Bacon Wrapped Pork Tenderloin

Posted December 5, 2012

Filed under deep flexipan, entree, meat, pork, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

There are days when I have time to wander in the grocery store in search of my would-be dinner, and there are days when I have so many things to do that it is difficult to place dinner on the table. Yesterday was one of those days. It was 7:00 when i got home and I still had a long list of things to do. What do you do?? order out? I looked in my fridge and gathered a bunch of things that would make our dinner.

This dinner was not that healthy with the bacon but it was yum, yum….

Ingredients for 4-6:

1 pack of pork tenderloin ( or two small filet)
1 pack of lean bacon or about 10 strips of bacon uncooked
salt, pepper
1 tsp. of smokehouse Maple seasoning Mix from Mc Cormick.

Remove the pork tenderloins from its plastic wrap and rinse them under cold water. With paper towels, pat the tenderloins dry. Place the two tenderloins side to side, but make sure to place the end of one tenderloin at the head of the other one so that the roast will be even in size all through. Season the tenderloins with salt, pepper and the Smokehouse maple seasoning by sprinkling then lightly all over the tenderloins. Take strips of bacon, and wrap the tenderloins together.

Place the “roast” on a flexipat and cook in warm oven for 10 minutes at 450 ( to sizzle the bacon), then turn the heat down to 350 and cook for another 20 minutes.

When the roast is cooked, remove it from the oven and let it rest for a few minutes.

Meanwhile, melt 1 tbsp. of butter in a small saucepan. When the butter is melted, add 1 tsp of flour and stir well over low-medium temperature to make a roux. Pour the juice from the pan into the saucepan and stir well. Cook for a few minutes until it thickens. You may add a bit of broth to make the sauce more liquid if you do not have enough juice from the pan. I did not need to.

Slice the pork tenderloins and serve on individual plates. Drizzle the sauce over the pork. Serve with vegetables. I served grilled asparagus ( for me), and parmesan whipped potatoes for the rest of my family.

Bon Appetit and Happy Cooking!!!

Maple Smokehouse Pork Tenderloin

Posted November 5, 2012

Filed under deep flexipan, entree, meat, pork, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

If you read me before, you will know that I am a fan of Costco for the variety, freshness, and price of its produce. A month ago, they sold a smokehouse pork tenderloin that i just loved, loved, loved. So the other day, I decided to make this for our dinner, and drove 30 minutes to go to the Costco just for to get that meat, only to find out that they no longer sold it…

I was a bit upset, but highly dissapointed because I was really looking forward to the taste of that meat again. Luckily I had read the ingredients and figure that i could make it taste just like that too. So I made up a recipe with liquid smoke, various spices and tried it. Though I liked it ok, it did not quite taste like it. So I tried another time, except this time I used their smokehouse herb mix. It was almost as good. So happy;-)

Ingredients for 4:

1 pork tenderloin
2 tsbp of the smokehouse herb mix
olive oil
1 cup of chicken broth

Place the tenderloin on a large plate and rub the herb mix all over the tenderloin. Place the tenderloin in a ziploc bag and back into the refrigerator. Let it marinade for 2 hours or more.

Turn the oven to 400. Take the meat out of the fridge, and place it either on a flexipat. With a pastry brush, brush some olive oil on the tenderloin, sprinkle more of the herb mixture as well on each tenderloin. Cook the meat for 20-25 minutes depending on the width of the pork tenderloin or until a meat thermometer register 150F. When the meat is cooked, remove the pork tenderloin from the oven, and let it rest for 5 minutes. Remove the tenderloin from the flexipat, add 1 cup of broth to the pan, and mix and scrape the juices. Drizzle this “sauce” on the tenderloin. Et voila!!!

I served the tenderloin with roasted Sweet potatoes fries, and roasted corn. So good!!!

Bon Appetit and Happy Cooking!!!

Oven Baked Pork Tenderloins with Mustard and Fig Jam

Posted August 25, 2012

Filed under deep flexipan, entree, meat, pork, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

Can you believe that school is back?! I can’t hardly believe that summer is coming to its end… Well at least, it has been fun to see the kids at school and see how excited they are all to be back. Seeing that they have lost little of their French is so heart-warming also;-) I guess i did something right:-)

It is difficult to get everything done in the evening when school is going on. Papers need to be filled up, homework need to be done and dinner needs to be fixed in a timely manner and not at 9 or 10 as I have been doing this summer….

As I made my way home, I was already thinking of what to cook this evening so i stopped by the grocery store to get what i needed. As I walked in, I was welcome with a display of fresh figs;-) They look so good and so ripe that i could not just leave them there to go bad.. and so I picked a box.

We used to have a very big fig tree outside my bedroom’s window in France and i remember reaching to get the fig from the windows as I would close or open my shutters. Those figs were so sweet and so juicy. They were so so good! What would I give to taste those again….

Well, the figs I bought this evening were sweet but were a bit of a disappointment… not juicy enough for me to eat them as they were. I am certain they will taste fine in a tart or in anything I enterprise to make…. First I thought of making a mascarpone tart with them, but then, i realized that I had the pork cooking in the oven and decided that those figs would be a good side to my meat.

Ingredients for 4-6 people: 2 pork tenderloin, 4 tbsp of olive oil, 1 tsp of salt, 1/2 tsp of pepper, 1 tbsp of thyme/ rosemary blend from Demarle.

Turn the oven to 375. Remove the pork from the packaging. Rinse them under running water, and pat them dry. Place the two tenderloin on the flexipan or a large grande mold. With a pastry brush, brush both tenderloin with olive oil. Sprinkle the tenderloin with salt, pepper and the Demarle thyme blend. Cook in the oven for 20-30 minutes for medium ( if the tenderloin is slim, cook for 20 minutes. If it is thicker, cook for 30 minutes).

While the pork is cooking, cook the fig jelly.

Ingredients: 16 oz of fresh fig cut in quarters, 1/4 cup of honey, 1/3 cup of sugar, the zest of a fresh lime, 2 tbsp of sharp dijon mustard, 1/3 cup of white wine, the juice of 1 lime.

In a small saucepan, place the quartered figs, the sugar and the honey and cook on a medium temperature for 10-15 minutes. Stir frequently. When the sugar is melted and the figs are “melting”. Remove the saucepan from the stove, and empty the fig jam into a chopper. Chop the mixture. Empty this mixture into a small saucepan, add 2 tbsp of mustard, 1/3 cup of white wine, the lime juice and stir. Cook for a few minutes at medium temperature.

When the tenderloins are cooked, set them outside, cover them with aluminium foil and let them rest for a few minutes. Slice thinly and drizzle the fig sauce over the pork.