat!)

2 Tbsp sugar (in this case I used honey)

2 Tbsp mustard (in this case I used whole grain)

2 Tbsp herb or spice (in this case I used a dried rosemary and thyme mix)

5 rashers of bacon (maybe more, it depends on the size of your tenderloin, see method)

A ½ cup white wine mixed with a ½ cup chicken stock

Olive oil

Method:

• Let’s start by marinating the pork. Mix the sugar, mustard and herb or spice of your choice together in a bowl and massage it into the pork. This can be done a day before, an hour before or 10 minutes before. The bacon will hold the marinade and the flavor in.
• When you are ready to start cooking, preheat your oven to 500. I know this is hot but trust me, crispy bacon with moist pork ahead.
• Lay out a piece of plastic wrap onto the counter and lay your rashers of bacon out flat on top. Lay one of your tenderloins onto the edge facing you. Tuck the tail of the tenderloin under so it is all the same thickness. Take hold of the plastic underneath and tightly roll the tenderloin in the bacon. Tight is key! When you have rolled it over and the bacon is about to overlap, let it cover itself by about 2-3 cm. Cut the bacon and wrap the whole package tight in plastic wrap so it takes on a sausage shape. I was able to get to tenderloins wrapped with five slices (half lengthways for each) but you might need more depending on bacon size and pork size.
• Let the pork chill in the fridge while you get your side dishes ready. I used some crispy potatoes that were boiled then fried. Check out this recipe here for a delicious method: Hashbrown-Style Fried Potatoes
• When you are ready to go and your oven is hot, take the pork from the fridge, unwrap and place on a tray lined with parchment paper overlap faced down. Push a little on the top of the tenderloin so the bacon won’t unravel in the oven.
• Pour the water and wine mixture into the tray. Make sure your tray is large; you want the heat to get all around the bacon and crisp it up. The wine is just there for a little moisture.
• Roast in the oven for 20 minutes or until crisp and delicious.
• Remove from the oven and rest on a side board for about 5 or 6 minutes. Plate everything up and topped with sliced medallions of bacon wrapped pork drizzled with pan juices!