Wednesday, March 10, 2010

A combined effort makes all the difference

Last night I combined talents and celebrated a birthday dinner with friends and co-workers. It was really nice because the hostess (with the mostess) made a lovely truffled coleslaw salad and a light and bright Orzo Pasta Lemone. My contribution was a bacon-wrapped pork tenderloin -recipe below. The big success of the evening was a Princess Cake that Bob made - beautiful and delicious! With our combined efforts, the evening went off flawlessly! So if the thought of having to do it all yourself keeps you from having a few friends over for dinner - get together and make it happen - less stress for all involved!

Pork Tenderloin serves 6

1/4 cup dijon mustard
2 pork tenderloins
about 1/2 pound bacon (I used Oscar Meyer Center Cut - as it was thin and evenly marbled)
pepper (I didn't salt, as the bacon will add that)
few toothpicks

Take the tenderloins and rub all over with a thick coating of mustard (mine could've used a little more last night, so don't be shy!) Then pepper all over. On the tail end of the pork, I turn it under, so it's not too thin and it's more even. Finally, wrap each tenderloin with the bacon slices using a few toothpicks to secure the bacon (I only used about 6 total) Roast at 450 degrees for about 20 min. If you want you can broil it at the last second to crisp up the bacon. You don't want to overcook - it should be slightly pink. Remove toothpicks and let rest 10-15 min, then slice into about 1 inch rounds and serve with the little bit of juice that is in the pan - there shouldn't be much as it should still be in the pork!

Thanks everyone for a relaxing and fun filled evening!

1 comment:

  1. Ok, I just have to say as delicious as this was, the picture is creeping me out - that's all I'm going to say. I know you've been thinking it too so I might as well be the first to say it!