Mikebits
Well-Known Member
I served a dish for our Thanksgiving holiday this year and received great reviews, so I thought I might share this tasty dish with all of you.
Seasons Greetings
Michael’s Famous Pork Tenderloin
Pork often has the stigma of being a unhealthy form of protein as it is often thought to be a very lipid rich meat, I am here to dispel that myth.
Pork tenderloin is a beautiful cut of meat, low in fat, tender, scrumptious, and sure to bring a smile.
So if I have wetted your appetite and you want to know more about this delightful dish, read on.
What you need:
· 1 package of bacon
· Jim Beam BBQ sauce
· Pork tenderloin, 1.5 to 2 pounds. (I prefer Farmers John brand, available at Vons)
· Olive oil
· Seasoning, I use pepper, onion and garlic salt (Make sure garlic salt has no NACL). One more note about seasoning, do not, I repeat, do not use any salt. Any first year chemistry student will tell you that the salt will cause a osmotic pressure gradient and will suck the moisture right out of your otherwise juicy tenderloin, so don’t use any salt.
Preparation:
1. Preheat oven to 350 degrees
2. Spread olive oil on bottom of your 6x12 or so, baking dish.
3. Place pork in baking dish. Pour olive oil on pork and spread evenly (do not be shy with olive oil, it is good for you). Now season pork with pepper and garlic salt ( don’t hold back). Using the JB BBQ sauce coat the pork with a nice layer.
4. Take about 3 to 4 slices of bacon and wrap them around the pork in a helical fashion. Good News! The hard part is done. At this point, your hands must be pretty messy, go wash em for Pete’s sake.
Cooking:
Place your pork dish in the center rack of oven, do not cover. Cook at 350 degree F for 20 minutes and then turn oven temperature down to 325 degrees. Rule of thumb is 20 minutes per pound, but I prefer going by meat temperature. Pork is considered done at 160 degrees so I take the meat out around 153 degrees and allow meat to rest.
Some additional notes:
While meat is cooking, I usually baste the meat with the juices in the cooking dish, key is to keep meat moist.
Cut meat into small slabs, ¼ to ½ inch slices, serve and observe happy faces J
Remember, when asked for recipe, Old family secret.
Seasons Greetings
Michael’s Famous Pork Tenderloin
Pork often has the stigma of being a unhealthy form of protein as it is often thought to be a very lipid rich meat, I am here to dispel that myth.
Pork tenderloin is a beautiful cut of meat, low in fat, tender, scrumptious, and sure to bring a smile.
So if I have wetted your appetite and you want to know more about this delightful dish, read on.
What you need:
· 1 package of bacon
· Jim Beam BBQ sauce
· Pork tenderloin, 1.5 to 2 pounds. (I prefer Farmers John brand, available at Vons)
· Olive oil
· Seasoning, I use pepper, onion and garlic salt (Make sure garlic salt has no NACL). One more note about seasoning, do not, I repeat, do not use any salt. Any first year chemistry student will tell you that the salt will cause a osmotic pressure gradient and will suck the moisture right out of your otherwise juicy tenderloin, so don’t use any salt.
Preparation:
1. Preheat oven to 350 degrees
2. Spread olive oil on bottom of your 6x12 or so, baking dish.
3. Place pork in baking dish. Pour olive oil on pork and spread evenly (do not be shy with olive oil, it is good for you). Now season pork with pepper and garlic salt ( don’t hold back). Using the JB BBQ sauce coat the pork with a nice layer.
4. Take about 3 to 4 slices of bacon and wrap them around the pork in a helical fashion. Good News! The hard part is done. At this point, your hands must be pretty messy, go wash em for Pete’s sake.
Cooking:
Place your pork dish in the center rack of oven, do not cover. Cook at 350 degree F for 20 minutes and then turn oven temperature down to 325 degrees. Rule of thumb is 20 minutes per pound, but I prefer going by meat temperature. Pork is considered done at 160 degrees so I take the meat out around 153 degrees and allow meat to rest.
Some additional notes:
While meat is cooking, I usually baste the meat with the juices in the cooking dish, key is to keep meat moist.
Cut meat into small slabs, ¼ to ½ inch slices, serve and observe happy faces J
Remember, when asked for recipe, Old family secret.
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