This little piggy came from marketPosted: July 6, 2011
It’s been quite a while since we’ve posted a recipe n’es pas? Here’s one for a delicious pork tenderloin wrapped in bacon with an apple/onion chutney. Please note it was an off the cuff DYI creation so the measurements aren’t totally precise. Don’t let that stop you!
Oh, and in the spirit of our recent “CSAing” I’ll add that this meal was almost completely local. We used our CSA apples and the tenderloin was purchased at the awesome Windy View Farms. Please support them.
- 1 Pork tenderloin
- 6 Strips of bacon
- 1 tbps Fennel seeds
- 1 tsp Dry thyme
- Salt and Pepper
- Olive oil
- Butchers twine
- Preheat oven to 350°
- Clean the tenderloin of most of the fat and silver skin.
- Grind the fennel seed and dry thyme to a powder.
- Lay the bacon out flat and over lap a bit to make a “bacon blanket” (got your attention now?) the width of the tenderloin.
- Rub the tenderloin with the spices, salt and pepper and place on the bacon higher than centre so that the bacon overlaps when you…
- Roll the tenderloin in the bacon, then tie it up. I used the half-hitch method I learned in that never tiring Jacques Pépin video from a few posts ago.
- Apply the last of the rub.
- Heat oil over medium heat. Brown the tenderloin for 2 minutes a side. When it’s nice and caramelized place it on a plate and cover with tinfoil.
- 2 cups Apples (small dice)
- 1 large Onion (small dice)
- 1 sprig Thyme
- 1/4 cup Apple cider
- 1 tbsp Unsalted butter
- Use the same pan with all the brown bits. Place it on medium heat. When hot add the butter. Swish it around until it’s melted and the foaming has stopped.
- Add the onion and apples. Stir them around. After a few minutes add some salt, pepper and the sprig of thyme.
- Once the onion and apples have softened add the cider.
- Raise the heat a bit so the cider reduces.
- After seven or eight minutes make a space in the centre of the pan and put the tenderloin back. Pour in the juices from the plate.
- Place the pan in the oven and cook for about 10 minutes or until the meat is about 140° in the centre.
- When done take out the pan and let the meat rest 10 minutes before carving.
- Spoon some chutney on a plate with two to three 1” thick pieces of pork.
To customize you could easily skip the bacon or serve the tenderloin with whatever vegetable you prefer. I think we had a salad with ours.
So far cooking this summer has been great. With the CSA veggies and local meat we find we’re eating healthier and feel better about what eat. With simple recipes like this and great ingredients how can you go wrong?