Len's Recipe of the Month - June 2018

Bacon wrapped pork tenderloin.   Yes, I know the concept is redundant.  And delicious.   Come on, folks.  Pork!   Bacon!!

This is yet another recipe I've stolen from Valerie Bertinelli's collection.  So easy and so good.

Get yourself a pork tenderloin about 1 to 1 1/4 pounds.  You can get the fat trimmed off because the bacon will provide enough of that.

Now Valerie did not suggest this, but I am.   You want to have the meat sit in the refrigerator overnight with the special rub you will make.  The longer the flavors marry, the better.

Ah, here's the rub.

In a small bowl, mix thoroughly the following:

1/3 cup Dijon mustard.

Three tablespoons brown sugar.

1 and 1/2 teaspoons of garlic powder.

1/2 teaspoon cayenne.

Blend it all together.   What I did was put the meat in a storage bag and then poured the mixture in.   With the bag closed, massage it all around.   Then let it sit overnight.

On cooking day, preheat your oven to 375 degrees.   Take about ten slices of thick bacon and lay them on a cooking sheet.   Put them into the oven for about 10-12 minutes.   You simply want the bacon fat to render.   The bacon should not crisp up.  It still needs to be flexible.   Take it out and let it cool.

Move your oven heat up to 450 degrees.

On a baking sheet with a grid, place the pork tenderloin.   Take the cooled bacon and carefully wrap each slice around the pork, shingling the meat.   

Place in the oven for about 15-17 minutes or until the internal temperature of the biggest part of the tenderloin is 140 to 145 degrees.  Slice into small round pieces.

Enjoy and don't tell your cardiologist.

Dinner last night:  Super Dodger Dog at the game.