Bacon-Wrapped Pork Tenderloin with Roasted Fennel and Apricots
The Tenderloin is lightly salted and peppered while fresh thyme and rosemary round out the earthy tones. Center Cut Bacon is wrapped around the tenderloin which holds all the herbs in. It also adds amazing flavoring for the rendering bacon fat.
The Apricots become carmalized during the roasting process and turn out less sweet than anticipated. This creates a wonderful combination of sweet & savory.
Using a cast iron skillet added another dimension to the dish. It creates a flavorful crust on the bacon, fennel, and apricots.
Reserve the cooking liquid at the bottom of the skillet. That is all the flavor from the caramalizing apricots, fennel juices, rendered bacon fat. It would be a great addition to pan frying eggs or potatoes another day.
Overall, a very satisfying dish and an easy, quick one to cook. You can’t go wrong with Bacon.
Proscuitto-Wrapped Pork Tenderloin with Roasted Bartlett Pears and Sweet Potatoes
Another ode to Sweet & Savory.
I wrapped the tenderloin with Black Forest Proscuitto and drizzled it with honey. I did not salt the tenderloin as the proscuitto has a strong salty flavor. Also, proscuitto can dry up when cooking at a lengthy time, so be aware of your cook time and temp.
Before the tenderloin was added to the roasting pan, the Bartlett pears and Sweet Potatos were salt and peppered, mixed with olive oil, and partnered with a bouquet of thyme sprigs. It was roasted for about 15 minutes. The pork was added and roasted for another 20-23 minutes.
The result was definitely satisfying though not as tasty as the Bacon-Wrapped Tenderloin. Pears pair well sweet potatoes. The roasting process tenderizes the fruit and vegatable and it all comes together in a power bite with the proscuitto and pork.
Both version of Wrapped Pork are spectacular and just one of many ways to execute the wrapped method. Side it with appropriate flavors and wash them down with a quality libation. You can do no Wrong!