Do you ever have those moments when you're reading "Real Simple", or your walking through a gourmet shoppe, and you look at the food, and you're like, "*sigh*, wouldn't it be great to have the time to make that?" (Please tell me that I'm not alone in my foodsanity.)
If so, this is the fancy dinner for you. It takes five-minutes of prep, 40-60 minutes in the oven, and then it's time for dinner!
Cara's Fancy Pork Tenderloin
You'll need:
- 1-2 lbs of pork tenderloin
- 1 foot of butcher's twine
- 4-5 slices of bacon/pancetta
- 2 sprigs of rosemary
- Salt and pepper
Instructions:
- Preheat your oven to 425-degrees farenheit.
- Sprinkle salt and pepper all over the pork tenderloin.
- Wrap the bacon/pancetta slices around, or over the top of the tenderloin.
- Place the rosemary on top of the bacon/pancetta wrapped tenderloin.
- Hold the rosemary/pancetta-bacon in place with one hand. Wrap the tenderloin in twine so that the bacon-pancetta/rosemary stays in place.
- Fill a baking pan with 1inch of water.
- Place in the oven in a medium rack (it will dry out on the top rack).
- Lower the heat to 375-degrees farenheit.
- Cook for 40-60 minutes depending on weight.
- **If you feel that your bacon/pancetta hasn't gotten crispy enough for your liking, heat a skillet to medium-high heat. Place the tenderloin on the skillet, bacon/pancetta side down, and allow it to crisp up for 2 minutes.
- Feel free to add some mixed veggies (potatoes, sweet potatoes, carrots, onions) to the bottom of the pan to cook with the tenderloin. Yum!
Enjoy!
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