A Recipe for Me

I recently discovered this gem of a recipe… just can’t remember where. I do know, everything tastes better with bacon!

What you need:

• 2+/- pound pork tenderloin
• 12 oz thick sliced bacon, smoked if you like
• Salt and Pepper
• String

What to do:

Preheat oven to 375F.

1. Trim tenderloin of silver skin
2. Wrap with bacon slices, overlapping bacon; depending on the tenderloin, this should take 8-12 or slices of bacon
3. Truss tenderloin and bacon with string, to keep bacon attached to tenderloin
4. Brown wrapped tenderloin, about 5 minutes on each side, in a hot cast iron skillet
5. Insert meat thermometer, place tenderloin on baking rack, and place in oven
6. Bake till thermometer reads 165f. Allow about 30 minutes for baking.
7. Remove from oven and let rest 5 minutes. Slice and serve.

I learned about this recipe when watching “Fast Food My Way” with Jacque Pepin. This is my version…

Preheat oven to 425F

You’ll need:

• About a pound of assorted sausages, like polska kielbasa, bratwurst, andouille–whatever you have on hand
• 4-5 medium potatoes, washed and quartered
• 3-4 medium onions, peeled and halved
• Head of fresh garlic, loose paper removed, cloves broken away from stalk
• Olive oil
• Salt and Pepper
• 1-2 sprigs fresh rosemary

What to do:

Spread a sheet of aluminum foil over a baking sheet. Randomly place potatoes, onions, and garlic on the foil; drizzle with olive oil (about 2-3 table spoons) and sprinkle with salt and pepper to taste. Place sausage on top of vegetables. Place rosemary sprigs on top of sausage. Place another sheet of aluminum foil on top and seal edges with first sheet of foil, creating a packet. Place packet on baking sheet in oven. Lower temperature to 375f. Bake for an hour. Serve with coarse mustard.

Serves 2-4 depending on appetites.

Jeff Hoffman is a helluva cook. He’s been catering my carriage driving event for about eight years now. I vividly recall one year when he served this dish. I finally talked him in to giving me his recipe. Of course, this is my version 🙂

This makes enough to easily feed a very hungry family of four. (more…)

I wish I could take credit for this recipe, but alas cannot and must give credit to the publishers at Cooking Light. Tonight I tried this recipe and it’s a keeper! Therefore I am sharing with you. It’s very easy, very quick and very tasty. (more…)

This recipe was a pleasant experiment that actually turned out GREAT!

What you need:

• 1 skinless, boneless chicken breast per person
• Flour
• Your favorite bottled Ranch dressing
• Panko bread crumbs
• Oven-safe Wire rack
• Baking sheet

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