CacheCrazy.Com: Pork Tenderloin wrapped in bacon over seasoned rice with mushrooms and sauteed dandelion

Tuesday, February 24, 2015

Pork Tenderloin wrapped in bacon over seasoned rice with mushrooms and sauteed dandelion


I have been playing around with pork which is a value at today's market and a delicious alternative to chicken (again), beef and fish as a protein. Anything wrapped in bacon is good but pork and bacon work well together and make a flavorful, juicy meal that everyone loves. I served them over seasoned (boxed) rice and a garlic, dandelion and mushroom saute. I cook by eye and flavor so you wont get exact measurements here but if you cook at all, you'll get the general idea. This is an easy meal to make and so good! 
Here's how to make it:    
  • I cleaned up a pork tenderloin of it's silver skin and cut it into 2 inch medallion sections. 
  • Then I took a piece of bacon and wrapped it around the medallion, I rolled it and pressed it then, I seasoned them with fresh ground pepper and secured with a toothpick. 
  • In a separate pot make Zatarain's Jambalaya Rice Mix original. Follow box recipe. 
  • I needed 1/2 lb of bacon for 8 pork medallions so I cooked the rest off for later use (tomorrow's BLT, breakfast sandwich or salad topping, ummm). In some of the left over bacon grease, cook one pack of pre sliced baby portabella mushrooms for five minutes. Add chopped garlic followed by your greens and saute for another five minutes tossing frequently. 
  • I used dandelion because it was available and reminds me of summer but kale is a good sub, just cook a little longer to tenderize. I moved the saute to a separate bowl. Add the saute to the rice at the last minute, right before you serve. 
  • Pan sear the tenderloins wrapped in bacon on both sides in the same pan. Hit the pan with just a splash of white wine to deglaze and create a pan sauce.
  • Reduce heat and cover for about 8 minutes then turn off the heat and let them "set" for a few minutes. Pork cooks pretty quick, don't overcook.
  • Fluff rice with a fork and add to plate placing medallions on top of the rice (remove the tooth picks). 
  • Bring the pan to high heat and reduce quickly, add a pat of butter to complete the pan sauce. Spoon some pan drippings over top and your ready to eat!   
You don't need to be a chef to enjoy and present a great meal. You just need to get creative with the ingredients you have on hand and have fun! What's in your pantry? Bon Appetit! BH

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