Bacon Wrapped Pork Tenderloins

Posted by Penny Moline on Monday, January 28, 2013 Under: Pork
1 pork tenderloin sliced into 1 inch thick pieces keep them in rounds
8 slices of bacon
2 shallots minced
2 celery ribs minced
3 tablespoons Cognac
1 cup stock (chicken stock or vegetable stock is fine)
1 1/2 tablespoons tomato paste
1 cup dry red wine
2 tablespoons butter
2 tablespoons oil
salt and pepper to taste

wrap the bacon around each piece of pork and secure with a string
season with salt and pepper
melt the butter and add the oil to a pan
add the shallots and celery and saute until tender
add the pork wrapped in bacon to the saute pan and brown on both sides
remove the pork
place pork on a heat resistant pan and cook in the oven until the bacon is crisp and the pork has reached an internal temp of 145 degree.  Keep warm.

add the Cognac and flame and shake the pan until the flames die down.. if you don't want it to flame too much, take pan off from the heat and add Cognac.... have a lid handy if you want the flames to go out right away.
stir in the tomato paste, add the red wine and stock and simmer for 15 minutes.

Remove the string from the pork
add the sauce to the bottom of a heated serving dish
place the pork on top of the sauce.

serve with creamy polenta, and steamed asparagus or any vegetables you like.

Nice enough for company!

In : Pork 

Next post: Creamy polenta
Previous post: Merry Christmas

« Back to posts

let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Bacon Wrapped Pork Tenderloins

Posted by Penny Moline on Monday, January 28, 2013 Under: Pork
1 pork tenderloin sliced into 1 inch thick pieces keep them in rounds
8 slices of bacon
2 shallots minced
2 celery ribs minced
3 tablespoons Cognac
1 cup stock (chicken stock or vegetable stock is fine)
1 1/2 tablespoons tomato paste
1 cup dry red wine
2 tablespoons butter
2 tablespoons oil
salt and pepper to taste

wrap the bacon around each piece of pork and secure with a string
season with salt and pepper
melt the butter and add the oil to a pan
add the shallots and celery and saute until tender
add the pork wrapped in bacon to the saute pan and brown on both sides
remove the pork
place pork on a heat resistant pan and cook in the oven until the bacon is crisp and the pork has reached an internal temp of 145 degree.  Keep warm.

add the Cognac and flame and shake the pan until the flames die down.. if you don't want it to flame too much, take pan off from the heat and add Cognac.... have a lid handy if you want the flames to go out right away.
stir in the tomato paste, add the red wine and stock and simmer for 15 minutes.

Remove the string from the pork
add the sauce to the bottom of a heated serving dish
place the pork on top of the sauce.

serve with creamy polenta, and steamed asparagus or any vegetables you like.

Nice enough for company!

In : Pork 

Next post: Creamy polenta
Previous post: Merry Christmas

« Back to posts

let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

Make a free website with Yola