After picking up two nice-sized pork tenderloins, I trimmed them up and removed the silver skin. Starting at the thick end, I sliced them about 1 1/4" thick, and as it got smaller I made the slices thicker. These smaller slices I pounded a bit to get them the same dimension as the other slices. Each of these gets wrapped with a nice slice of hearty bacon.
A litter of piglets just produced:
Tonight's guys thawed and ready to go:
When cooking, I treat the piglets to some EVOO and fresh ground sea salt and coarse-ground pepper. The pork is super-tender, and the bacon and seasoning make a nice little crust. They are pretty rich, and two is a decent serving per person. Pretty inexpensive if you need a fancy item for a dinner or a party. My next time out I am going to run them on a skewer for grilling, that might be easier than turning them individually, and it would look cool. Here's the result:
Mmmmmm....!
2 comments:
Is this at all healthy? What kind of cholesterol does a bacon wrapped porky pork fat treat like this have? Will I get obese and heart disease from eating a snack like this? Should I even be concerned with my health at all by eating this? Or should I just dive in to an early grave and try your suggested recipe?
Well, it's like this. They are only about 2" across, and the pork tenderloin is about the leanest cut of pork there is. Sure, the bacon adds some fat, but at half a slice per, it isn't much except flavor. It could be worse I guess, I could have shown the ones that I cut a pocket in and stuffed with pork sausage...
Thanks for reading, and thanks for the comment!
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