Thursday, April 3, 2008

Bacon wrapped pork tenderloin

2 1/2 pounds pork tenderloin
Coarse salt
Freshly ground black pepper
Ground coriander
Garlic powder
5 ounces bacon, very thinly sliced

Using a thin-bladed knife, remove the silver skin from the one side of the tenderloin where it appears.

Remove about 1/2 inch off the tapered end of each tenderloin to make a perfect cylinder. Season with salt, pepper, a light sprinkling of ground coriander, and a pinch of garlic powder.

Lay the bacon strips in an overlapping line on a sheet of parchment paper.

Place 1 piece of tenderloin across the short ends of the bacon (perpendicular to the strips) and roll to cover with the bacon.

Repeat with the other tenderloin segments. The bacon-wrapped tenderloins can be wrapped in plastic and stored in the refrigerator for up to 2 days. When ready to proceed, allow them to warm to room temperature.

Preheat oven to 425°.

Place the tenderloin, seam side down, in a cold nonstick pan and set over medium-high heat.

As the temperature in the pan increases, brown the tenderloin well on the first side for 2-3 minutes or just until the seam holds.

Turn and cook on all sides, about 2 minutes per side.

Transfer the pan to the preheated oven and cook for 8-10 minutes, turning the pieces after 5 minutes to ensure even cooking.