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Naturally,
had me at "BACON" :p
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being
******************************Naturally,
had me at "BACON" :pOpen For Critique / Constructive Criticism******************************Bit late with this posting since i cooked this like 2-3 weeks ago but figured id post it here for the faccc page c:
Preptime- 20-24 hours ahead of cooktime
Cooktime- 3 hours
Ingredients- (64oz/32oz/16oz) Pork Tenderloin
64oz recipe: Dried Rosemary /Thyme/Basil
Olive Oil -1 1/2 cups
Feta Cheese - 1 cup
Spinach- 32oz
Onions- 4 Large white
Garlic - 4 Cloves
Bacon-Varies (whatever it takes to wrap it. wanted to do a lattice but with others cooking i didnt have the bacon to make one but i highly recommend a lattice)
PREP:
Split the tissue holding the tenderloin together and pound out the meat with NON SPIKED side of the meat mallet till about about 25mm (1inch) or depending on the meat size (16oz/32oz/64oz) i had a 64oz tenderloin so 25mm seemed perfect.
Really up to preference but for the marinade i let it soak for about a day prior to the meal.
-1 cup of olive oil
- 2 tbsp- Rosemary/Thyme/Basil
Rubbed the meat down and let it soak in glass dish over night in the fridge.
STUFFING:
The stuffing sort of became this weird cocktail since we ended up not having some ingredients i wanted but non the less was still way better then i had hoped!
-32oz Spinach
-2 Lrage white onions
-4 cloves garlic
-4 tbsp italian seasoning
-1 cup of feta cheese
Spinach- Cooked the spinach down in anyway you choose i just used apple cider vinegar since its my favorite tasting
Onions- dice finely and cook the onions in some hot oil till a dark brown or crispy gold color
Garlic & Feta- Dice finely
Mix All of these together in a bowl and set to the side till youre ready to stuff the tenderloin
COOKING:
*Preheat oven to 350 degrees *
Lay the lattice down or strips and place the flattened pork tenderloin on the lattice and spread the stuffing across in an even line from one end to the other
Roll it slowly and tuck it and fold the bacon around it , ether using metal spikes or meat ties to tie it together.
Place the tenderloin in a glass dish about 25-40mm deep (1inch- 1inch 1/2)
fill the bottom of the dish to about 10mm with olive oil
and glaze with a small bit of olive oil and Italian seasoning
OPTIONAL: *Cut up carrots and celery place all around the meat while its cooking*
Place it in the oven non covered for 1hr - 1hr 15 depending on the thickness of your meat and the size (This is the time for a 64oz tenderloin) just as any conscious cook just watch it till it browns and slice it to check it :)
The Dressing in the picture is just some honey mustard with raw sugar and raw honey added to it :) goes nicely with it . For aesthetics i cut up more veggies and set around the plate c:
Fed about 8 people c:******************************Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being
Category Photography / Tutorials
Species Unspecified / Any
Size 658 x 370px
File Size 34.7 kB
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