It sounded like a winner. Pork tenderloin, bacon, sage...
And I could use the last of the sage from my summer herb pot.
But then things started going awry. The bacon was thick cut, and the 8 slices the recipe called for were definitely not enough to roll the pork tenderloin as shown in the recipe. So I thought, well, the bacon is about the length of the tenderloin, I'll overlap it and roll it lengthwise.
It looked good in the plastic wrap! But then I moved to the step of browning and turning the bacon-wrapped tenderloins. You can see what happened next.
That really wasn't what I as going for. Still, I kept trying and re-wrapped the tenderloins, but as you can see there is no pretty overlap. Frankly, it's not pretty at all.
It didn't really taste bad, but it also didn't taste worth the effort. Steve had his with green beans. He really likes green beans. At least it is a vegetable.
I had mine with Crash Hot Sweet Potatoes (see other post). Not a very pretty plate overall, I was not feeling very decorative at this point.
If I tried this again I would get the thinner cut bacon, and use more of it so I could properly overlap it and wrap the pork tenderloin. But I am honestly not sure it is worth it.
If you want to try, however, here's the link:
http://stlcooks.com/2014/01/bacon-wrapped-pork-tenderloin/
Labels: Main Dish
